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MAD MILLIE Artisan Manual

Cheese kit
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Approx time
1-5 HOURS
per recipe
(not including draining and ageing time)
Quark, Cream Cheese, Light Cream Cheese, Cottage Cheese,
Ricotta, Ricotta Salata, Mozzarella, Farmhouse Butter, Chèvre Frais,
Halloumi, Feta, Goat's Feta, Goat's Milk Spreadable Cheese, Colby,
Cheddar, Caerphilly, Havarti, Wensleydale and Mascarpone .
Artisan Cheese Kit Instructions
2

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Summary of Contents for MAD MILLIE Artisan

  • Page 1 Artisan Cheese Kit Instructions Approx time 1-5 HOURS per recipe (not including draining and ageing time) Quark, Cream Cheese, Light Cream Cheese, Cottage Cheese, Ricotta, Ricotta Salata, Mozzarella, Farmhouse Butter, Chèvre Frais, Halloumi, Feta, Goat’s Feta, Goat’s Milk Spreadable Cheese, Colby,...
  • Page 2 Artisan Cheese Kit Instructions Perfect for Beginners! The ultimate kit for cheese lovers, this Artisan’s Kit has everything you need to create fresh artisan cheeses, like feta, halloumi, cream cheese, cottage cheese, ricotta and mozzarella as well as hard cheeses like cheddar, colby and Wensleydale.
  • Page 3 Artisan Cheese Kit Instructions Your Artisan Cheese Kit Pipette YOUR KIT CONTAINS Used to measure small quantities of calcium chloride. Shelf stable Mesophilic Starter Culture Vegetarian rennet tablets Curd Knife A long blade knife used for cutting Hard cheese press the curd.
  • Page 4 Artisan Cheese Kit Instructions Calcium Chloride Square Feta Moulds Square feta cheese moulds are used to The pasteurisation and homogenisation drain whey from the cheese and create the process which store bought milk must go square feta shape. through is responsible for lowering the calcium content naturally present in milk.

  • Page 5: Water Bath

    Artisan Cheese Kit Instructions Additional kitchen equipment you will need: ColandeR Used for draining whey from curds. A colander with feet works best so that the curds are elevated and not sitting in whey. Good Quality Pot This should be large enough in order to hold the amount of milk your recipe calls for.

