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Normalpris: 244,00 DKK.
Du sparer: 25,00 DKK.
Combined with our Standard cheese kit this kit enables you to make a variety of white mold cheese, such as Brie and Camembert. This kit contains the cultures and special equipment needed to make white mould cheeses to be used in combination with what is in our standard cheese kit.
You will find all our Recipes in the top-menu from where you can print any of them off free of charge.
View photostreams of the homemaking of various types of cheese in the information pages on cheese.
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RecipeThe simplest way to produce a Brie is by following a slightly modified procedure as when making Feta cheese. Step by step recipes for all cheeses can be found here. Use white mould instead of lipase, and use a starter culture mix instead of standard starter culture. Complete the recipe as if you were making Feta. When the cheese is brined, place the cheese in a cheese tray with coarse cheese mat fitted underneath. Place a second cheese mat on top and cover it with another cheese tray, with bottoms up. A thicker cheese requires a longer maturation period, 3 – 4 weeks (camembert). Please see our detailed recipes in the top menu. Facts
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Making cheese and yogurt yourself - is fun, a hobby, a science and a little art.
Once you realize that with the appropriate tools and ingredients, mixed with a little patience and good hygiene you can make all kinds of cheese and yogurt itself, then this opens up a huge world of 'do it yourself' experiences.
The equipment, ingredients and recipes included in the standard cheese kit from Hjemmeriet helps you to produce:
- Feta cheese is the simplest cheese to make, and if you follow the step by step recipe you will succeed - it is a success every time and the taste surpasses the industry's products with several lengths. Feta cheese is often ready to eat immediately after preparation or it can be matured for 1-2 weeks. If you store the cheese in grape seed oil, the cheese can be kept for several months in the refrigerator.
- Ricotta is a whey cheese made by heating the whey originating from the production of feta cheese, for example. Ricotta can be eaten 'naturel', it can be seasoned or might be used in dishes, like lasagna or cheesecake.
- Havarti is a semi-hard cheese with a recipe close to that of feta cheese - the differences is a few changes in the production and maturation time.
- Smoked cheese is a so-called fresh cheese. It can be made with many possibilities of variation, both with or without the use of rennet. Fresh Cheese / smoked cheese, is basically soured milk which is drained and eaten completely fresh, without storage.
- Cream cheese is very easy to produce, and you can season it as you wish. Cream cheese may be manufactured with or without rennet - if rennet is used this gives a slightly firmer cheese.
- Cottage cheese is made within a few hours and with a little experience you will manage to get a very good taste and structure to the cheese. Cottage cheese is often made from skimmed milk, but feel free to use other types of milk and/or cream. Eat it fresh, on a slice of bread with a tomato, or mixed with fresh vegetables.
- Mozzarella is not only the cheese for pizza. If you follow the recipe is not difficult to make, however, it requires more work than for example feta cheese. Mozzarella cheese is fun to make as it must be treated/stretched to achieve the proper elastic properties.
- White mould cheese - Brie and Camembert - is very easy to produce - almost like producing the feta cheese. But you need to have more patience for the maturation process.
- Blue mould cheese - Danish Blue, Roquefort, Gorgonzola, Stilton - takes a little more patience, but it will pay off.
- Danbo/Maribo - among the more advanced cheeses. These cheeses requires more work and patience, but it is possible.
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