Andy Montoya
Gavin Webber, aka the Cheeseman, has published two cheese-making eBooks, Keep Calm and Make Cheese and Keep Calm and Make More Cheese, for beginners and seasoned curd nerds alike. The eBooks are accompanied by links to his YouTube channel, which is popular with beginners and seasoned home cheesemakers. The books contain 32 and 72 new cheese-making recipes, respectively, that are tried and tested for the home cheesemaker to follow and create at home. The books also include information on the equipment required for making cheese at home, such as butter muslin, cheesecloth, and colanders.
| Characteristics | Values |
|---|---|
| Author | Gavin Webber |
| Title | Keep Calm and Make Cheese – The Beginners Guide to Cheese Making at Home |
| Format | eBook |
| Target Audience | Beginners and seasoned curd nerds |
| Content | 72 new cheese-making recipes, links to 129 simple-to-follow cheese-making videos, personal story of the author's journey into cheese-making |
Explore related products
What You'll Learn
Getting started with cheese-making
Cheese-making is an age-old process that has been practised for centuries. Getting started with cheese-making at home can be a fun and rewarding experience, allowing you to create your own delicious cheeses with unique flavours and textures. In recent times, there has been a resurgence in interest in this traditional craft, with many people wanting to learn the art of cheese-making.
To begin your journey into the world of cheese-making, there are a few essential steps to follow. Firstly, it is important to understand the basic principles of cheese production. Cheese is created through the careful manipulation of milk, using a combination of heat, culture, and enzymes to transform it into a solid form. The milk can be from various sources, such as cows, goats, or sheep, and each type of milk will impart a unique flavour and texture to the final product.
Once you have chosen your milk source, the next step is to gather the necessary equipment and ingredients. The specific equipment required may vary depending on the type of cheese you wish to make, but there are some basic tools that are commonly used in cheese-making. These include butter muslin, cheesecloth, colanders or strainers, curd knives or spatulas, cutting boards, gloves, draining bowls or buckets, cheese mats, draining racks, and trays. Having the right equipment is crucial to ensuring a successful cheese-making process.
In addition to equipment, you will need to source high-quality ingredients. The most important ingredient is, of course, milk. When selecting milk, it is essential to choose a type that is suitable for cheese-making and has not been heavily processed. Some cheese-makers prefer to use raw milk, as it can offer a more authentic and traditional flavour. However, store-bought milk can also be used, and experimenting with different brands may be necessary to find one that works best for your recipe.
With your equipment and ingredients ready, you can now choose a cheese recipe to follow. It is advisable to start with a simple recipe, such as queso blanco, which is a basic fresh cheese. This will help you to familiarise yourself with the process and build your confidence. As you become more experienced, you can explore more complex recipes and experiment with different flavours and techniques.
Cheese-making is a fascinating and rewarding hobby that can bring a sense of satisfaction and delight to anyone interested in food and culinary crafts. By following these initial steps, you can begin your journey into the world of cheese-making, discovering the joy of creating your own unique and delicious cheeses.
Cotswold Cheese: A Blend of Tradition and Taste
You may want to see also
Soft and hard cheese recipes
Cheese making is a fun and rewarding activity, but it requires patience and a few specialty items. Soft cheeses are a great place to start for beginners, as they do not require a cheese press or cultures. Some examples of soft cheeses are cream cheese, queso blanco, and mozzarella.
Soft Cheese Recipe: Queso Blanco
This recipe is from the book "Artisan Cheese Making at Home" by Mary Karlin, Anderson Ed, and Reinhart Peter.
Ingredients:
- Whole cow's milk
- Vinegar
Steps:
- Heat the milk to a specific temperature.
- Add the vinegar and stir to distribute.
- Curds will begin to appear.
- Drain the curds and toss them with salt.
Hard Cheese Recipes
Hard cheeses such as Cheddar, Gouda, Jack, and Swiss require more specialized equipment and ingredients, such as a cheese press and cultures.
Hard Cheese Recipe: Swiss Cheese
This recipe is from the website "Curd Nerd."
Ingredients and Supplies:
- Whole milk (2 gallons will yield about a 2-pound wheel of cheese)
- Rennet (liquid animal rennet is easier to use and measure)
- Mesophilic starter culture
- Salt (regular salt can be used instead of cheese salt)
- Cheese wax
- Cheese press
- Weights (up to 50 pounds)
- Pan for the whey to drip into
- Cool storage area (a basement or wine refrigerator will work)
Steps:
- Heat the milk to a specific temperature.
- Add the rennet and culture, following the measurements and instructions provided by the manufacturer.
- Allow the mixture to set.
- Cut the curds and cook them briefly.
- Drain the curds and press them into a wheel using the cheese press and weights.
- Remove the cheese from the press and apply wax to prevent drying during aging.
- Age the cheese for several months to years at a temperature of 45-60 degrees Fahrenheit.
Cheese Wax Mystery: What's in Red Cheese Wax?
You may want to see also
Step-by-step instructions
Before you begin making cheese, it is important to have the foundational supplies and equipment in your kitchen. These include butter muslin, cheesecloth, a colander or strainer, a curd-cutting knife, cutting boards, gloves, a draining bowl, cheese mats, a draining rack, and trays.
Step 1: Milk Preparation
The first step in cheese-making is milk preparation. You can use raw milk or store-bought milk, depending on your preference. Heat the milk to a specific temperature, and then add an acid (such as vinegar) to coagulate the milk. This will cause curds to form.
Step 2: Curd Formation
Stir the mixture gently to distribute the acid and encourage curd formation. You will start to see fluffy curds floating in a clear, yellowish whey. Continue stirring until you have a good amount of curds.
