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.
Just below these links are photos of these cheeses, that I made with these recipes.
Homemade Lemon Ricotta
Homemade Marinated Cabecou Cheese
Homemade Valencay Goat Cheese
Banon Cheese Wrapped in Rye-Infused Hickory Leaves
Homemade Emmenthaler Cheese
The first step to making any great cheese is to put a hat on your head that looks like its made out of cheese.
