Make at home Crème Fraîche, Sour Cream, Mascarpone, Butter, Queso Blanco, Buttermilk, Panner, Skyr and many other different products and cheeses using freeze-dried yogurt and kefir starters
The cheese and other dairy products are made in а way in which the focus is on the particular technique, not exactly the starter cultures.
Depending upon the product, the techniques could swap places. Some dairy products like butter, paneer and buttermilk do not need the application of most of the techniques.
A large selection of homemade cheese and dairy products however need a very few steps and just a few hours to prepare from start to finish
Many dairy products and cheeses can be made easy just like homemade yogurt and kefir.
Click on the image below for more information and recipes.
To make JUNKET (pudding) you need 1L of Whole dairy milk, Rennet, Salt and you favorite selection of spices, herbs, fruits and syrups
To make at home SWEET or CULTURED BUTTER and BUTTERMILK you just need 1L of unhomogenised double cream with no preservative and additives as well food processor or electric mixer and fine strainer
CRÈME FRAÎCHE is also known as FRESH CREAM, SOUR CREAM, CREMA FRESCA in Spain or SMETANA in Eastern Europe. You will need double cream and starter cultures(or ready yoghurt or ready kefir)
To make MASCARPONE you will need 1L of heavy or double cream and some starter cultures.
To make homemade PANEER or QUESO BLANCO you will need 1L of whole milk and vinegar, herbs and salt if you wish
To Make Fresh CHÈVRE (Goat cheese) you just need full fat unhomogenised goats` milk and and some time
La biotecnología es el uso de sistemas y organismos vivos para desarrollar o hacer productos, o "cualquier aplicación tecnológica que usa sistemas biológicos, organismos vivos o derivativos, para hacer o modificar productos o procesos, para un uso específico.
Choosing and preparing the milk or cream when ready to make butter, buttermilk and similar.
Adding starter cultures and acidification.
Use ready yogurt and kefir to shorten the time of acidification
CRITICAL FOR CULTURED PRODUCTS
2.1.Add calcium chloride, lipase or flavourings or colourings
Additives are not needed if the milk is chosen wisely
Adding Rennet or other coagulants and curds forming
CRITICAL TASK for most cheeses
OPTIONAL for other products
4. STRAINING AND DRAINING, SHAPING AND PRESSING
CRITICAL for cheese
OPTIONAL for some products
CRITICAL for most cheeses
Also called CHEESE RIPENING
CRITICAL for long-aged cheeses