cheesemaking

Squeaky cheese curds are a fresh variation of cheddar cheese. It is a simple cooked curd cheese that doesn't require waxing or aging. Homemade cheese curds have a unique "squeaky" texture. They are perfect for snacking or on poutine.

Squeaky Cheese Curds

Liters of milk

mesophilic culture (see notes)

tsp of liquid rennet in 2 tbsp filtered water

salt (non-iodized)

Heat milk to 90F (32C). Stir in the culture and maintain the temperature for 90 minutes.

Stir in calcium chloride, then the rennet, mixing thoroughly.

Maintain the heat at 90F and let the milk rest for 45 min to set the curd.

When the curds show a clean break, cut the curds into 1/2″ cubes.

Cook the curd by gently stirring every 5 minutes for the next 1/2 hour, while slowly raising the temperature to 110F (43C).

Once you have reached 110 F, maintain the temperature and continue stirring every 5 minutes for another 30 minutes. The curds will have cooked for a total of 1 hour.

Line a strainer with butter muslin and pour the curds and whey into it.

Hang the curd in the butter muslin and allow to drain for 30 minutes.

Twist the muslin tight then press the cheese with 8 lbs of weight for 2-3 hours.

At that point the curds will have knit into one solid mass. Break them up with your fingers and sprinkle on the salt.

The curds will be &#8220;squeaky&#8221; for the first few hours. Otherwise you can store them in the refrigerator and use within 4 weeks.

Use leftover whey to make whey ricotta. This traditional ricotta is a sweet-tasting and flavourful cheese that is absolutely delicious. It is also an easy way to use up extra whey from cheesemaking!

Traditional Sweet Whey Ricotta

whole milk

tbsp cider vinegar (to curdle the additional milk)

tsp cheese salt (optional)

Combine the sweet whey and milk in a large pot. Gently heat on the stove to 91C (195F). If you don&#8217;t have a thermometer, you will know you have reached the right temperature when white curds rise to the surface. If you aren&#8217;t sure if you have sweet whey or acid whey, then please read the notes below. This recipe will not work with acid whey.

Turn off the heat, add the vinegar and stir continuously for 2 minutes.

Using a slotted spoon, carefully ladle the curds into a colander lined with butter muslin. Knot the muslin and hang it to drain for 2-4 hours.

When you&#8217;re finished draining, mix in the salt.

I made it twice, worked fine for me! In the past when making pannir, I found that getting it to the right temperature is super important. Do you have a good thermometer?

I've made it twice and it worked both times. Not a lot of ricotta, but worth it

Nice I made this with Whey from a cheddar I did not add any milk so the yield was low but this is an easy and useful recipe.  Thanks so much

I tried making this right after making cream cheese and nothing... I tried years ago after making cheddar cheese and I got nothing then too.  I used lemon juice it did nothing and then added apple cider vinegar and I thought it was going to curd but a few flakes (less then a tsp) and then nothing... I used a candy thermometer and followed the directions. So frustrated that this didn't work for me.

Homemade Cottage Cheese is surprisingly easy to make! With only a few simple steps and a few simple ingredients you can whip this up in very little time! The results are much better than one can get at the store.

Homemade Cottage Cheese

Gallon of milk- Fat free, 1%, 2%, and whole milk will all work

white vinegar

salt

Heavy cream to taste (optional)

Pasteurize the milk- If you have an instant...

Pasteurize the milk- If you have an instant pot, put the lid on with the steam vent open or closed. Push the YOGURT button until the screen says "boil" or "HIGH" depending on your model. When the instant pot beeps and says, "YOGT" then it is done pasteurizing. If you do NOT have an instant pot, heat the milk on medium heat to 190°F stirring constantly so the milk does not burn on the bottom of the pan.

Add 3/4 cup of vinegar and stir a...

Add 3/4 cup of vinegar and stir a few times. This will begin curdling the milk. Let the milk curdle for 30 minutes.

Spoon the curds into a double layer of...

Spoon the curds into a double layer of cheesecloth that's placed in a colander either over a bowl, or over the sink. Let it drain for 30 minutes.

Gather the corners of the cheesecloth up and...

Gather the corners of the cheesecloth up and form a ball of curds. Wash the outside of the ball of curds with cold water until all of the curds in the ball are cool.

