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Sat Nov 9, 2013, 10:17 PM

 

Homemade cheese

I got spurred to think of actually making my own cheese by this article: http://www.foodnetwork.com/recipes/aarti-sequeira/paneer-homemade-indian-cheese-recipe/index.html

I love cheese. I can probably get some milk from cows 15 or 20 miles from my home, because they have a bunch of cows.

Milk that makes cheese, however, is available. I've never made my own cheese, but I consider it a delicacy and a staple.

I read the first part of making paneer cheese, then I thought of using a clamping system on two strong ceramic plates with the nuts and bolts used in a picture framing kit, along with some L hinges, more bolts and enough pressure to put it in the fridge while it is pressed. All of these pieces of hardware need to be boiled to sanitized, but they can do the job, I think, of squeezing, pressing and aging cheese.

The first stage, is actually making curds so that they can eventually end up as cheese. A dash of salt here, a dash of garlic there.

I don't have a complete recipe, because I haven't finished it, but I think with a press between two plates made of bolts and screws to profoundly press, it could be fantastic.


Has anyone else made cheese that can tweak this recipe?

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Reply Homemade cheese (Original post)
Aerows Nov 2013 OP
pscot Nov 2013 #1
eridani Nov 2013 #2

Response to Aerows (Original post)

Sat Nov 9, 2013, 10:42 PM

1. Here's another resource for you

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

I've fooled with it a bit, but the results were discouraging. You have to take it seriously. Fankhauser is a mine of information.

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Response to Aerows (Original post)

Sun Nov 10, 2013, 04:12 AM

2. I'd recommend starting with ricotta or mozzarella

No pressing or ageing.

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