Short description of the cheesemaking preparations (which everyone can apply at home)
Do you know that yogurt and kefir starters can also make cheese? But how this is possible, you might ask. The reason is that the cheese...
3 min read
Ayran (salty smoothie for hot summer days)
This refreshing drink is perfect for rehydrating on a hot summer day. Mixed with salt, Ayran is a yogurt drink blended to perfection in...
2 min read
How to make Fresh CHÈVRE (Goat cheese) at home using rennet or lemon juice and starter cultures
CHÈVRE is one of the easiest cheeses to make. Operations are simple, and the timing is not strict at all. The name is French, as it was...
2 min read
Making Mascarpone at home using Heavy Cream, Freeze dried starters and a Yogurt maker.
Mascarpone is acid-set cream cheese with high-fat content. The difference between mascarpone and yogurt cream cheese is mainly in the fat...
2 min read
How to make Paneer and Queso Blanco at home(easy recipes)
Fresh acid-set cheese is one of the easiest to make, and rennet is unnecessary. Different versions of this cheese are famous worldwide...
2 min read
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...
1 min read
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
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
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
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
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
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
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
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
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
