Tips for Adding Ingredients in Home Cheesemaking
Home cheesemaking requires learning a few new techniques in the kitchen, even if you are an experienced cook. Some ingredients called for in cheese recipes should be added to the milk using specific methods and at specific points in the process. Learn the simple techniques for adding common cheesemaking ingredients by reading Techniques & Tips for Adding Ingredients in Home Cheesemaking.
Repairing Cracks in the Surface of Hard Cheese
Sometimes during aging or even before then, a hard cheese will begin to develop cracks in the rind. It commonly happens when cheese has been brined or rubbed over in butter before aging, but there are other problems that can contribute to a cracked rind on hard cheese, and most are easily solved either upon discovery or simply by noting and resolving the problems in the next batch.
See Repairing Cracks in the Surface of Hard Cheese for information on solving cracks on the surface of your cheese.
Solving Curd Problems in Soft Cheesemaking
Sometimes, something as easy as making soft cheese can go awry. You may find that following the same method or recipe every time will not always be the magic key to great cheese. Occasionally, there are unforeseen changes in the milk, your kitchen’s environment, and so many other little things that are out of your control that may hinder your cheese’s perfect development.
Identifying not only the symptoms but also the causes will help you to understand and fix or avoid these problems. Here is where you can solve soft cheese curd problems.
Solving Curd Problems in Hard Cheesemaking
Sometimes cheesemaking just doesn’t go your way. Curd formation is one of the trickier steps involved in cheesemaking, and in hard cheesemaking it is all the more important. Here are some common problems and solutions that will help you in your quest for beautiful, delicious, perfectly-formed curds.
Making a Mother Cheese Culture
Direct-set powdered cheese starter cultures have a frozen lifetime of a year or more, but once used to make cheese, that starter culture is finished, and a new packet of powdered starter culture is needed for the next batch of cheese.
However, by making and preserving your own mother culture, you can effectively inoculate many gallons of cheese without using a new packet of starter. Both mesophilic and thermophilic mother cultures can be madeby following a few simple steps.
Tips for Serving Homemade Cheese
After braving the act of cheesemaking, it is time to share your homemade cheeses with family and friends. Follow these tips to present your cheese in the best possible light, for amazing flavor and attractive appearance.