For those of use who have a love of cheese making and a concern for Kashrut (keeping kosher), cheese making presents some unique challenges. Rennet which is used to separate milk solids, lipase which adds flavoring to (mostly) Italian hard cheeses, and basic cultures which gives cheese its unique flavor all have a variety of Kashrut issues.
- 1 cup veggie broth
- 3 Tbsp Soy Sauce (Gluten-Free!)
- 1 1/2 Tbsp Honey Continue reading “Satay Sauce”
Chevre is an easy, easy, easy cheese to make and it’s really delicious and rewarding. It’s low tech, not a lot of equipment, and it’s really hard to screw it up.
- 2 drops of Microbial Rennet (not animal rennet if you want to keep it kosher)
- ½ tsp of Flora Danica enzyme
- ½ tsp of Mesophilic starter enzyme (MA-11)
- 1 gallon raw or pasteurized (NOT ultra-pasturized) Goat Milk (we use Summerhill Goat Milk, it’s the only non-ultra pasteurized milk we can find) Continue reading “How to make Chevre (soft goat cheese)”
- 4 Tablespoons vegetable oil
- 4 Chicken breast Halves (about 6 ounces each) cut into less than 1 inch cubes Continue reading “Garlic Chicken”
This is David Greenberg’s recipe, with my commentary.
- Chicken bones
- Most of the head of celery including the middle and leaves Continue reading “Chicken Soup (actually Chicken Broth)”
So you want to make cheese, what are some basic equipment and how do you start? In a separate post, I’ll describe how to make chevre, but let’s start with the basic supplies. First, as a cheesemaker for a few years, I’d recommend a few easy things to buy: