Homemade Yogurt 101. {Paneer} Simple Homemade Frying Cheese | FROM SCRATCH CLUB. Back in the day when we lived in the country and had milk goats, I used to make different kinds of soft cheese on a regular basis. The easiest of the cheeses was paneer, an Indian frying cheese used in curries. I hadn’t made it in years but decided to try it with cow’s milk when I had a surplus recently.
It is absurdly simple and fun to make. My only suggestion is that if you decide to make this or other cheese on a regular basis, you should buy some fine cheesecloth. I have never seen it for sale in a store, but I recently ordered some from Caprine Supply, my cheese-making supplier of choice. Buy a couple of packs to give to the cooks in your life. Paneer Bring a gallon of milk of any type to boil in a large pot. Line a large colander with fine cheesecloth or triple layered normal cheesecloth or a large handkerchief washed in hot water without detergent. Remove the cheese from the cloth. To clean the cheesecloth, soak it for an hour or so in a pot with a little hand dishwashing soap. How to make cottage cheese | Eating From the Ground Up. One tomato, two tomato. Cow Milk Feta Cheese Recipe By Tammy Kimbler Ingredients: 1 gal whole cow milk (Use the freshest local and/or organic. Do not use ultra pasteurized, it won’t work.) 1/2 tsp lipase powder, diluted in 1/4 c water for 20 minutes 1 package direct-set mesophilic starter 1/2 tsp liquid rennet, diluted in 1/4 c cool water 1/8 tsp calcium chloride, diluted in 1/4 c water (makes store-bought milk set firm curd) 2-4 tbs salt or 1/3 c kosher salt 1/2 gal water Instructions: In a non-reactive pot, add milk, lipase and calcium chloride.
Stir the milk and slowly add the diluted rennet, stirring up and down to distribute the rennet evenly, as well as to incorporate the cream layer throughout the milk if you are using non-homogenized milk. At this point your whole pot of milk will be one solid, soft cheese curd, kind of at a soft baked custard consistency. With a large spoon, gently stir the pot of curds. Line a colander with two layers of cheese cloth.
At this point there are a couple ways to proceed. Cheesemaking – what to do with all that whey? - FARMcurious. Look at all that delicious whey! You’ve conquered your demons and made cheese- good for you!! (If you haven’t yet made cheese, join one of our classes in SF & Oakland or check out our home cheesemaking kits – you won’t regret it). Now you find yourself with a pound of delicious homemade cheese and three quarts of whey! What to do with all that protein-rich goodness? First, some things to know about whey: Whey is milk with the fats and solids pulled out (the solids are now in your cheese). It’s primarily water but also contains lactose (milk sugar) which is water soluble and ends up draining off with the whey – for the lactose-intolerant, beware.
However, the most valuable ingredient in whey is the whey protein. In the early days of large-scale cheesemaking, cheesemakers would have to be creative to find uses for their whey. Before too long, the protein industry became so huge that it nearly overcame the cheesemaking side of the business. Salted: Whey contributes to a richer homemade stock. Yes WHEY! A Bunch of Uses For Extra Whey « Well Preserved. Nic cooks » Making Cheese at Home #4 Queso Fresco. Queso Fresco means “fresh cheese” in Spanish.
It is a cheese used in Mexican cuisine but also found all over Latin America. My research tells me it is often used to crumble on top of dishes, as the Italians use Parmesan or used as the stuffing for quesadilla’s and peppers. I have to say, I didn’t set out to make this cheese for the finished product; it was more that I wanted to take my cheese making skills to the next level in my self guided learning. This cheese involves cutting the curd – an important stage in the cheese making process that can make or break the final product. If the curd is not set enough and does not provide a clean break, the end product will not be solid enough, and disintegrate (sadly I learnt that lesson first hand).
