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...
3 min read
369
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 read
117
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...
2 min read
130
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 read
115
Starter Cultures In Cheesemaking
Although some specific cultures are used in cheesemaking today, they have not been specifically standardised until the development of...
1 min read
195
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,...
3 min read
2,762
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...
2 min read
504
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 read
242
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.
3 min read
1,518
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...
1 min read
268
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...
3 min read
250
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...
4 min read
293
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...
2 min read
23,264
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...
4 min read
1,930
Can I use raw milk when making yogurt and kefir?
Raw milk is surrounded by myths and many people are confused about whether they can use it for making yogurt and kefir. The answer, based...
3 min read
312
