instructions TABLE OF CONTENTS Page Recipe 6 Feta 10 14 Cream Cheese 18 Fromage Blanc 24 Traditional Quark page 24

more recipes 0online 28 Garlic & Feta Cheeseball 30 Salami, Cream Cheese page 32 & Pickle Roll-Ups 32 Gluten-Free Blueberry Cottage Cheese 34 Raw & Cultured Pumpkin

page 10 before you start

Milk that is not produced locally THIS KIT CONTAINS LET’S GET Mesophilic Culture* often is not as fresh and goes STARTED oo through additional processing to Fresh Cheese Culture* store in: ooVegetable * *the freezer ensure its safe arrival at the store. **a cool, DRy ooCalcium Chloride** If you are using non-local milk, oo Place 5 Cheese Salt** consider using calcium chloride ooThermometer in recipes where it is indicated to improve the chances of firm ooButter Muslin formation. ooRecipe Booklet oo ( Prepare your utensils and containers. Use stainless steel, glass, or enamel containers and utensils. Check the contents of this( cheese kit. Everything must be perfectly clean, with no soap or food Your kit includes mesophilic culture, fresh cheese culture, residues. rennet, calcium chloride, cheese salt, a thermometer, and When cleaning the containers and utensils after making butter muslin. Contact us if anything is missing or open. cheese, rinse them first in cold water to remove all the milk particles, then wash and rinse as usual. Prepare your milk or cream. With this kit you can use cow milk or goat milk, whole or Read all the instructions. reduced-fat, to make the various . Cream or If you get lost or confused by any of the instructions, please half-and-half can be used to make mascarpone cheese. Do call our customer support representatives. We are always not use ultra-pasteurized or UHT milk. happy to help!

Fermented foods often have a sour If your ingredients aren’t performing what’s but clean aroma and flavor. Never as expected, don’t throw them away! Let us that ( consume anything that smells or Contact customer support for help: help smell? tastes unpleasant. 74 www.culturesforhealth.com 55 feta YIELD: approx. 1 lb

Feta cheese makes a wonderful addition to or , or as a garnish for meat or vegetables. Generally made with goat milk, it can be made with cow milk if desired.

What You’ll need

Ingredients: 1 gallon goat or cow milk oo1/2 teaspoon liquid rennet oo1 packet mesophilic starter culture ooor 1 tablespoon 1/8 teaspoon calcium chloride (optional) oo

Brine Solution for Aging the Feta (Optional): 1/3 cup non-iodized salt (Celtic, kosher, etc.) oo1/2 gallon filtered water oo Supplies: A large pot (if metal, be sure it's non-reactive oosuch as stainless steel) A wooden spoon ooColander ooCurd knife or other long blade knife Feta oo Thermometer ooButter muslin or tea towel oo 6 7 instructions for making FETA

1 Warm the milk in a stainless steel (or other non- ?7 ?Place butter muslin, tea towel, or multi-layered cheese ??reactive) pot to 86°F. If using calcium chloride (see the cloth in a colander. Pour in the and allow the visible note on page 2), dilute the calcium chloride in 1/4 cup of to drain off. Once the whey has drained, tie the cloth water and incorporate it into the milk as it starts to heat up. in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off. 2 Add the culture to the milk and stir thoroughly. Allow the ??milk to sit undisturbed for an hour at room temperature. 8 While feta can be eaten fresh, the flavor is more pronounced ??if it is aged in a brine solution. Make a brine solution using 3 Once the milk has sat, dissolve the rennet in 1/4 cup cool, 1/3 cup non-iodized salt and 1/2 gallon of water. Place the ??chlorine-free water. Mix the rennet into the milk using curds in the brine solution in a jar with a lid in the fridge. an up-and-down motion with your spoon (not a stirring Brine for 4 to 5 days if using store-bought milk or for 30 days motion). Incorporate the rennet but do not over-mix. if using farm-fresh milk.

?4 ?Place a lid on the pot and let the milk mixture sit Note: When homemade feta is brined, it can develop a very undisturbed overnight. The next morning, check that the creamy texture and may not resemble store-bought feta. milk has gelled and there is a clean break in the curd.

