How to make semi-hard, unripened brined cheese

Pierre-David Belanger
  • How to make semi-hard, unripened brined cheese Pierre-David Belanger

    I want to make semi-hard, unripened brined cheese, kind of like Nabulsi or Halloumi.

    I already know how to make "fresh" cheese from cow milk, rennet and salt.

    But, in my attempts, the resulting curds is far from being hard or semi-hard, unless I strain the curds many hours, but in the process I loose the freshness and fresh milk taste, and the cheese develop other more complex flavours, wich is usually good for a cheese, but not for the kind of cheese I want to make :)

    I think I read somewhere that the curds in this kinds of semi-hard, unripened cheeses, just like mozzarella, needed to be cooked?

    Is it possible to do this cheese with cow milk instead of goat milk?

    For the brine, can I use the (in process produced) whey, in wich I add salt?

    Can someone post a complete step by step procedure, or direct me to a web site with this procedure?

    Thank you!

  • I've made halloumi with goat's milk (and cow's milk), and I found the goat's milk version to be preferable. Halloumi is traditionally made with a large percentage of goat's milk anyway. It's definitely one of those cheeses that needs the curds cooked - it helps the texture & helps it achieve that "resistant to melting" consistency it's famous for. It helps to be sure your milk is VERY fresh (and unpasteurized, if possible), to help achieve the firm curd you're looking for. Also, I wouldn't use the whey for a brine - make your brine fresh. here's help: cheesemaking.com/Halloumi.html

Tags
cheese-making
Related questions and answers
  • cheese. It also has very small (1 mm) cottage cheese like curds in it. I found out that you can make Ricotta simply by heating up whey. That causes the albumin protein to turn into ricotta. The first step to make Greek Yogurt is to heat up the milk to denature albumin protein. Apparently this results in the protein staying in the yogurt instead of the whey. So I thought if I didn’t heat the milk.... More importantly, the yogurt had the same texture as before. Does anyone know of something I can change in the yogurt making process that leads to a more silky smooth consistency?

  • My cheese is too mushy Frank Pierce

    This past weekend I wanted to try to make my own cheese for the first time. I gathered the typical ingredients: milk, rennet, and citric acid and went to town. Making Riccotta and Mozzarella seemed to work out alright, so I decided to try a harder cheese; however, in order to do that I had to press the cheese so that it compressed into the proper form. It was difficult to determine how much weight to put on the curds to get them to form. Too little force and it gets mushy, too much and I felt like I would compress it into a singularity! Has anyone done this before that could offer some

  • noodles have a fresh flavour that has a subtle texture, quite unlike dried vermicelli noodles. I want to make the perfect Vietnamese noodle, however, the first step for me is knowing the name and any suggestions that will help me obtain this noodle! So, I would like to know what these noodles are typically called (perhaps in Viet or Thai language), and/or any tips or other suggestions that will allow me to find a recipe. The only thing I can point out is that these are thin noodles, and are not like soba.

  • I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. I make yogurt with pasteurized milk and it works no problem, but does cheese somehow work differently?

  • I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich and this stuff just isn't right for that. What additives should I mix in to get a more classic PB&J peanut butter from fresh ground, raw peanut butter? I am sure I will need to adjust on the fly, but what kind of oil should I add? Sugar? Salt? What equipment should I use to mix?

  • Quite a few recipes require tossing cheese with some hot ingredient until it melts (like pasta), or melting cheese into something (sauce, soup, etc.). Usually this works fine, but sometimes the cheese "seizes", where it balls up into hard, rubbery curds, and won't melt or break down for anything. Further cooking only makes the cheese curds firmer. I've had this happen both with commercial cheeses and with my own homemade cheeses. Does anyone know what causes this? Ingredient or process in making the cheese? Type or degree of heat? Something else? I've already ruled out other

  • When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product. Salting the pasta water. I've learned this trick some time ago and it has been critical to producing the best-tasting pasta. I really want the pasta to be the point of the dish, with the sauce an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am

  • Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company's chili cook-off. I want to hear some suggestions and opinions on this recipe. My question is: Has anyone... 2 cups beef broth ½ cup of 2% milk 1 15 oz can red pinto beans (drain) 1 15 oz can black beans (drain) 3 fresh tomatoes (cut to small chunks) 1 15 oz can tomato sauce 1 6 oz can tomato paste 1

  • I enjoy home cheesemaking, and often make fresh cheeses at home, including ricotta, paneer, queso fresco, and microwave mozzarella. I've stayed away from hard, aged cheeses to date because they appear to all require aging in a special cheese fridge. That is, every hard cheese recipe I've seen requires at least some aging at 55F / 13C. A regular fridge is too cold, and room temperature in our... or techniques for making semi-soft or hard cheeses which can be aged either at regular fridge temperature, or at 17C room temperature?

Data information