Cheese has been around for some 4,000 years and is one of the most versatile ingredients that can be found in cuisines all around the world. Discover the best of cheese from homemade, to cheese in salads, soups, in baked dishes and even desserts. Bookmark our cheesy suggestions and try something new this week!
Milk needs to be heated to an exact temperature in order to curdle. With the TM6™ Fermentation mode , you have an environment of controlled humidity with temperatures between 100°F and 160°F, which remain stable and constant for periods of up to 12 hours.
Homemade fresh cheese uses two essential ingredients: milk and rennet - a protease enzyme that makes cheese "coagulate", or thicken, milk during the cheese making process. Rennet can be of animal origin (enzyme obtained from the calf's stomach), vegetable origin (thistle, lemon juice or vinegar) or of chemical origin (sold in most pharmacies). You can find animal rennet in most health food stores or online.
Making cheese at home allows you to choose exactly what goes into your cheese. The flavor of your cheese will vary depending on the milk you choose, and with only 2 ingredients, your cheese will be completely natural.
Season your cheese with as much salt as you like, or omit it altogether. Once your cheese is ready, you can even season it with spices, herbs or other condiments for exciting new flavors!
