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Topic: Make Your Own Cheese (You Can Do It!)  (Read 9701 times)
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MissingWillow
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« on: April 03, 2013 08:04:52 AM »

We have a small herd of dairy goats which allows me to make feta and goat cheese in my kitchen every week.  I occasionally purchase cow's milk from the store to make camembert, caierphilly, cheddar and romano.  What got me started in cheesemaking years ago was mozzarella.  It's simple, quick and doesn't required a lot of expensive fancy equipment.  Let's get started!


You'll need a big spoon, a kitchen thermometer (WalMart carries a basic model for about $5), salt, rennet, citric acid (more about those in a minute) and a gallon of whole milk.  Don't buy anything other than whole milk or you will end up with less cheese.  It's important not to buy 'ultrapasteurized' milk, so make sure you check the label.  From my personal experience, I never purchase a large chain's home brand. I'm not sure but believe they may pasteurize to a higher temperature to extend shelf life.  What you end up with instead of mozzarella is something the consistency of ricotta.  Not a tragedy, but not what you were expecting. 


You can get either veal or vegetable rennet by mail (I use www.dairyconnection.com), BUT I have seen rennet tablets for sale at Fresh Market and Whole Foods, so check the refrigerator section of your local health food store.


I have seen citric acid available lots of places; including online, Indian groceries and those 'weigh your own herb' sections of Whole Foods and health food stores. 


Mix 1.5 teaspoons of citric acid into 1/4 cup of cool unchlorinated water.  Stir this into your cold milk then start heating it on the stove over medium low heat.  Stir occasionally and watch carefully for this mixture to reach 88 degrees F.  Don't worry if the milk starts to curdle.   Smiley

While it's heating, mix 1/4 teaspoon of liquid rennet (or 1/4 rennet tablet) in 1/4 cup of cool unchlorinated water.  Set aside.


Once it reaches 88 degrees, gently stir the rennet mixture into your milk. 


Continue stirring while heating the milk to 100 degrees.  It only takes a few minutes and you'll see curds startiing to form.


When the milk reaches 100 degrees, take your pot off of the heat and let it sit for 5 minutes.


Miss Muffet, you've got curds and whey!  You can save the whey for breadmaking or feed it to your dog.  Not all at once though, it can give them diarrhea.  Ask me how I know this.   Roll Eyes


Drain off the whey and put the curds in a microwave safe bowl.  Microwave them at full power for 1 minute.


Drain off any whey that has collected and gently knead the cheese with either your hand or a large spoon to distribute the heat evenly throughout the cheese.  Stick it back in the microwave for another 35 seconds.   


Drain off the whey, add 1 teaspoon of salt and knead again.  Pop it back in the microwave for 35 more seconds.


Knead one last time until your cheese is smooth and stretchy.  That's it!


Once it cools, you can slice and serve it with tomatoes and basil drizzled with a little olive oil and black pepper or put it on a homemade pizza.  Your friends and family will be amazed!   Grin
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« Reply #1 on: April 03, 2013 08:29:09 AM »

I will attest that it is very satisfying to make this homemade cheese...I have made it several times, but I was lucky enough to learn from MissingWillow firsthand...and lucky to actually TASTE it!

Oh yummy!

Thanks for this wonderful tutorial...I hope a lot of people try this as it really is that easy (I accidentally made the ricotta a few times, but it was so delicious that sometimes I make it on purpose! Cheesy)...
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« Reply #2 on: April 03, 2013 09:24:18 AM »

I also was lucky enough to be at the cheese making lesson and this tutorial is the next best thing to being in the kitchen with MissingWillow Grin  I've made cheese at home several times, even with my not so precise thermometer (I can't find one that shows under 100 degrees, apparently you have to buy a special cheese thermometer for that) and even with a tiny bit of guess work it always works out!

Try it, you'll never buy store bought mozza again!

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« Reply #3 on: April 03, 2013 09:50:50 AM »

I'm so happy to hear you both are making cheese at home! 

