Content about Homemade Cheese
November 6, 2009
The Indian speciality is easier than you think.
The concept of making cheese has always fascinated me, the idea that you can take milk and add a little acid (or rennet) to magically separate it into curds and whey. Milk seems like such a stable liquid, a wholesome elixir of childhood, but with a little citric acid, lemon juice, yogurt, or rennet it completely de-stabalizes into thin, watery whey and fat chunks of curd.
What you do with the curd presents endless possibilities. In...
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January 14, 2008
After I miraculously created a ball of mozzarella from a gallon of milk and some powdery substances, I declared it a miracle and couldn’t wait to do it again. And true to my plan, I tried to make it twice since that date and failed bitterly both times. Much could have gone wrong. I believe the first failure happened because I used cheese salt instead of citric acid at a crucial step, which was completely my fault. ...
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December 17, 2007
I had read about making cheese--like a lot of people, I assume--in Barbara Kingsolver’s Animal, Vegetable, Miracle. It had never really occurred to me that cheese could be made easily at home, but once I read the passage where they made mozzarella in 30 minutes, I rashly bought the recommended kit. And a three days later I had a bright yellow box from the New England Cheesemaking Supply Company.
I spread the tiny...
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All content copyright Nick Kindelsperger and Blake Royer.
