These are all recipes that I've made with success several times.
The first step in any cheese recipe is to gather the ingredients and equipment you will need. Then sterilize everything. I wipe down the kitchen counters and the stove with a mild bleach solution. I then boil all my stainless steel utensils in one of my large pots for a while. I remove all used kitchen cloths and towels and get new ones just for making the batch of cheese.
I use store-bought milk, so I buy the freshest I can find. Because I use store-bought milk, I always add a little calcium chloride to my ripened milk, just before the rennet and in the same proportion as the rennet. I also keep a record of each cheese and if I'm not having great luck with one brand of milk, I change to another brand.
Whenever I order new ingredients like cultures, lipase, etc. I label them with the date I receive them. That way, I can throw away any very old or expired ingredients. I keep these in the freezer until I am ready to use them.
| Whole-milk Ricotta | A simple, high yielding variety of ricotta. Easy to make and you can enjoy it immediately. A great beginners cheese. |
| Stirred-curd Cheddar | A great Cheddar recipe of medium difficulty. This takes a lot of stirring. Age for 2-6 months. |
| Spanish Manchego | The national cheese of Spain. This is a great tasting cheese than can be aged from 3 months to 3 years. Authentically prepared with sheep's milk, this recipe uses cow's milk and lipase powder to achieve its characteristic tang. |
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