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.