A key part of the cheese making process is pressing the cheese – particularly if you’re making a harder cheese. At first glance it seems like a simple enough problem, but pressing cheese at home is actually quite a difficult task.
Yogurt cheese is basically Greek yogurt that has been drained of its liquid content and taken on a firmer texture. While it is draining overnight in the fridge it can be flavoured with all manner of goodies to alter the finished product.
Having been making cheese at home for 5 years now, and having had various home cheese-making setups, I have quite a clear idea of how I like my kit laid out, how I like the space to work, and an even clearer sense of what mistakes to avoid.
Perfect for your St. Patrick's Day soda bread, slathered thickly on any baked good, or melted over vegetables or fresh pasta, cultured butter is a richly flavored treat. This recipe is a 2-for-1 since you get fresh buttermilk too!
Making a blue cheese at home is a scary proposition. But with the right ingredients and techniques, it's easier than you think. I set out to make a Stilton, which will be aged for up to four months. Will it be edible? Time will tell...