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Does Anyone Here Make Cheese at Home?

post #1 of 17
Thread Starter 
Title says it all.
post #2 of 17
Depednding upon what is meant by "make" and "cheese."
post #3 of 17
My wife has made a bunch of fresh cheeses, but never aged cheese
post #4 of 17
Quote:
Originally Posted by yerfdog View Post
My wife has made a bunch of fresh cheeses, but never aged cheese

+1. I've made plenty of fresh stuff. Easiest is probably ricotta. My dad has made some aged stuff, but it's still aging as we speak, so I can't really say how it turned out.
post #5 of 17
Is this a general question or will you seguire into technique?
post #6 of 17
Thread Starter 
Just a question. I wasn't sure if it was done or how common it was.
post #7 of 17
I've done it once, Mozzarella and Ricotta are not really all that difficult to make.
post #8 of 17
Just fresh buffalo mozz... because mozz eaten day of is best...

I'm exploring a business idea around artisan cheeses...
post #9 of 17
How would I make Mozzarella ?
post #10 of 17
i've made lots of fresh cheese, but the time i tried mozzarella wasn't very successful. it's a stretched curd (pasta filata)... much more complicated to make; the curd has to be stretched enough to make a pliable sheet, but not so much that the liquid gets squeezed out and it becomes tough. half the time it turned out great, half the time it was lousy. ended up junking the column because i couldn't get a consistent product. it should be pointed out that there are two stages to making mozz ... the first is the setting of the curd, the making of the actual cheese ... then you stretch the curd, the making of the mozzarella. even most commercial places that advertise house-made mozzarella are usually using purchased curd and stretching it themselves.
post #11 of 17
Quote:
Originally Posted by foodguy View Post
i've made lots of fresh cheese, but the time i tried mozzarella wasn't very successful. it's a stretched curd (pasta filata)... much more complicated to make; the curd has to be stretched enough to make a pliable sheet, but not so much that the liquid gets squeezed out and it becomes tough. half the time it turned out great, half the time it was lousy. ended up junking the column because i couldn't get a consistent product. it should be pointed out that there are two stages to making mozz ... the first is the setting of the curd, the making of the actual cheese ... then you stretch the curd, the making of the mozzarella. even most commercial places that advertise house-made mozzarella are usually using purchased curd and stretching it themselves.

+1. Buying curd and stretching it with warm water is hella easy. I have never, and most likely will never, try to make the actual cheese.
post #12 of 17
Quote:
Originally Posted by Cary Grant View Post
Just fresh buffalo mozz... because mozz eaten day of is best...

I'm exploring a business idea around artisan cheeses...

Where do you live? If new england send me a PM with info and i'd like to hear more about the idea and plans



I have not made it yet though i think i will in the future. I have talked to many who have made stuff like ricotta, fresh mozz, fresh chevre, fromage blanc, and a young cheddar. I am interested in it though and i have talked to some local cheesemakers about it and might in a few months.

On a related note, a friend of mine makes her own kombucha and is getting pretty good. She asked a big time local maker for some tips and should be better soon. That's kind of cool as well if someone is interested. Easy and very enjoyable
post #13 of 17

just want to revamp this thread.

 

i would really like to make some awesome homemade cheese.

 

maybe this could become similar to the smoked meats thread... or is making a good cheese much harder??

post #14 of 17
I made some mozz this winter.

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And plated with basil we grew:

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Here's the website for all supplies and knowledge you will need: http://www.cheesemaking.com/
post #15 of 17
Jesus Piob, you kill it when it comes to making shit at home, sausage, cheese, pickling... fistbump.gif
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