Today we talk about how to make cheese around three kinds of cheese that are wonderful to eat and from which to learn how to make cheese.

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Main topic of the Show: Three Soft Cheese To Get You Started

Why Cheese? Why Homemade?

A Brief History of Cheese (Visual Aid)

How to get started - path of least resistance

Milk, Culture, Acid, Calcium Chloride (1/4 teaspoon of powdered calcium chloride to 1/4 cup of water), Rennet, Cheese Cloth, Strainer, Instant read thermometer, measuring cups, pots, strainer

1. Homemade Ricotta: ½ gallon mils, heated to 180-190. Add 2 tablespoons lemon juice and stir. Let cool. Strain and salt to taste
2. Farmer's Cheese: Cream Cheese: ½ gallon mil heated to 180-190. Add ¼ cup vinegar and stir. Let cool. Strain. Mix in salt and herbs to taste
3. Cream cheese upgrade: Vitamix
4. Chevre: 1 gallon milk. Mesophilic culture, CaChl, rennet. Heat mild to 80-90. Stir in caChl, culture, then rennet. Let sit at 80 for 12 hours. Ish. Strain til the right consistency. Add 1tsp salt and mix in any herbs.

Storing soft cheeses

Sum it Up

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