Recipes

Whole Milk Ricotta

Ricotta is traditionally made from the whey left over from rennet based cheesemaking. However, you can also make it using…

Queso Blanco

This recipe is almost identical to the recipe for Ricotta. Milk is simply heated to 180°F, acid coagulated, and then…

Paneer

When I began cooking for myself, Indian food was one of my favorite cuisines. Indian curies were easy to make…

Cream cheese

Cream cheese is extremely easy to make and homemade is unmatched by store bought varieties. Mesophilic culture and rennet are…

Fromage Blanc

This fresh cheese is like cream cheese, but made is from milk rather than cream and therefore is less rich.…

Gouda

Equipment: Ingredients Method Heat milk to 90°F (88°F for goat milk) in a water bath, add mesophilic starter and stir…

Camembert

Based on recipe from Dr. Lisbeth Goddik at Oregon State University. Ingredients and Equipment Method If using raw milk, optionally…

Cheddar (Stirred Curd)

Equipment: Ingredients Method Heat milk to 90°F in a water bath, add mesophilic starter and stir well. Allow to ripen…

Feta

A salty treat that is easy to make. You can mimic the flavor of sheep milk by adding a little…

Yogurt

Technically not a cheese, but in the same family of fermented dairy products. Making your own homemade yogurt is satisfying…