Making cheese from kefir is easy and it contains all the beneficial probiotic micro-organisms that kefir is famous for. This recipe makes a tasty, soft cheese, similar to cream cheese but even easier to spread. I've also used it in recipes in place of ricotta cheese. This is the basic ...
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Caciocavallo originates from Southern Italy and is a traditional, stretched curd cheese made from cow... Save Recipe beginner Kefir Recipe This recipe is for the cultured milk product Kefir. There is a lot of information... Save Recipe intermediate Caerphilly Cheese Making Recipe Caerphil...
This works great for my experiments of making a Brie like cheese from kefir. Able to mold a reasonably sized small round from 2 or 3 liters of milk. Share Was this helpful? 2 0 07/18/2022 Bob C. Follower needs to be taller I've used this mold multiple times making 2-pound ch...
Bleu.Bleu cheeses are the advanced course, IMO. Asher’s technique of harvesting Penicillium roqueforti from a slice of fresh sourdough is genius. Recipe: Clabber YIELDS 1 BATCH The milk itself provides the culture for just about any cheese you can dream of. Fresh clabber or kefir can be use...
I had never heard of Kefir until about six years ago. (It’s pronounced “kEE-fur”, by the way.) And then, while learning about kefir, I heard that there were these things called “kefir grains”, which of course made me immediately picture a wheat field. MY LATEST VIDEOS This video...
Kefirko Complete Kefir Cheese Maker Kit - Easily Make Kefir Cheese, Yogurt, Mozzarella at Home (1.4 Litres) (Blue) $39.99 current price $39.99 Kefirko Complete Kefir Cheese Maker Kit - Easily Make Kefir Cheese, Yogurt, Mozzarella at Home (1.4 Litres) (Blue) ...
Where is that local flora for cheesemaking? Let’s have a look at the yeast, bacteria and moulds that we can find around our environment to use in cheesemaking. Kefir provides plethora of these micro-organisms. Try running the kefiran (that is strained kefir) as a thermophilic starter in...
At first, the cheese was over-pressed and too dry. There were wrongly calibrated thermometers, culture or rennet that was not fresh enough, issues with cheesecloth versus pressing molds, and storage problems. I learned a lot from my mistakes, and over the months, I gained experience and skill...
A process for an efficient production of cheese or cheese base containing substantially all the casein and whey proteins which were originally present in the milk comprising four phases: (1) selective concentration of milk to form a concentrate; (2) increasing the ionic strength of the concentrate...