How do you make homemade Cheese?

Question

and are there kits for it, and does it smell bad whilst you are making it?

Answer 1

this one?..

Homemade Cream Cheese

1 quart fresh milk
2 teaspoons salt
2 tablespoons white vinegar

Bring milk and salt very slowly to the boil.
Remove from heat and stir in white vinegar.
Leave to cool.
When cool pour mixture into a muslin bag and allow to drip.


Homemade Farmers Cheese recipe

Ingredients for Homemade Farmers Cheese
1 1/2 c Cream cheese -; (12 oz) 1 tb Chopped chervil
1/4 c Butter 1 tb Chopped parsley
1 tb Minced garlic Salt; to taste
1 tb Chopped basil Freshly-ground white pepper;

Directions for Homemade Farmers Cheese

In a food processor, combine all the ingredients and blend until smooth. Spoon the cheese onto plastic wrap and refrigerate for 1 to 2 hours to allow the flavors to marry. This recipe yields 1 3/4 cups of cheese.

Answer 2

Homemade Herb Cheese

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 5 minutes
Yield: 8 to 10 servings

1 gallon whole milk
1 pint half-and-half
1 cup white vinegar
1/2 cup chopped sun-dried tomatoes (not in oil)
1/4 cup chopped fresh basil leaves
1 tablespoon kosher salt
Extra-virgin olive oil, to serve

Drill holes into the bottom of a round plastic storage container (approximately 6 inches wide and at least 4 inches high) and set aside. Line a colander with cheesecloth and set aside.
Put the milk and half-and-half into a large pot over medium heat and cook, stirring frequently, until it reaches 195 degrees F. (There will be a slight simmer and the top will be very foamy.) Remove from the heat and slowly stir in the vinegar. Put the colander into the sink and pour this mixture into the cheesecloth. When most of the liquid has passed through, add the tomatoes, basil, and salt and stir gently to incorporate. Gather up the ends of the cheesecloth and transfer the cheese to the plastic container. Set the container on a rack on a sheet pan to catch the whey. Put a plate on top and weight it down with some heavy cans to squeeze out the excess liquid. Let rest for 1 hour, remove the cheesecloth, and return it to the plastic container with the plates and weights. Put it into the refrigerator overnight. To serve, put the cheese onto a plate and brush with a little olive oil.

Answer 3

You do not require a kit, but you need a lot of fresh, unadulterated milk which has not been homogenised or sterilised. It has to be "alive". You also need very, very clean and sterile implements and containers.

No, cheese does not smell bad. If it does, you have something which is not cheese, but a rotten dairy product!

You have to be clear that there are all sorts of cheese. From a fresh cream cheese or cottage cheese, through to a hard cheese which takes several weeks to mature. How much time and effort do you wish to invest? If you are serious, then you should invest in proper equipment and a book on cheese-making. Finding access to rennet and developing a good culture are the first steps to good cheeses...

Answer 4

1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt


Directions:

Pour milk and buttermilk into a large pan and suspend the thermometer in the milk. Cook over medium heat, stirring occasionally until the termperature reads 170 degrees.

Keep the mixture on the heat and the temperature of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid). Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl. Then lift the curds from the milk mixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes (buttermilk). Let curds drain at room temperature for 2 to 4 hours.

Remove the cheese from the cheesecloth and place in blender with the salt. Blend until creamy. Store the cheese in small containers with tight fitting lids and refrigerate.

Answer 5

If you try to make cheese with regular store milk, it will just rot. You need to go to a dairy or wherever they sell "raw" milk to start with. To make cheeses like cream cheese or mozzarella, you can do it easily and it won't take long. To make hard cheeses, it definitely takes longer, you need to hang them so the whey drains out, and yes it gets very very stinky as it "ages". I used to drive past a house that had the cheeses hanging on their porch "aging". They were totally covered in cheesecloth to keep the flies from laying their eggs on it. It would be too smelly for inside the house.

If you are still interested in making the cheese (doesn't take a kit), I do have recipes from a Farm cookbook I have. That cookbook tells you how to do EVERYTHING from slaughtering animals to using all the parts and canning.

Answer 6

Ok check this out.. I don't know how to make gouda cheese or cheddar cheese but i do know how to make cheese.. If you want that fancy cheese then yes you will have to buy a kit.. and a whole bunch of things oh yea and a cow..lol or just go to the store..

But this is how you can make cheese the hispanic way..

buy milk any milk.. let it get old let it expire.. you will see the difference once you see this cottage cheesy thing accumulating on the top above the liquidy mik once you see that you will have to buy this pill the converts the milk to cheese it's called MARSHALL (then it just naturally process itself.

Answer 7

I go to this site they have everything you need and are very helpful.
http://www.cheesemaking.com/
I make cheese every year for Christmas presents. Everyone loves it. It has very little oder while making.

Answer 8

You look in a cookbook under cheese.

Answer 9

Leave the milk out for two weeks while you're on holiday.

Answer 10

Cmon it easy to buy , and you can choose more according to your tongue taste than to make it, but if you persisting it go to google my love