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Discussion Starter · #1 ·
I have a supplier for raw milk, but their raw milk cheese isn't that great and is too pricey to buy a lot. And I've never made cheese before. From what I've read it seems time consuming and complicated. Am I right? Are there easy ways to make it? Should I buy a starter kit online?
 

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You need to think about what kind of cheese you want! Ricotta is SO simple and mozzerella quick and easy. Cheddar and gouda are time consuming with alot of steps, plus they have to be aged.
 

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Making cheese is easy! I would start with a bottle of rennet, a mesophilic culture, and this book:<br><br><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=motheringhud-20&location=http%3A%2F%2Fwww.amazon.com%2FHome-Cheese-Making-Recipes-Delicious%2Fdp%2F1580174647%2Fref%3Dsr_1_1%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1223861319%26sr%3D8-1" target="_blank">http://www.amazon.com/Home-Cheese-Ma...3861319&sr=8-1</a><br><br>
You'll also need citric acid if you want to make mozzarella, which is our favorite.
 

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Actually cheesemaking is quite easy. It can be long process, but it's not labor intensive. I've made ricotta, mozzarella and feta.
 

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<span style="font-family:Georgia;"><span style="font-size:large;"><span>I have made cheese but only one kind-- yogurt cheese-- I made the yogurt and then trying to figure out what to do with almost a gallon of it (I never do anything by halfs around here!!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"> lol) I figured I would try draining the whey and making yo-cheese-- it is soooo simple a caveman could do it (sorry I just couldn't resist<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">) I just line a small strainer with a big coffee filter and dump the yogurt right in- set the strainer in a larger bowl to catch the whey and cover with a paper towel-( in the fridge)- when it is half way done I have been putting a small plate on it and a weight (just a filled with water mason jar) and let it squeeze a bit more of the liquid out, and the family loves it-- better than cream cheese and since I used whole milk instead of cream, I am assuming it has less calories than real cream cheese-- I have sprinkled a bit of salt in it too.. I am thinking of cutting up some of the nice dried tomatoes and some garlic and making a flavored cheese. So many different things to do with it.<br>
Next on the list of cheeses to make is the mozzarella as I just got all the stuff to do it with.</span></span></span>
 

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Discussion Starter · #6 ·
Thanks for the suggestions. I'll try mozzarella . . . I just have to locate some rennet and the culture. Maybe my little one will have fun helping.
 
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