I really don’t understand why fresh mozzarella tastes so good.It’s just milk plus salt, acid, and rennet, and yet the simple, creamy flavor complex plus the dense, slightly squeaky texture will always satisy and impress any cheese lover. Mozzarella is probably the most common cheese attempted by cheese making amateurs for good reason. A basic […]
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Chèvre is the most basic, easy-to-make goat cheese. It is tangy, creamy, and delicious. It also has a relatively high milk to cheese ratio. I often have friends who say something along the lines of “I want to come over and watch you make cheese!” The reality is that this cheese is so easy but […]
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Operating a small home dairy and kitchen cheese making facility does require a few pieces of specialized equipment. In general, it is recommended that you use stainless steel or glass tools and vessels if they are going to come into contact with milk because they won’t leach into or interact with dairy products, and they […]
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