highly recommended that you start with soft cheeses. The following recipes
use already ripened dairy products (yogurt) or an acid added directly to
the milk in order to separate the curds and whey. These cheeses are ready
to eat in is little as 1 day. Making them will demonstrate to you the separation
of water and milk solids as well as introduce the basics of heating milk
and draining cheese using cheesecloth.
||This is a quick and easy cheese to make and can be used as a cheese spread. Warm the milk to 165oF. Stir often to avoid scorching the milk. Add the juice of two lemons to the milk. Stir for 5 seconds then allow the milk to set off the stove for 15 minutes. The warm milk will separate into a stringy white curd and a greenish liquid whey.|
|Line a colander with cheesecloth and pour the curd and whey into the colander. Tie the four corners of the cheesecloth into a lose knot and hang the bag of curds to drain for an hour or until it stops dripping. Remove the cheese from the cloth and place it in a bowl. Add cheese salt to taste. This cheese will keep up to one week in the refrigerator.
||Whisk together the milk and cream in double boiler. Slowly warm to 72 degrees. Remove pot from heat and stir in Mesophilic-M starter.|
|Add calcium chloride and stir. Add rennet and stir. Cover pot and set in draft-free area at 70 - 74 degrees for 24 hours to ripen. When done it will look like yogurt.|
|Line colander with cheesecloth and place in basin to drain. Ladle cheese mixture into colander. Pull up ends of cheesecloth and knot them together to hang. Hang cloth over pot for draining. Let curds drain for 12 hours or until it no longer drips and is a solid mass.|
into an airtight container and stir till creamy. You can add fruit or herbs
to the cheese to blend the flavors in. Store up to 1 week in the refrigerator.
||This is the cheese in the Italian pastries! It is also very good as a spread for sweet breads. Please note that this cheese can only be made from light cream.|
|In a double boiler heat cream to 180oF. Add tartaric acid and stir for a few minutes. The cream will slowly thicken into a custard like consistency with noticeable tiny flecks of curd. If the cream does not coagulate add a speck more tartaric acid and continue stirring. Avoid using to much acid or the cheese will become grainy.|
|Line a stainless steel colander with a double layer of fine cheese cloth. Pour the cream into the colander and let drain for 13 hours. Place the colander into a shallow bowl and refrigerate over night. Place the finished cheese in an airtight container and keep refrigerated. It will keep for up to two weeks.
||Combine ingredients and serve with fresh cut apples.|
GARLIC CHEESE DIP
||Finely crush garlic then combine all ingredients. Mix until smooth. A small food processor works very well to blend the ingredients. Serve with rye crackers and a sweet white wine. To use as a dip for raw vegetables add more Half and Half until the desired consistency is reached.|