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Curd Nerd News Edition #52
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G'day Curd Nerds. Welcome to the first Curd Nerd News for 2025. Happy New Year!
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This week we're going to bust some cheese-making myths! Just like an episode of Myth Busters. More below...
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Myth #1 - Cheese Always Requires Rennet
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Not so. There are two main methods of coagulation, Acid and Rennet coagulation.
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- Acid Coagulation: In this method, an acid (such as lemon juice, vinegar, or citric acid) is added to milk, causing the proteins to coagulate and form curds. This method is typically used for making fresh cheeses like ricotta, paneer, and mascarpone. Perfect for quick simple cheese at home.
- Rennet Coagulation: This method involves using an enzyme called rennet, derived from animal sources, plants, or microbial fermentation. Rennet causes the milk proteins to clump together, forming curds. This method is commonly used for making hard and semi-hard cheeses like cheddar, gouda, and parmesan.
Each method imparts different flavours and textures to the cheese, contributing to the rich diversity of cheeses available.
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Acid coagulation is mainly used for fresh cheeses and is an easy way for beginners to start cheesemaking at home. Check out my simple whole milk Ricotta video below for an example of an acid-set cheese.
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Myth #2 - Cheese Needs Fancy Equipment
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You don't have to spend a small fortune on equipment to get started on your cheese-making hobby. You only need a few pieces that you may already have around the home. You may be surprised how little you need. Watch the video for some suggestions.
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Myth #3 - Cheese Making Takes Too Long
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This myth can be construed in two ways. Too long to make and too long to mature until ready to eat. Well, I've busted this myth many times over. One delicious example is Guidos Hard Italian Cheese which only takes a few hours to make and three weeks to mature.
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To make Guidos Hard Italian cheese you will need:
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Ingredients;
- 8 Litres (2 gall) Cow’s Milk with at least 3.25% fat Pasteurized
- 1/4 teaspoon Thermophilic culture (I used MOT92)
- 2.5 ml (1/2 teaspoon) Calcium Chloride diluted in ¼ cup (60 ml) of non-chlorinated water.
- 3.75 ml (3/4 teaspoon) Liquid Rennet Single strength diluted in ¼ cup (60 ml) of non-chlorinated water.
- Cheese Salt for an 18% Brine Solution
Equipment;
Process
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Please follow the steps listed in the video tutorial below.
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Just in Case You Need These...
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$8.95 inc GST
Loose weave, or “Butter Muslin” Cheese Making Cloth, is ideal for draining Hard Cheese.
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$6.95 inc GST
A great surface for air drying your cheese on before waxing or vacuum packing. Allows any excess whey to drain from pressed cheese freely.
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Dimensions: 22.5 x 20.5cm.
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$14.95 Original price was: $14.95.$9.95Current price is: $9.95. inc GST
These Mini Measuring Spoons are a great tool to help you get some consistency in your cheese making endeavours. Ideal for measuring your starter cultures and enzymes into your milk.
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Five spoons, made of high quality stainless steel.
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Thanks for reading this week's Curd Nerd News!
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As we wrap up our myth-busting journey, we hope you've discovered that cheese-making is not as daunting as it may seem. Whether you’re using lemon juice or vinegar, making cheese in your own kitchen, or enjoying fresh cheeses without a lengthy aging process, there’s a world of possibilities to explore. So, roll up your sleeves, embrace the adventure, and let your cheese-making creativity flow. Happy cheese-making Curd Nerds, and may your culinary creations be as delightful and diverse as the myths we’ve busted!
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