5 Use a knife to cut the curd into 1/2 x 1/2-inch cubes. If

??necessary, use very clean hands to check the bottom of the try these feta recipes at pot for curds that may have been missed. www.culturesforhealth.com

?6 ?Gently stir the curd off and spinach roasted on over the next 20 & feta french minutes. The curds stuffed feta should become chicken appetizer somewhat breast retracted.

8 9 COTTAGE CHEESE Cottage YIELD: approx. 11/3 lb Cottage cheese makes a protein-rich or snack and is a relatively simple cheese to make at home. This recipe makes a large curd-style cottage cheese and this cheese method is generally known as a short-set.

What You’ll need

Ingredients: 1 gallon cow milk oo1/4 teaspoon liquid rennet oo1 packet fresh cheese culture oo1/2 cup whipping cream (optional) oo1/4 teaspoon calcium chloride (optional) oo Supplies: A large pot (if metal, be sure it’s non-reactive oosuch as stainless steel) A wooden spoon ooColander ooCurd knife or other long-blade knife ooThermometer ooButter muslin or tea towel oo

10 11 instructions for making COTTAGE CHEESE

1 Heat the milk to 70°F. separated and allows the curds to heat evenly. ?? Be careful to increase the temperature of the curd only 2° 2 Remove the milk from the heat and allow the mesophilic ? ?culture to dissolve on the surface of the milk for to 5°F every five minutes. It may be necessary to approximately 2 to 3 minutes. Once dissolved, thoroughly adjust the heat during the process. incorporate the starter culture into the milk. Let the mixture 9 When the curd reaches 115°F, sit for 30 minutes. ? ?hold the heat at 115°F for 10 to 15 minutes. (You might need 3 If using calcium chloride, mix the calcium chloride in 1/4 ?? to turn the heat on and off cup of water. Add the mixture to the milk. Using up-and- find the to maintain temperature.) down strokes (don’t stir!), incorporate the rennet into the recipe milk. Do not over-mix. Calcium chloride results in firmer Continue to stir the curd to curds and is helpful when using milk from the grocery store ensure even heating. The online: which is generally more processed than farm-fresh milk. curds should be about the Cottage size of shelled peanuts, Cheese 4 Dissolve the rennet in 1/4 cup of water. Add the rennet should be firm but not hard, Blintzes ? ?mixture to the milk. Using up-and-down strokes (don’t stir!), and should bounce without incorporate the rennet into the milk. Do not over-mix. breaking. Some experimentation

?5 ?Cover the pot and allow the mixture to sit at room may be necessary to find the right temperature for 2 hours or until a firm curd has formed cooking period. (milk should appear solid). 10 Carefully spoon the curd into a colander ?? ?6 ?Use a knife to cut the curd into 1/2 x 1/2-inch cubes. If lined with a tea towel. Allow the whey (clear necessary, use very clean hands to check the bottom of the liquid) to drain off. Rinse the curds in very cold water and pot for curds that may have been missed. allow them to drain completely removing all traces of whey.

?7 ?Once the curd has been cut, allow it to sit for 5 minutes 11 Salt the curds and place in the refrigerator to chill. The then stir gently for 2 to 3 minutes. ? ?cottage cheese can be eaten in this dry state. If creamy 8 Warm the curd gently over low heat for 1 hour stirring cottage cheese is desired, add 1/2 cup whipping cream to ? ?continuously but gently. Stirring keeps the curds the chilled curds. Store in the refrigerator for up to 14 days.

12 13 cream CHEESE Cream YIELD: approx. 11/2 lb Cream cheese is fantastic spread on crackers and bread Cheese or used as a base for dips, cheesecake, or frosting. Cream cheese is very easy to make and is a great option for beginning cheesemakers.

What You’ll need

Ingredients: 2 quarts whole cow milk or a combination of oomilk and cream (up to 50% cream) 1 packet fresh cheese culture or mesophilic oostarter culture 1/4 teaspoon liquid rennet ooCheese salt oo Supplies: A pot big enough to hold 2 quarts of milk oo(stainless steel or other non-reactive material) A large spoon or rubber spatula for stirring ooThermometer ooColander ooButter muslin or tea towel oo