Here's the thermometer I picked up at WalMart for around $5.  I think it's called an analog pocket thermometer and was in the cooking aisle. 


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« Reply #4 on: April 03, 2013 10:06:21 AM »

I looked everywhere here in Canada (well not the entire country but many places in the big city near me) and could only find candy thermometers that start at 100F but my estimating seems to be working well Cheesy 
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« Reply #5 on: April 03, 2013 10:36:02 AM »

Drooling!  Grin
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« Reply #6 on: April 03, 2013 10:51:58 AM »

I looked everywhere here in Canada (well not the entire country but many places in the big city near me) and could only find candy thermometers that start at 100F but my estimating seems to be working well Cheesy 
I had the same problem in our area!  I think I will have someone who shops at Walmart go look for me!  Thanks for the picture!
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« Reply #7 on: April 03, 2013 11:03:56 AM »

Oh wow!  I can't wait to try this!  I've never ever in my whole life made cheese but it looks delicious!!! Thanks MW!!
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« Reply #8 on: April 03, 2013 11:08:37 AM »

Awesome! 

I just checked on Amazon.  They are available for $5.31 and eligible for free super saver shipping, provided you have another $20 of stuff to buy on Amazon (and when is that ever a problem?)   Cheesy
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« Reply #9 on: April 03, 2013 11:59:23 AM »

Wow, thank you for this excellent tutorial. Might I ask if you're thinking of doing any cambembert tutorials anytime in the future? Cheesy
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« Reply #10 on: April 03, 2013 12:09:35 PM »

Thanks!  I wasn't planning on it, it takes quite a bit longer and requires more steps, ingredients and equipment.  Then it has to age.  Mozzarella is the perfect cheese to start with.  If you love making it, you can purchase a recipe book or two and expand your horizons into all kinds of awesome.  Smiley
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« Reply #11 on: April 03, 2013 01:34:11 PM »

Yummy. Smiley Now, on to wholefood to try to find rennet so I won't have to order it and wait. Can't wait! It looks so delicious.
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« Reply #12 on: April 03, 2013 03:36:37 PM »

Missingwillow I feel like you are the craftster version of the food network! I can watch you cook all day  Cheesy I tend to have more accidents than successes in the kitchen but I might have to give this a try!
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« Reply #13 on: April 03, 2013 03:52:18 PM »

Ha!  Thanks SheepBlue, I actually manage an annual event where I get to hang with a bunch of Top Chef and Iron Chef America contestants.  When I watch them cook, I pay attention. Cheesy 

Yoopidou, good luck with your search for rennet.

You guys need to try this, it's a very satisfying project.     
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« Reply #14 on: April 03, 2013 04:20:34 PM »

think of it like a craft project, that you can eat later Wink
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« Reply #15 on: April 03, 2013 05:24:35 PM »

thanks for the great tutorial, I have made ricotta, but now will need to try mozza (as soon as I find somewhere to buy vegetable rennet)
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« Reply #16 on: April 03, 2013 08:00:47 PM »

Bookmarked! This looks like a great project!
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« Reply #17 on: April 03, 2013 08:20:43 PM »

kjlutz I got some veggie (microbial) rennet from a place outside of Calgary, ordered online and I had it in a couple of days.  their website is www.danlac.com
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« Reply #18 on: April 04, 2013 07:03:20 AM »

thanks so much for the tip alteredmommy, I had seen it for order from the US but was worried about getting it through customs.  I will have to order some.
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« Reply #19 on: April 04, 2013 07:54:10 AM »

Bookmarked.  I work walking distance from a Whole Foods.  Maybe I will head up there for lunch some day this week.

This would be another great one to try with my daughter.  She already has the strangest Mom in the class, but now the other kids are starting to see my projects as "cool" and "awesome" rather than just "weird".

