I made cheese!

wandajune6 · July 2015

I know from reading CC in the past that this isn't terribly impressive. I've seen posts about making homemade chevre, creme fraiche, mozzarella, etc. But this is a big deal for me so here goes:

I made labneh. It's this delicious Middle Eastern yogurt cheese. Basically, you take a bunch of fatty yogurt and let it drain in cheese cloth for a while. The longer you strain it, the thicker it gets. This is hardly impressive. You can mix wonderful things into it as well. I used salt, pepper, and leftover herbs: basil, parsley, and thyme. I'd add rosemary and oregano too if I had it. I divided it into fist-sized balls and have it sitting in jars of olive oil in my fridge. So good!

I also made pimento cheese this weekend. I tried it while visiting TX next weekend and fell in love. Cheddar, pimentos, onion salt, and mayo. *swoon*

I've read of versions with cream cheese but that sounds nothing like the deliciousness I experienced from my aunt.

So much cheese, so little time!

lovemesomemonster · July 2015

Mmm Cheese

that sounds amazing and totally impressive!

photokitty · July 2015

I love cheese! I would like to think I could make it, but I'd probably be impatient and eat it too soon thus negating the whole process

julieanne912 · July 2015

My BFF And I took a cheese making class together, we learned how to make ricotta/paneer (which is super easy), and mozzarella. We haven't been able to master the mozzarella just yet. It tastes good but doesn't get the smooth texture like the kind you can buy has. The instructor said it has to do w/ the type of milk. Grocery store milk tends to have too much crap on it to do well. Now that we get dairy delivery, I want to try it again. Either way, it's so delicious, who cares what it looks like!

sarahufl · July 2015

Cheese is always good in my book

emmaaa · July 2015

I have never tried to make cheese (other than pimento cheese but that is a staple down here). That sounds amazing!

novella1186 · July 2015

That's awesome!

I've been reading up on making mozzarella but I haven't gone for it yet. Now I want to try to make the stuff you made cuz that sounds delicious!

TheCheeseWench · July 2015

julieanne912 said:
My BFF And I took a cheese making class together, we learned how to make ricotta/paneer (which is super easy), and mozzarella. We haven't been able to master the mozzarella just yet. It tastes good but doesn't get the smooth texture like the kind you can buy has. The instructor said it has to do w/ the type of milk. Grocery store milk tends to have too much crap on it to do well. Now that we get dairy delivery, I want to try it again. Either way, it's so delicious, who cares what it looks like!

The main problem with grocery store milk is that most of it is over pasteurized, killing off many of the enzymes that help it curdle properly. You either need VAT (low heat) pasteurized milk or raw. Natural grocery stores, farmer's markets, and health food stores are generally your best bed for VAT. www.realmilk.com is a good resource for finding raw milk locally. Also, for Mozzarella you want to use FULL FAT milk. You can't get that soft texture from reduced fat. That is why I prefer using Jersey to some other breeds that naturally have less butter fat. This is not the time to worry about calories.

Another common booboo in Mozz making is adding the citric acid after the milk has heated rather than before. It more closely models the proceeds of making ricotta, (though you don't heat Mozz milk as high) so you end up with a grainy but squeaky product somewhere in the middle that never really comes together. I call it "lasagna cheese", because that's pretty much all it is good for.

The 3rd problem with texture is incorrect stretching. You have to have the water bath super hot so you can stretch it smooth quickly, with as few trips back into the water to resoften as possible. The more you heat and strech it, the more whey and fat come out of the curd, leaving you a drier product that isn't nearly as smooth. If it is uncomfortable on your hands to use water hot enough, try using 2 forks to stretch the curd at first. Once it becomes more bearable, try to finish the stretch with your hands quickly enough not to have to repeat the heating process. Don't forget to work sea salt into the curd while you stretch! Saltless cheese is just a sad, sad thing.

My best advice though is to eat it while it is still fresh and warm, because it just isn't going to get any better than it is right then

HTH!

wandajune6 · July 2015

Thanks for the advice on mozzarella! I've never tried making most cheeses because I know that I don't have access to the best milk for it. Also, because I'm cheap and don't want to track down rennit or some of the other supplies.

Feeling the need to make mozzarella now...

TheCheeseWench · July 2015

Check your local homebrew supply store. Some of them carry cheese making supplies (rennet is not that expensive) and if not you can usually find it at health food stores as well. I believe whole foods carries it. The only other "supply" not already in your kitchen is citric acid, also available in health food stores (and many groceries).

You may as well go for it while heirloom tomatoes are in season and enjoy Caprese!

TNDancer · July 2015

You can use store bought whole milk, but you have to add in extra calcium to make the correct consistency.

julieanne912 · July 2015

You can also buy rennet online. Keep in mind regular rennet is not vegetarian though, so if you're going for that, you'll have to buy vegetable rennet.

julieanne912 · July 2015

TheCheeseWench said:

My BFF And I took a cheese making class together, we learned how to make ricotta/paneer (which is super easy), and mozzarella. We haven't been able to master the mozzarella just yet. It tastes good but doesn't get the smooth texture like the kind you can buy has. The instructor said it has to do w/ the type of milk. Grocery store milk tends to have too much crap on it to do well. Now that we get dairy delivery, I want to try it again. Either way, it's so delicious, who cares what it looks like!
The main problem with grocery store milk is that most of it is over pasteurized, killing off many of the enzymes that help it curdle properly. You either need VAT (low heat) pasteurized milk or raw. Natural grocery stores, farmer's markets, and health food stores are generally your best bed for VAT. www.realmilk.com is a good resource for finding raw milk locally. Also, for Mozzarella you want to use FULL FAT milk. You can't get that soft texture from reduced fat. That is why I prefer using Jersey to some other breeds that naturally have less butter fat. This is not the time to worry about calories. Another common booboo in Mozz making is adding the citric acid after the milk has heated rather than before. It more closely models the proceeds of making ricotta, (though you don't heat Mozz milk as high) so you end up with a grainy but squeaky product somewhere in the middle that never really comes together. I call it "lasagna cheese", because that's pretty much all it is good for. The 3rd problem with texture is incorrect stretching. You have to have the water bath super hot so you can stretch it smooth quickly, with as few trips back into the water to resoften as possible. The more you heat and strech it, the more whey and fat come out of the curd, leaving you a drier product that isn't nearly as smooth. If it is uncomfortable on your hands to use water hot enough, try using 2 forks to stretch the curd at first. Once it becomes more bearable, try to finish the stretch with your hands quickly enough not to have to repeat the heating process. Don't forget to work sea salt into the curd while you stretch! Saltless cheese is just a sad, sad thing. My best advice though is to eat it while it is still fresh and warm, because it just isn't going to get any better than it is right then HTH!

Thank you! We are probably going to take another stab at it here pretty soon. My goal is to make a 100% homemade lasagna. I'm already pretty good at making pasta and sauce, and as I mentioned ricotta is easy... it's just the mozzarella that eludes me.

novella1186 · July 2015

julieanne912 said:

You can also buy rennet online. Keep in mind regular rennet is not vegetarian though, so if you're going for that, you'll have to buy vegetable rennet.

I bought rennet on Amazon and it was not expensive (organic vegetable rennet, I think) and then found citric acid at the grocery store. No big deal.

The only thing I don't have is a metal colander. I believe you're supposed to only use metal?

julieanne912 · July 2015

novella1186 said:

julieanne912 said:

You can also buy rennet online. Keep in mind regular rennet is not vegetarian though, so if you're going for that, you'll have to buy vegetable rennet.

I bought rennet on Amazon and it was not expensive (organic vegetable rennet, I think) and then found citric acid at the grocery store. No big deal.

The only thing I don't have is a metal colander. I believe you're supposed to only use metal?

Our class didn't say anything about that. She actually used muslin and suggested at home, you could tie the muslin onto the kitchen faucet so it hangs.

ETA... maybe metal only was suggested because it's hot as hell and you don't want to melt plastic? I dunno.

novella1186 · July 2015

julieanne912 said:

novella1186 said:

julieanne912 said:

You can also buy rennet online. Keep in mind regular rennet is not vegetarian though, so if you're going for that, you'll have to buy vegetable rennet.

I bought rennet on Amazon and it was not expensive (organic vegetable rennet, I think) and then found citric acid at the grocery store. No big deal.

The only thing I don't have is a metal colander. I believe you're supposed to only use metal?

Our class didn't say anything about that. She actually used muslin and suggested at home, you could tie the muslin onto the kitchen faucet so it hangs.

ETA... maybe metal only was suggested because it's hot as hell and you don't want to melt plastic? I dunno.

I just googled it cuz I couldn't remember why I thought I needed metal. I found this, which I think is what I read a while back when I was researching stuff:

Type of Material

redheadbride15 · July 2015

In honor of this thread I am eating three different kinds of cheese for lunch: mozzarella, feta, and parmesan. I'm lovin' the antipasto bar at Whole Foods. Now I just need to learn how to make this stuff, instead of paying $$$ per ounce for it.

TheCheeseWench · July 2015

Yes, they specify what type of metal just so that it is nonreactive. Silicone is a good option as well since it will not be damaged by the hot liquid. It is also nice that many silicone ones collapse down for easy storage. I don't love muslin for mozz, because unlike ricotta the curds can seep in and stick in the fabric sometimes when the curd is really hot, even if it is a tight weave. I have especially seen problems when students get impatient and try to help squeeze the whey from the bag, increasing the likelihood of this. In the classes I teach I save the Cheesecloth/muslin for chevre, ricotta etc...

hellohkb · July 2015

That sounds delicious. I'm jealous! I try not to eat cheese during the week but I cheated yesterday with some provolone. Mmmm.

julieanne912 · July 2015

TheCheeseWench said:

Yes, they specify what type of metal just so that it is nonreactive. Silicone is a good option as well since it will not be damaged by the hot liquid. It is also nice that many silicone ones collapse down for easy storage. I don't love muslin for mozz, because unlike ricotta the curds can seep in and stick in the fabric sometimes when the curd is really hot, even if it is a tight weave. I have especially seen problems when students get impatient and try to help squeeze the whey from the bag, increasing the likelihood of this. In the classes I teach I save the Cheesecloth/muslin for chevre, ricotta etc...

This is good to know! Do you think a fine mesh strainer would work well?

TheCheeseWench · July 2015

julieanne912 said:

TheCheeseWench said:

Yes, they specify what type of metal just so that it is nonreactive. Silicone is a good option as well since it will not be damaged by the hot liquid. It is also nice that many silicone ones collapse down for easy storage. I don't love muslin for mozz, because unlike ricotta the curds can seep in and stick in the fabric sometimes when the curd is really hot, even if it is a tight weave. I have especially seen problems when students get impatient and try to help squeeze the whey from the bag, increasing the likelihood of this. In the classes I teach I save the Cheesecloth/muslin for chevre, ricotta etc...

This is good to know! Do you think a fine mesh strainer would work well?

It is more likely to stick than a colander, but if you have a very large one you can try it, just don't press the curds against the mesh to speed up the draining or you will have a mess.

I made cheese!

Re: I made cheese!

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