I'm going to make CHEESE!

I plan to make my second batch tonight after I get my DS into bed, I bought a gallon of whole milk earlier today (finding the best expiration date I could find). It took nearly an hour last time, because I was reluctant to heat the milk very high, didn't want to risk burning/scalding it. A person the New England Cheese Supply facebook page suggested a double boiler method, which heats it faster (which took much of the time last time).

I also bought some herbs today for a box on my deck (planned to anyhow, just thought these could work in the mozzarella!). I bought a basil (there were two different kinds, didn't know there were different ones!) and two rosemary. Once I get them planted and they grow a bit, I will try mixing a bit of one or both of those into the cheese. But that's for later, this time it will be straight mozza.

I'm thinking I might try making a pizza or something tomorrow to use the cheese on, to see how tasty/melty it is, and make a few more bits of string cheese for DS. This is fun, I highly recommend trying to do this! If you don't want to shell out the $35, go in on it with a friend, each kit makes 30 batches. It's really cool to be able to make my own cheese!

wow this sounds so neat! when i was a child we made ice cream and butter...... we had so much fun making them! i think your son will really enjoy this!

Hmmm...does this work out cheaper than getting the BD cheese on sale for $5/bar? It does sound enticing, but what's the cost-benefit analysis?

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Originally Posted by lucy16076

Hmmm...does this work out cheaper than getting the BD cheese on sale for $5/bar? It does sound enticing, but what's the cost-benefit analysis?

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It depends on the cost of milk where you are, the other ingredients are only about $1 per batch. Here in NS it's about $6 a gallon for milk, and that makes about a pound of cheese, so no, not really cheaper.

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Originally Posted by marstec

Zonny,

I would try using fresh milk before the powdered stuff. I don't know one person who thinks the dried milk powder reconstitutes into anything good tasting...might be a case of "the best ingredients in, the best taste out"...My Shoppers Drug Mart often has milk reduced in price (or has manager's discount stickers on it) when it's close to date.

I watched a tutorial on Youtube about making mozzarella and it looks like fun. I don't think your son will be able to get his hands in when it's time to stretch out the cheese...the water needs to be almost boiling temp. He'll probably enjoy stirring the concoction. Please let us know how it turns out!

lecale,
Thanks for the Junket suggestion. I knew that was the brand name of rennet, just can't find it in my one-horse-town...

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Junket tablets are not "pure" rennet... I have a box at home... but never use it since I have it
Ingredients is: salt, calcium lactate, corn starch, Rennet, Tricalcium Phosphate, Calcium stearate...

I do cheese also the only ingredient you really need is rennet... but if you used homo milk from SDM (I have done it several time) you also need calcium chloride to help formation of the curd (calcium chloride is easy to found at grocery store in the canning section... this is also used as pickle crisper (bernardin brand have that with ingredient being only calcium chloride) and could be use to do your cheese if you used pasteurised milk)

My favorite place to buy rennet is Glengarry cheesmaking in Ontario. And they have alot of supply too.

They have rennet tablet coming in a small tube like that:

Attachment 122001

Tablet could be keep in freezer for many, many year without lost in rennet activity. For me this is the cheapest way to buy good rennet.

And Zonny don't throw away the whey!

Whey milk could be used to do ricotta, and after that you could use it in all your baking (bread, cake, pan cake, muffin, ect)

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Originally Posted by 2010ontest

And Zonny don't throw away the whey!

Whey milk could be used to do ricotta, and after that you could use it in all your baking (bread, cake, pan cake, muffin, ect)

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I've read on the site where I ordered my cheesemaking supplies, you can't make ricotta from this whey.

When you do cheddar you could and if I remember correctly I was able when I have done mozzarella also...

you can't when you let the ferment going to far and give too much acidity to the whey except if you do an acidity correction to help... but for many kind of cheese you could use the whey.

And in all case, don't throw the whey, this is still full of vitamin and nutriment, so use it :)

That's interesting,I love cooking and baking.we are waiting for your pic...

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Originally Posted by lucy16076

Hmmm...does this work out cheaper than getting the BD cheese on sale for $5/bar? It does sound enticing, but what's the cost-benefit analysis?

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Sometimes when making something from scratch, it's not always about the cost. For me, it's all about the taste. I have never tried to make cheese, but it looks interesting and seems it could be something I may enjoy. If I accounted for my time, making bread would cost me 5 times more than a loaf of bread purchased at the store, but my family prefers my bread to anything I have ever purchased in the stores, so I bake at least 10 loaves a week and distribute to my dd's and their families.

With cheese, there are so many herbs or other flavours you could add, like peppers! I'm impressed Zonny and 2010ontest at your skills and willingness to give this a try. I have watched it done many times, but never thought of trying it. You have both given me something to think about. Great job guys!

post the pics and your results. :cheesygrin:

as a cheese lover i think i should try this one day...plus its a cool way to show kids that not everything comes in a bag or package

Just saw this thread- it's awesome! I have always wanted to try to make mozza. A few years ago I took a day long cheese-making course through Niagara college. it was so much fun, cheesemaking is really easy, especially the fresh cheeses. I've made ricotta, queso blanco, fresh goat cheese, and a sliceable farmer's style cheese (great for cheese and crackers, or on a sandwich). A lot of fresh cheeses can be made using just milk, and vinegar or lemon juice to get the milk to curd. One day I really want to make cheddar.. yum...

If you want a quick, cream cheese substitute, try making yogurt cheese- just put some plain yogurt in cheesecloth, let it hang and drip out it's whey until the cheese is your desired consistency, and add salt/spices. Easy!

Hmmmm I'll also must try ... but my own recipe... Thanks for reminding:surprised: