Cheese-making

[Honkman]

Very impressive to read so much about cheesemaking in this discussion and see all these results. We are just starting to dive into the world of cheesemaking with some soft cheeses. One of our first attempts was Fromage Blanc (with chives)

Edited July 18, 2010 by Honkman (log)

[Chris Hennes]

Which recipe did you use for that? Were you happy with the flavor?

[Honkman]

We followed the basic recipe from Ricki Carroll's "Home Cheesemaking" and used the direct-set Fromage Blanc starter. Overall we liked the slightly sour taste of the fromage blanc.

One of the ingredients we really miss from Germany is good "Quark". There is some quark commercially available in the US but it tastes lousy. So it was time to make our own which tasted actually better and fresher than most of the quark you will get in Germany. It's very versatile - you can eat it with salt and pepper on bread, mix it with fresh fruits, mix it with jam and use it as a crepe filling or use it for quiche dough.

[GlorifiedRice]

I went and got this topic to ask a question...

My home has some molds from a damp basement. Can I NOT make cured or hard cheeses now?

Wont the bad molds infect the cheese?

[chezcherie]

We followed the basic recipe from Ricki Carroll's "Home Cheesemaking" and used the direct-set Fromage Blanc starter. Overall we liked the slightly sour taste of the fromage blanc.

One of the ingredients we really miss from Germany is good "Quark". There is some quark commercially available in the US but it tastes lousy. So it was time to make our own which tasted actually better and fresher than most of the quark you will get in Germany. It's very versatile - you can eat it with salt and pepper on bread, mix it with fresh fruits, mix it with jam and use it as a crepe filling or use it for quiche dough.

did you use the jim wallace recipe on ricki carroll's site? took a workshop with him recently and he was quite enthusiastic about the newly developed quark recipe.

[kryptos1]

Dr Richard Fankhauser from the University of Cincinnati (Biology and Chemistry) posted all of his recipes and experience making cheese. I have spent hours on this page reading.

Dr Fankhauser's Cheese Page

[Darienne]

Looked this one up on eG six ways to Sunday and couldn't find anything.

DH bought too much sour cream...it was a deal...?...and now I don't want to make a cake or pudding or whatever with it. You can't freeze it. However, I did find a couple of recipes about making a cheese from it.

Mix the sour cream with whatever spices you want (none in our case, I guess). Drain it into a bowl in the fridge for 2-3 days sitting in cheesecloth which is then in a strainer. That's it.

If no one has tried it and can report about it, I'll report back in 2-3 days.

Edited June 28, 2011 by Darienne (log)

[dls]

Darienne

I've done this numerous times using either sour cream or yogurt, and the process I follow is the same as you describe. Some advocate leaving the bowl at room temperature for 12-24 hours then into the refrigerator for another 2 days or so. Not understanding the rationale behind that method, I've never done it. Just straight to the refrigerator.

I typically add a mix of herbs and/or spices. One of my favorites is to simply add some zatar.

Good luck. Let us know how it comes out.

[Darienne]

Naturally I had never heard of Zatar before...learn, learn, learn...and have now two definitions for it from Wikipedia. I left out all spice because I really had no idea what I wanted to end up with or what I would then do with it.

I could still rescue it from its pouch and add something. Seeing as I am right out of zatar, what else could you suggest?

[Kerry Beal]

Naturally I had never heard of Zatar before...learn, learn, learn...and have now two definitions for it from Wikipedia. I left out all spice because I really had no idea what I wanted to end up with or what I would then do with it.

I could still rescue it from its pouch and add something. Seeing as I am right out of zatar, what else could you suggest?

Dill would be nice.

Zatar is just thyme, sesame seeds and something acidic - typically sumac - but a little lemon juice would work.

[Darienne]

Dill would be nice.

Zatar is just thyme, sesame seeds and something acidic - typically sumac - but a little lemon juice would work.

I'll try the Zatar mix.

Dill is my most unfavorite of the herbs. It's also the central ingredient in a bowl of chicken soup which I threw at my DH's head almost 46 years ago when I was 8 1/2 months pregnant. Last time I ever allowed dill in the house.

[dls]

Zatar is an spice and herb blend common to Middle Eastern countries. Though the basics remain pretty much the same there are countless versions that vary by country, and the regions within each country. Here's a simple Syrian version. You can find many more recipes via Google. You probably have most of the ingredients on hand, or they're readily available. Many of the recipes call for the use of whole spices such as cumin seeds, sesame seeds, etc. When I add zatar to the cheese, I lightly toast and grind all whole spices beforehand.

Edited June 28, 2011 by dls (log)

[Darienne]

Started the 'cheese' on June 28th...it's now July 1st. The cheese is wonderful. It's the best cream cheese I have ever eaten. I mixed the sour cream with thyme, cumin, sesame seeds, salt, pepper, smoked paprika in no particular fashion...until it tasted good to me.

Thanks for the help, DLS & Kerry.

Edited July 1, 2011 by Darienne (log)

[Darienne]

Added information (Ontario prices and measurements):

Kraft cream cheese: $3.19 for 250 grams, and 1 TBSP = 45 calories

Beatrice sour cream: $1.48 for 500 ml, and 1 TBSP = 25 calories

So not only is my sour cream cheese tastier by far than the Kraft, it also has fewer calories and costs far less. I did not weigh the cheese before we used it last night on crackers and this morning on toast but I still have 200 grams left. Next time I'll weigh the sour cream before I start the process and then after the process is over.

