Cheesemaking & More
Over the years I have shared online many of my favorite recipes from my home dairy. Here you will find a compilation of them to create in your own cheese vat.
For best results, I recommend using raw milk. Pasteurized milk may work for home cheesemaking but bear in mind that ultra-high temperature pasteurized milk will never make cheese.
For beginning cheesemakers, I highly recommend starting by learning how to make direct acid cheese such as ricotta cheese. It’s quick, easy, and helps you familiarize yourself with the coagulation process.
Next move on to lactic acid coagulated cheese such as cream cheese or mascarpone cheese. The curds in these cheeses are formed when the bacteria convert the lactose in milk to lactic acid. As that happens the milk changes and thickens in the direction we guide it through cultures & methodology.
After you’ve learned how influential cultures can be in the cheesemaking process, it’s time to move on to make cheese with rennet. I recommend using non-GMO animal rennet for consistent results. Begin with an easy rennet cheese, like Butter Cheese, that doesn’t require a complicated aging process.
Once you have mastered that you’re ready to learn a new skill- cheddaring! With this extra step you can make the cheese everyone knows & loves.
*Note- I have noticed that Reformation Acres is changing some of the content in the articles I wrote so I can only vouch for the recipes if you use the archived links below.
Direct Acid Cheese Recipes
Lactic Acid Cheese Recipes
Rennet Cheese Recipes
Other Dairy Recipes