Put the curds into a bowl and add...

Put the curds into a bowl and add salt to taste, beginning with 1 teaspoon.

(Optional) A few tablespoons at a time, add...

(Optional) A few tablespoons at a time, add heavy cream until it is at your desired creaminess.

https://www.youtube.com/watch?v=OzdDSVvQg24

Homemade cottage cheese is very easy! Give it a try yourself and let me know what you think 🤔 
Many more videos to come!
Subscribe for more and thank you so much for watching.

HOMEMADE COTTAGE CHEESE!

This Farmers Cheese recipe is such a time saver using lemon juice or vinegar. Also known as Tvorog, Quark, White Cheese, Gvina Levana. Easy Tvorog or Farmers Cheese (творог)

Farmers Cheese Recipe (VIDEO)

juice of 2 large lemons (about 2/3 cup)

Put the milk into a large pot with a lid, and add a pinch of salt.

Heat the milk on medium high heat, stirring occasionally to avoid burning. When the milk begins to start to boil (small bubbles appear at the edges of the pan), remove from heat.

Remove from stove and add the lemon juice into the hot milk and stir.

Allow the curdled mixture to cool, for about 15 minutes.

In a separate bowl, place a colander lined with cheesecloth ready for the tvorog mixture.

Carefully pour the mixture into the lined colander. The curds stay in the cheesecloth and the whey in the bowl.

Tie the muslin into a knot to drain. Hang on a faucet over the sink for at least 4 hours, or on a kitchen cupboard handle with a bowl underneath, but best in the colander in the fridge overnight (or until you are happy with the consistency of the tvorog).

Reserve some whey in a glass jar and refrigerate for future use in breads or crepes.

Untie the cheesecloth and enjoy your Farmers Cheese!

Hi there! About how much cheese will this recipe make? My recipe calls for 4lbs of farmers cheese and so I want to be sure to make enough!

Yummy. Made it with vinegar and added a good pinch of salt. Easy. Will make blini crepes using the whey and will stuff and roll with the cheese. Yummmmmy!!! Thank you Peter. Winner winner.

I made it last night and I have to say Thank you ! for sharing your recipe here ! Everything turned out awesome and my tvorog is absolutely delicious. Making syrnyki for my son today.

Lol, I was hoping it would help.  I was adding ingredients tp the pot and realized what i did immediately.  But figured I'll let it process and see what I get! 

 It tastes good, has the consistancy of ricotta, would be could with some savory herbs stirred in and on water crackers.
I  was making the Tvorog to make your Goose's Feet Cookies.  I might still try this mistake in the cookie recipe.  I will definetly try again correctly.  LOL

https://mediavine-res.cloudinary.com/video/upload/t_original/v1586509516/przjiumklirybdofid1g.mp4

Easy Cheese Making for beginners - Tvorog Farmers Cheese recipe is such a time saver using lemon juice or vinegar. Also known as Tvorog (творог), Quark, White Cheese, Gvina Levana. Easy Tvorog or Farmers Cheese. The best introduction to cheese making! A Russian and Slavic staple!

For full recipe, check out https://petersfoodadventures.com/2015/09/28/easy-tvorog/

Easiest Way to Make Cheese - Farmers Cheese Tvorog

Learn how to make your own cheddar cheese at home!

Cheddar Cheese Recipe

gallons milk, (preferably raw)

¼ teaspoon mesophilic culture, (MA 4000 series)

annatto, (optional)

animal rennet

2.6% sea salt

Butter, (melted, for cloth bound)

Warm milk to 88F. Remove the pot from the heat.

Add in the mesophilic culture and annatto. Stir 2 minutes.

Cover and maintain the temperature for 1 hour.

Stir in the rennet 30 seconds. You do not need to dilute the rennet in water for small batch cheese. Stir slowly, but throughly. Stop the motion of the milk with your ladle.

Coagulate the milk for about 40-50 minutes. If you are using a flocculation cap place it on the milk and begin checking for flocculation after 12 minutes. Mark the time elapsed. Multiply that number by 3 then subtract the flocculation time from the product. (Example: Flocculation time of 15 minutes; 15x3=45; 45-15=30 more minutes of coagulation.)

Check for a clean break.

Cut the curds to ¼”. Cut in a grid then on the diagonal the depth of the pot in all 4 directions.

