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Article: Make cheese in your own kitchen: here are some delicious recipes to try.(The homestead kitchen)
- Article from:
- Countryside & Small Stock Journal
- Article date:
- March 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 Countryside Publications Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Making cheese is a great way to preserve your milk supply. Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddars, colbys and parmesans, since they will keep for a long time. We also make a marinated feta that is covered in herbs and oil. It keeps in a jar in a cupboard at room temperature for several months with no problems.
Cheese is basically milk, culture and rennet. All cheese will be white unless you color it. I never do this, as it is totally unnecessary. The different kinds of cheese are a result of the type of ...