MAKING CHEESE AND OTHER DAIRY PRODUCTS AT HOME

Make at home Crème Fraîche, Sour Cream, Mascarpone, Butter, Queso Blanco, Buttermilk, Panner, Skyr and many other different products and cheeses using freeze-dried yogurt and kefir starters

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The cheese and other dairy products are made in а way in which the focus is on the particular technique, not exactly the starter cultures

Depending upon the product, the techniques could swap places. Some dairy products like butter, paneer and buttermilk do not need the application of most of the techniques.

A large selection of homemade cheese and dairy products however need a very few steps and just a few hours to prepare from start to finish


Many dairy products and cheeses can be made easy just like homemade yogurt and kefir.
Click on the image below for more information and recipes. 

French Style yogurt

FRENCH STYLE YOGURT

Junket

To make JUNKET (pudding) you need 1L of Whole dairy milk, Rennet, Salt and you favorite selection of spices, herbs, fruits and syrups

Homemade Butter

To make at home SWEET or CULTURED BUTTER and BUTTERMILK you just need 1L of unhomogenised double cream with no preservative and additives as well food processor or electric mixer and fine strainer

Crème Fraîche Homemade

CRÈME FRAÎCHE is also known as FRESH CREAM, SOUR CREAM, CREMA FRESCA in Spain or SMETANA in Eastern Europe. You will need double cream and starter cultures(or ready yoghurt or ready kefir)

Mascarpone Homemade

To make MASCARPONE you will need 1L of heavy or double cream and some starter cultures.

Homemade Paneer

To make homemade PANEER or QUESO BLANCO you will need 1L of whole milk and vinegar, herbs and salt if you wish

Fresh CHÈVRE (Goat cheese)

To Make Fresh CHÈVRE (Goat cheese) you just need full fat unhomogenised goats` milk and and some time

Fermentation is "controlled spoilage" as different techniques speed up or slow down a particular process. Depending on the control, the fermentation can create a range of flavours from very mild to super strong and sometimes even intolerable. On the other hand, if you control the "spoilage" too well, the flavours could be almost non-existent, although with a long shelf life. 


This could be very useful when using large quantities of milk or requesting a long shelf life, but this rarely suits the people who might prefer a full-bodied, rich or traditional flavour.

 
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1.PREPARATION

Choosing and preparing the milk or cream when ready to make butter, buttermilk and similar.

IMPORTANCE LEVEL

CRITICAL TASK

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2.RIPENING OF THE MILK

Adding starter cultures and acidification.

Use ready yogurt and kefir to shorten the time of acidification

IMPORTANCE LEVEL

CRITICAL FOR CULTURED PRODUCTS

2.1.Add calcium chloride, lipase or  flavourings or colourings 

Additives are not needed if the milk is chosen wisely

IMPORTANCE LEVEL

OPTIONAL

3.COAGULATION

Adding Rennet or other coagulants and curds forming

IMPORTANCE LEVEL

CRITICAL TASK for most cheeses

OPTIONAL for other products

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4. STRAINING AND DRAINING, SHAPING AND PRESSING

IMPORTANCE LEVEL

CRITICAL for cheese

OPTIONAL for some products

5. SALTING

IMPORTANCE LEVEL

CRITICAL TASKS

6.DRYING

IMPORTANCE LEVEL:

CRITICAL for most cheeses

7.AGEING

Also called CHEESE RIPENING

IMPORTANCE LEVEL

CRITICAL for long-aged cheeses