On this page the following entries were made in the “Cheese” category.
Archive for “Cheese”
Cow’s Milk Manchego Cheese
I have to make this cheese once or twice a month. My family, friends, co-workers, daughters friends, etc. love it. I like it because it is ready in only 5 days (Manchego Fresco). It melts beautifully and makes killer grilled cheese sandwiches. If you’ve never made hard cheese, this is a good starter (instant gratification, [...]
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Stirred Curd Sage Cheddar
This recipe is from the book ‘Home Cheese Making’ by Ricki Carroll. Check her web site at New England Cheese Making Supply Company
Here’s what you need.
4 gallons unhomgenized whole milk
2 packets direct-set mesophilic starter
8 drops annatto coloring (optional)
1 teaspoon liquid rennet dissolved in 1/2 cup cool water
4 tablespoons Kosher salt
6 tablespoons chopped fresh sage
1 cup [...]
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Cucumber Yogurt Cheese
Found this recipe in edible Austin magazine and adapted it - I use a lot more yogurt! Originally it was from Greene on Greens. It is our current favorite veggie dip.
Here’s what you need.
1 gallon yogurt (I used home made yogurt)
2 cucumbers - peel, seed & chop
1 tablespoon cider vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon sugar
1 [...]
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Panir - good cheese for first timer.
Here’s what you need
One gallon of whole milk
8 teaspoons of lemon juice OR 2 teaspoons citric acid dissolved in 2/3 cup water
good thermometer
large heavy bottomed pan
Butter muslin (cheese cloth)
Here’s what you do
Pour milk into the pan and turn heat on to medium high. In order to prevent the milk from scorching, stir frequently. The heavy [...]
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Easy Smeezie Mozzarella
Here’s what you need:
2 gallons unhomogenized, whole milk (“Cream on Top”)*
3 teaspoons citric acid powder
1/4 tablet rennet, dissolved in 1/4 cup cool water
4 teaspoons kosher salt
a good thermometer
a large pot
Here’s what you do:
Pour cold milk into a large pot. I like to use a 4 gallon, heavy bottom pot for this recipe.
Sprinkle citric acid into [...]
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