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Cheesemaking: questions, tips, troubleshooting
Cheesemaking doesn't have to be hard and it doesn't need fancy equipment, although it is nice to have. You can start with simple recipes & gain confidence. With some recipes, you will have failures, some still edible and sone better suited to adding to the animal feed...but it is a valuable learning experience. Do you need…
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Good Milk & Local Supplies
Here is a map of where to find raw or low processed milk, and cheesemaking supplies. It is by no means exhaustive. As for supplies, Glengarry and Berry Hill, both in Ontario, are two other suppliers of cheesemaking supplies. Peavey Mart also carried some. Our store is pretty limited in what they carry now. They sourced…
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Maple Black Walnut Ice Cream
Yet another great ice cream recipe from Forager Chef!
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Conifer & Ginger Ice Cream
I took the liberty of renaming this particular recipe in the header box to more clearly state that more than one tree can be used. I want to post this particular one (ice cream) in dairy since that is where I've been posting the various ice cream recipes I've been finding. I will also cross post this link under Wild…
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Hickory Smoked Ice Cream
I think this is a must try. I can use chips. I wonder what other barks might do for flavor?
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Rum Maple Bacon Crunch Ice Cream
From a discussion about adding smoke to whip cream I thought this would be a recipe that would benefit from a little smoke and @LaurieLovesLearning suggested I post the ice cream recipe here. Rum Maple Bacon Crunch Ice Cream For the ice cream: 3 large egg yolks 1/4 cup sugar Pinch of salt 1 cup whole milk 2/3 cup maple…
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Now hear this: Watermelon Ice Cream
The thought just slipped out...can you make watermelon ice cream? (Hey, I should look up watermelon cheesecake too) I did a search and sure enough you can! There are lots of recipes out there. I chose this one because it has whole cows milk & cream. Some recipes have lime juice and/or coconut milk, which is also…
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Making Burrata Cheese
Has anyone made this? I bought some in a shop in another city that was home-made and wish I could make it myself but I've never made cheese before so looking for tips, books, directions and experiences if possible. If you have not heard of it, it's got a mozzarella-like outer part with a softer inside. Looks like a…
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Mascarpone
Here is a tasty cheese recipe. You need cream & tartaric acid.
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Homemade Rennet: Please read if making cheese!
I am so excited everyone! I just got this book today. I was skimming through the book to see just what I got. It looks fantastic! It tells you how to harvest calf, kid, lamb rennet. Animal rennet will give a firmer curd. The book says cure it in salt for 6 months to activate the enzymes. One website said never before 12 or…
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Quick cheese
This is a recipe from the 1800s. It requires no special equipment. It is found here: It is so simple that even a kid can make it. It is no fail. Sometimes it is soft & spreadable, sometimes it is sliceable. Either way, it's very rich & tasty!
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Farm House Cheddar
This is the first cheddar recipe we used. I don't think it is online anymore. I have a lot of scribbles on it now. Please excuse those. Some may be irrelevant.
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Cottage cheese without the sour tang
I got this recipe online many years ago. I no longer know the source. This makes dry cottage cheese. If you need the creamy variety, just add a bit of cream.
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Mozzarella
We use this recipe below. You do need to buy rennet & citric acid. We don't buy pH strips and equipment is just what we have on hand, nothing special really. We don't leave the cheese in the bring longer than 8-12 hours. The cheese gets too salty and starts to dissolve. We make large cheese balls, but prefer making…
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Ice cream recipes
I saw mention in another link on how many products are changing due to using cheaper ingredients to keep costs down. I like "good" ice cream and about the only way to get that any more is to make your own. Its fun and a great family project. We had a lot of ice cream parties growing up. Do you make ice cream and do you…
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Farmhouse Cheddar
This one is easy & tasty and requires only rennet, no fancy cultures.
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Peppermint Ice Cream with Expresso Fudge Sauce
Who doesn't love ice cream? https://foragerchef.com/wild-peppermint-ice-cream-with-espresso-fudge-sauce/
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Your Way with Whey
We have started making yogurt from regular store bought whole milk. This means lots of whey! What is you favorite use for the whey? We get a new batch each week. My husband tried making ricotta, but it wasn't very successful due to making yogurt instead of cheese. Love to feel like we are using this bi-product well. Thanks!
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Cheesemonger is Still a Thing
I'm guilty of some of these...
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Easy Fresh Cheese Recipe
This is such an easy recipe, requiring only an instant pot, milk, and kefir. The result tastes like yogurt with a thick fresh cheese texture- tangier than ricotta. I usually need a gallon of milk to make cheese and this uses only a half gallon. It tastes great drizzled with honey for breakfast or used to replace the…
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Swiss cheese recipe?
I have a huge chunk of swiss cheese. It must two or three pounds. How could I use it? There is no way I would use that as sliced or chunked cheese and I am not having any get together to use it. I also have an abundance of chunked chicken.
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Beginning cheese making
My one new goat will deliver soon and I plan to make cheese and other products with the milk. It will be a new experience. I found this link with ideas and recipes https://practicalselfreliance.com/beginner-cheesemaking/
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Making Yogurt from Raw Milk
So I've tried a couple of times to make some yogurt from Raw Milk without heating it so it's not pasteurized. But I've yet to see, and I'll find out tomorrow morning for this latest batch, but it's not working. I'm wondering if I need to separate the cream out first. And if that's the case any idea on how to do that. 😬 I'm…
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I can’t find an heirloom yogurt culture!
I’m in Alabama and can’t seem to find one. If I understand it right, it can be used perpetually, anyone know if this is correct? I love my yogurt and only recently learned about heirloom starters.
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Sour milk recipes
Went to put milk in my coffee this morning (we're out of creamer) and got a nasty flavor. Open the cap and take a sniff.....yep, it's going sour. So, rather than throw out 3 cups of milk, what kind of recipes do you suggest to use it up?
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Maybe Homemade Mesophilic Starter Culture?
Watched a few videos on Korean Natural Farming. I’d never heard of it before, but they take the rinsing water from white rice, let it start to ferment, and use the ferment to culture milk. The curds can be used for cheese and the whey is watered down and fed to the garden. So my question is, does this mean I can use rice…
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Villi yoghurt
For those who make homemade yoghurt, but who hate the hassle of having to maintain warm temperatures, keep track of time, etc., the answer is... Villi yoghurt! Villi is the only culture in the world, as I understand, that requires NO warming or timing to ferment properly. I've been making it from one original starter batch…
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I want to make ghee but am not sure about the taste...is it worth it? shelf life, flavor?
