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Cheesemakers!

A group for people interested in or already making their own cheese. Share recipes, tips, stories and more.

Members: 206
Latest Activity: Feb 17

HOMEGROWN Discussions

Making a Pressed Kefir Cheese 3 Replies

Started by Mary Vivit. Last reply by Mary Vivit Jul 20, 2013.

is icebath really needed to chill pasturized milk? 5 Replies

Started by Febasina. Last reply by Mary Vivit Jul 20, 2013.

My dog ate my cheese! 3 Replies

Started by Febasina. Last reply by Febasina Jun 26, 2013.

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Comment by rachel whetzel on January 11, 2012 at 12:44pm

Lee Ann, most cheese require something to help the process start. There are a few soft cheese recipes that only call for lemon juice. You might google that to see what you can find. I've heard it speculated that cheese was first "discovered" when someone tried to travel with milk stored in a "bag" made from a cow's stomach. (that's where rennet comes from) So I'm not sure you'll be able to find many recipes that don't call for it... but then again, I don't know a whole lot about cheese yet. :)

Comment by Lee Ann Dennis on January 11, 2012 at 12:01pm

Hi. I'm new to the group and was wondering if someone could share a cheese recipe that didn't require cultures, rennet, etc. I am hoping to find recipes that dated back in the 1800's.

Comment by Lynn S on October 26, 2011 at 7:39am

Jessica, I posted a Chevre recipe from 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyles on my blog. Using this recipe, I've never failed to make proper Chevre.

 http://woodridge.wordpress.com/2011/09/26/making-chevre/

 

Hope this helps.

Comment by Jessica Eiden Smedley on October 25, 2011 at 7:43pm
Thank you for the link!  I really appreciate your time.
Comment by Lynda Reynolds on October 25, 2011 at 7:41pm
www.cheesemaking.com for the veggie rennet.
Comment by Mary Karlin on October 25, 2011 at 7:40pm

My first take was the ultra-pasteurized milk. Due to the processing that milk will not form curds. Also, using a mesophilic culture and rennet is best. The rennet is the coagulant.

Vegetable or microbial rennet would fit your dietary considerations. My preference is liquid. Purchase from New England Cheese, www.cheesemaking.com. If you don't yet keep a 'pantry' of cultures for cheese making, buy the C20G Chevre blend from NEC. You will be successful with that.

 

Comment by Jessica Eiden Smedley on October 25, 2011 at 7:35pm

Thanks for you help.  I'm a vegetarian and have a difficult time finding plant-based rennet.

 

Back to the kitchen!

Comment by Lynda Reynolds on October 25, 2011 at 7:33pm

My guess is the ultra-pasteurized milk...never works for me.  And I've never used lemon juice except for lemon cheese.  I use cultures and rennet.

Comment by Lynda Reynolds on October 25, 2011 at 7:31pm

My guess is the ultra-pasteurized milk...never works for me.

Comment by Jessica Eiden Smedley on October 25, 2011 at 7:17pm

Ha! More information would have been helpful!!  Sorry about that.  I used whole, ultra-pasteurized milk and lemon juice (fresh).

 

I've made it once before and the only difference was I used bottled lemon juice and it worked like a charm.  Maybe it was the lemons?

 

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