Cheesemaking eBook (PDF)

CHEESEMAKING from Cultures for Health

a Where Healthy Food Starts guide

Cheesemaking

© 2013 Cultures for Health

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CHEESEMAKING from Cultures for Health

Disclaimer
The ideas, concepts, and opinions expressed in this book are intended to be used for
educational purposes only. This book is provided with the understanding that authors and
publisher are not rendering medical advice of any kind, nor is this book intended to replace
medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury.
It is imperative to use good judgment when consuming cheese and to never consume any
cheese that looks, tastes, or smells unpleasant. Further, before consuming cheese or any
other fermented or cultured food, you should receive full medical clearance from a licensed
physician. Author and publisher claim no responsibility to any person or entity for any
liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of
the use, application, or interpretation of the material in this book.

Copyright
Copyright © 2013 by Cultures for Health. All rights reserved.
Except as permitted under the United States Copyright Act of 1976, reproduction or
utilization of this work in any form or by any electronic, mechanical, or other means, now
known or hereafter invented, including xerography, photocopying, and recording, and in
any information storage and retrieval system, is forbidden without written permission of
Cultures for Health.
Publisher:
Cultures for Health
807 N. Helen Avenue
Sioux Falls, SD 57104
800-962-1959
605-231-4239 (fax)
www.culturesforhealth.com
For more information on lacto-fermentation or other cultured and fermented foods, please
visit culturesforhealth.com.
1206-14016

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CHEESEMAKING from Cultures for Health

Table of Contents

INTRODUCTION TO CHEESEMAKING
Cheese Introduction ..................................12
Why Make Your Own Cheese? .................... 14
Cheesemaking Basics, Part 1 ...................... 16
Cheesemaking Basics, Part 2 ...................... 22
The Process ..................................................................................................................... 22
Curd Handling ................................................................................................................. 24

Cheesemaking Basics, Part 3 ...................... 27
Preparation for Aging ...................................................................................................... 27

UNDERSTANDING EQUIPMENT,
PROCEDURES, and INGREDIENTS
Cheesemaking Supplies and Equipment .......32
Basic Equipment for Cheesemaking ................................................................................ 32
Basic Ingredients for Cheesemaking ............................................................................... 36

Milk for Cheesemaking: An Overview ..........38
Parts of Milk..................................................................................................................... 38
Types of Milk ................................................................................................................... 39

Choosing Milk for Making Cheese: Raw Milk
vs. Pasteurized Milk ..................................41
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CHEESEMAKING from Cultures for Health

Benefits to Using Raw Milk ............................................................................................... 41
Drawbacks to Using Raw Milk .......................................................................................... 42
Benefits to Using Pasteurized Milk ................................................................................... 42
Drawbacks to Using Pasteurized Milk .............................................................................. 43

Rennet and Other Popular Coagulants ..........44
Animal ............................................................................................................................. 44
Vegetable........................................................................................................................ 45
Common.......................................................................................................................... 46
Manufactured .................................................................................................................. 46
Junket .............................................................................................................................. 47
A Note about the Water ................................................................................................... 47

Choosing a Water Source ............................ 48
Where Your Water Comes From ...................................................................................... 49
Common Contaminants ................................................................................................... 51
Treatment Methods.......................................................................................................... 52
What Kind of Water Do You Need? .................................................................................. 54

Extra Ingredients Used in Home Cheesemaking
.............................................................. 55
Calcium Chloride ............................................................................................................ 55
Lipase Powder ................................................................................................................. 55
Ash .................................................................................................................................. 56
Annatto (cheese coloring) ............................................................................................... 56
Acids ............................................................................................................................... 57

Sanitization during Cheesemaking ..............58
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CHEESEMAKING from Cultures for Health

GETTING STARTED
Beginning Cheesemaking: Where to Start .....62
Introduction to Soft Cheese ......................... 64
How to Flavor Soft Cheese........................... 66
Techniques and Tips for Adding Ingredients in
Cheesemaking .........................................68
Adding Cultures .............................................................................................................. 68
Adding Colorings, Lipase, Calcium, and Mold Powders .................................................. 69
Adding Coagulants .......................................................................................................... 70
Making a Mesophilic Mother Culture ............................................................................... 75
Making a Thermophilic Mother Culture ........................................................................... 76
To Freeze the Mother Culture .......................................................................................... 76
Troubleshooting .............................................................................................................. 77

