Any Home Bakers Here?

[jnicholes]

You've inspired me to try making some cheese myself. I bought a couple half gallons of milk today and will attempt to make some Farmer's cheese.

Welcome to the cheesemaking club! Post pictures when you’re done.

 

[cavemanrich]

You've inspired me to try making some cheese myself. I bought a couple half gallons of milk today and will attempt to make some Farmer's cheese.

What are you using as starter culture?

 

[jnicholes]

You've inspired me to try making some cheese myself. I bought a couple half gallons of milk today and will attempt to make some Farmer's cheese.

What are you using as starter culture?

Also, what kind of milk?

 

[Smokerbill]

Welcome to the cheesemaking club! Post pictures when you’re done.

What are you using as starter culture?

Also, what kind of milk?

I'm using basic store bought pasteurized milk (not ultra-pasteurized) and trying both 2% and whole to gauge the difference in cheese quality.

No starter needed. You need only milk, white vinegar or lemon juice, and salt to make Farmer's cheese. If it works out I may buy some rennet and try making a different type of cheese.

 

[jnicholes]

I'm using basic store bought pasteurized milk and trying both 2% and whole to gauge the difference in cheese quality.

No starter needed. You need only milk, white vinegar or lemon juice, and salt to make Farmer's cheese. If it works out I may buy some rennet and try making a different type of cheese.

If you want to try making a different cheese with rennet, I would start with this recipe. It’s the first one I ever did, pretty simple and easy.

https://cheesemaking.com/products/30-minute-mozzarella-recipe

You can get all ingredients except for the milk on this website. Personally, I would recommend using whole milk for cheese making unless a recipe says otherwise.

 

[Smokerbill]

If you want to try making a different cheese with rennet, I would start with this recipe. It’s the first one I ever did, pretty simple and easy.

https://cheesemaking.com/products/30-minute-mozzarella-recipe

You can get all ingredients except for the milk on this website. Personally, I would recommend using whole milk for cheese making unless a recipe says otherwise.

Thanks for the recipe. Looks doable. I was actually thinking about making Mozzarella next because it doesn't need to be aged.

 

[cavemanrich]

No starter needed. You need only milk, white vinegar or lemon juice, and salt to make Farmer's cheese.

You are making the way cottage cheese is made.
I make mine with bacterial action. My preference. No rennet.
I also use the whey that results in my baking of breads. It gives bread a hint of sourdough flavor.
I also use the whey in a partial liquid portion of some soups we make.

 

[Smokerbill]

You are making the way cottage cheese is made.
I make mine with bacterial action. My preference. No rennet.
I also use the whey that results in my baking of breads. It gives bread a hint of sourdough flavor.
I also use the whey in a partial liquid portion of some soups we make.

I plan to mix the whey with layer pellets for my chickens. What kind of bacteria cultures do you use?

 

[BullChick]

I have never heard of cake pucks, but it’s a familiar idea. The video has chapters, so you can skip to the puck recipe.

 

[cavemanrich]

I plan to mix the whey with layer pellets for my chickens. What kind of bacteria cultures do you use?

I source my culture bacteria from Sour cream.
I first make a couple cups of sour milk,,,, using about a heaping tablespoon of sour cream, per 16 oz, cup of milk.
This takes a while to form. 24 hours, maybe. Also depending on ambient kitchen counter temperature.
The finished sour milk, has plenty of active bacteria.
I will use one of those cups, per gallon of whole milk. Milk sours, and congeals in about 12 hours. Ideal temperature for this to happen is around 80°F
I then warm up the milk stovetop, on very small flame, until white solids, and whey separate. (curdle) I then strain thru cheese cloth, and whey drains thru, as clear greenish liquid.
This is old school method my mom used to make cheese. I just keep tradition going.
I cant say how vinegar curdled cheese tastes compared to the bacterial curdled method. Never did vinegar.
I know my cheese tastes different than cottage cheese.