Comments on: Making Cheese at Home http://cookingupastory.com/making-cheese-at-home An online television show (and blog) about food and sustainable living Sun, 12 Feb 2012 21:09:44 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Homemade Neufchatel Cheese: Try Making At Home! | Learn To Make Cheesehttp://cookingupastory.com/making-cheese-at-home/comment-page-1#comment-47635 Homemade Neufchatel Cheese: Try Making At Home! | Learn To Make Cheese Mon, 23 Nov 2009 00:10:17 +0000 http://cookingupastory.com/?p=7465#comment-47635 [...] Making Cheese at Home |. [...] [...] Making Cheese at Home |. [...]

]]> By: Maryhttp://cookingupastory.com/making-cheese-at-home/comment-page-1#comment-39769 Mary Wed, 27 May 2009 01:21:55 +0000 http://cookingupastory.com/?p=7465#comment-39769 I've successfully made 3 batches of blue cheese at home, and plan to make another this Friday. Get in touch if you want to come observe any or all of the process. I make ricotta out of the whey after draining the curds. I’ve successfully made 3 batches of blue cheese at home, and plan to make another this Friday. Get in touch if you want to come observe any or all of the process. I make ricotta out of the whey after draining the curds.

]]> By: Susanhttp://cookingupastory.com/making-cheese-at-home/comment-page-1#comment-39374 Susan Fri, 22 May 2009 21:56:35 +0000 http://cookingupastory.com/?p=7465#comment-39374 I have dairy goats and recently posted "easy goat cheese" on my blog: http://maplehillsoap.blogspot.com/2009/03/easy-goat-cheese.html www.cheesemaking.com sells a single packet containing both the culture and rennet... a no-fail approach, as long as you have fresh milk which has not been ultra-pasteurized. 12 hours to culture/set and another 12 to hang I have dairy goats and recently posted “easy goat cheese” on my blog: http://maplehillsoap.blogspot.com/2009/03/easy-goat-cheese.html
http://www.cheesemaking.com sells a single packet containing both the culture and rennet… a no-fail approach, as long as you have fresh milk which has not been ultra-pasteurized. 12 hours to culture/set and another 12 to hang

]]> By: Pericles Tarsinoshttp://cookingupastory.com/making-cheese-at-home/comment-page-1#comment-39341 Pericles Tarsinos Fri, 22 May 2009 14:43:41 +0000 http://cookingupastory.com/?p=7465#comment-39341 Hi Heather,Congratulations on doing that. I have a small fruit vinegar manufacturing business and I, like you,love to make things. The other day I ventured to make yoghurt and it took longer than over night. I want to make cheese as well. Do you think that the reason it took so long was because you were not controlling the heat? You can mail me back at periclestarsinos@yahoo.com if you'd like. Otherwise nice job and keep trying.Pericles Tarsinos Co Founder Fooducopia Hi Heather,

Congratulations on doing that. I have a small fruit vinegar manufacturing business and I, like you,love to make things. The other day I ventured to make yoghurt and it took longer than over night. I want to make cheese as well. Do you think that the reason it took so long was because you were not controlling the heat? You can mail me back at periclestarsinos@yahoo.com if you’d like. Otherwise nice job and keep trying.

Pericles Tarsinos
Co Founder Fooducopia

]]> By: Amanda @ Mrs.W's Kitchenhttp://cookingupastory.com/making-cheese-at-home/comment-page-1#comment-39245 Amanda @ Mrs.W's Kitchen Thu, 21 May 2009 13:21:24 +0000 http://cookingupastory.com/?p=7465#comment-39245 Have you tried simpler cheese that doesn't require rennet? I made a batch with just milk & lemon juice that was deee-licious, and took only 1 afternoon. For small-batch cheesemaking at home, I thought that was worth it. Have you tried simpler cheese that doesn’t require rennet? I made a batch with just milk & lemon juice that was deee-licious, and took only 1 afternoon. For small-batch cheesemaking at home, I thought that was worth it.

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