photo above: Homemade Valençay goat cheese
Making cheese is a fun family project, with a result that everyone can enjoy.
If you have ever been to Wisconsin, then you know that we like our cheese!
I am not a master cheese-maker by any stretch, but I have learned to make some simple (and some tricky) cheeses that I make regularly, and that I will share with you below. These are cheeses that YOU can make with a little effort. The links below will take you to step by step photo's of how to make cheese. The quick version is: Start with milk, add ingredients to create the flavors you want, add a curdling ingredient such as Rennet, vinegar, or lemon juice, which will cause the cheese to separate into solid curds and liquid whey, gather up the curds and mold, press, or shape them according to the cheese you are making, then salt and age the cheese according to the cheese you are making. Eat and enjoy with friends!
I get my ingredients and equipment from www.thecheesemaker.com, excellent service, very quick shipping, high quality. I also highly recommend Mary Carlin's book "Artisinal Cheese Making at Home" for its wide range of well-conceived recipes and reference material.
I am not a master cheese-maker by any stretch, but I have learned to make some simple (and some tricky) cheeses that I make regularly, and that I will share with you below. These are cheeses that YOU can make with a little effort. The links below will take you to step by step photo's of how to make cheese. The quick version is: Start with milk, add ingredients to create the flavors you want, add a curdling ingredient such as Rennet, vinegar, or lemon juice, which will cause the cheese to separate into solid curds and liquid whey, gather up the curds and mold, press, or shape them according to the cheese you are making, then salt and age the cheese according to the cheese you are making. Eat and enjoy with friends!
I get my ingredients and equipment from www.thecheesemaker.com, excellent service, very quick shipping, high quality. I also highly recommend Mary Carlin's book "Artisinal Cheese Making at Home" for its wide range of well-conceived recipes and reference material.
Each photo below is a link to how to make the cheese. These are listed roughly from easy-to-make, to more advanced.
Wonderful, fresh, homemade crème fraîche. Click the picture to learn how to make it!
Homemade Lemon Ricotta. Great for making stuffed pasta shells and Lasagna. Click the picture to learn how to make it!
Homemade cottage cheese. Click the picture to learn how to make it!
Homemade Paneer Cheese. Excellent in Indian dishes.
I like to fry it in a pan, and then add an Indian sauce or spice. Click the picture to learn how to make it!
Homemade Feta Cheese. Tastes great as shown in the picture; with olives and fresh cut tomatoes, drizzled in olive oil , with some oregano and cilantro. Click the picture to learn how to make it!
Homemade Marinated Cabecou Cheese. Sooooo good spread on French bread. Click the picture to learn how to make it!
Banon Cheese Wrapped in Rye-Infused Hickory Leaves. Click here to learn how to make it!
Homemade Emmenthaler Cheese; we shred it and then melt it into fondue. Click the picture to learn how to make it!
The best for last....Homemade Valencay Goat Cheese. Must be smelled and eaten to be understood. Click the picture to learn how to make it!
Homemade Epoisses style cheese, including a rind washed with Marc de Bourgogne.
The first step to making any great cheese is to put a hat on your head that looks like its made out of cheese.
.....and some other home made cheese photos, but these are not links with recipes.