14 15 instructions for making cream CHEESE

1 Heat the milk to 75°F. 6 Hang the butter muslin filled with the cultured milk over a ?? ??bowl so the whey can drain. An easy way to do this is to tie the 2 Remove the milk from the heat and allow the cheese culture to butter muslin around a cupboard handle so the bowl to catch the ??dissolve on the surface of the milk for 2 to 3 minutes. Once the whey can rest on the counter underneath. starter culture is dissolved, thoroughly incorporate the it into the milk. 7 Allow the cream cheese to drain for 6 to 12 hours to reach the ??desired consistency. 3 Dissolve the rennet tablet in 1/4 cup of water. Add the rennet ??mixture to the milk. Using up-and-down strokes rather than a 8 Knead salt into the cheese to flavor. stirring motion, incorporate the rennet into the milk. Do not ?? 9 Store in the refrigerator. Use within a week. over-mix. ?? 4 Cover the pot and allow the mixture to culture for try these ??14 to 16 hours at 70°-75°F. cream cheese recipes at 5 After 14 to 16 hours, the cheese should look like yogurt (solid if www.culturesforhealth.com ??tipped but still relatively soft). You may see some whey separating from the cheese. Place a piece of butter muslin (doubled) or tea towel in a colander in a bowl. Gently spoon the cultured milk berry-filled cream into the butter muslin. Gather the corners of the muslin up and cream cheese tie knots to secure. cheese frosting

16 17 fromage blanc Fromage YIELD: approx. 1 lb Fromage blanc is a soft spreadable cheese with a milder Blanc flavor than yogurt. It is perfect for spreading on bread or crackers or as a dip for fruit or vegetables. Fromage blanc is very easy to make and is a great option for beginning cheesemakers.

What You’ll need

Ingredients: 1 gallon whole cow milk or a combination of oomilk and cream (up to 50% cream) 1 packet Fresh Cheese Culture oo2 drops liquid rennet oo Supplies: A pot big enough to hold 1 gallon of milk oo(stainless steel or other non-reactive material) A large spoon or rubber spatula for stirring ooThermometer ooColander ooButter muslin oo

18 19 instructions for making fromage blanc

1 Heat the milk to 86°F. ?? ?8 ?Allow the fromage blanc to drain for 6 to 12 hours 2 Remove the milk from the heat and thoroughly mix to reach the desired consistency: 6 hours for a soft, ??in the packet of Fresh Cheese Culture. Use an up-and- spreadable cheese or dip; 12 hours for a cream cheese- down rather than a mixing motion. Don’t blend for longer style consistency. than 30 seconds to avoid damaging the curd formation.

?3 ?Add rennet mixed with water. Using up and down strokes (don’t stir!), incorporate the rennet into the milk. Do not over-mix. 4 Cover the pot and leave the mixture to culture for 12 ??hours at approximately 72°F.

5 After 12 hours, the cheese should look like yogurt

??(solid if tipped but still relatively soft). You may see

some whey separating from the cheese. The whey is a

mostly clear liquid.

6 Place a piece of butter muslin (doubled) or a tea towel in ??a colander in a bowl. Gently spoon the fromage blanc into the butter muslin. Gather the corners of the muslin up and tie knots to secure.

7 Hang the butter muslin filled with the fromage blanc step 6-8

??over a bowl so the whey can drain. An easy way to do this is to tie the butter muslin around a cupboard handle so a bowl to catch the whey can rest on the counter. 9 Flavor fromage blanc with herbs if desired. You can ??mix in fresh or dried herbs. Alternatively you can mold the If your starter isn’t performing as fromage blanc and then roll it in the herbs. expected, don’t throw it away! Put a 10 Will stay good in the refrigerator for up to a week. Can Let us tight lid on your culture, store it in the ??be frozen. Salt well and remove as much whey as possible help fridge, and contact customer support: prior to freezing for best results. 205 www.culturesforhealth.com 21 HOW TO FLAVOR FROMAGE BLANC

basil and tomato cheese Easy cheese dessert Mold your cheese into the shape of a log, using your hands Place a wedge of soft cheese on a plate, and surround with or a shaping mold. Slice into rounds and add fresh basil fresh or frozen berries. Drizzle with honey or maple syrup leaves and tomato slices. Drizzle with olive oil and sprinkle for a fabulous, low-carb, protein-rich end to any meal. with a pinch of sea salt, and serve with toasted sourdough bread. Spicy cheese Add diced jalapenos, 1/2 teaspoon of ground cumin, and Tarragon and chive cheese some chopped cilantro. Use as a topping for tacos or a Roughly chop a few sprigs of fresh tarragon and a handful of filling for enchiladas. . Add to cheese and mix. Serve on top of chicken with roasted green beans and a glass of chilled white wine for a Horseradish cheese romantic summer dinner. Add up to a tablespoon of grated horseradish root to soft cheese. Serve a scoop on top of steak or prime rib. Cheese and shellfish dip Add shrimp, crab, or chopped clams (drained, if canned) to cheese. Serve in a pretty bowl with crackers, cocktail sauce, and lemon wedges.