The other reason to make this cheese was for the pressing. Finally, this is also a good cheese to practice all of these skills with a relatively quick turn around. Queso Fresco isn’t really a cheese board type of cheese. {*style:<b> Hungry tigress » buttermilk ricotta: I bet you thought you heard the last of my year’s supply of butter-making didn’t you? Yup, you thought i went through all that buttermilk and used up every last drop of cream too even, right? Think again. 8 gallons of cream and 2 gallons of buttermilk goes a long way for 1 catty pilgrim. you see, that cultured buttermilk i had just keeps on giving. as i said over here, you can easily make more of it with what you’ve got. and the cream, ok, yes it’s true, this is the last of it(sad face). i used this final quart of cream, plus a whole gallon of cultured buttermilk to make a big batch of the tastiest ricotta i’ve ever had. take it from this half italian tigress who has ricotta in her blood – i grew up on the stuff – this buttermilk version is swoon-worthy.
…basically, i’ve just decided i need a cow. buttermilk ricotta 1 gallon buttermilk 1 quart cream 2 1/2 teaspoons sea saltbutter muslin or a double layer of cheese cloththermometer that’s ok. and swoon. Homemade Mascarpone Cheese | The Wimpy Vegetarian. I met mascarpone later in life. I knew about it, sure. I had witnessed people swooning, waxing poetic over its creaminess and delicate flavor.
But I never really understood all the fuss. To me, this cream cheese from the Lombardy region of northern Italy tasted like a pale imitation of the familiar cream cheese of my childhood. Adding to its faults, it was hard to find in my local stores, and I couldn’t figure out why people pronounced as marscapone when it was clearly spelled mascarpone. It all felt a little arrogant. A few years ago, in an adventurous mood, I decided to give mascarpone another chance.
I went further as I began to make my own, and played with labeling ideas as I imagined myself as the newest cream cheesemonger. Adapted from Artisan Cheese Making at Home by Mary Karlin Cook’s Notes: Ingredients… Making It… Set our your equipment and ingredients so that you can focus on the cheese making. Squeeze the juice from half of the lemon into the cream. Homemade Goat Cheese- Inspired by CHARCUT | baconhound. A few weeks ago, Robyn, Chris, and I attended a cooking demonstration put on by former Top Chef Canada contestant (2nd runner up), and co-owner of outstanding Calgary restaurant CHARCUT, Connie DeSousa. Myself, Connie, and Chris Connie’s demonstration was all about making homemade goat cheese. Perfect, I love goat cheese! And since goat cheese and my wallet are natural enemies, this was going to save me a bundle! But wouldn’t making your own cheese be a long, arduous, complicated process that requires years of expertise and skills?
Connie assured the crowd that it was, in fact, dead easy. She was right! The tables were filled with instructions sheets on how to make CHARCUT’s goat cheese and beet salad. I made my first batch of cheese last week , using some random goats milk from Superstore. For this weeks batch, I used Fairwinds Farm organic goat milk. Pour the milk, yogurt, and whipping cream into a pot. Bring the mixture up to 100 degrees F and remove from heat. Enjoy! Goats cheese. What I’ve Learned While Making Cheese | Harmonious Belly. As you would know from my Harmonious Belly Facebook page, I’ve embarked on a cheese making project. It’s one of those things I promised myself I’d explore in the new year, and I’m really glad I kept that promise.
It, among all my recent projects, has been the most humbling. I’ve made what can only be described as beginner’s mistakes. But I have developed a certain appreciation for the trips and falls I’ve made, and forgiven myself for them – it’s been a big learning experience. Now, I’ve only attempted to make cheese twice now – a batch of ricotta and a ball of fresh mozzarella.
So, here are some of the things I’ve learned so far during cheese making. 1. 2. 3. 4. 5. 30 minute mozzarella is not 30 minutes at first. 6. I am sure I will learn more as I progress over the months. I look forward to sharing further adventures – flops and successes – with you as I move through this project! Tagged as: cheese, cheese making, cow's milk, fresh cheese, mozzarella, raw milk, rennet, ricotta, whey. How to Make Ghee. - Clean. Ghee. Simple as can be, but wonderful beyond description. Made from butter (just butter!) , ghee is my favorite fat for any high-heat application. Unlike butter, olive oil, or coconut oil (our other go-to fats) it has a high smoking point and so can tolerate the high heat of sauteing or stir frying. Ghee also provides lots of wonderful nutrients (like the X-factor, or vitamin K2) for healthy teeth and bones. That's the main reason we hit the dairy so hard around here, because of our history with early childhood decay.
