#cheesemaking — Public Fediverse posts

Cheesemaker Philippa Abela embodies a lifetime of Maltese cheese-crafting https://www.byteseu.com/2003225/ #cheese #CheeseMaking #dairy #homemade #Malta

Making me sum cheese.

Turns out the slow cooker juuuuust fits the 6L of milk that Woolies substituted for a price match,

#homeBrewing #cheeseMaking #cheese

Finally trying one of these cheeses. There are two main things to talk about here: the cheese that I made and how it was ripened. If you look at the picture of the cut cheese, you can see that it isn't very ripened at all. The rind has kinda of separated from the cheese (AKA "rind slip"), which happens because the white mold grows too fast. The unripened paste in the middle turned out exactly as intended. I need to iron out the process a little bit to eliminate the rind slip, but overall, I consider this a big success.

#cheese #cheesemaking #food #snack #fermentation

My wife made halloumi from Miyoko Schinner’s Vegan Creamery cookbook and it is amazing. So cheesy, great texture. (Forgive the presentation and poor photo, we don’t have a grill pan so no beautiful lines.) Underneath it is an einkorn bread I just baked!
#vegan #cheese #cheesemaking

Behold! Baked ricotta and orange cheesecake!

That's 5.5 litres of slighlty past yet perfectly good office milk destinted for the sink rescued and put to a good use. (I've brought most of the cake into the office.)

Using this nice high protein, low-carb, ricotta cake recipe: https://vintagekitchennotes.com/orange-ricotta-cheesecake/ — scaled up by eggs 8/6 for a 25cm springform tin, plus I added extra orange zest and 60ml of Cointreau (edit: oh, and I used caster sugar, hell knows why the recipe specifies granulated, some USAian thing?) This used 900g of the ricotta, the remainder might end up being weekend ravioli.

It puffs impressively when baking, but of course then collapses. I wonder if a bit of cream of tartar would improve this a bit. Though it's perfectly fine as it is really, it's fairly light textured.

#CheeseMaking #ricotta #cheese #milk #cooking #baking

There was about 5.5 litres of whole milk BBD 18th Jan in the office fridge. When I put the new milk from the doorstep into the fridge in the morning I carefully lined it up so there was a new row and a yesterday BBD row, as most sensible people will use the yesterday stuff — it was entirely fine and good. When I went back later someone has clearly had an attack of disgust and shoved them all right up the back top corner of the fridge in their own little quarantine zone.

I asked if I could give them a good home, which the office manager gladly agreed to given she'd just have to tip them down the sink otherwise.

The milk is now ricotta. Just done the simple way: citric acid and salt (I do have rennet, but time is short and that's a faff.)

I may take a ricotta cake into work on Thursday (as I'll need WfH Wednesday time to manage such a thing.)

#CheeseMaking #ricotta #cheese #milk #cooking #WasteNotWantNot ? #IfOnly #Trite

I've been excited about cheese this past week. I've got three passes all in different stages right now. Basically converted my yogurt recipe into a cheese recipe, so I don't know what to call it.

A long mesophilic fermentation with rennet. Penicillium candidum and geotrichum candidum for a bloomy rind.

#cheese #cheesemaking #bloomy #penicillium #geotrichum #fermentation #milk #immersioncirculator

I've been excited about cheese this past week. I've got three passes all in different stages right now. Basically converted my yogurt recipe into a cheese recipe, so I don't know what to call it.

A long mesophilic fermentation with rennet. Penicillium candidum and geotrichum candidum for a bloomy rind.

#cheese #cheesemaking #bloomy #penicillium #geotrichum #fermentation #milk #immersioncirculator

I've been excited about cheese this past week. I've got three passes all in different stages right now. Basically converted my yogurt recipe into a cheese recipe, so I don't know what to call it.

A long mesophilic fermentation with rennet. Penicillium candidum and geotrichum candidum for a bloomy rind.

#cheese #cheesemaking #bloomy #penicillium #geotrichum #fermentation #milk #immersioncirculator

I've been excited about cheese this past week. I've got three passes all in different stages right now. Basically converted my yogurt recipe into a cheese recipe, so I don't know what to call it.

A long mesophilic fermentation with rennet. Penicillium candidum and geotrichum candidum for a bloomy rind.

#cheese #cheesemaking #bloomy #penicillium #geotrichum #fermentation #milk #immersioncirculator

I've been excited about cheese this past week. I've got three passes all in different stages right now. Basically converted my yogurt recipe into a cheese recipe, so I don't know what to call it.

A long mesophilic fermentation with rennet. Penicillium candidum and geotrichum candidum for a bloomy rind.

#cheese #cheesemaking #bloomy #penicillium #geotrichum #fermentation #milk #immersioncirculator

Cheese on a Pedestal

Diversity. The word “diversity” just hints at the huge array of cheeses French producers create. Brisson points out that France’s varied landscapes, climates, livestock, and flora are reflected in more than 3,000 cheeses. In populated …
#dining #cooking #diet #food #Frenchcheese #agriculture #Cheese #cheesemaking #education #farming #francais #france #French #frenchcheese #Lifestyle #Museum #photography #Writing
https://www.diningandcooking.com/2405726/cheese-on-a-pedestal/

Cheese on a Pedestal https://www.diningandcooking.com/2405726/cheese-on-a-pedestal/ #agriculture #Cheese #cheesemaking #education #farming #francais #france #French #FrenchCheese #Lifestyle #Museum #photography #Writing

Spent 9+ hours today on cheese making; exchanged going to an exhibition, swimming pool and a short walk in the park for that, this song is going to stick with me therefore.

