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Buttermilk(Page)
For best results, please read recipe entirely before beginning. Ingredients: 1/8 tsp. Buttermilk/Sour Cream culture ½ to 4 gallons milk Equipment: Stainless-steel pot large enough to hold ...
Chevre/Fromage Blanc(Page) For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons of goat milk (for chevre) or cow milk (for fromage blanc) ¼ teaspoon of MM100 OR Flora D ...
Sour Cream(Page)For best results, please read recipe entirely before beginning. Ingredients: 1/8 tsp. Buttermilk/Sour Cream culture ½ to 4 gallons light cream (18-22% butterfat -- this can be achieved ...
Kefir(Page)For best results, please read recipe entirely before beginning. Ingredients: 1/4-1/2 tsp. Kefir culture ½ to 1 gallon milk Optional: Non-fat dairy milk powder, sugar, vanilla extract E ...
Cream Cheese(Page)For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons of cream (10-11% butterfat -- this can be achieved by mixing 1 part heavy whipping cream to 3 parts who ...
Mozzarella (cultured)(Page)There are two main methods of making mozzarella: the easiest and fastest way is a simple acid-set mozzarella using citric acid; the second, more time-consuming method uses cultures and coagulant. Whi ...
Queso Blanco(Page)For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons of milk ¼ teaspoon calcium chloride ¼ teaspoon rennet (coagulant) Salt Equipment: Stain ...
Yogurt(Page)For best results, please read recipe entirely before beginning. Ingredients: 1/8-1/4 tsp. yogurt culture of your choice ½ to 4 gallons any type milk (raw milk and goat milk will require ...
Cottage Cheese(Page)Cottage cheese is a fresh lactic-acid curd cheese made from skim milk with cream added back at the end for flavor. Ingredients: 2 gallons skim milk 1/2 tsp MA series culture (ie: MA 11) 1/4 tsp. ca ...
Colby(Page)For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons milk ¼-½ teaspoon of MA Series mesophilic culture (ie: MA 11) or ¼ teaspoon RA Ser ...
Gouda(Page)For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons of milk ¼-1/2 teaspoon of MM100 OR MM101 ¼ teaspoon Calcium chloride ¼ teaspoon re ...
Feta(Page)For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons of milk (if using goat or sheep milk, you may opt to omit lipase powder in this recipe) ¼-1/2 te ...
Cheddar/Cheese Curds(Page)For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons milk ¼-1/2 teaspoon of MA 11, OR 1/4 teaspoon RA 21 1/2 teaspoon calcium chloride 1/2 teasp ...
Swiss(Page)For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons of milk Option 1: ¼-teaspoon of TA 61 AND ¼-teaspoon LH 100 OR Opt ...
Brie(Page)For best results, please read recipe entirely before beginning. Ingredients needed: 2 gallons of milk ¼ teaspoon of MM100 or MM101 1/8 teaspoon Penicillium candidum (Neige, ABL, HP6, VB or S ...
Coagulant Test(Page)The following procedure is one way to easily test the strength of your coagulant or rennet if you suspect that yours may be losing strength. This test, which checks clotting ability, is commonly know ...
Yogurt-making: the Basics(Page)What is yogurt? Yogurt is milk that has formed a soft curd due to the addition and fermentation of specific bacteria. Legally in the U.S., anything called yogurt must contain two specific bacteria:& ...
Cheesemaking: the Basics(Page)What is cheese? In its most basic form, cheese is simply curdled milk. An oft-debated theory has it that cheese was "born" about 10,000 years ago when someone discovered that their liquid milk chang ...