- 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...
227
- 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...
116
- 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...
129
- 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....
110
- 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...
182
- 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,...
573
- 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...
470
- 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...
220
- 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.
944