Can use store bought milk, just do not use milk that has been ultra-pasturized as all the proteins have been removed. Cultures in most cheeses, variations like a buttermilk culture. Rennett is a must in all cheese making, it coagulates the milk, was traditionally animal based but now many types or vegetable based. Salt not only gives extra flavor, it helps to drain the whey from the curds, deter unwanted bacteria, as well as other things
Cheese Basics Types of Cheese• Fresh Direct Cheese – Ricotta/Mascarpone• Stretched-Curd – Mozzarella/Provolone• Semi Soft to Hard – Jarlsberg/Parmesan• Bloomy Rind – Brie/Camembert• Blue Cheese
30 Minute Mozzarella• 1 gallon Milk • Cut the curds into ¼ inch cubes• 1 ½ tsp citric acid dissolved in ½ • Heat the curds to 105° F, while cup cool water gently stirring the curds• ¼ rennet tablet diluted in ¼ cup • Remove from heat and stir for 2 cool water to 5 more minutes• 1 tsp cheese salt • Carefully ladle curds into• Pour in large pot the citric acid microwave safe bowl, drain whey solution, add milk (mixing • Microwave curds for 1 minutes, thoroughly drain whey by kneading curds• Heat Milk to 90°F, remove the pot • Microwave curds for 30 secounds from the heat and gently stir in and drain whey (repeat twice) the diluted rennet • Add salt• Cover pot and let set for 10 • Stretch curds like taffy until minutes, check for a clean break cheese becomes glossy • From curds into a ball
Dannon’s Big Cheese www.dannoncheese.blogspot.com
Resources BooksHome Cheese Making Artisan Cheese Making at Home
Resources websiteshttp://www.cheesemaking.com/ Supplies, Recipes, How-to Videos, Classeshttp://medievalcheese.blogspot.com/ A historical view of cheese. The lady who writes this blog only uses ingredients and supplies available in medieval times.