Allow the curds to rest and heal for 5 minutes to lock in moisture. Skip this step if you want a dry cheddar.

Return the pot to the heat and warm to 95F over the course of 30 minutes.  Stir continuously, beginning with slow stirring and increase speed as the curds toughen up.

Heat the curds to 102F in 15 minutes, stirring fairly rapidly.

Maintain the temperature and stir for a final 15 minutes. Stir as quickly as you can.

Test the curds by squeezing them in the palm of your hand. They should hold together in a clump yet break apart when rubbing them with your thumb.

Pitch the curds for 5 minutes and allow them to sink to the bottom.

Meanwhile, prepare a waterbath to keep your curd warm during the cheddaring process. I use my kitchen sink filled with hot water &amp; 2- half gallon mason jars filled with water to weigh the pot down.

Remove the whey from the pot.

NOTE: Try to maintain a 102F temperature for the cheddaring process.

Cut the curd mass in the bottom of the pot into 4 blocks and stack them on top of each other.

Place the covered pot in the water bath &amp; weigh it down.

Stack and flip every 15 minutes for 1 hour until the curds have the consistency of cooked chicken breast. Drain any whey in the bottom when flipping the curds. (This is a total of 4- 15 minutes with 3 flip/stacks.)

Weigh &amp; make a note of the curd mass.

Quickly cut the curds into 1” cubes so you don&#39;t lose too much temperature.

Using a micro digital scale, weigh out 2.6% of the curd mass in salt.

Add the salt to the cubed curds in 2 phases with 5 minutes between additions. Place the pot back in the waterbath between saltings.

Prepare your cheese press between saltings.

Quickly transfer salted curds to a cheesecloth lined hoop.

Press at 20 pounds pressure for 15 minutes.

Remove the cheese from the hoop, flip, and redress in the cheesecloth.

Return the cheese to the press and apply 60 pounds of pressure overnight.

In the morning, remove the cheese, flip, and redress a final time. Return it to the press and apply  80 pounds of pressure until the cheese has been in the press for a total of 24 hours.

Transfer the cheese to a cheese mat and air dry for 2-3 days, flipping twice daily.

Was the cheese for the aging or apply a cloth bandage rind using clean cotton fabric and melted butter.

Age the cheese in a cheese fridge at 55F and 80% humidity for 4-6 weeks for mild cheddar and 3 months or more for sharp cheddar.

I have watched a few Vids on U.Y.T, I like to read, I can do it much faster. I love this Homemade Cheddar-Cheese-recipe-How-to-make-at-home.  I was only left to think about the verb "Pitch" after referring to testing via Pack and thumb test before Cheddaring. 
I brew Beer and am blesse,d to own a 7gallon Kettle and a 5gallon Kettle where I can 'Maria' the 5 into the 7 for my water batch, where ONE wants to maintain 102ºf while Cheddaring for 3-4flips.
I thought the weight was a challenge since I have a Press that has no gauge and uses a Main Screw to tighten. Heads Up if this is in your Wheelhouse. I headed over to a dealer of Presses. . .What a Rabbit Hole.
Anyhow, the Seller refers to PH, Humidity, Accuracy even a Full Moon. LOL The Point being is weight has been passed down via converting a Dutch press hence why most of us do not know using screw type(s), unless using Barbells. #50's LOL.
Okay no poking fun at the Author, I am laughing about trying to do it over here with my rig. Big Ol #50lbd Plate... So the Bottom Line was Screw it down FIRM and go another 1/4 turn, go in and give it a check in 15, Whey should be excreting and check the firmness of the Screw, snug if need be. Making Cheese is an ART as I make all I Eat and Drink. You will make more and get the feel, you won't ruin your cheese via Pressure or Pounds. I have only made it 3 times thus far and still have to check back on instructions. 

Unsanitary Conditions is your worst enemy, Practice Universal Safety as One does for grafting, animal husbandry, Commercial Kitchen. Yes Whey. I love Star San in my Spray Bottle,

Feta is a good cheese for beginners. It involves all the steps involved in cheesemaking but doesn't require any special techniques or ripening. It is fast, affordable, and delicious!

