Category Archives: Cheese

Home-made dry curd cottage cheese

This is my third or fourth time making cottage cheese at home, but the first time since I acquired rennet and the mesophilic bacterial culture for general cheese-making. (Previously, I used an acid-set method that took much longer and seemed … Continue reading

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Mozzarella part x of y?

There are recipes on the Internet which allow you to (theoretically) make mozzarella in 30 minutes. Hmmmph. The recipe in my book isn’t even close to 30 minutes. I just wish it told me where I can stop for the … Continue reading

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Pasteurizing milk sous vide style

We’ve been discussing whether or not it’s a good idea to pasteurize milk via this method… questions like, will the milk above the water line warm up enough, and is the plastic container safe to 145 degrees F. Any thoughts? … Continue reading

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Fromage Frais

I’ve made cheese a few times… dry curd Cottage cheese for pierogi, since I can’t buy it anywhere, and ricotta, just because it’s so easy to make from milk and a little acid. Not that I really need any additional … Continue reading

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