yogurt, cheese and other dairy foods

---

MESOPHILIC CHEESE STARTER 

Mesophilic (from the Greek words meso – meaning intermediate and philic – which means loving) cultures thrive around room temperatures.  

Ok the taste isn't quite going to be the same but it's pretty darn close.

Let 2 cups of store bought buttermilk reach room temperature (70 degrees F).Then allow the buttermilk to ripen for about 6-8 hours. Store bought buttermilk doesn't have enough of the bacteria in it because of the pasteurization process. The buttermilk will now be really thick and have the consistency of fresh yogurt.

Pour the culture into a clean ice cube tray and put into your freezer. You may want to sterilize the tray before pouring the culture into it. As with all steps of cheese making, cleanliness is of utmost importance. Once frozen, remove the cubes and put into a clean plastic freezer bags. Remember to seal, label and date it! Each ice cube is 1 ounce of starter and will last 1 month

THERMOPHILIC CHEESE STARTER

Thermophilic (from the Greek words thermo – meaning heat and philic – which means loving) cultures require a higher temperature. The actual cultures can be bought from a cheese making Supply Company.  They are usually available in a freeze dried form so that mailing them is pretty easy. A homemade method uses fresh yogurt as a thermophilic starter.  

Ok the taste isn't quite going to be the same but it's pretty darn close.  

Start with 2 cups of whole milk, check the date and get the newest milk.  

Heat it to just about 185 F (85 C) on the range top. If the temperature goes above that the cream will separate. Let the milk cool to at least 125 F (52 C) and then add 1 huge tablespoon of yogurt. Homemade is better because it contains plenty of the bacteria needed to make the culture. You may also use store bought yogurt but you must make sure it has active cultures in it that will be printed on the label. Mix the yogurt into the milk thoroughly with a fork. Keep the mixture at 110 F (44 C) for 8-10 hours until a firm yogurt has set. You can do this by place in the mixture in a sterilized mason jar placing the lid on tight and putting it into a hot water bath in a slow cooker. Set the temperature for low and monitor the temperature. Check it once an hour. It should stay fairly constant. Pour the culture into a clean ice cube tray and put into your freezer. You may want to sterilize the tray before pouring the culture into it. As with all steps of cheese making, cleanliness is of utmost importance. Once frozen, remove the cubes and put into a clean plastic freezer bags. Remember to seal, label and date it! Each ice cube is 1 ounce of starter and will last 1 month

Sour Cream

2 cups heavy cream  

A sterilized pint mason jar

3 tablespoons buttermilk 

Sterilize your mason jar for 5 minutes in boiling water. Pour the heavy cream and buttermilk in the hot jar. Shake to combine ingredients and leave on your counter over night. In the morning you will have sour cream.

.

To cook or not to cook? That is the first question you ask yourself when making cream cheese. Both taste the same.

Uncooked method

1/2 gallon half and half or light cream

4 ounces prepared Mesophilic starter

None iodized salt

Let the cream come to room temperature. Add the starter and mix thoroughly. Let the mixture stand at 72 degrees F. for 12 hours. After 12 hours there should be a solid curd. Pour the curd into a colander lined with cheese cloth or butter muslin. Butter muslin is a tighter weave than plain cheese cloth. You can tie the corners to make a bag and let the mixture drip until the desired consistency is reached. You then place in Tupperware containers or cheese molds...I use cheapo depot plastic containers with lids. Add herbs and non iodized salt now and then refrigerate. Once firm you can wrap in cheese wrap but I leave it in the plastic containers. You can store this for up to 2 weeks in the fridge.

Cooked method

1/2 gallon half and half or light cream

4 ounces prepared Mesophilic starter

3 drops liquid rennet or 1/8 tablet in 1 tsp non chlorinated water 

Non iodized salt

Heat the cream to 86 degrees adds the starter and mix well with an up and down motion. Turn off the heat and let set for a moment. Add the rennet solution and again mix well with an up and down motion. Cover the cream; we don’t want dust or whatever ruin the cheese, and let sit for 12 hours. Then you pour into a cheese cloth lined colander. Tie the corners and let it drip until it’s the consistency you desire. Place in plastic containers or cheese molds and mixes in the herbs and salt if you like. Place it in the fridge to let harden. You can wrap it in cheese wrap at this point but I usually leave it in the plastic containers.

