Cheesemaking Advice

Should I use Calcium Chloride?   What is it? Calcium chloride is a mineral solution often added to help with the coagulation of milk during cheese making and its use is optional. It helps stabilise the curds making them easier to handle and helps prevent loss of...

Which type of rennet should I use? And how should I use it? Rennet is an enzyme that helps coagulate milk to create cheese. It comes in both liquid and tablet form. Rennet can be derived either from animals or from plants and microbes for a vegetarian alternative. It...

If a cheese is to be pressed, the moulds or forms must be lined with cloth first. This is to hold the curd in the mould as weight is applied, otherwise it will squish through the drainage holes making spaghetti, which is not a good look! Cheese cloth is also useful...

This is a set of small measuring spoons that you use to measure out the amounts of culture and liquids you need for making cheese. We have provided a handy table for reference of each spoon size and the equivalent millilitre measurement. Amount Teaspoon Measurement...

Firstly, it should also be said that you can make cheese without using cultures, but it will lack a complexity of taste. Starter cultures contain strains of bacteria that develop acidity and promote ripening and therefore flavours.  The culture continues to...