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Feta Starter Instructions

You will need: stainless steel pot with lid non-aluminum spoon thermometer colander bowl long knife butter muslin, tight-weave dish towel, or yogurt bag large jar for storing cheese cow, goat or sheep milk (avoid ultra-pasteurized or UHT) 1 packet Feta starter culture (store remaining packets in freezer for future use) spring water (free of chlorine & :fluoride) rennet (liquid or tablets) non-iodized salt calcium chloride ( optional, aids in coagulation) lipase powder ( optional, for additional :flavor) Directions: Heat 1/2 to 1 gallon milk very slowly on low heat to 86° F. Remove from heat. Sprinkle one packet of Feta starter into milk and let sit 3-5 minutes, then mix thoroughly. Allow to sit undisturbed for 1 hour at room...

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Creme Fraiche Starter Instructions

  You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer 1 quart raw or pasteurized cream or half & half (avoid ultra-pasteurized or UHT) 1 packet Creme Fraiche starter culture (store remaining packets in freezer for future use) Directions: Heat 1 quart of cream or half & half to 86° F. Add 1 packet Creme Fraiche starter and mix thoroughly for 15 seconds (no longer). Cover pot with lid and allow to culture in a warm spot, 72-77° F., for 12 hours. The Creme Fraiche should be set after 12 hours. Store in a closed container for about a week.

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Cream Cheese Starter Instructions

  You will need: stainless steel pot with lid (no aluminum) non-aluminum spoon thermometer butter muslin, tight-weave dish towel, or yogurt bag colander bowl raw or pasteurized cream or whole milk, or a mix of both (avoid ultra-pasteurized or UHT) 1 packet Cream Cheese starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low)1-4 quarts of milk or cream to 86° F. (heat the milk no faster than 1 degree per minute- this can take 30-40 minutes for a gallon). Remove from heat.  Add one packet of Cream Cheese starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds. Place the lid on the...

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Chevre Starter Instructions

    You will need: stainless steel pot with lid non-aluminum spoon thermometer butter muslin, tight-weave dish towel, or yogurt bag colander bowl raw or pasteurized goat milk (avoid ultra-pasteurized orUHT) 1 packet Chevre starter culture (store remaining packets in freezer for future use) non-iodized salt Directions: Slowly heat (on low) 1-4 quarts of milk to 86° F. (heat the milk no faster than 1 degree per minute - this can take 30-40 minutes for a gallon). Add one packet of Chevre starter and mix thoroughly, using an up-and-down motion rather than a stirring motion. Mix no longer than 15 seconds. Place the lid on the pot and allow to culture in a warm spot, 72-77° F, for 12 hours. The...

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Vegetable Rennet Tablet Instructions

  One tablet will coagulate 50 liters (approximately 13 gallons) of milk. Tablets can be divided into halves or quarters for smaller quantities of milk. Directions: 1) Dissolve tablet or portion of tablet in 1/2 cup cool, non-chlorinated water. 2) Mix 1/4 tsp salt per 1/4 tablet into solution. 3) Add evenly to warmed milk, stirring no more than 3 minutes. Store in a cool, dry place to preserve strength (not to exceed 95° F.).

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