3 min read
What to do with the excess whey after making cheese or fermenting yoghurt or kefir?
The murky, yellowish liquid left behind after milk has curdled known as whey. It is loaded with enzymes, vitamins, minerals, and protein....
1,256
3 min read
Short description of the cheesemaking preparations (which everyone can apply at home)
Do you know that yogurt and kefir starters can also make cheese? But how this is possible, you might ask. The reason is that the cheese...
279
2 min read
How to make Fresh CHÈVRE (Goat cheese) at home using rennet or lemon juice and starter cultures
CHÈVRE is one of the easiest cheeses to make. Operations are simple, and the timing is not strict at all. The name is French, as it was...
361
3 min read
Rennet and other coagulants when make homemade cheese
Coagulants and Rennet: Coagulants can be more than one type and are used to separate the milk into two halves-curds and whey. Naturally,...
2,331
2 min read
Sourcing milk when ready to make some homemade cheese (Critical Task)
Sourcing milk is one of the most critical tasks., Unlike yogurt and kefir, cheeses preferably are made with minimally processed milk from...
495
3 min read
Junket (pudding) or Junked custard
Junket is a dairy milk-based dessert made with dairy milk (any dairy milk like goat, sheep and buffalo) and rennet.
1,407
1 min read
Why should I make cheese and other dairy products at home
Fermentation is “controlled spoilage” as different techniques speed up or slow down a particular process. Depending on the control, the...
265
3 min read
Brief description of the cheesemaking processes
Do you know that yogurt and kefir starters can also make cheese? But how this is posible, you might ask. The reason is that the cheese is...
242
4 min read
How to make a simple fresh acid-set cheese at home
What to do when the yogurt and kefir mix separate into two halves. Sometimes your yogurt mix can separate into two halves - curds and...
1,760
