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Let us help you get started on your next home cheesemaking project! You can learn to make homemade cheese from our Cultures for Health team and other Real Food pros. One of the advantages to making homemade cheese is that you get to choose which ingredients go into the final product.
Whether you are embarking on your first cheesemaking project or looking for your next cheesemaking challenge, we have a wide selection of expert advice articles, how-to videos, and recipes to help you make cheese right at home. Browse our expert advice below and remember...you can do this!
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Cheese cultures can be a bit overwhelming to a new cheesemaker. This overview will help beginning cheesemakers understand the world of cheese cultures.
Do you have a large pot? A reliable thermometer? Browse our list of 7 essential tools for beginning cheesemakers and get started making cheese today!
Cheesecloth and butter muslin are both very important to the cheesemaking process. Learn more about how to use each in home cheesemaking.
When choosing milk for cheesemaking, it helps to have a basic knowledge of the fundamental makeup of milk and the variations in milk from different animals.
Home cheesemaking can involve more than milk, starter culture, and coagulant. Additives can change the flavor, consistency, and texture of homemade cheese.
Learn about the variety of rennet and other coagulants used to make cheese at home, including some common plants that you can use to make your own rennet!
Most cheese recipes call for salt, often listed as cheese salt. What exactly is cheese salt? What other kinds of salt can be substituted in cheese recipes?
A complete and descriptive list of all the cheesemaking equipment you'll need to make more advanced cheeses at home.
Cheddar cheese powder is a common ingredient in cheese recipes. What exactly is it? What's in it? And is it a healthy, harmless additive to cultured foods?
Learn about the benefits and potential drawbacks to using raw milk and pasteurized milk for making cheese at home.
If you're looking to make Yogurt, Kefir, or Cultured Buttermilk from previously frozen milk, keep in mind these factors when working with frozen milk.
Is goat milk similar to cow milk? Can you substitute? What are the differences? Learn how to use each for culturing projects.