Professor of Biology and Chemistry
University of Cincinnati Clermont College,
Batavia OH 45103
goat's milk, but
store bought can work.
from curds and whey.
Newbies, please read first:
Beginning Cheese Making
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||Root Beer, home made|
Rustico": crusty, chewy, delicious Italian bread (with
|Bread: Pane Rustico with Whole Wheat Flour.||Khyar b'laban, a fabulous Middle Eastern summer dish||Schnecken sweet rolls|
|Bread: 100 %Whole Wheat. (Here are more detailed pictures making Whole Wheat bread.)||Labneh||Smoking Foods|
|Butchering 101 (Deer) Deer Skinning||Lemon
Ice (Granita al Limone)
|Buttermilk||Limoncello (per request, removed 11 Aug '12)
|Cheese, basic hard, 1 gallon||Mascarpone||Swiss Cheese|
|Cheese, basic hard, 5 gallon||Milks, nutritional content of various||Trouble shooting cheesee making problems: No clean break?|
|Cheese Making, Beginning||Milking, and milk, proper handling||Tomato
|Cheese press, home made||Mozzarella, American||Tofu|
|Cheese Videos||Mozzarella, Fresh (Pasta Filata)|
break failure, diagnosing
|Farmer's Cheese||Red Raspberry Jam, quick, easy, delicious!|
|Ginger Ale, home made||Rennet, home made!|
Here is a new page for beginning cheese makers which lists a series of cheese making projects starting with the simplest to the more challenging. If you are new to cheese making, and wish to try this rewarding cottage craft, go to Beginning Cheese Making.
I have been making cheese since the early 1970s when my wife, Jill and I began "homesteading" on a little farm in SW Ohio. We were interested in achieving as much self-sufficiency as feasible in the late 20th century. Our activities have included keeping a herd of dairy goats. As a result, we have performed countless experiments making various cheeses, yogurt and other milk products. I teach some of these techniques in my biology labs at the University of Cincinnati Clermont College. In participating in Cheesemaker's Discussion Boards over the years, I have seen many of the same questions arising over and over. To answer the recurring questions, I have put together a collection of my recipes, protocols and suggestions for making and using these various milk products.Here are recipes for cheese and other fermented food products, and milk-related information pages, all alphabetical except for the first and newest additions. I have successfully used all of these recipes.
DO YOU HAVE PROBLEMS GETTING A CLEAN BREAK?: The page valuable to beginning cheesemakers is how to trouble shoot a failure to get a clean break . An additional page is on rennet : what it is, how to prepare it, where to purchase it.
COMMENT PAGE: Do you have comments on any of the recipes on this page? We now (with the assistance of Jan Carter) have a page for comments and suggestions. Follow the link to the Comment Page .
Alphabetical listing of Recipes and Topics.
(See top of page for a table of contents .)
||Bacteria, how to smear and stain||Considerable interest has been shown in the properties of the actual bacteria which ferment milk. You can easily observe Lactobacillus and Streptococcus in yogurt, as well as Streptococcus in buttermilk with a simple microscope and stains purchased at your local pharmacy.|
|Bacteria in yogurt, buttermilk and sour cream .||Here is a Lab exercise I wrote to investigate the microbe in these foods.|
for one gallon of milk
|Turning fresh milk into hard cheese which can be waxed and cheddared. Delicious|
for five gallons of milk Illustrated
|On these page you will find the steps of cheese making illustrated with pictures taken as I was turning 5 gallons of milk into cheese.|
|Blue cheese||Inoculate your curd with a suspension of desired blue cheese to make your own home produced blue cheese.|
||Buttermilk||The simplest of fermented milk products|
press at home .
Waxing your cheese
|You can assemble a cheese press from materials around your home with instructions on this page.|
||Cheese Videos||Here is a page of videos which I took of the
critical stages in the cheese-making process. Thanks
to Jan Carter for helping to convert the videos to web
(You will need Real PlayerG2 to play them.)
|Feta||A brined fresh Greek cheese, white, crumbly, and excellent in salads or with kalamata olives|
||Ginger Ale, Home Made .||Instructions on the easy steps to turn ginger root into a delicious bubbly beverage.|
||Gjetost||This Scandanavian cheese is made by reducing (boiling down) whey left over from making cheese. Traditionally it is made from goat's milk (gjetost means "goat cheese.")|
|Ice Cream||(Now illustrated!) Made simply from cream, sugar and vanilla. Superb. Can be made with half and half.|
|Labneh||A simple yogurt cheese of the Middle East.|
|Mascarpone||This is an extra-rich version of crream cheese, used in many Italian deserts, or just with some fresh cut-up fruit with a little sugar. Yum.|
|Milk, nutritional content of||Here is a page I put together to demonstrate and discuss the differences in cow's, goat's and human.|
||Milk, proper handling of||If you have dairy animals, or a source for fresh raw milk, here is a page describing sanitary handling techniques to minimize bacterial contamination from the time it is milked to when it is turned into cheese.|
|Mozzarella (American)||A recipe modified from "Joyce's" on the Lactobacillus Board . Easy, uses citric acid and microwave oven.|
|Fresh Mozzarella||A recipe I have perfected which is easier and more dependable that the Italian Mozzarella recipe I have been using for years, but produces cheese at least as good as the older recipe.|
|Mozzarella (Italian)||A recipe for fresh mozzarella, white, tender, succulent (not remotely like the tough American pizza version)|
|Neufchatel Cheese||An unripened soft rennet cheese, relatively easy for beginner cheese makers. "Farmer's Cheese" or "Chevre" This is another soft unripened rennet cheese, similar to Neufchatel.|
crusty, chewy, delicious Italian bread. If you
loved the peasant bread you ate in southern Europe, you
should try making this simple bread
||Rennet||Rennet, made historically from the lining of a suckling
kid's stomach, is used to curdle milk into curds and whey.