Spinach dip Mix cheese with chopped spinach, minced garlic, and a few tablespoons of or cultured buttermilk. Melt in a low oven or crockpot and serve with celery and carrot sticks. Or, use as a filling for stuffed mushrooms. 22 23 Traditional quark YIELD: approx. 11/2 lb

Quark (meaning “curd” in German) is a soft cultured cheese popular in Europe. It is the consistency of sour cream or yogurt. But quark can be used in a large number of ways. It can be substituted for cream cheese in cheesecake, mixed with dried fruits for a quick breakfast, or blended with herbs and salt for a tasty cracker spread. Quark is generally made with skim milk, but higher-fat milks can be used, and a bit of cream can be added to the final product to create a creamier cheese.

What You’ll need

Ingredients: 2 quarts whole milk oo2 quarts skim or reduced-fat milk oo1/4 teaspoon mesophilic culture oo1/4 teaspoon calcium chloride diluted in 1/4 cup water oo1/4 teaspoon rennet diluted in 1/4 cup water oo2 teaspoons cheese salt oo Supplies: Pot with double boiler (stainless steel or other oonon-reactive material) A large spoon or rubber spatula for stirring Traditional ooThermometer ooColander ooButter muslin Quark oo 24 25 instructions for making Traditional quark

1 Slowly heat both milks together in a non-reactive 7 Let the curds sink to the bottom of the pot, but maintain ??cheese pot over low heat until the temperature reaches ??the temperature. Ladle off the top layer of whey until you 72°F. can see the curds at the bottom. 2 Turn off the heat when the milk reaches temperature 8 Line a colander with butter muslin and begin ladling the ??and add the cultures by sprinkling it onto the surface ??curds into it. Let the curds drain for about 8 to 10 hours, of the milk and allowing it to rehydrate there for 4 to 5 or until the desired consistency is reached. Try these recipes with quark minutes. Then whisk them into the milk using an up-and- 9 Put the drained cheese into a bowl and mix in the salt, down motion for about 30 seconds. ??adding more or less to accommodate your own personal

?3 ?Cover and maintain the milk at 72°F for 30 minutes. taste. Store your quark in a covered container in the 4 Add the diluted calcium chloride and stir in an up-and- refrigerator, and use within two weeks. ??down motion for 1 minute. Repeat the same process with the diluted rennet. 5 Cover the milk and let it set at room temperature for 12 ??to 18 hours, or until there is a clean break and a slight layer of yellow whey floating atop the curds. 6 Return the curd to 72°F, and begin cutting it into 1/2-inch ??pieces. Once the curd is cut, remove it from the heat and gently stir the curds for 5 minutes.

We have dozens of recipes, how-to Want videos, and articles for beginners add fruit for a more? and cheesemaking pros online: tasty treat www.culturesforhealth.com 269 27 garlic & feta instructions

cheeseball 1 Blend cheeses together in a large bowl. Stir in garlic and ??. Add enough of the butter to make a smooth mixture. If your batch of feta cheese turns out softer than you If desired, mix in crumbled crispy bacon. wanted, try using the entire batch in place of the cream cheese and feta for this recipe. ?2 ?Divide in half and shape each half into a ball. 3 Roll each ball in about half of the chopped pecans. What You’ll need ?? 4 Cover with plastic wrap and store in the refrigerator ??until serving time. These also freeze well. Ingredients: 8 ounces cream cheese, ooroom temperature 4 ounces feta cheese, oocrumbled 4 ounces grated sharp oocheddar cheese 1 teaspoon garlic oopowder 1 teaspoon onion oopowder 2 tablespoons softened oobutter, ghee, or bacon fat (adds a unique flavor) 1 cup toasted pecans, oofinely chopped 1/4 cup crumbled crispy oobacon (optional) Garlic & feta