How To Make Feta Cheese

Gallon milk (goat's milk, sheep's milk, or cow milk)

mesophilic starter

tsp of liquid rennet

filtered water

Tbsp salt (non-iodized)

Sanitize your cheesemaking tools. (Simplified option: Sanitizing is not required for fresh cheeses. However, if you plan on keeping your feta for longer than a few weeks, or have issues with mold in your home, I recommend sanitizing your equipment).

Heat the milk to 86 F (30C). Stir in culture and maintain the milk at 86 F for 1 hour. (Simplified option: Sour and flavor the milk by mixing it with 1/4 cup of cultured buttermilk. Let it sit out at room temperature for 2 to 4 hours. You want it slightly flavored, but not too sour).

After the milk has acidified, stir in calcium chloride, mixing well. Then add the rennet and mix thoroughly.

Maintain the milk at 86 F (30C) and leave it for 1 hour for the curd to set. DO NOT STIR or touch the milk while it sets the curd.

When the curd shows a clean break, use a long knife to cut it into 1/2-inch cubes. 

Cook the curds by stirring every 5 minutes for the next 1/2 hour, slowly raising the temperature to 90F (32C). (Simplified option: Give the curds a good stir. Put a lid on the pot and let the curds rest for 1/2 hour.)

Line a strainer with butter muslin and pour the curds and whey into it. I usually catch my whey in a large bowl, because it's useful and delicious! Either pack the drained curds into a feta mold or hang the curd in the butter muslin. (See the section above for photos and details of each of these options).

Allow the curds to drain for 8-12 hours. If you are using a mold, flip the cheese at least twice to ensure even drainage.

Prepare the brine ahead of time to make sure that all the salt has dissolved.

After the cheese has finished draining, unwrap it from the butter muslin and place it in the brine. Store it in the refrigerator and allow it to ripen for at least 5 days before serving.

This is great! I love feta on all salads, not just Greek salad.

Learn how to make halloumi cheese at home! It's a delicious fresh cheese that is perfect for salads, frying, and grilling. See the section above for some serving suggestions.

How To Make Halloumi Cheese

milk

chloride

Rennet

Tbsp salt for brining the cheese

Heat the milk to 86F. Stir in calcium chloride, fully mixing in. Add the rennet, fully mixing in with up and down strokes for 2 minutes. Keep the mixture at 86F until the curd has formed (30-45 minutes).

Cut the curd into roughly 1-inch cubes. Allow the curds to settle for 5 minutes. Then slowly raise the temperature to 104F, raising it to 2F and gently stirring every 5 minutes. Heat the curds for a total of 1 hour (including the time to raise the temperature).

Drain the curds into a cheesecloth-lined strainer with a bowl underneath to catch the whey. Save the whey for poaching.

Leave the curds to drain for about 30 min, then either hang the cheese to further drain the whey or press it in a mold for 1 hour.

After an hour heat the whey to 195F. At this point, you will get a bit of fresh ricotta floating on the top of the pot. Scoop it out with a slotted spoon and save it. (It's amazingly delicious!)

Add 1 Tablespoon of salt to the pot of whey. Remove the halloumi cheese from the press and slice it into 4-5 large slices. Put the cheese into the salted whey and keep it at around 180F for 1 hour of poaching.

After poaching, make a brine of 2 Tbsp salt and 2 cups of water. Put the cheese into the brine and top with whey to fully cover the cheese (you will need at least 2 cups of whey). Allow Halloumi to brine in the fridge for at least 2 days or up to 2 months (see notes).

I made this. First time i tried soft cheese and it turned out good. Thanks.

Is this hard to make? Could my kids help make this cheese?

Top 7 cheesemaking recipes from across the web

The most viewed cheesemaking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Squeaky Cheese Curds

Traditional Sweet Whey Ricotta

Homemade Cottage Cheese

Farmers Cheese Recipe (VIDEO)

Cheddar Cheese Recipe

How To Make Feta Cheese

How To Make Halloumi Cheese

Top 7 cheesemaking recipes from across the web

The most viewed cheesemaking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Squeaky Cheese Curds

Traditional Sweet Whey Ricotta

Homemade Cottage Cheese

Farmers Cheese Recipe (VIDEO)

Cheddar Cheese Recipe

How To Make Feta Cheese

How To Make Halloumi Cheese

The most viewed cheesemaking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine