Cheese and Yogurt Making (February 2010)

Here are the handouts from Mike's cheese making lesson, and some photos of the class. You can follow this link for homemade yogurt, although its slightly more complicated than Hani's version. If anyone tries these recipes and has any advice to offer, please post in the comments!

THINGS TO REMEMBER

1. Make sure ALL surfaces are sterile. Make sure to rinse any cleansers off equipment before use (cleaners can kill the beneficial bacteria in your cheese)

2. When a recipe calls for water (even if it’s just a little), make sure to use non-chlorinated water.

3. Do not use milk that has been “ultra-pasteurized”.

PLACES TO GET CHEESE

-Central Market

-Antonelli’s Cheese Shop (4220 Duval St., 531-9610)

- Cheese supplies:

Austin Homebrew (7951 Burnet Rd., 300-2739)


BOOKS

Home Cheese Making By Ricki Carroll

• CHEESES WE TRIED (with comments from tasters)
• Cow Girl Creamery, Mt. Tam: better than brie, melts on your hand and in your mouth, lingering bitterness, liquid lactic crack
• Cypress Grove Lamb Chopper: milder, creamy, buttery, barnyard flavor, Whenever you go sheep - it ain't cheap
• Neil's Yard Stilton: stout, hardcore, pungent, kick in the baby-maker
• Beemster Classic: good with Belgian beer and Cohen brother movies, melts in your mouth, musky
• Hard smoked goat cheese: meaty, mellow, nutty flavor
• Soft goat cheese: mild, creamy, inoffensive, goaty