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Basic Steps of How to Make Cheese
His is a basic Instruct able about how to make cheese. It isn’t meant as a recipe but as a great way to familiarize yourself with the steps of this ancient craft. For specific recipes, check out some of my other Indestructible or my book on home cheese making

The nicer and the fresher the milk you use, the more delicious your cheese will be. I like to buy my milk the same day I make it into cheese. To warm the milk, you can either get it still warm from the udder (in which case you need to be on a dairy farm) or you can transfer it from the fridge into a large pot and warm it slowly on the stove-top.

There are many ways to make cheese but the first ‘split in the road’ is how you acidify the milk. One way is to dump acid (vinegar or citric acid) right into the milk to get the correct acidity. This process (called direct acidification) leads to cheeses such as ricotta and mascarpone. The other way to acidify the milk is to add cultures, or living bacteria. Given time, warmth and lack of competitor bacteria, these cultures will eat up the lactose in the milk, turning it into lactic acid.

Ein bisschen davon jeden Tag hat wohl meine Ehe gerettet. Meine Frau ist so glücklich wie am Anfang

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