CHEESEMAKING from Cultures for Health

 CHEESEMAKING from Cultures for Health a Where Healthy Food Starts guide Cheesemaking © 2013 Cultures for Health 2|Page  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 3|Page  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 4|Page  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 5|Page  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 6|Page  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 7|Page  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 8|Page  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 9|Page