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Does Anyone Here Make Cheese at Home?
- Thread starter jpeirpont
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- Watchers 3
kwilkinson
Having a Ball
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My wife has made a bunch of fresh cheeses, but never aged cheeseOriginally Posted by yerfdog
+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.
Gradstudent78
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I've done it once, Mozzarella and Ricotta are not really all that difficult to make.
Cary Grant
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Just fresh buffalo mozz... because mozz eaten day of is best...
I'm exploring a business idea around artisan cheeses...
I'm exploring a business idea around artisan cheeses...
foodguy
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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.
kwilkinson
Having a Ball
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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.Originally Posted by foodguy
+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.
chronoaug
Boston Hipster (Dropkick Murphy)
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Just fresh buffalo mozz... because mozz eaten day of is best...Originally Posted by Cary Grant
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
Piobaire
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I made some mozz this winter.
And plated with basil we grew:
Here's the website for all supplies and knowledge you will need: http://www.cheesemaking.com/
And plated with basil we grew:
Here's the website for all supplies and knowledge you will need: http://www.cheesemaking.com/
Last edited:
edinatlanta
Stylish Dinosaur
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Jesus Piob, you kill it when it comes to making **** at home, sausage, cheese, pickling... 
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