Either method makes a pound of cheese

1 gallon whole milk

1 teaspoon citric acid

1/4 cup spring water

1 teaspoon pickling salt

1-2 tablespoon heavy cream

Pour the milk into a large non reactive pot I use stainless steel.mix the citric acid in water with the milk. Heat on medium low until it reaches about 190 degrees F. Remember to stir often to prevent scorching. When the curds and whey start to separate (the whey should be clear)

Turn off the heat and remove from the burner. Allow to sit for 10 minutes. Line a colander with cheese cloth. Ladle the curd into the colander. Tie the corners and let drain for 20-30 minutes or until it reaches the consistency you like. You can eat it now if you like or use it in your favorite recipe. For a creamier consistency add some heavy cream.

Store in a plastic container for 1-2 weeks. 

This recipe will give you a large curd. To some people it doesn’t matter to some people...it’s the world!

1 gallon whole milk

1/8 teaspoon calcium chloride

4 ounces of Mesophilic starter

1/4 rennet tablet dissolved in 1/4 cup non chlorinated water

Prior to putting milk on the heat I get my solutions prepared. Dilute the 1/ calcium chloride in 1/4 cup water. Set it aside. Put the 1/4 tablet of rennet in water and set aside.

Now heat the milk to 72 degrees F. add the calcium chloride now, add the starter as well and mix well. Add the rennet mixture to the milk with an up and down motion stirring it gently. Cut the heat and take it off the burner cover it let it sit at 72 degrees for 4-8 hours. Cut the curds into 1/2 inch cubes. Allow to set for 10 minutes. This next part takes patience. Over the next 40 minutes raise the temperature to 110 F.  Stir gently to prevent matting. Then maintain the temp. For 20 minutes. Take the pot off the stove and let the curds settle to the bottom of the pot.

Pour the curds into a cheese cloth lined colander. Tie the corners and dip into cold water. This will give a less sour taste. Let it drain for 5 minutes then place curds in a bowl add some cream to make a much creamier texture. And salt, herbs, fruit or anything else you can think of. Store in you fridge for up to a week.

1 gallon of whole milk (either cow or goat) 

1/2 cup of dry evaporated milk powder 

1 cup cultured buttermilk 

1/4 tablet of rennet 

1/4 teaspoon cheese coloring, (turmeric)

1/2 cup non chlorinated water

Before you get started make sure you have buttermilk. Let it stand out so that it’s room temperature when you start. Then prepare your rennet. This comes in tablet form. You break off a 1/4 rennet tablet place it in non-chlorinated water. The reason you use specifically non chlorinated water the chlorine lessens the rennet ability to curd the milk.

When your buttermilk is room temperature mix the whole milk with powdered milk and place on a blender. Run it until all the powdered milk is dissolved

Mix the whole milk and the milk powder together in a blender until all traces of the powder are dissolved. Add this mixture to the ripened milk mixture. Allow the mixture to sit until the curds break cleanly when cutting with a knife or your finger. Cut into 1/4 inch cubes. Heat the mixture to 86 degrees and hold that temperature of 1/2 an hour. Slowly, raise the temperature to 104 degrees and hold it there for at least an hour. Pour curds into a cheesecloth lined colander to drain. Add cheese or sea salt and cheese coloring at this point, if desired.

Wrap the curds with the cheesecloth and press with moderate pressure (15 to 20 pounds) in a cheese press. If you don’t have a real cheese press don’t be upset you can make one without too much drama. The instructions are up top. Remove from press after 24 hours and store in the refrigerator. This American cheese can be eaten immediately or stored up to two weeks or more in the refrigerator.