Cheese-Making

[indieretailer]

Anyone making their own cheese?

I just got the last issue of MotherEarthNews and the issue includes an article about how SIMPLE it is to make one's own mozzarella and ricotta.

All one needs is citric acid, whole milk, and rennet---according to the recipe. Of course, one needs a stainless steel pot, thermometer, strainer, and cheesecloth.

Funny, but I could not find any retailers for rennet in San Diego. I will need to order it via the Internet. Even the speciality manager at Whole Foods recommended I go to the site that I was familiar with- The New England Cheese Making Co.

I want to thank the person and/or persons who have mentioned Mother Earth News in their posts. Thanks to them I have gone back to an invaluable source of information.

[Mary Webber]

I've been wanting to learn to make cheese for a long time, and this sounds do-able. Exactly which issue of MotherEarthNews had directions... you said "latest"...date of issue? I would love to make both the ricotta and mozzerella and imagine if you get the basics down you can maybe move on to other kinds. Thanks for sharing this.

[purplefdu]

Mmmmm, homemade mozz sounds lovely. we have such issues regulating the temperature of our apartment though I imagine it could be disastrous.

[DistilledRose]

One of my friends has just started making her own mozzarella. Apparently it does take a lot of ingredients to get a smaller yield so I would imagine it is important to check the costs of this.

[indieretailer]

Originally Posted by Mary Webber

I've been wanting to learn to make cheese for a long time, and this sounds do-able. Exactly which issue of MotherEarthNews had directions... you said "latest"...date of issue? I would love to make both the ricotta and mozzerella and imagine if you get the basics down you can maybe move on to other kinds. Thanks for sharing this.

Mary - I found the article in the June/July 2008 issue.

There are two articles in the issue regarding cheese making. The first "Easy Cheesy 4 Super-Simple Recipes" include 30-minute Mozarella, Superquick Ricotta, SImple Cream Cheese, and Tangy Labneh (Yogurt Cheese).

The recipes were adapted from [u]Home Cheese Making[u] by Ricki Carroll.

The other article "Reclaiming The Kitchen", is by Barbara Kingslover and writes about her experience making cheese from Ricki Caroll.

Ricki Caroll owns New England Cheesemaking Supply and her site is www.cheesemaking .com

Distilled Rose----I have not made the Mozzarella yet, but a gallon on low-pastuerized whole milk is $ 3.99 at my local health food store. Powdered citric acid was $ 5.69 @ the health food store and the recipe calls for 1 1/2 tsp. per lb.
I will need to order the rennet and cheese salt via the Internet.

I have not made the cheese yet, but my hope is that the quality and satisfaction of making a superior product will outweigh the monetary costs! I'll let you folks know!

[Mary Webber]

What great information indieretailer! I'm even more psyched to learn that there's also a recipe for cream cheese. I already make the yogurt cheese and love it. I'll definitely visit the website as I've seen that there are classes available about cheesemaking and that site probably lists or links to them.

AND, I'm with you that the quality - and the fun of doing it myself - may well outweigh any cost considerations, unless of course...

[purplefdu]

Well if New England Cheesemaking has a mozz kit for $25 and it makes mozz 30 times, you have to assume the cost would be cheaper than fresh mozz from the store, even including milk costs.

[bread hound]

Hi, I was scanning the Internet looking for Rennet and Citric Aid and came upon this website.
INDIERETAILER, I am also in the San Diego area and I have to say that my search has been mostly in vain also. However, I found that JIMBO'S in Escondido carries it! Talk about the joy that filled my heart after the endless processions of "No. We don't carry that and I 've got no idea of where to direct you either."!!! Of course, with you looking at Whole Foods, I'd assume that you are closer to Hilcrest or La Jolla and that this might be a bit of a drive considering our current gas prices.... But I thought I would post so that maybe some other lost and fustrated soul might trip upon my post.
Thanks for posting! I am also looking forward to hitting the cheesemaking site!
I hope to get started soon!

[bread hound]

Ok..... I lied. Well, kind of. It seems that Jimbo's Naturals does NOT carry Rennet. It seems the girl who insisted that they did in fact carry it was mistaken. Sorry to get anyone excited who may have read my last post.

[indieretailer]

Bread Hound---Thanks for the post. Don't worry, though I was tempted,
I didn't high tail it from my house near downtown San Diego up to Jimbo's to buy rennet. (I would have justified the trip by combining it with a trip to the swap meet in Escondido or to the stand at the Chino's farm in Rancho Santa Fe.)
I have been too distracted this past week to order my cheese-making ingredients online. But I will. It's great to know that there is another rennet seeking cook in San Diego county.

and Bread Hound---since you are into learning to make cheese---are you into canning and preserving?
I saw in today's paper that Chef Bernard Guillas from The Marine Room in La Jolla is offering a demonstration on the entire food canning process called, Preserve the Season, on Sat., August 23 at the Macy's Mission Valley School of Cooking. Cost is a $10 donation to Save Our Strength. Since I also want to preserve food and I don't have a grandmother to teach me, I thought it would be inspiring to see a great chef demonstrate another practical skill.