Cheese, Cultures, Yogurt
Here's a quicky on cheddar cheese
|
A classroom demonstration on making Farmer's Cheese
(Cottage cheese or whole milk ricotta ) A more complete cheddar process
|
A Series of Three Videos on Farmhouse Cheddar
see www.tngun.com/farmhouse-cheddar
see www.tngun.com/farmhouse-cheddar
|
|
A series of 5 videos on making cheddar
|
There is a way to make vegetable rennet instead of
using rennet from a calves stomach. The article below shows how to extract it from the stinging nettle plant. Homemade vegetable rennet There is a video in the Wild Edibles section on how to identify the stinging nettle |
Ricotta Cheese
While ricotta is made from the left over whey, it usually cannot be made
from the whey left over from making mozzarella or farmer's (vinegar) cheese.
There is not enough protein left in the whey for it to work. Instead, make whole milk ricotta.
While ricotta is made from the left over whey, it usually cannot be made
from the whey left over from making mozzarella or farmer's (vinegar) cheese.
There is not enough protein left in the whey for it to work. Instead, make whole milk ricotta.
Below is a richer version of Ricotta using extra cream
Ingredients:
2 LTR Full cream milk 1 CUP cream 1/4 cup white vinegar (Ed. note - This is an extra creamy, full milk ricotta) |
Directions for the above video ^
Ricotta is an example of a fresh farmer's cheese born out of necessity and invention. Traditionally made from the whey left-over from making hard cheeses, this cheese made sure nothing went to waste at the farm. That makes sense if you make cheese in large quantities because you need A LOT of whey, but luckily, we have a way to make it using milk. To make creamy ricotta in under an hour, you will need: INGREDIENTS 1/2 gallon of milk- raw or pasteurized preferred (avoid ultra-pasteurized), 1/2 tsp citric acid OR 1/8 cup vinegar of choice OR lemon juice, Flake or fine salt, and herbs (to taste) SUPPLIES Stainless Steel, Glass or Enamel- Coated Pot (no aluminum or cast iron), Butter Muslin/Fine Cheesecloth or other tightly woven thin cloth, Thermometer that reads accurately to 185°F, Large Colander, Large Spoon- not aluminum YIELD- about 1lb |
Mozzarella Cheese
Almost too simple
Almost too simple
|
|
|
|