Ghee is made by heating butter to remove the moisture and milk solids and it a solid at room temperature. Begin with your butter. However you get your butter, go and get some. Next, over low heat, melt your butter. When your butter is melted allow it to simmer steadily. As you skim, keep in mind that there are two things happening in your pan - a sinking and a floating of what separated ghee from butter. Continue to simmer your ghee. Not sure if yours is done? Pretty. P.S. Homemade Organic Cultured Butter. Recently, when I made homemade creme fraiche, I figured why not make my own cultured butter, too. Butter made by first allowing heavy cream to culture naturally has a rich and complex flavor, and it’s really quite easy to prepare. Using the best quality cream (definitely organic, and raw if it’s available to you) results in the best quality butter.
Keep in mind that butter made from the cream of pastured/grass-fed cows contains vital nutrients, including the fat-soluble vitamins: A, D, and E. This cultured butter recipe begins in a very similar fashion to the homemade creme fraiche. …then allow it to naturally ferment for about 12 hours at room temperature. You can make butter simply by shaking your jar of cream (this takes a while, but is fun to do with children), but I used my stand mixer to make my butter (a food processor also works well). It’s important to press all of the liquid out of the butter (make sure to save the buttermilk), and also to rinse it thoroughly. Hungry tigress » cultured butter (and crème fraîche):
…the butter chronicles continue. i am happy to report that sore shoulders (me) churner’s elbow (M) and one broken lehman’s best butter churn later, M and i have buttered our way through 8 gallons of cream! (if you need to catch up start here) it’s a vat o’ crème fraîche. do you know how hard it is not to just stick your face into a vat o’ crème fraîche when it is sitting on your kitchen table? I do. cultured butter (and crème fraîche) you get crème fraîche by mixing in half the amount of cultured buttermilk to cream. cultured buttermilk is the kind you can typically find at the market or farm stand – or directly from the farmer. remember to source it and the cream well because this is the glorious stuff that cultured butter is made of!
For each gallon of cream i used to make cultured butter i added a half gallon of cultured buttermilk. you might want to stop right here and reserve some of this luscious soured cream for an ulterior plan. i did. When it looks something like this: Farmer’s Cheese Fresh From Your Kitchen | The Wimpy Vegetarian. Before the age of mass distribution and consumerism, dairy farmers started making cheese to preserve excess milk.
Farmer’s cheese was one of the first, and arguably the easiest, they likely made, which is probably why this type of cheese has a wide-ranging culture and long history around the world under a wide variety of names such as chevre, paneer, Neufchatel, and Queso Blanco. Farmer’s cheese typically refers to any un-ripened, un-aged, soft or semi-soft, white cheese. Essentially all Farmer’s Cheeses are made by combining milk with an acid and heating it until the curds separate from the whey. The curds are then drained to remove the whey, and salt may be added at the end. Farmer’s cheeses around the world differ according to: Type of milk used and it’s fat content (cow, goat and sheep are the most common) Type of acid used (buttermilk, lemon juice, vinegar and rennet are most common) Amount of heat used (some recipes call for low heat and a loooong sitting time) A Few Cooking Notes:
Foolproof Homemade Yogurt: Science, Techniques, and Troubleshooting. Homemade yogurt, including Greek-style, is one of the easiest things to make, not to mention that it is 50% cheaper and incomparably fresher and tastier than any store-shelf brand. Yet, for those who haven’t tried it, the process can often be shrouded in mystery and fear. In reality, however, making yogurt is really straightforward if you understand what it actually is and what makes it succeed or fail. What is Yogurt? Yogurt is made by fermenting milk with the help of particular lactose-loving bacteria. These bacteria consume lactose – the sugar in the milk – and excrete lactic acid as waste product, which is responsible for both the tart flavor and the thickening by acting on the casein protein in the milk.
Different compositions of lactic-acid bacteria are used to make yogurt-like products in different parts of the world, each varying by thickness and acidity. Why is American Store-Bought Yogurt Thicker than Homemade? This is why: Choosing Milk for Homemade Yogurt The Method 24-Hour Yogurt.