Gosh, I really wanted to start off with, Ricotta is a fresh Italian cheese, but by most accounts, ricotta is not considered cheese–but rather a cheese byproduct. Remember, when you make cheese, you’re separating curds from the whey. The curds are the milk solids (proteins) which ultimately are pressed, aged, etc. and become the cheeses […]
Category: Cheese Making
Cheese making: A guide for beginners
If you found your way to my blog, you are either stalking me, or you just love cheese. Loving cheese involves a lot of eating, but someone who takes cheese seriously wants to know where it’s from; what it’s made of; and, how it was made. If you are looking to level up as a […]
Mozzarella: Make your own at home
Ever want to make your own cheese? Mozzarella is one of the easiest cheeses to make and often one of the first cheeses that novices will venture to make at home. Below you’ll find a really easy mozzarella recipe to start you off on your path to cheesemaker. What you will need If you’re going […]
How to make the most of your whey
If you’ve tried making cheese or Greek yogurt, you have probably dumped several cups of whey down the sink. Read this article to learn how to repurpose whey in other cooking projects.
Whey basics: cheesemaking 101
Recall the story of Little Miss Muffet and her eating her curds and whey? Did you ever know what that meant? Read this article to learn about half of this famous pair.
Paneer: simple cheesemaking
Learn all you need to know about making India’s favorite curd cheese. Paneer is one of the simplest cheese recipes that you can make…
Annatto: What you need to know
Most people have no idea why there are two different colored varieties of cheddar at the grocery store. I’ll bet you’re “dyeing” to find out why…
Rennet: What you need to know
What is rennet? Rennet separates curds from whey. If you didn’t know already, this is the most important process in cheese making. Once the whey is separated from the curds, the curds are processed (either by stretching, cheddaring, washing, etc.), and then ripened in order to create what we know as cheese. So, now that […]