Acid set cheese | natprosel

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What to do with the excess whey after making cheese or fermenting yoghurt or kefir?

The murky, yellowish liquid left behind after milk has curdled known as whey. It is loaded with enzymes, vitamins, minerals, and protein....

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...

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...

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,...

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...

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.

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...

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...

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...