Cheese Made!

This is not my first attempt at cheesemaking. It was about this time in 2010 that I made a few batches of mozzarella.

Homemade Mozzarella

Since I only made a few batches, and since my first batch was better than my last batch, I can’t say that I was ever a confident cheesemaker. In other words, I never knew what I was doing! 

One Hour Cheese

One Hour Cheese

Yesterday while out, I picked up some milk and after lunch, I made the simple cheese from the One Hour Cheesemaking. I am not sharing the recipe because it’s in the book and I highly recommend the book. The recipes are very clear, with lots of pictures. These are truly beginner recipes, yet the end result is delicious and the recipes, at least for a few of the easiest ones, are great for older children. Can you imagine making your own cheese as a child? The author says her recipes are easy, easier and easiest!

Ingredients

Ingredients

The items you see above – milk, buttermilk, lemon and non-iodized salt . . that is truly the only ingredients needed to make the cheese I made yesterday. True to the title of the book, I got the ingredients out, squeezed the lemon, made the cheese, cleaned up my mess and I was done in less than one hour!

Curds & Whey

Curds & Whey

You can see the curds are separating from the whey. Everything is working as it is supposed to work!

Draining the Whey

Draining the Whey

The whey is draining!

Cheese Wheels

Cheese Wheels

They were still soft and warm but you know I could not resist trying the cheese.

Cheese with Herbs

Cheese with Herbs

One wheel was sprinkled with Herbs de Provence and we spread it on crackers. I believe Vince would say my cheesemaking workshop was a good one! 

At lunch today I think I will spread pepper jelly over one of the wheels and we’ll have that with crackers.

Since I bought Claudia’s Deluxe Cheesemaking Kit, I may try to make mozzarella today. This kit will make 6 types of cheese – at least 30 combined batches. She also has a smaller kit that has the items needed to make only ricotta and mozzarella. 

The whey will not go to waste either. I used some in smoothies last night. Since I am going to make cheese again today, and yogurt, I will end up with lots of whey so I will probably make a batch of ricotta from the whey, then what’s left after that will be poured around the blueberries and given to the chickens.

I’m having fun in my kitchen!

 

Comments

  1. 2

    Dar says

    Judy, your adventure into cheese making has been really interesting and fun to read about. It triggered a memory from long ago of my Slovak mother making egg cheese at Easter time, hrutka. She used to hang the cheesecloth encased ball of hrutka from a rafter in the cool basement to drain! I remember not liking it but couldn’t tell you now what it tasted like. I can remember her sitting at the kitchen table, eating a fresh slice. That had to be….geez…. 55 years ago or so. Thanks for jogging that sweet memory!

  2. 3

    Nancy K says

    I’m glad to see your cheese making went well. I tried mozzarella a few years ago and had issues with almost all milk being ultra-pasteurized. The milk that isn’t is expensive and hard to find. Do these recipes work with ultra-pasteurized milk? I would love to try other cheeses but can’t find milk that works.

    • 3.1

      says

      Milk prices vary across the country. Here we pay $1.29 per gallon and it is not ultra pasteurized but no, ultra pasteurized milk will not work.

      • Nancy K says

        I love your blog and I’m glad milk there isn’t up. I live in ks and you would think it wouldn’t be here either but that’s the way it is. Thanks for replying.

  3. 5

    says

    Your cheese looks yummy and I too love putting pepper jelly over a brick of cream cheese, so this would be similar, I’m guessing. You really ARE having fun in your kitchen.

  4. 7

    Karen Clark says

    wow, that cheese looks good! What type is it? My grandmother use to make farmers cheese and then made cheese blintzes with it. Maybe it is the same type. Will have to try it.