Tag Archives: kosher cheesemaking

Made mozzarella today!

cheesemaking, food preservation, homeschooling

This morning my 13 year old daughter made cheese for science.  :))  Gotta love the fun and flexibility of homeschooling!

She actually tried to make it yesterday afternoon, but I didn’t yet  have citric acid, and I told her to use lemon juice instead.  Generally the principle I follow is to make something the first time the way the recipe is written and only adapt after that.  I should have stuck to that yesterday, because the cheese never curdled.  LOL – it was a good way to learn that there’s a reason for each ingredient in cheese making.

But no harm done, because she used the same milk this morning for another try at mozzarella, and this time was immediately successful!  All of the other kids were crowding around to watch her (it’s good the baby and toddler were napping or she’d never have been able to move), and I told the other kids that anyone else who wants to make cheese can have their own turn to make a batch, too.  She even braided it – it looked really nice.  We had fresh cheese for lunch immediately when she finished – there was no way kids were going to wait after watching and salivating over it.  🙂 

Then she used the whey to make mysost, a Scandinavian whey cheese.  This turned out well in all regards but one – it was much too salty.  That was because she had added extra salt to the whey when she was dipping the mozzarella cheese in it, because she wanted it to have it be more flavorful than it was initially.  And when the salted whey was boiled down to make the mysost, the saltiness became too intense. 

But as I always tell my kids, making mistakes is part of learning, so now we’ve learned not to add more salt to the whey if we want to use it for something else afterwards.  Even if we hadn’t wanted to make whey cheese, we would have kept it to use as an acidic medium for soaking oats (to break down the phytic acid), so I still wouldn’t want it to be salty.

By the way, the recipes we’re using are from a book called Home Cheese Making, by Ricki Carroll – there are 75 recipes of all sorts and we’re planning to just follow the recipes.  We were able to borrow it from the library, so I suggest you check there before rushing to buy any books if you’re interested in learning about cheese making. 

Avivah

Kosher cheesemaking supplies

cheesemaking, food preservation

I’ve spent quite a bit of time researching what is needed for cheesemaking, as well as where to buy the supplies for kosher cheesemaking, which is a lot more involved.  So I thought I’d share it with you since if any of you are interested, it will save you hours of research.  🙂

Firstly, you need rennet.  Most rennet are made from animal sources, but there are vegetarian sources of rennet.  However, almost none of these are kosher.  I finally found one source of certified kosher liquid rennet, Chr. Hansen in WI, but they sell only to large companies.  The company I found that sells this particular rennet, Chymax Extra, was Kelley Supply.  However, Kelley Supply only sells in industrial sizes, and though I found a company that buys large containers of this rennet from Kelley and repackages it for their customers, there’s no kosher supervision on the small containers that they send out.  I called that company (New England Cheesemaking Supply) to speak to them in detail about their repackaging process, hoping that there would be some way we could use the repackaged smaller container of rennet.  No luck – rennet has the status in kosher laws of not being nullified to the sixtieth (botel b’shishim), and because they also repackage animal rennets there, there’s no way to know that you’re getting something untainted.  The only remaining solution that I could see was to order the smallest industrial container size available (enough for over 1000 gallons of milk), and hope that I could afterwards find others to buy some of the rennet from me.

The next thing is bacterial starters, mesophilic and thermophilic.  I was really hoping this wouldn’t need kosher certification because I was already tired of the researching process, but no luck – it definitely does.  After calling the OU to speak to them, I was given the source of the only OU certified starter products in the US – DSM Food Specialties.  I wasn’t having fun trying to get hold of them – they are an extremely huge company, and as I called back for the I don’t know how many-eth time trying to get someone to speak to, I said to my kids, “This is why no one makes kosher cheese on their own; it’s just too hard to get the kashrus information and supplies.”  BUT -I did more research, and found a source of OU certified bacterial starters, and the owner, Cathy Potter, with whom I spoke, was an absolute pleasure to deal with.  http://www.dairyconnection.com/cultures.htm  Not all of their starters are kosher, just those in the MM and MA line, marked EZAL – these come in packages each marked with OU certification.

I wanted to order both thermophilic and mesophilic starters, since different recipes call for different ingredients.  I wouldn’t have known that there are two different thermophilic starters, from the TA and LH series, or what the purpose of them was.  Fortunately Cathy isn’t a sales representative impatiently waiting for you to quickly tell them your order so they can get off the phone, and when she asked what kind of cheeses I wanted to make, she pointed me in the right direction and gave me helpful information.  I ordered one of each – when making Italian cheeses, you use a mixture of both, in a ratio of 2 parts TA: 1 part LH.  I was also told that The New England Cheesemaking Company sells these with kosher certification, but after my first conversation with them several months ago and a very unhelpful representative, I didn’t feel like calling back to go through more questions about the starters.

Citric acid – I was able to buy this in the regular supermarket, also labeled as sour salt.  I happened to get mine by Liebers, but probably most spice companies carry this.

Calcium chloride – I was so happy to find something on the list that didn’t need kosher certification, and that was this.  I’ll pick this up tomorrow at a small pharmacy near the post office.

Lipase powder – of course I didn’t realize that I needed this until after I did all of my other research.  🙂  This also needs kosher certification, and I believe that The Dairy Connection sells this also; I’m going to call first thing in the morning and check this.  If they have it, I’ll ask them to tack it onto my order (I ordered the starters this afternoon and she told me would go out tomorrow so hopefully that will work).   ***Update – I called them about this, and the certification on the lipase is a Tablet K, which we don’t use.  I’m going to skip buying this – it doesn’t affect the consistency of the cheese, just the flavor.

Avivah