This page discusses its origins, and where you can
purchase either from your local supermarket, or on the
Here is home made rennet, should you have access to freshly slaughtered young dairy animals.
||Ricotta Making Illustrated||A fine curd cheese made from the whey left over from basic cheese. Illustrated steps for turning 5 gallons of whey into ricotta.|
|Schnecken sweet rolls||Wonderfully delicious, if caloric. Make them the same time you make whole wheat bread .|
||Root Beer, Home Made .||Easy use of baker's yeast to make root beer in your kitchen.|
|Making Swiss Cheese .||Making Swiss cheese is NOT easy, but may well be worth your effort. You will need to secure a culture of Propionibacter shermanii Please let us know your experiences.|
|Whole Wheat Bread||By popular request--another fermented (non-cheese) recipe. We have been eating this delicious wholesome bread for decades.|
||Yogurt||Use heat-loving bacteria to produce this famous healthful food. (Illustrated with photographs.)|
Links to other Cheesemaking sites, Discussion Groups, etc.
|Countrylife||has replaced the "Lactobacillus Board," once the most active of cheese making discussion boards. You must become a member to post, but can read the messages without becoming a member. It is the most active board on cheesemaking that I know of at the moment, but has yet to achieve the level of the old Lactobacillus Board.|
|Fiasco Farm Site||has a couple of recipes you might want to check out. (Ops... Someone should tell them that goats do not have upper incisor teeth as shown in their logo...)|
|Homesteading Today||is another site that is concerned with a variety of homesteading skills including dairy and cheesemaking.|
|Nikolce's Cheese page||A cheese page by Nikolovski Nikolce, a Macedonian friend of mine. He offers "the basics of the cheesemaking, starter cultures, free cheese recipes, new trends in the dairy industry, practical advices and an introduction in food safety."|
|DOM's Kefir Page||Dominic N. Anfiteatro displays his passion and depth of knowledge about all things kefir on this self-published page. We met him years ago on the old Lactobacillus Board. If you have questions about kefir--he is your man.|
|Kenya Handbook on making cheese||This interesting site reproduces a pamphlet for small milk producers in developing countries. It has a good introduction to cheese making, and contains recipes for "Pasta Filata" (a mozzarella-like cheese), Feta, and "Alpine Farmhouse" cheese (a Swiss-type cheese).|
|WildFermentation||Interested in fermentation and other uses you might make of it at home? Check out "Wild Fermentation" for an interesting perspective on a variety of fermentation-related topics.|
|smalldairy.com||Established in 1998 to assist small commercial dairies in finding information about on-farm and artisan processing, this site now also serves homesteaders, suburban kitchen cheesemakers and food-lovers seeking sources of wholesome dairy foods and the tools to produce them.|
|DEFUNCT?||These used to be interesting sites. If you have new info on them,, let me know.|
|Artisan Cheesemakers-L||contains a couple recipes for making cheese, and tells how to sign up for membership in an email-based discussion group, if you like to do your discussing via email. (URL did not work for me the last time I tried it... Is it ALSO defunct? Rumor is that it went totally to an email format. Anyone know? Julia F??? You out there?) Here is an email from Barbara Harick updating several links .|
|New Zealand Home Dairy site||This is a new site (2005) in New Zealand for home milkers and makers of cheese, butter, yogurt, ice cream ... and anything dairy. They also sell some basic cheesmaking supplies|
If you are interested in an email-based discussion group, try "Cheesemakers List - Artisansrus.com". Send an email to email@example.com and ask to be place on their service list. Mark E. in Oz is the moderator.
WHERE TO GET SUPPLIES?
I have purposely tried to develop recipes which use ingredients
easily found locally in supermarkets.
Ask the manager for help. However, if you are looking to buy from a specialty source, check out these companies.
I do not officially endorse any commercial establishment from these pages, but have heard positive comments from others about them. Let me know what your experience is with them.
|New England Cheesemaking||Many folks report that New England Cheesemaking has served them well. They are one of the long time sources for cheese making materials.|
|Glengarry Cheesemaking & Dairy Supply||According to correspondent cheese maker Johnnie Townsend: "This company is out of Canada and their prices seem to be quite acceptable. I have ordered several cultures from them. They are very helpful also."|
|The Grape and Granary||This site specializes in brewing materials, but has a page of cheese making materials as well. It was recommended by a visitor to my site. I have not purchased anything from them.|
|Danlac Cheese Making Supplies|
This "Cheese Page" project is a continuing
process, and I hope it is helpful to you. Check back
periodically, I regularly post additional recipes.
I welcome your feedback .
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