| Author |
Farm Kitchen:  Making soft cheese?  |
|
|
CherryPie
True Blue Farmgirl
935 Posts
Kimberly Ann
Puyallup
WA
USA
935 Posts |
 Posted - Jun 13 2008 : 08:08:46 AM
|
One of my resolutions for this year is to learn to make cheese. I want to start with something that doesn't require fancy equipment, so I thought a soft cheese would likely fit the bill. Unfortunately, I really don't like cottage cheese; I'm more of a fan of mozzarella, ricotta, chevre, etc. Does anyone have any recipes or tips on making cheese at home?
Thanks!
Kimberly Ann
Why Reinvent the broom?
http://nostalgichomemaking.blogspot.com |
|
|
frannie
True Blue Farmgirl
2246 Posts
fran
bonham
texas
USA
2246 Posts |
Posted - Jun 13 2008 : 08:15:58 AM
|
on my list of things i have always wanted to do, unfortunately it hasnt gotten off the list, maybe one day.
i do think i have some books here with some ideas about the question you asked though and i will post a reply later today if they have some good suggestions.
love
frannie in texas
(http://farmfolks-frannie.blogspot.com/)
(http://abunnystale.blogspot.com/) |
 |
|
|
CherryPie
True Blue Farmgirl
935 Posts
Kimberly Ann
Puyallup
WA
USA
935 Posts |
|
|
sweetproserpina
True Blue Farmgirl
535 Posts
meg
Vinemount
Ontario
Canada
535 Posts |
|
|
Prairie Princess
True Blue Farmgirl
1075 Posts
Jodi
Washington
USA
1075 Posts |
Posted - Jun 13 2008 : 08:36:44 AM
|
Hmm, I'd never thought to add cheese making to my list of things I want to learn, but I think I'm going to add it. Sounds like fun! 
~Jodi
"Women are like teabags...you never know how strong they are until they get into hot water." Eleanor Roosevelt |
|
|
|
CherryPie
True Blue Farmgirl
935 Posts
Kimberly Ann
Puyallup
WA
USA
935 Posts |
Posted - Jun 13 2008 : 08:39:33 AM
|
Thanks, Meg! I thought I'd give the queso blanco a try. I've read it can also be substituted for ricotta in lasagna. I'll post on how it goes.
Kimberly Ann
Why Reinvent the broom?
http://nostalgichomemaking.blogspot.com |
|
|
|
Jody Harmon
Farmgirl in Training
10 Posts
Jody
Maple Plain
MN
USA
10 Posts |
Posted - Jun 13 2008 : 08:41:24 AM
|
Hi Kimberly,
I make my own yogurt and from that make some soft, cream or ricotta like cheese. You could even do it with premade plain
yogurt. I just dump a quart of yogurt in a colander lined with
a couple layers of cheese cloth. I set the colander in a bowl and let it drip for a few days...the longer you let it drain the more dense the cheese will become. The consistency of the last batch I made was like a very fine ricotta...I used it in a baked pasta shells recipe and it was great!
Good luck in your cheese making adventures!
Jody
Monroe's Mom |
|
|
|
Jody Harmon
Farmgirl in Training
10 Posts
Jody
Maple Plain
MN
USA
10 Posts |
Posted - Jun 13 2008 : 08:44:10 AM
|
Oh, one thing I forgot to mention was that I covered the cheese (which is wrapped in cheese cloth) with a small plate and set some heavy filled jars on top of it. This helped to squeeze the whey out of the cheese and make a more dense product. Some people hang the bag of cheese in there fridge but I didn't have the equipment of the desire to make a cheese hammock. The "press" method worked just fine.
Jody
Monroe's Mom |
|
|
|
Mumof3
True Blue Farmgirl
3890 Posts
Karin
Ellenwood
GA
USA
3890 Posts |
|
|
Sarahpauline
True Blue Farmgirl
672 Posts
sarah
Ringgold
GA
USA
672 Posts |
Posted - Jun 13 2008 : 10:13:11 AM
|
One super simple cheese that is very common the world over which is much like ricotta is made a lot the same as cottage cheese. You just take a gallon of milk, I use whole milk personally and heat it in a pan (do not scorch or boil it) add a little vinegar and let it sit until it begins to curdle. Add a little more if it doesnt. Then when it curdles up you can stir it up and you will see that you get a yellowish clear liquid and fine curds. Pour this into a collander lined with cheese cloth or a clean, lint free dish cloth and let it drain well. I like to form mine into a block and put a weight on it, this way it gets like a block I can cut and use in cooking. It doesnt melt, but it will fry and brown and it is popular in mexican or indian cooking. If, instead of forming it into a block, you stir in some cream you will get a creamy ricotta like cheese which is great with herbs blended in served on toast or sandwhiches, or used with sweet things like jam. I like to add a little salt if it will be a savory cheese since it has little flavor of its own. I hope Ive helped, this is about as complex a cheesemaker as I have become. I look forward to learning more as you delve further into it.
:)
Not all those who wander are lost... |
|
|
|
willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
|
|
windypines
True Blue Farmgirl
4274 Posts
Michele
Bruce
Wisconsin
USA
4274 Posts |
Posted - Jun 13 2008 : 10:21:04 AM
|
I make lots of cheese. Get yourself a good cheese making book, and have fun. I personally like Rikki Carolls book (probely really misspelled her name) None of it is hard to do, but a few good pieces of equipment help alot.
Michele |
|
|
|
CherryPie
True Blue Farmgirl
935 Posts
Kimberly Ann
Puyallup
WA
USA
935 Posts |
|
|
fiddlegirl89
True Blue Farmgirl
232 Posts
Kayla
Dunnville
KY
USA
232 Posts |
Posted - Jun 16 2008 : 06:46:23 AM
|
I make mostly mozzarella right now, and also some ricotta (made from the whey left over from the mozzarella)and they are both easy. I have a bunch of different cultures on the way now, so I should be able to make any kind I want after that! I've also ordered the cheese press so I can make hard cheeses. BTW, our family has an add in the back of the latest Mother Earth News.
http://www.custerfamilyfarm.com |
|
|
|
oldfashioned girl
True Blue Farmgirl
2391 Posts
monica
oatman
az
USA
2391 Posts |
Posted - Jun 20 2008 : 7:57:14 PM
|
This has to be the coolest website ever. It is so fun because I never know who I will meet or what I will find. I had looked into making my own cheese before, but I never got very far especially when you get sidetracked with 3 kids. I make a lot of my own food and would definitely add cheese to the list. Anymore I am constantly checking labels on everything to see what is in it. I was surprised to find out that some saltines have high fructose corn syrup, luckily I have a recipe for homemade ones. So I will be off on another adventure of cheese-making!!! Oh how fun!!!
I have a book you all might be interested in. It is The Pantry Gourmet by Jane Doerfer. It is over 250 recipes for everything from cheeses to mustards. It has a lot of good recipes in it.
Monica |
Edited by - oldfashioned girl on Jun 20 2008 9:53:54 PM |
|
|
|
Woodswoman
True Blue Farmgirl
512 Posts
Jennifer
Altamont
NY
USA
512 Posts |
Posted - Jun 21 2008 : 4:43:28 PM
|
I have also been to the the Cheese Queen website (http://www.cheesemaking.com/). I have made my own mozzarella, ricotta, and a spreadable yogurt cheese.
It's really fun!
Jennifer
Farmgirl Sister #104
"Nature brings to every time and season some beauties of its own".
-Charles Dickens |
|
|
| |
Farm Kitchen: Making soft cheese? |
|
Making soft cheese?