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« Reply #20 on: April 04, 2013 08:10:32 AM »

Just awesome. Thanks so much for sharing MW!
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« Reply #21 on: April 04, 2013 11:33:45 AM »

I've so been meaning to try to make mozzarella!  Awesome tutorial!  Must . . . make . . . cheese!!!
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« Reply #22 on: April 04, 2013 12:42:04 PM »

Yay!  Go forth and make curds and whey!  Now that I've got some on hand, I need to make pizza this weekend.   Smiley
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« Reply #23 on: April 05, 2013 06:29:35 AM »

MW--I am sure that the BEST way to eat your cheese is with your awesome tomatoes... Cheesy
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« Reply #24 on: April 05, 2013 06:43:19 AM »

 Grin  We've got two more months until we'll have any of those. mmmmm... can't wait... 
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« Reply #25 on: April 05, 2013 11:12:47 AM »

Ooh, yum! Will certainly have to try this recipe! I'd love to know how you make goat cheese too, there are lots of recipes online, I know, but it's better to hear from someone you know about their success.
Cheese!
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« Reply #26 on: April 05, 2013 01:57:57 PM »

Do you have access to fresh goat milk CLM?  What I use is basically a cow's milk cream cheese recipe but swap out for goat milk and use half the rennet.  That one requires a cheese culture and chevre molds. 
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« Reply #27 on: April 06, 2013 12:32:37 PM »

Our cousin has goats and has always said I can experiment with cheese making but I've been too afraid to waste it! And then if I do get it right we'd forever be running out of supplies because hello, cheese! LOL, I'd never stop eating it Cheesy.
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« Reply #28 on: April 09, 2013 05:31:31 PM »

Thank you!! This is awesome! I've been wanting to try making cheese for a while but the tutorial I found online seemed much more complicated than yours does. I'm so excited to try this out!
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« Reply #29 on: April 09, 2013 08:25:49 PM »

I have been meaning to try this for awhile - thanks for the tute.  I have made my own yogurt before, and this just seems a couple of more steps.  What's involved in making you're own feta?
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« Reply #30 on: April 10, 2013 04:35:44 AM »

Yep, just a few more steps than yogurt sounds about right!  Feta requires a few additional ingredients you can only get from a cheesemaking supplier (culture, calcium chloride) and requires more temperature control over the milk.  You need to mold it then brine it and it's not ready for a few days.
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« Reply #31 on: April 10, 2013 05:58:36 AM »

You made this look so fun & easy, I just might give it a try! It's something I've never made before!  Wink
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« Reply #32 on: April 15, 2013 07:12:15 AM »

I can't believe I missed this post! MW taught me how to make cheese, too. It was a fun process and delicious! Go MW!  Kiss
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« Reply #33 on: April 16, 2013 09:07:40 AM »

I have been wanting to make mozzarella for a long time and considered some expensive kits.  I love all your pictures and I think this tutorial is just the push I need to finally make some cheese!!
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« Reply #34 on: April 16, 2013 11:47:01 AM »

Thanks so much you guys.  I hope I've taken a bit of the mystery out of the process.
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« Reply #35 on: July 04, 2013 10:33:50 PM »

i thought about making my own cheese before... but this looks way more simple then the recipes i was looking at. Thanks
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« Reply #36 on: July 24, 2013 08:25:32 PM »

I saw a program on TV ("How They Do It" maybe) about making cheese and it looked soooooo complicated - but your awesome tutorial has made me think twice - I'm going out tomorrow and find rennet and citric acid.  THANKS for the inspiration!! Huh Huh
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« Reply #37 on: July 25, 2013 04:47:28 AM »

Yay!  I've actually taken a commercial cheesemaking workshop and it can get very scientific and complicated.  I like simple!
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« Reply #39 on: January 31, 2014 05:46:51 PM »

Woo hoo!  Thanks so much!
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« Reply #40 on: April 28, 2014 09:13:38 AM »

I'm definitely going to try this out this week, I've made yogurt and paneer before; this doesn't seem too much harder. Now just to get my hands on a microwave Smiley
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