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1 min

Making Crème Fraîche at home using starter cultures or ready yogurt and kefir

It is famous all around Europe under different names. It is also called Crème Fraiche, Fresh Cream, Sour Cream, Crema Fresca in Spain or...

3 min

Making sweet and cultured butter at home (sometimes using starter cultures)

Fermentation is “controlled spoilage”, as different techniques speed up or slow down a particular process. Depending on the control, the...

2 min

Cheese Cave and ageing conditions for long-aged cheese (Fresh cheese types do not need ageing)

A cheese cave can be any humid space for ageing or preserving cheese. A cheese cave can be anything from an actual cave to a refrigerated...

2 min

Salt and Cheesemaking. Why Salt is a critical ingredient in cheesemaking

The use of salt is essential for making cheese as it controls the moisture content and, by that, the fungus and bacterial growth. It is...

1 min

Ingredients when making Cheese at home

In Cheesemaking a few additives are used. The main reason is due to the food hygiene requirements and limited use of raw milk....

1 min

Starter Cultures In Cheesemaking

Although some specific cultures are used in cheesemaking today, they have not been specifically standardised until the development of...

3 min

Rennet and other coagulants when make homemade cheese

Coagulants and Rennet: Coagulants can be more than one type and are used to separate the milk into two halves-curds and whey. Naturally,...

2 min

Sourcing milk when ready to make some homemade cheese (Critical Task)

Sourcing milk is one of the most critical tasks., Unlike yogurt and kefir, cheeses preferably are made with minimally processed milk from...

3 min

Milk Allergy vs. Lactose Intolerance or how much lactose can a person with lactose intolerance have?

People sometimes confuse lactose intolerance with a milk allergy, but these are completely different things caused by different...

3 min

Junket (pudding) or Junked custard

Junket is a dairy milk-based dessert made with dairy milk (any dairy milk like goat, sheep and buffalo) and rennet.

1 min

Why should I make cheese and other dairy products at home

Fermentation is “controlled spoilage” as different techniques speed up or slow down a particular process. Depending on the control, the...

3 min

Brief description of the cheesemaking processes

Do you know that yogurt and kefir starters can also make cheese? But how this is posible, you might ask. The reason is that the cheese is...

4 min

Organic milk vs. regular non-organic dairy milk

Many people wonder what organic milk is and how it differs from regular milk, as many believe that one or more of the following...

2 min

Pink mold and how to get rid of it before you start making your yogurt or kefir

The term "pink mold" covers several types of microscopic organisms you might find growing in the damp, dark corners of your home, such as...

4 min

How to make a simple fresh acid-set cheese at home

What to do when the yogurt and kefir mix separate into two halves. Sometimes your yogurt mix can separate into two halves - curds and...

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