How can I make a home made chesse?!
How can I make a home made chesse?
How can I get the bacterias.
How to make them?
Answers:
HOMEMADE CHEESE
1 qt. whole skim milk
2 lbs. cottage cheese
1 qt. buttermilk
2 eggs, slightly beaten
2 tbsp. butter, cut into pieces
1 tbsp. caraway seed
1 tsp. salt or to taste
In 5 quart Dutch oven over medium heat, heat milk until small bubbles form around edge. Stir in cottage cheese and buttermilk. Cook over medium heat about 15 minutes or until curds separate or float to top of whey (pale yellow liquid). Pour slowly into cheese cloth. Let drain about 30 minutes.
Place drained curd in 2 quart saucepan. Add eggs, butter, caraway seed and salt; mix well. Stir over low heat 5 to 7 minutes until mixture forms soft ball. Pack mixture into lightly greased 3 to 4 cup bowl or loaf pan. Cool over and refrigerate 24 hours before unmolding and serving.
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Directions for making real cheese:
http://www.foodsci.uoguelph.ca/dairyedu/...
http://www.wholefoodsmarket.com/products...
Source(s):
http://www.foodsci.uoguelph.ca/dairyedu/...
http://www.wholefoodsmarket.com/products...
Some places sell cheese making kits. There is no bacteria needed, get whole milk (you will throw away about 90% of it as whey) and add something called "junket" This will cause the milkfat to curd. You collect the curds, put them in a canister where the liquid can escape for a few hours, roll it in rock salt (the cheese will absorb it) and then let it age at about 50 degrees F in humid air.