Cheese questions.

Posted on Friday, April 25, 2008 at 05:49 PM

I have been doing a bit of research today on making cheese. This is something I really want to do. The cost of cheese and butter and such things is getting so rediculous, that I would like to try my hand at them. I have made butter in the past, but we didn't get to eat it as the cat decided to find her way to the counter and enjoy it before I realized she was in the house!  I will work on that some more. But my question is, I have found lots of recipes for motzarella and cream cheese and such, but no recipe for cheddar cheese. Is there a reason for this? Is there something about cheddar cheeese that is not as good as the others? Or is it just that the others are easier to make? ANyway, if anyone has some advice or links to helpful websites I sure would appreciate it.

Untitled Comment

Posted by ByHisForgiveness on Saturday, April 26, 2008 at 09:50 AM - Link

Cheese making has fascinated me also. I've never tried it. I've done just about everything else but not made cheese. I'll be watching your blog for news of your cheese making successes!! :-)

God bless your efforts~ Andrea

queso fresco cheese

Posted by miniumgallegos on Saturday, April 26, 2008 at 11:30 AM - Link

I know I'm not answering your question as I don't know how to do cheddar cheese, but I can make a mean queso fresco or farmer's cheese which is great on top of salads, enchiladas, in tacos, or just with fruit and bread or torillas as a snack. Also you can make awesome quesadillas too! It's also very simple. You take a little bit of the "cuajo" or the enzyme for making the cheese and pour it into two gallons of milk that you have warmed up on the stove--hot but not too hot (don't you love it when people don't have real directions!) Once you pour it in, you swirl the mixture to mix the "cuajo" into the milk and add a little salt (probably like a teaspoonish). Let this sit--off the heat for about 20-30 minutes..until it's firm on the top. Then you will slowly push down on the cheese and drain the liquid out and by the end you will have cheese! Thoroughly squeeze the liquid out of the cheese, add salt to taste and put into your mold, wrap in aluminum foil and voila! Queso Fresco.
Okay, I'm sure my instructions weren't clear, but if you want I can make some and post it with pics on my blog as well :) It really is yummy and you get almost two cheeses per gallon of milk. Of course if you have fresh cow milk that would be awesome! My friend has fresh goat milk so we are going to try a goat milk recipe! Yum!
blessings,
Jill