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Recipes for Making Cheese

I have made the following recipes many times, making improvements in their protocol. Yet you may even come up with a slightly different method or ingredients and get a great result. Cheese making is 90% craft and about 10% science.  Don't be afraid of making small changes when you think it will improve your resulting cheese.  - Steve Shapson

 

CHEESE MAKING RECIPES AND RECOMMENDED PRODUCTS TO MAKE THEM
Note: Some recipes have a choice of lactic starter and rennet.  

 

See Mozzarella making the old fashioned Italian way at Caputo Brothers Creamery

 

Citric Acid Mozzarella>     Citric Acid Rennet

 

Ricotta>     Citric Acid

 

Cottage Cheese>     Flora Danica or Mesophile Aroma B,  Rennet

 

Hybrid Culture/Citric Acid Mozzarella>    Citric Acid  Thermophile Aroma BFlora Danica,  Rennet

 

Fresh Soft Creamy Mozzarella>     Thermophile Aroma B,  Flora Danica,  Rennet  

 

Mozzarella Recipe by Sacha Laurin    

 

Feta in Brine>     Feta-Mesophilic MT1, Mild Lipase,  Rennet

 

Cream Cheese>      Flora Danica or Mesophile Aroma B,  Rennet

 

Chèvre and Fromage Blanc    Flora Danica or Mesophile Aroma B,  Rennet

 

Quark>     Flora Danica or Mesophile Aroma B,  Rennet

 

Crème Fraiche>     Flora Danica or Mesophile Aroma B

 

Cheddar Cheese and Curds>     Mesophilic StarterRennet

 

Gouda>     KazuRennet

 

Washed Curd Stablized Paste Bloomy Rind> Penicillum Candidum,  Geotrichum Candidum, Rennet

 

Yogurt>     Yogurt Culture

 

Mascarpone>    Tartaric Acid

 

Buttermilk and Butter>     Flora Danica/Mesophile Aroma B

 

ADDITIONAL INFORMATION 

 

Lactic foods made with Flora Danica or Mesophile Aroma Type B Culture  

 

Brine Calculator  Cheese Salt with Salinometer(brine measuring tool)



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