Step 3: Draining and Salting
Drain the curds using a colander or strainer. Toss the drained curds with salt to taste. At this point, you have already created a simple type of cheese.
Step 4: Molding or Pressing
You can now choose to mold or press your cheese. Place the salted curds into a cheese mold and press gently to form the desired shape. You can also simply scoop the curds into a container and allow them to firm up without pressing.
Step 5: Ripening or Aging
The final step is to allow your cheese to ripen or age. This process will depend on the type of cheese you are making. For some cheeses, you may need to store them in a controlled environment, such as a cheese cave, to encourage the development of specific moulds and bacteria.
Troubleshooting and Variations:
Cheese-making is an art, and there may be variations in the process depending on the type of cheese you want to create. Be prepared for some trial and error, and don't be discouraged by failures. You can also refer to additional resources, such as video tutorials and cookbooks, for troubleshooting common problems and learning more advanced techniques.
Kraft Cheese: Unraveling the Mystery of Its Ingredients
You may want to see also
Explore related products
Troubleshooting guide
Cheese-making is a skill that improves with practice and patience. Even experienced cheese makers face challenges and continue to learn. Here are some common issues and their solutions:
Unrealistic expectations
- Expecting professional results immediately
- Getting discouraged by initial failures
Solution: Start with simpler cheeses like ricotta or queso fresco. Invest in good-quality tools like a thermometer and pH meter. Join a cheese-making community for support. Remember that cheese-making is a skill that improves with practice and patience.
Inadequate record-keeping
- Not documenting processes and results
- Unable to learn from mistakes
Solution: Keep detailed notes and don't get discouraged by setbacks. Write down the changes you make in a notebook to help pinpoint and fix problems in future batches.
Improper aging conditions
If cheese is aged in conditions that are too warm or humid, it can develop bitter flavours.
Solution: Ensure proper temperature and humidity during the aging process. Check your aging cheeses regularly and if they start to feel like bricks, add some coconut oil or wax to the outside.
Contamination
Bacterial contamination during the cheese-making process can lead to off-flavours, including bitterness.
Solution: Practice strict hygiene throughout the process to prevent contamination.
Lipase activity
In some cheeses, particularly those made with goat's milk, excessive lipase activity can cause bitterness.
Solution: If using goat's milk, be aware of its higher lipase content and adjust your process accordingly.
Curd formation issues
Curds that don't come together properly can be caused by improper temperatures.
Solution: Ensure that the temperature of the curds is correct before the stretching stage. The temperature of the curds before stretching should be 160° to 170°F.
Texture problems
Cheese can become too dry or too moist.
Solution: Adjust future batches by modifying your process to retain more or less moisture. Crumbly cheese can be excellent for cooking or as a salad topping, and you can also experiment with further aging to improve texture.
Flavour development
If your cheese tastes bitter, it may be due to improper aging conditions, contamination, or lipase activity.
Solution: Refer to the solutions provided for those issues.
Limburger Cheese: US Production and History
You may want to see also
Cheese maturation and storage
The maturation and storage of cheese are essential processes that ensure the quality and optimal storage of dairy products. Ripening and storage methods contribute to the flavour, texture, and aroma of each cheese, making each product unique and tasty.
Maturation
Maturation, affinage, and grading are what happens to cheeses after they are made and before they are sold. This area of cheesemaking is a combination of science and craftsmanship. After a cheese is made, it will go through a series of complex chemical processes. Microorganisms on the inside and outside of the cheese will break down its molecules, leading to acidification and fermentation, starting the cheese on its journey towards its characteristic texture and flavour. The exact amount of time it takes to mature a cheese will depend on the type of cheese and the strength of the desired flavour. The stronger the desired flavour, the longer it will take to mature. For example, fresh cheeses like mozzarella and ricotta will take days, mould-ripened brie will take weeks, blue cheese and cheddar will take months, and Parmigiana Reggiano can take years.
Cheese matures because of enzymes. There are usually three different enzymes in mature cheese. The first is rennet, an enzyme from the stomach of certain animals that is introduced to the cheese when the milk is being separated. The second type of enzyme is simply tiny organisms that exist on the surface of the cheese and will often help to establish the rind. The third enzyme is bacteria in the original milk curds. The enzymes react with each other, altering the flavour of the cheese. The process is affected by the moisture level and temperature of the cheese storage space.
Storage
Proper storage is essential to prolong the life of cheese and preserve its flavour and texture. To store cheese properly, it is essential to understand the specific characteristics of each type of cheese and the different requirements of storage, temperature, humidity, and ventilation. Controlled temperature and humidity are crucial factors for storing cheese. Too high a humidity level can lead to the formation of unwanted mould, while too low a humidity level can make the cheeses excessively dry.
The Story of Castello Tickler Cheese: Its Origins and Makers
You may want to see also
Frequently asked questions
The eBook "Keep Calm and Make Cheese" by Gavin Webber is a beginner's guide to cheese making at home. It includes 32 recipes for soft and hard cheeses, along with links to the author's YouTube video tutorials.
The eBook contains step-by-step instructions, original cheese recipes, timelines for making and aging cheese, and troubleshooting guides for common problems. It also includes personal stories and reasons for the author's interest in cheese making.
Basic equipment includes butter muslin, cheesecloth, a colander or strainer, a curd-cutting knife or cake decorating spatula, cutting or cheese boards, disposable gloves, and a draining bowl or bucket.
The recipes can be made with raw cow's milk or raw goat's milk. The author notes that using goat's milk may result in a slightly different flavor compared to using cow's milk.
The eBook can be purchased directly from the author's website, Little Green Cheese.