Edited July 1, 2011 by Darienne (log)

[Darienne]

Added information (Ontario prices and measurements):

Kraft cream cheese: $3.19 for 250 grams, and 1 TBSP = 45 calories

Beatrice sour cream: $1.48 for 500 ml, and 1 TBSP = 25 calories

So not only is my sour cream cheese tastier by far than the Kraft, it also has fewer calories and costs far less. I did not weigh the cheese before we used it last night on crackers and this morning on toast but I still have 200 grams left. Next time I'll weigh the sour cream before I start the process and then after the process is over.

Bear of very little brain that I am. The caloric value of the sour cream cheese would be just as high, if not higher, that that of the processed cream cheese, after the liquid is drained out of the sour cream. Thank you all or not pointing out what an idiot I am.

[dls]

Glad it worked out well for you, Darienne. For a comparison, try it sometime using yogurt.

[rarerollingobject]

I do this all the time with yoghurt, but rather than mix in the spices, I only mix in salt (to help the drainage along) and then roll balls of the drained cheese in spices - some in za'atar, some in dried mint, some in chilli and lemon zest, or whatever. That way you can get heaps of different flavours out of the one batch and the balls store really well in the fridge under a film of olive oil.

[Darienne]

I do this all the time with yoghurt, but rather than mix in the spices, I only mix in salt (to help the drainage along) and then roll balls of the drained cheese in spices - some in za'atar, some in dried mint, some in chilli and lemon zest, or whatever. That way you can get heaps of different flavours out of the one batch and the balls store really well in the fridge under a film of olive oil.

Hi RRO, this sounds very good. I have made things out of yoghurt, including cheese, but never with a firm purpose in mind. I like your descriptions. Thanks.

If I live forever, I'll get to try all the ideas I have stored up ahead of me.

[rarerollingobject]

If I live forever, I'll get to try all the ideas I have stored up ahead of me.

I know, I feel that way too! I have lists all over the place of food things I want to try, or learn about, or experiment with..it gets (joyfully) overwhelming, doesn't it?

Re the cheese - one of my very favourite summer breakfasts is yoghurt cheese smooshed onto wedges of fresh Lebanese pita bread, muddled in more olive oil and za'atar, and eaten with chunks of perfectly ripe tomato, and maybe some black olives. Some strong mint tea, and bliss! Mmm!

[kayb]

Started the 'cheese' on June 28th...it's now July 1st. The cheese is wonderful. It's the best cream cheese I have ever eaten. I mixed the sour cream with thyme, cumin, sesame seeds, salt, pepper, smoked paprika in no particular fashion...until it tasted good to me.

Thanks for the help, DLS & Kerry.

Very cool! I'm gonna try that!

[ElsieD]

I wonder if you could use it to make, say, a cheesecake?

[Darienne]

I wonder if you could use it to make, say, a cheesecake?

That is my thought also... I don't have enough to make a regular cake except I could make a teensy weensy one I guess.

[Darienne]

I know, I feel that way too! I have lists all over the place of food things I want to try, or learn about, or experiment with..it gets (joyfully) overwhelming, doesn't it?

Re the cheese - one of my very favourite summer breakfasts is yoghurt cheese smooshed onto wedges of fresh Lebanese pita bread, muddled in more olive oil and za'atar, and eaten with chunks of perfectly ripe tomato, and maybe some black olives. Some strong mint tea, and bliss! Mmm!

And do you make your za'atar or make it and if so, how?

[Rico]

So I have recently purchased Artisan Cheese Making at Home, and of course first came here to find all relevant cheese making knowledge my fellow eG'ers had bequeathed unto the forums.

And I'll start with the first question, hoping someone has some insight!

I'm making the cabecou from the book; it's a marinated goat cheese. Or, at least, it's supposed to be. What I'm getting is milk that's not coagulating. The recipe calls for:

1 drop liquid rennet (regular strength) diluted in 5 TBSP cool, unchlorinated water (check).

1/4 teaspoon mesophilic culture (check)

2 quarts goat milk (I am using Meyenberg, which is all I can find at the stores - Whole foods, Central Market, all of them. I can drive an hour to get some raw stuff, but I'm hoping that won't be necessary. One of my fears is that the high temps of pasteurization precludes the development of curds, but it appears others have had a decent amount of success with this particular milk)

And there are more ingredients to the recipe, but those are the only ones relevant to the current problem. I am heating the milk in a double boiler, slowly, to 75F (on the third try I tried 86F), adding the culture, waiting five minutes, whisking it in thoroughly but gently, then immediately adding the rennet in a similar fashion. I cover, but not airtight, and place the bowl in my utility room, which is registering between 70-73 degrees F.

18 hours later, I have milk. Maybe with a few dots that happened to cling together, but they fall apart even when gently ladled over butter muslin.

So am I cheese cursed or what?

[ninagluck]

Rico, if you use pasteurized milk, you should add Calziumchlorid, otherwise the curds will not form.

check out this side: http://www.cheesemaking.com/

I found it very helpful.

br

ninagluck