Cheese Storage and Aging .......................... 80
Pressing Hard Cheeses .............................. 82
Waxing Hard Cheeses ................................ 84
Bandaging Hard Cheeses ........................... 86
Brining Hard Cheeses ................................ 88
Smoking Hard Cheeses .............................. 90
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CHEESEMAKING from Cultures for Health

Troubleshooting Your Cheese ..................... 92
INSTRUCTIONS FOR MAKING CHEESE
Simple Cheeses ........................................98
Kefir Cream Cheese ........................................................................................................ 99
Savory Kefir Cheese .......................................................................................................100
Mascarpone....................................................................................................................101
Queso Blanco with Citric Acid ........................................................................................103
Lemon Cheese................................................................................................................105
Potato Cheese ................................................................................................................107

Soft Cheeses ........................................... 108
Cream Cheese ...............................................................................................................109
French-style Cream Cheese ...........................................................................................112
Crème Fraîche ...............................................................................................................114
Crème Fraîche Cottage Cheese .....................................................................................116
Cottage Cheese ..............................................................................................................118
Making Cottage Cheese with Buttermilk.........................................................................121
Dry-curd Cottage Cheese ...............................................................................................123
Farmer Cheese ...............................................................................................................126
Whole Milk Ricotta .........................................................................................................128
Traditional Ricotta ..........................................................................................................129
Ricotta Salata ..................................................................................................................131
30-Minute Mozzarella .....................................................................................................134
Traditional Mozzarella ....................................................................................................138
Fromage Blanc................................................................................................................140
Chèvre ...........................................................................................................................143
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CHEESEMAKING from Cultures for Health

Moist Buttermilk Cheese Italian Spread ..........................................................................146
Lactic Cheese .................................................................................................................148
Queso Blanco..................................................................................................................150
Queso Fresco .................................................................................................................152
Paneer ............................................................................................................................154
Traditional Quark ...........................................................................................................156
Simple Buttermilk Quark ................................................................................................158

Hard and Semi-hard Cheeses .................... 160
Cheddar Cheese ............................................................................................................161
Stirred-curd Cheddar Cheese ........................................................................................164
Colby Cheese ................................................................................................................166
Derby Cheese ................................................................................................................168
Southwestern Spicy Cheese Curds .................................................................................170
Manchego ......................................................................................................................172
Monterey Jack ................................................................................................................174
Simple Jack Cheese ........................................................................................................176
American Brick Cheese ..................................................................................................178
Haloumi ..........................................................................................................................180
Edam Boule Cheese........................................................................................................182
Provolone .......................................................................................................................184
Crescenza ......................................................................................................................186
Traditional Parmesan Cheese .........................................................................................188
Simple Parmesan Cheese ...............................................................................................190
Asiago ............................................................................................................................193
Romano Cheese .............................................................................................................195
Swiss Cheese..................................................................................................................197
Gouda ............................................................................................................................199
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CHEESEMAKING from Cultures for Health

Gruyère..........................................................................................................................201
Havarti............................................................................................................................203
Feta Cheese ...................................................................................................................206

RECIPES
Snacks, Appetizers, and Sides ................... 209
Garlic and Feta Cheese Ball............................................................................................210
Vegetable Soup with Feta ...............................................................................................212
Mediterranean Lentil Salad with Feta ..............................................................................214
Salami, Cream Cheese, and Pickle Rollups .....................................................................216
Nori Poppers (using cream cheese)................................................................................217
Stir-fried Queso Blanco ...................................................................................................219
Marinated Mozzarella Appetizers ...................................................................................221
Mozzarella, Sweet Potato, and Mushroom Stuffed Peppers..............................................222
Mushroom, Apple, and Jarlsburg Salad ..........................................................................224
Cold Peas and Paneer Salad ...........................................................................................226
American-style Saag Paneer ...........................................................................................228
Cheesy Kale-stuffed Mushrooms.....................................................................................230
Mozzarella Leeks with Oil and Vinegar ...........................................................................232
Mozzarella, Tomato, and Quinoa Salad ...........................................................................234
Herbed Red Potatoes with Crème Fraîche ......................................................................236
Crème Fraîche Vinaigrette .............................................................................................237
Blue Cheese Dressing ....................................................................................................238
Easy Probiotic-rich Caesar Dressing ..............................................................................240
Lactic Cheese and Cultured Buttermilk Ranch Chip Dip .................................................241

Main Dishes ........................................... 243
Gluten-free Blueberry Cottage Cheese Pancakes ...........................................................244
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