My English articles, all in one place
The very first ingredient in your cheese making is rennet. As you may already know, there are recipes using lemon juice, tartaric acid, citric acid but those recipes are not for real cheeses. They are usually made fresh and consumed straight away. Rennet is an enzyme or actually couple of enzymes. It is secreted from […]
When I have received a phone call from Canberra Environment Center’s Ryan, to do a cheese making workshop, I didn’t know what was I signing up for :-). When he asked “can you do a second one the same day” I said why not. Luckily, cheese making is something I love. Apparently, there were a […]
The answer should be quite straightforward: “Cheese is milk which has been concentrated and preserved.” Preservation is, in a nutshell, the slowing down of the natural progression of putrefying organisms. In natural cheese-making one uses the following scientifically and historically sound methods of preservation: Extraction of Moisture All organisms have a minimum required moisture intake […]
The basic principle involved in making all natural cheese is to coagulate or curdle the milk so that it forms into curds and whey. As anyone knows who has left milk un-refrigerated for a period, milk will curdle quite naturally. The milk sours and forms into an acid curd. Today’s methods help the curdling process […]
If you have a house cow or participating at a herd share program, you may be getting more than you can drink. I highly recommend 10 litres batches. Anything less than this will tire you and the yield will be small that as soon as you make some cheese, it will be consumed and finished. […]
It is easier than you think. Many people I talked to thinks that cheese making is like rocket science and can only be done at dedicated cheese factories. That is not true. All you need is good quality milk, rennet and salt. The rest is detail. I have started making cheeses at around 2009 and […]
Daha önce bir kaç kez sorulmuştu ve sanırım bir kişiye yanlış bir adres göndermişim. Aşağıdaki adreste bulunan belgeler CHR Hansen (Türkiye’de Peyma-Hansen olarak geçiyor) firmasının ki kendileri starter kültür üreten firmaların en başta gelenidir, hazırladığı peynir yapım broşürleridir. http://cheeseforum.org/forum/index.php/topic,593.0.html
My Laotian colleague at work gave me this recipe which works well with chicken or beef as a dipping sauce. 2tbsp fish sauce (or more) 1 fresh red hot chili, seeded, diced Fresh coriander 1 clove garlic 1 slice lemon 1 tbsp brown sugar Put chili, coriander, garlic and sugar in a mortar and make […]
Thermophilic starter cultures are used mostly by the pasta filata and cooked curd cheeses. HEre is a simple recipe to produce an easy thermophilic culture at home. Start with 2 cups of FRESH milk. Heat it to 185°F (85°C) on the cook top or in a microwave. Be careful not to heat too high otherwise […]
I am developing a cheese aged in a sheep or goat skin (Tulum) in Turkey. It is a crumbly cheese with a sharp taste. I have found some research papers and derived this recipe. There is also a blue version of this cheese, which is the most sought-after. When I am developing the formula, I […]
