Post by maureen on Mar 6, 2009 13:49:08 GMT -5
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Here are a couple easy recipes that I use to make cheese. Granted they take about 6 hours to do but it is more waiting than anything. You can Order the Rennet and Starters MA011 and TA061 at www.cheesemaking.com
Cheddered Cheese Curds:
I use
A large roaster oven. The electric ones. ( they double as a double boiler)
or a 5 gallon stainless pot.. No Aluminum!!!!
3 gallons of Raw Milk
Mesophilic Starter (MA011)
Liquid Vegitable Rennit
Large Coulander for straining and an old cloth (loose weave)
Note: Each step should take about an hour. If it is less cool your temp down a bit.
1) Heat milk to 85 deg. Stir every 3 to 5 min while heating. When the temp gets to 85 turn heat off.
2) Add 1/4 teaspoon MA011. Stir in with an up and down motion for about 1 min. Let set for 45 min.. DO NOT STIR!!
3) Add 3/8 teaspoon liquid renet to 1/4 cup bottled water..Non chlorinated Non Distelled... Stir water and renet into milk for about 1 min.. Let set for 45 min...Should set up to a jello like state.
4) Cut the curd into 1/4 to 1/2 inch cubes. Let set for 10 min.
5) Heat curds to 108 deg. Stir every 3-5 min. Should take about 45 min to 1 hour to heat.
6) Drain Whey off of Curds. Save the whey for the cheddering process.
If you dont want to cheeder your cheese you can seson it and eat as is but I prefer the cheedered.
7) to cheeder the cheese heat whey to about 110 deg. Place your coulender with cheese wraped in cloth over the heated whey. Place lid over the cheese. Let stand in heat for 15 min. Flip cheese over. Let stand 15 min. flip again. do this 4 times. Cheese should have a squeakey texure when you eat it... Cut into cubes and salt with sea salt. Season with favorit sesonings or eat plain..
Mozzarella:
Same ingrediants as Cheese Curds ( Above) plus Thermophilic TA061
1) heat milk to 90 deg. Stirring every 3- 5 min. Turn heat off when milk reaches corect temp.
2) Add 1/4 teaspoon MA011 and 1/4 teaspoon TA061. Mix in for 1 min with an up and down motion. Let set for 45 min. DO NOT STIR.
3) Add 3/8 teaspoon liquid rennet to 1/4 cup Non distilled Non chlorinated water. Stir into milk for about 1 min. Use up and down motion. Let sit for 45 min.
4) Cut curds into 1/4 to 1/2 inch cubes. Let set for 10 min then stir to break up curds a bit.
5) Heat curds slowly to 124 deg. Stir every 3 -5 min while heating.
6) Strain Curds. Salt and Eat.. Great on Pizza and other home made dishes. Also breed and eat as cheese stix...
My kitchen on cheese day....
Heating the milk
Checking for clean break
Cutting the Curd
Curds cut and ready to heat..
Curds up to temp..
Cheedering the curds over the Whey ( also turning whey into Ricotta at same time..
Cheedering process.. Heating the curd.
This is what my block looks like after I cheeder it
Cutting the block into chunks..
Seasoned cheese chunks... Hot and Spicey ones
This is the Mozzarella all the same steps minus the cheedering
Here are a couple easy recipes that I use to make cheese. Granted they take about 6 hours to do but it is more waiting than anything. You can Order the Rennet and Starters MA011 and TA061 at www.cheesemaking.com
Cheddered Cheese Curds:
I use
A large roaster oven. The electric ones. ( they double as a double boiler)
or a 5 gallon stainless pot.. No Aluminum!!!!
3 gallons of Raw Milk
Mesophilic Starter (MA011)
Liquid Vegitable Rennit
Large Coulander for straining and an old cloth (loose weave)
Note: Each step should take about an hour. If it is less cool your temp down a bit.
1) Heat milk to 85 deg. Stir every 3 to 5 min while heating. When the temp gets to 85 turn heat off.
2) Add 1/4 teaspoon MA011. Stir in with an up and down motion for about 1 min. Let set for 45 min.. DO NOT STIR!!
3) Add 3/8 teaspoon liquid renet to 1/4 cup bottled water..Non chlorinated Non Distelled... Stir water and renet into milk for about 1 min.. Let set for 45 min...Should set up to a jello like state.
4) Cut the curd into 1/4 to 1/2 inch cubes. Let set for 10 min.
5) Heat curds to 108 deg. Stir every 3-5 min. Should take about 45 min to 1 hour to heat.
6) Drain Whey off of Curds. Save the whey for the cheddering process.
If you dont want to cheeder your cheese you can seson it and eat as is but I prefer the cheedered.
7) to cheeder the cheese heat whey to about 110 deg. Place your coulender with cheese wraped in cloth over the heated whey. Place lid over the cheese. Let stand in heat for 15 min. Flip cheese over. Let stand 15 min. flip again. do this 4 times. Cheese should have a squeakey texure when you eat it... Cut into cubes and salt with sea salt. Season with favorit sesonings or eat plain..
Mozzarella:
Same ingrediants as Cheese Curds ( Above) plus Thermophilic TA061
1) heat milk to 90 deg. Stirring every 3- 5 min. Turn heat off when milk reaches corect temp.
2) Add 1/4 teaspoon MA011 and 1/4 teaspoon TA061. Mix in for 1 min with an up and down motion. Let set for 45 min. DO NOT STIR.
3) Add 3/8 teaspoon liquid rennet to 1/4 cup Non distilled Non chlorinated water. Stir into milk for about 1 min. Use up and down motion. Let sit for 45 min.
4) Cut curds into 1/4 to 1/2 inch cubes. Let set for 10 min then stir to break up curds a bit.
5) Heat curds slowly to 124 deg. Stir every 3 -5 min while heating.
6) Strain Curds. Salt and Eat.. Great on Pizza and other home made dishes. Also breed and eat as cheese stix...
My kitchen on cheese day....
Heating the milk
Checking for clean break
Cutting the Curd
Curds cut and ready to heat..
Curds up to temp..
Cheedering the curds over the Whey ( also turning whey into Ricotta at same time..
Cheedering process.. Heating the curd.
This is what my block looks like after I cheeder it
Cutting the block into chunks..
Seasoned cheese chunks... Hot and Spicey ones
This is the Mozzarella all the same steps minus the cheedering
