The bowl will catch the remaining whey as the curds drain, which you can reserve for another use if you like the flavor. If your colander or strainer has feet and can stand on its own, you can drain the cottage cheese directly into the sink instead if you prefer to discard the whey. ...
The cost of buying the ten litres of unhomogenised milk you need to cook up just one kilo of curds makes this an expensive exercise. But then, you get the chance to get hands-on with some delicious cheese, and in my book that's priceless. Ashleigh Arnott...
learning never stops, but I can honestly say that I now make a mean wheel of cheese. You don’t have to be a hardcore homesteader like me to make your own cheese. If you haveaccess to a kitchenand store-bought milk, you are golden. ...
Here’s one version in which I used a fig flavored balsamic vinegar and added some dried figs which sit in the curds for a period of time to infuse some flavor into the cheese. I’ve got a few more varieties I want to explore, which I will post with recipes – I’d love to hear...
How curds are handled has a huge impact on the final quality of your cheese. If cut too small, the curds can lose moisture too quickly. If overcooked, the finished cheese can be dry and crumbly. When making cheese, take good notes on how you handle the curds so you are able to fine...
(also referred to as molds) that won’t break the bank at many cheesemaking supply websites, or you can make one out of PVC pipe. A cheese form includes two parts: the form and the follower, which is the piece that presses the cheese curds. To make your own form from PVC pipe, ...
While making your own curds is a whole damn journey, I say strap on a ladle-shaped helmet and ride.
Straining the Cheese After the curds have settled into the bottom of the pot, pour them into a colander. Let the liquid drain into a pot for 15 minutes. Then, place the curds on a cutting board and remove the whey from the pot. Cut the remaining mass into five slices and place them...
Great tips and suggestions for using cheese molds and pressing cheese along with making and using a saturated brine solution. Forming and pressing cheese is an important step before it can be aged... Beginner Curds and Whey FAQ Learn about different techniques and ways to work with curds, for...
If enough whey collects below that it begins to reach the curds, pour some off. You don’t want the curds sitting in the whey. While the cheese drains, line each ramekin with a piece of cheesecloth. (Optional, but it adds a nice texture to the surface of the finished cheese.) Add ...