Cheese, it’s been said, is one of the greatest gifts to humanity. Indeed, since ancient times people have found endless ways to put this delicious foodstuff on or in everything they eat. But as everyone knows, making cheese requires patience and a lot of effort. Here are seven tips that will make your cheese-making experience easier.
- Start small.
Cheese-making is a long process, requiring repeated steps over several days, even weeks. It’s no wonder that many cheesemakers get frustrated and jump ship before getting to the end product. That’s why I recommend starting small with a simpler kind of cheese like ricotta or mozzarella. Once you’ve mastered those easy basics, you’ll feel more confident in trying new recipes. You can also find great ricotta and mozzarella recipes on this site by following the links above.
- Experiment.
Don’t be afraid to experiment with other cheeses, too. Higher-fat cheeses tend to take longer than lower fat cheeses, but once you’ve mastered the procedure for making them, you’ll have a complete palette of tastier ingredients at your disposal. Explore cheeses made with different cultures in the links above.
- Drink lots of water.
Water is essential to making cheese. It dissolves the bacteria that cause mold in the milk, and it’ also what makes the curd soft and stretchy. Without it, your cheeses will be hard as a rock with just a hint of flavor. Cheese curds are made by salting them to draw out moisture and keeping them in the brine until they’re ready to drain.
- Don’t be afraid of rennet.
Rennet is a coagulant you can buy at the store that’s made from the gum produced by calves’ stomachs. It’s used to make hard cheeses like cheddar and Parmesan and soft cheeses like ricotta and mozzarella by breaking down the proteins that hold the milk together, but it can also help you make cheese if you don’t have access to it. Rennet helps to curdle the milk, so if you have a recipe that uses rennet, you can substitute with lemon juice or vinegar.
- Use fresh ingredients.
You’ll get better results if you use fresh ingredients, especially the milk you’re going to turn into cheese. By all means, taste your cheese along the way and take out the ingredients that affect it negatively (like an old cheddar), but if they’re not aged long enough in the brine, their flavor won’t be very strong. Freshness is key to a good tasting cheese.
- Use good tools.
As with anything else, you get what you pay for. Investing in good quality tools can make a huge difference in your cheese-making experience. I recommend getting a quality cheese press specifically designed for making cheeses, as opposed to a standard kitchen strainer. It will allow you to make curds more easily and produce higher quality results.
- Have fun!
The first time I made ricotta, it was such an incredible experience! The thrill of working with your hands, the mystery of fermentation and the desire for perfection all mixed together to produce something wonderful and creative.