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Cheese Making for Beginners

Cheese Making for Beginners
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Moorlands Cheesemakers - Suppliers of Farm and Household Dairy Equipment - Cheesemaking kits, supplies & accessories Sticks and Bones- A Praise of Bone Broth | Artemis Herbals Mmmm the warm smell of nourishing bone broth fills my home with its rich scent and heady perfume. The combination of roasted bones and aromatic vegetables mingle for hours, and I mean hours, slowly extracting every last bit of yummy goodness. Can mere writing extol the virtues of something so primal, so deeply nourishing and satisfying? I don’t know, but I feel bone broth is such an important thing to share that I’m going to attempt it. Here we go! Introduction to broth Bone broth has been made for thousands and thousands of years, transcending cultural bounds and is found amongst nearly all traditional cultures the world over. Benefits Ok so we’ve espoused the flavors of bone broth and talked a bit about how to enhance the flavor even more but what about the health benefits? See that spoon practically standing up? Adequate nutrition is vital to our health. Bone broth is also extremely economical and can be made for mere cents. The Sticks The broth 5lbs bones (roasted or unroasted)

How to Make DIY Goat Cheese with Kefir Do you love expensive goat cheese? Did you know you can easily and cheaply make your own healthier goat cheese from goat milk kefir? Since I have been on my health journey while traveling, I've learned a ton about healthy organic food and how to eat for heatlh. Kefir is an amazing superfood recommended by many doctors and health experts and it is best to make your own from grains and raw milk for the highest quality. "Discover the incredible health-promoting benefits of kefir. If you are serious about boosting your immunity and increasing your daily energy, then adding traditionally fermented foods to your diet is a must. "A study published in the Journal of Medicinal Foods in 2007 showed that kefir extracts have components that specifically target and stop the growth of human breast cancer cells." "The various types of beneficial microbiota contained in kefir make it one of the most potent probiotic foods available. "When you drink kefir, the flora goes right to work for you.

Fankhauser's Cheese Page Here is an abbreviated (roughly) alphabetized table of recipes on this site. Note that some are homesteading recipes beyond cheese: Links? News flash: Culinary Institute of America Kids website features Fankhauser's Neufchatel recipe here. Here is a new page for beginning cheese makers which lists a series of cheese making projects starting with the simplest to the more challenging. I have been making cheese since the early 1970s when my wife, Jill and I began "homesteading" on a little farm in SW Ohio. Here are recipes for cheese and other fermented food products, and milk-related information pages, all alphabetical except for the first and newest additions. Alphabetical listing of Recipes and Topics. Links to other Cheesemaking sites, Discussion Groups, etc. Here are some links that I have participated in over the years. If you are interested in an email-based discussion group, try "Cheesemakers List - Artisansrus.com". Send Email to:

How To Make Butter In Just Minutes Recipe This very interesting video tutorial of how to make butter in just minutes recipe really shares the science behind the process so you fully understand what is happening. Robert Krampf shows how to make some homemade butter in just a few minutes of shaking it in a mason jar. If you want to make your own butter this is about the easiest method I have ever seen. A simple combination of salt and pepper, fresh thyme and chives, fresh (fuzzy) sage and lemon zest makes a delicious butter that is wonderful to add to hamburger being grilled. Please LOOK BELOW to read the remaining part of the article. Here are some ingredients you may want to add by themselves or in combination to make compound flavorful butter. BasilRoasted GarlicSun Dried TomatoBalsamic VinegarLimeJalapenoChipotleCilantroRosemarySageThymeLemonChivesOnionRed WineBrown SugarCinnamonVanilla BeanApple ButterPestoOrange ZestHoneyMustard Wooden Butter Mold – Easter Lamb, Medium Paderno World Cuisine Fresh Butter Maker

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). First, some things to know about whey: Whey is milk with the fats and solids pulled out (the solids are now in your cheese). 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. That said, you’re probably not going to sell your three quarts of whey to a protein bar manufacturer. Salted: Whey contributes to a richer homemade stock Super Rich Homemade Stock- Save up your bones and/or veggie trimmings (you can keep them in the freezer for a few weeks until you have enough). Unsalted:

Cheese Making Basics While cheese making a fairly simple process, it helps to learn the basics before you begin. Starting with a little history. Archeologists believe goat cheese was “invented” around 6000 B.C.E. We know it was a favorite of the Sumerians by 4000 B.C.E. The Greeks adored cheese. The caseale, or cheese kitchen, was a fixture in Roman villas. The first European cheese, quark, is described in records dating to 3 B.C.E. Cheese making is a relatively simple process that involves the curdling of milk to separate curds (those milky white clumps in ricotta and cottage cheeses) and whey (a clear to yellowish, watery fluid used to make whey cheese). Following a specific recipe is the key, but understanding the basics before getting started will simplify the process for you. Cheese Classifications The USDA bulletin “Cheese Varieties and Descriptions” catalogs 400 varieties of cheese, but far more exist. - Fresh: Cottage, Ricotta and farmer cheeses - Quick aged: Farmhouse Cheddar, Camembert, Haloumi

Food Combining The principle behind food combining is that different food classes require different enzymes, different rates of digestion, and different digestive pHs for proper digestion. If the foods of the different food classes are combined incorrectly, the specific requirements for their proper digestion tend to cancel each other. For example, flesh foods require an acid media for digestion, whereas milk is highly alkaline, so it can neutralize the acid required for digesting the flesh foods. Sprouted grains and vegetables, vegetables and low starches, and high and low starches are all generally easy to digest. Mixing starches and proteins leads to disease states. Sugars and starches cannot be eaten with proteins and acid fruits at the same meal. The large part of the diet should consist of vegetables, salads and fruit. All refined and processed foods should be eliminated, and only whole grains should be used. An interval of at least four hours should elapse between meals. Fruit Categories Acid Sweet

How to Make Feta Cheese It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: With some special ingredients and a bit of patience, you can easily make crumbly, salty feta cheese at home. Feta is one of the most popular and easy-to-make cultured cheeses: it requires a minimal amount of cheese making skill and offers rewarding, delicious results. Due to the time feta spends in a salty liquid, much of its own moisture has been drawn out into the brine. More: Once you make your feta, toss it with orzo for a Greek-inspired salad. When allowed to age and dry in the refrigerator, the feta’s saltiness will dissipate, rendering the cheese grateable and more delicate in flavor. Feta also pairs nicely with a sweet counterpoint. More: Drizzle your feta with thyme-infused honey. Because feta has been cured with salt, little additional salt is needed when cooking with it. Crumbly Feta Cheese Makes 1 pound Mary Karlin

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