HELPFUL TIPS
STERILIZE ALL
Y OUR EQUIPMENT BEFOR AND AFTER EACH USE BY: IMMERSING IN BOILING WTER FOR UP TO 5 MINUTES OR STEAM FOR 5MINUTES, OR
WOODEN ITEMS FOR 20 MININUTES.
RINSE ALL
ITEMS VRY WELL BECAUSE BLEACH RESIDUE ITERFERES WITH CHEESE MAKING BACTERIA.
READ THE RECIPE BEFORE STARTING TO MAKE SURE YOU UNDERSTAND THE PROCEDURE.
VERY HOT WEATHER CAUSES PROBLEMS IN MAKING CHEESES. TRY QUESO BLANCO WITH
SALT AND HERBS FOR SOMETHING FAST SIMPLE AND DIFFERENT.
ALL CHEESES CAN BE FROZEN. THEY USUALLY BECOME DRIER AND MORE GRANULAR, BUT STILL WORK FINE FOR COOKING AND
EATING.
INSTANT MOZZARELLA
YIELD; APPROX ONE POUND
1 GALLON WHOLE MILK, 1 0Z THERMOPHILIC STARTER CULTURE
( OPTIONAL), 1-1/4 LEVEL TEASPOON CITRIC ACID POWDER, ( U S P, OR OTHE FOOD GRADE)DISSOLVED IN 1/8 CUP COOL WATER). 1/4 TSP
RENNET IN 1/8 CUP COOL WATER, 1/4 GALLON WATER
USING A DOUBLE BOILER METHOD, HEAT MILK TO 160 F TO PASTEURIZE AND
COOL. STIR IN THERMOPHILIC STARTER CULTUR AND LET IT SET FOR 15 MINUTES. ADD CITRIC ACID THAT WAS MIXED IN WATER AND STIR
2 MINUTES. HEAT MILK TO 88F AND ADD RENNET MIXED IN WATER. STIR FOR 15-20 SECONDS AND THEN LET SET UNTIL CURD FORMS, APPROX.
15 TO 20 MINUTES.
CUT THE CURDS IN 1/2 INCH CUBES. LET
THE CURDS SET UNDISTURBED FOR 5 MINUTES. SLOWLY HEAT TO 108 F OVER A 15 MINUTE PERIOD, STIRRING GENTLY TO KEEP THE CURDS SEPARATED.
TURN OFF THE HEAT AND KEEP STIRRING GENTLY. TURN OFF HEAT AND KEEP STIRRING FOR ANOTHER 20 MINUTES. DRAIN THE CURDS
FOR 15 MINUTES IN A COLANDER. AFTER DRAINING, CUT THE CURDS 1 " X 1" STRIPS AND LAY CRISS-CROSSED IN A BOWL. HEAT
1/4 CUP SALT AND 1/2 CUP GALLON WATER TO 170 F & POUR INTO A BOWL WITH CURD STRIPS UNTIL THEY ARE COVERED. USING 2 WOODEN
SPOONS , WORK THE CURDS INTO A BALL THAT NO LONGER SHOWS ANY SHAPE OF THE CURDS. THE BALL SHOULD ACT STRETCHY AND HAVE A LITTLE
SHEEN. PLACE THE CHEESE BALL IN A FOOD GRADE PLASTIC CONTAINER AND COOL UNTIL FIRM. WHEN FIRM DRY WTH A PAPER TOWEL AND WRAP
IN PLASTIC FOOD WRAP AND REFRIGERATE UNTIL READY TO USE. IT WILL KEEP FOR ABOUT 1 WEEK IN THE REFRIGERATOR UNTIL READY
TO USE. YOU CAN ALSO FREEZE FOR LATER USE.
THE CHEESEMAKING HANDBOOK IS NO LONGER AVAILABLE.
THE RECIPES ARE FREE & YOU MANY USE THEM.
THERE WILL BE MORE RECIPES FOR CHEESEMAKING AS I FIND TIME.
MARY'S HOMESTEAD CHEESE MAKING HANDBOOK
This handbook
tells you how to make soft cheese, yogurt and cottage cheese, yogurt and cottage cheese recipes and much more. You can use
fresh milk or instant dry milk.
In the handbook Jerrie explains her experiences of making cheese. The recipes in
the handbook are all soft cheese recipes. Jerrie comes from a Italian background and she was raised with Italian food. The
family craft of making cheese has almost disappeared. Part of homesteading is using the old fashioned skills.
These recipes are from Mary's Homestead Cheese Making Handbook.
Mary's Homestead is comitted to the different
homesteading skills. I (Jerrie) have made yogurt cheese for some time. In the past I went to a cheese making workshop. I had
a full day of making cheese with a trained teacher. We made mozzarells, cream cheese, and one hard cheese. I learned how to
pasteurize milk and the basic principles of cheese making.
I come from an Italian background. My relatives came
from the Tuscany Provence in Italy. It is in my blood to eat good food. I remember being raised on good imported parmesan
cheese. Now more and more people are now making cheese. It is a hobby for many people.
Please enjoy the following cheese recipes. They come from the Mary's Homestead
Handbook.
YOGURT CREAM CHEESE
Line a colander with a double layer of cheese cloth. Pour
the yogurt into the cheese cloth. Allow to drain for 1 hour. Tie the corners of the cheesecloth and hang the yogurt to drain
overnight. This cheese will keep up to a week in the refrigerator.
QUESO BLANCO
A South American Cheese and a good example of acid precipition of milk protein. It is often diced and stir-fried
with vegetables, added to soups and sauces, as a substitute for tofu, browns nicely and takes on the flavor of the food it
is in.
1/ 2 GALLON MILK WHOLE MILK (GOAT OR COW), 1/8 CUP VINEGAR,
Heat 1/2 gallon milk to 180
F. in a small pot over direct heat. (use double boiler method if you prefer.) Stir often to prevent scorching and hold at
180 F. for a few minutes. Slowly add vinegar, till curds form. Pour curds and whey into cheese cloth lined colander
to drain. Tie the corners of the cheese cloth into a knot and hang to drain for several hours or until dripping stops.
Remove cheese from cloth and wrap in a plasic wrap and store in refrigerator. This will keep up to one week in the refrigerator.
OTHER RECIPES IN THE HANDBOOK ARE: Chard, Cheese Pie, Baked Lasagna, Tomato Basil Mozzarella Salad, and much more.
LEMON CHEESE SPREAD
1/2
gallon whole milk, 2 large lemons, 1/4 teaspoon cheese salt
Warm the milk to 185F. Stir often to avoid scorching
the milk. Add the juice of 2 lemons to the milk, stir for 5 seconds then allow the milk to set off the stove for 15 minutes.
The warm milk will seperate into a white curd and a greenish liquid whey.
Line a colander with a cheesecloth and
pour the curd and whey into the colander. Tie the four corners of the cheesecloth into a lose knot and hang the bag of curds
to drain for an hour or until it stops dripping, remove the cheese from the cloth and place it in a bowl. Add cheese salt
to taste.
CREAM CHEESE
3
Cups whole Milk, 3 Cups Heavy Cream, 1/4 TSP MESOPHILIC-M starter, 1/4 TSP Calcium Choride, 2 drops of Liquid Rennet
Work together the milk and cream in a double boiler. Slowly warm to 72 degrees. Remove pot from the heat and stir in the
Mesophilic-m-starter.
Add the Calcium Chloride and stir. Coverthe pot and set in a draft-free area at 70-74
degrees for 24 hours to ripen. When it is done it will look like yogurt.
Line the colander with cheesecloth
and place in a basin to drain. Ladle cheese mixture into the colander. Pull up ends of the cheesecloth and knot them together
to hang. Hang cloth over the pot for draining. Let curds drain for 12 hours or until it no longr drips and is a solid mass.
Stir into an airtight container and stir till creamy. You can add fruit, herbs , or a chocolate sauce or raspberry
sauce to blend the flavors in. Store up to 1 week in the refrigerator.
RECONSTITUTING POWDERED MILK
THIS IS SOME HELPFUL INFORMATION FOR YOU. YOU WILL NEED THIS
TO MAKE INSTANT MILK. YOU MAY USE IT FOR BAKING AND ANY RECIPE THAT CALL FOR MILK.
IN THE BAKING YOU MAY USE THE POWDERED MILK AND ADD IT TO YOUR DRY INGREDIENTS.
1 QUART USE 1 C INSTANT OR 3/4 C REGULAR, & 4 CUP WATER.
1 PINT: 1/2 C INSTANT OR 1/3 C REGULAR &
2 C WATER
1 CUP: 1/4 C INSTANT OR
3 T, REGULAR & 1 CUP WATER.
1/2 CUP: 2 T INSTANT OR 1 1/2 T REGUALAR & 1/2 CUP WATER.
1/4 CUP: 1 T INSTANT OR 3/4 T REGULAR & 1/4 CUP
WATER.
SUBSTITUTIONS USING POWDERED MILK
WHOLE MILK: 1 CUP WATER AND USE 1/3 POWDERED MILK
BUTTERMILK: USE 1 C WATER, 1 T VINEGAR OR LEMON JUICE
EVAPORATED MILK AND WHIPPED TOPPING
1 CUP WATER AND 2/3
POWDERED MILK
THIS MILK CAN BE CHILLED AND WHIPPED INTO A TOPPING BY ADDING 1/2 TSP LEMON JUICE. AFTER IT IS WHIPPED
, FOLD IN 1 T SUGAR TO TASTE.