28 cheeseball 29 salami, cream cheese & pickle roll-ups Salami

This delicious appetizer is sure to be a favorite at your cream cheese next dinner party, reunion, or holiday. & pickle What You’ll need roll-ups Ingredients: 24 slices of hard salami oo8 ounces cultured cream cheese, softened at room ootemperature 4 large lacto-fermented pickles (or more if using oosmall pickles) 2 tablespoons softened butter, ghee, or bacon fat oo(adds a unique flavor) 1 cup toasted pecans, finely chopped oo1/4 cup crumbled crispy bacon (optional) oo

instructions

?1 ?Spread salami slices with cream cheese.

?2 ?Wrap your pickles in salami slices with cream cheese.

?3 ?Slice the pickles 1/2 inch thick. 4 Lay them out on a platter and place a toothpick in ??each.

30 31 gluten-free Gluten-free blueberry blueberry cottage cheese cottage cheese pancakes pancakes These pancakes are higher in protein than most pancakes, with the addition of cottage cheese and eggs. They don’t need any topping other than a little fresh cultured butter, but a blueberry sauce will make an extra-special breakfast treat! Make these pancakes small and leave plenty of space between them on the griddle: they spread as they cook.

what you’ll need

Ingredients: instructions 11/2 cups cottage cheese oo 4 eggs Honey ?1 ?In a medium-size bowl combine cottage cheese, eggs, oo1/2 cup plus 2 tablespoons , melted butter, and honey. oosprouted brown rice flour 2 In a smaller bowl stir together flour, arrowroot, salt, 2 tablespoons arrowroot or ??and soda. ootapioca powder (you can use 1 3 Pour flour mixture into cottage cheese mixture and stir cup of the sprouted brown rice flour ?? and omit the arrowroot if desired) Coconut to combine. Fold in blueberries. 1/2 teaspoon baking soda Oil oo 4 Brush coconut oil over surface of griddle that has been 1/2 teaspoon salt ??heated to about 325°F. oo3 tablespoons honey 5 Drop spoonsful of batter on the griddle and cook until oo2 tablespoons butter, melted ??bubbles start to break on surface; turn and cook until oo1 tablespoon gluten-free vanilla extract brown on both sides, about 4 minutes total. Be careful not oo1 cup fresh or frozen blueberries to let the griddle get too hot or the pancakes will burn on ooButter, coconut oil, or similar fat for griddle oo the surface before they are done on the inside. 32 33 Raw & cultured pumpkin cheesecake

This is one of those dessert recipes that just adapts easily to using cultured foods. And because of the healthy fats in the recipe, the sweetener is kept to a minimum. This dessert is perfect for Thanksgiving or anytime throughout the fall or winter. With a hint of pumpkin and a dash of warming fall spices, this is sure to be a hit at your Thanksgiving table.

What You’ll need

instructions Crust: 1 cup graham cracker crumbs 1 Preheat oven to 400°F. Line a 9-inch spring form pan with oo4 tablespoons unsalted butter, ??parchment paper or grease a 9-inch pie pan. oomelted and cooled slightly 2 In a medium bowl, combine graham cracker crumbs and 1/4 teaspoon ground ginger ?? oo melted butter. Press mixture into bottom of prepared pan and about 1/4 inch up the sides. Bake 7 to 8 minutes or until Filling: golden brown. Set aside to cool. 1 cup pumpkin purée (plain)

oo4 tablespoons cultured butter, softened 3 In a medium bowl, beat pumpkin purée, softened butter, ??cream cheese, vanilla, spices, and salt until smooth. Mix oo16 ounces cultured cream cheese in, 1/4 cup at a time, then beat until smooth. oo1 teaspoon pure vanilla extract oo 11/2 teaspoons pumpkin pie spice ?4 ?Transfer pumpkin mixture to prepared pan, spreading it oo1/4 teaspoon salt out evenly over the crust. Cover and chill until set, about 6 hours, or overnight. oo1/2 cup powdered sugar (can use unprocessed sugar such ooas Sucanat) 5 Remove outer ring of pan and peel off parchment paper. ??Cut into slices and serve. 34 35 Want more? Dozens of eBooks, videos, & expert tips on our website: mwww.culturesforhealth.com R

© Cultures for Health 2016