#cheese #cheesemaking #food

More pizza happened... various toppings including a sort of quattro formaggi with blue cheese, a red cheddar, and our own mozzarella, on a scatter of gruyère. A couple of others are "leftover bbq" pizzas, and another is a sort of spicy take on the margherita.

The dough ideally needed to be a bit higher hydration, but it worked OK. I'm far from any sort of expert pizza maker!

#cheesemaking
#breadmaking
#pizza

first pizza...

Sorta a fancy margherita... our own fresh made mozzarella and pizza dough made with the cheese whey. With plenty of #allotment basil, and the last of last year's passata — with added fresh garden herbs. Not our own fresh tomato yet alas, and also some red onion and gruyère from shops.

Should have popped fresh basil on top.

Traditionalists can address complaints to /dev/null

#cheesemaking
#breadmaking
#pizza

wheybread happened

#cheesemaking
#breadmaking
#pizza

Bread has risen!

Both made with the cheese whey from above.

The poppyseeded loaf is 50% emmer flour and 50% strong white, both from Doves Farm. Hydration about 70%. Squeeze of honey.

The portioned dough is 100% strong white from Holkham, and about 65% hydration... these are for pizza.

#cheesemaking
#breadmaking
#pizza

It doesn't end there though, even after making two kinds of cheese the approx 2.5 litres of lightly salty whey left over is a rich and tasty liquid. So, into a couple of batches of bread dough with some of it... and the rest, about 1.5l, goes into the freezer as I reckon it will be an excellent base for a soup, something like a classic cauliflower soup, or maybe a leak & potato. Zero waste.

The milk used is raw milk from what we call the #autocow (a vending machine): https://theparlourbinham.co.uk/little-dairy-shop/

But I'm no raw milk evangelist, I do like the stuff, especially for cheesemaking... but I don't think it'll give anyone superpowers, and it can certainly be unsafe. You can make various cheese with pasteurised milk too.

#cheesemaking
#breadmaking

Strain the curds out into a mould or cheesecloth. (Or mould, then cheesecloth in my case...)

Ricotta!! (Well, eventually, when it has drained out.)

#cheesemaking

Add 1 litre of full cream milk to the whey and ¼ tsp of citric acid and gently heat to about 90°C. New curds will begin to form.

#cheesemaking

Heat ⅔ of the whey to about 80°C and salt lightly, just ¾ tablespoon... warm up the curd in chunks in the hot whey and stretch several times over until glossy textured, then shape (gloves help!)

Place into a 2% brine made with ⅕ whey mixed with water. They can live in that (in the fridge!) until you want to use them. (Not sure what sort of timeframe, but these won't last more than a few days.)

#cheesemaking

Heat to 41°C, stand then drain in muslin for 15 mins, turning occasionally.

#cheesemaking

Turning the raw milk from the North Norfolk autocow into curds and whey, basically sliced up plain junket at this point.

This is 4 litres of milk into which 1.5 tsp of citric acid was added whilst heating, then sufficient rennet was added at 32°C and it was rested for 10 mins before cutting.

There you go @LifeTimeCooking :)

#cheesemaking

#Inactivation of #Influenza A Viruses (#H1N1, #H5N1) During #Grana-Type Raw #Milk #Cheesemaking: Implications for Foodborne #Transmission Risk, https://etidiohnew.blogspot.com/2025/06/inactivation-of-influenza-viruses-h1n1.html

Nostalgic ice cream parlor, deli, Isaly’s returning to Strip District https://www.diningandcooking.com/1980077/nostalgic-ice-cream-parlor-deli-isalys-returning-to-strip-district/ #ALLEGHENYCOUNTY #CheeseMaking #deli #family #food #FoodTopics #house #isaly #Isalys #JimConroy #NostalgicIceCreamParlor #Ohio #people #Pittsburgh #RetailStore #ReveredBrand #shop #StripDistrict #TribTuesday

What is a good beginner cheese to make?

#Cheese #CheeseMaking #Beginner

Today my #cheddar is 90 days old. It’s enrobed in wax & I’ll test it tomorrow to see if it’s good for pierogis or if I have to buy cheddar from the store. 😬 #cheesemaking #cheese

https://www.nytimes.com/2024/09/25/science/oldest-cheese-kefir-xinjiang.html?unlocked_article_code=1.PE4.LL6g.GbVvJ32U12yr

#GiftArticle #GiftLink #cheesestodon #Cheesemaking #CheeseOfMastodon #cheesetodon #goatcheese #archeology #history #prehistory

First press of the #curds!
They smelled sooo good! It looked & smelled like fresh ricotta.

Next, I tighten the press every 30 minutes for 2 hours & then the last one is a press for 12 hours. Tomorrow, I flip the #cheddar wheel and press for another 12 hours. After this, the #cheese wheel goes on a salted plank, flipping it every day for 2 to 3 months. #cheesemaking

Lactic #goat blue.

#Kefir grains for starter. A crumb of my previous cow milk blue for the Penicillium roqueforti.

#cheese #bluecheese #goatcheese #lacticcheese #Cheesemaking #lactofermentation #fermentation #fermenting #dairy #milk #gotmilk #goatmilk #cheesestadon #cheesestodon #roquefort

A #bluecheese I made on April 27, finally came out of the "cave" a couple of days ago. Mild, not as funky as it looks.

#CheeseOfMastodon #cheese #cheesetodon #cheeses #cheesemaking #fermenting #dairy #gotmilk #milk #fermentedfood #slowfood #food

I've finally tasted the #cheese that I started on Nov. 6. It's delish!

#cheeses #cheesemaking #cheesetodon #slowfood #fermentedfood #ferment #fermentation #fermenting #gotmilk #milk #dairy