  • Page 6: Important Steps

    = 5 kg (11 lb) Using your Mad Millie Cheese Press STEP 1: = 10 kg (22 lb) Scoop your cheese curds into the mould...
  • Page 7 Artisan Cheese Kit Instructions Waxing a Cheese Many hard cheeses must be waxed prior to ageing. This process helps retain the moisture within the cheese, and protect it from external mould while the cheese is aged. Wax should be both melted and stored in the wax bowl provided in this kit.
  • Page 8 Artisan Cheese Kit Instructions Let’s get making some cheese! Quark Find these recipes on YouTube.com Makes approx: 300 g (10.5 oz) METHOD: STEP 1: Inoculating the Milk Quark is a quick and easy cheese to make which is loved for its nutritional value.
  • Page 9 Artisan Cheese Kit Instructions METHOD: Cottage STEP 1: Inoculating the Milk Thoroughly sterilise equipment with Cheese steriliser (see bottle instructions for use). If not included, use baby bottle steriliser or boiling water. Pour milk into a pot and warm the milk using the stove to 22°C (72°F) before stirring...
  • Page 10 Artisan Cheese Kit Instructions Cream Cheese Makes approx: 400 g (14 oz) This is a soft cream cheese which is METHOD: great with added herbs and salt. STEP 1: Inoculating the Milk Difficulty: Very easy Thoroughly sterilise equipment with steriliser (see bottle instructions for use).
  • Page 11 Light Cream Cheese Makes approx: 450 g (16 oz) This is a simple low fat cream cheese which can be used in any recipe or dish METHOD: requiring cream cheese. It is much lower in fat than traditional cream cheese and STEP 1: contains no cream.
  • Page 12 Artisan Cheese Kit Instructions Whole Milk Ricotta Makes approx: 400 g (14 oz) Traditionally, ricotta (Italian for recooked) is made from the left over whey which is acidified and then “recooked”. Ricotta is the solids which form at the top of the pot. However, this recipe uses whole milk instead of whey.
  • Page 13 Artisan Cheese Kit Instructions Ricotta Salata Makes approx: 100 g (3.5 oz) This variation of ricotta is a firm, dry salted cheese originating in the hot, dry island climate of Sicily. Originally it is made with sheep’s milk, however it can also be successfully made with cow’s milk.
  • Page 14 Artisan Cheese Kit Instructions Mozzarella Mozzarella Making Steps Pour milk into a pot, add calcium chloride and citric acid. We highly recommended you view this video on YouTube Heat the milk, before you begin. then add rennet. Makes approx: 600 g (21 oz)
  • Page 15 Artisan Cheese Kit Instructions METHOD: STEP 1: STEP 4: INOCULATING THE MILK STRETCHING THE CURDS Thoroughly sterilise equipment with Take a handful of mozzarella curd and steriliser (see bottle instructions for use). place onto your draining spoon. Lower If not included, use baby bottle steriliser the draining spoon and curds into the or boiling water.
  • Page 16 Artisan Cheese Kit Instructions Farmhouse Butter Makes approx: 180 g (6.5 oz) A delicious all-natural creamy butter with a gorgeous authentic taste. Beautiful served with fresh baking or bread. STEP 2: Difficulty: Easy CHURNING THE CREAM Transfer cultured cream to the blender, INGREDIENTS food processor or bowl if hand mixing.
  • Page 17 Artisan Cheese Kit Instructions Chèvre Frais Makes approx: 100 g (3.5 oz) “Chèvre” means goat in French, and is also used to describe this fresh cheese made with goat’s milk. It has a subtle flavour, a soft texture and can be seasoned with anything: plain salt, paprika, pepper, mixed herbs.
  • Page 18 Artisan Cheese Kit Instructions Halloumi Makes approx: 600 g (21 oz) Halloumi is a cheese originating from Cyprus. Traditionally it is made with either goat’s or sheep’s milk, but it can also be successfully made from cow’s milk. It requires no acid or culture to curdle the milk, making it a very unique cheese.
  • Page 19 Artisan Cheese Kit Instructions METHOD: STEP 3: STEP 1: PRESSING THE CURDS RENNETING THE MILK Press the curds in the cheese cloth lined Thoroughly sterilise equipment with colander with cheese cloth covering the steriliser (see bottle instructions for use). halloumi and a weight on top (a large...
  • Page 20 Artisan Cheese Kit Instructions Feta Makes approx: 800 g (28 oz) Feta is a delicious cheese that can be made with either goat’s or cow’s milk. It is lovely crumbled over salad, or can even be eaten on a cheese platter with crackers. Herbs can be added to create more flavour and variety.
  • Page 21 Artisan Cheese Kit Instructions STEP 3: STEP 5: STIRRING THE CURDS SALTING THE CHEESE In the morning remove each square of feta After 1 hour, gently stir the curds every from the mould. Place cheese in a container 5 minutes for the next 30 minutes.
  • Page 22 Artisan Cheese Kit Instructions Goat’s Feta Makes approx: 400 g (14 oz) Goat feta is lovely crumbled over salad, or on a cheese platter with crackers. Herbs can be added to create more flavour and variety. This recipe makes two large feta cheeses.
  • Page 23 Artisan Cheese Kit Instructions Goat’s Milk Spreadable Cheese Makes approx: 400 g (14 oz) Difficulty: Very easy This cheese has a very silky, pasty and smooth texture, and is easy to spread. Great on toast, with slices of tomato, basil, salt and pepper, or to replace cream cheese in a soup or a dip.
  • Page 24 Artisan Cheese Kit Instructions Colby Makes approx: 500 g (17.5 oz) Colby is a cow’s milk cheese originating in the United States. It is similar to cheddar cheese, but is slightly moister since it does not go through the cheddaring process. It is a washed curd cheese which gives it its mild creamy taste.
  • Page 25 Artisan Cheese Kit Instructions minutes, stirring gently and frequently. STEP 5: Once you have reached the target MATURING THE CHEESE temperature, keep the curds at this After 12 hours, remove the cheese from the temperature for a further 20 minutes.
  • Page 26 Artisan Cheese Kit Instructions Cheddar Makes approx: 500 g (17.5 oz) This cheddar is great to make if you have never made hard cheese before and is ready to eat after only 5 weeks of ageing. Difficulty: More difficult INGREDIENTS Cover and leave to ripen for 45 minutes 6 L (1.5 US Gal) of full fat,...
  • Page 27 Artisan Cheese Kit Instructions With clean sterile hands, remove the cheese from the mould. Remove the cheese cloth, turn the cheese over, redress the cheese in the cheese cloth and press again for 10 minutes at 10 kg (22 lb).
  • Page 28 Artisan Cheese Kit Instructions Caerphilly Makes approx: 500 g (17.5 oz) Caerphilly is a hard, white, crumbly cheese, originating in Wales. It was originally produced as a way for farmers to use their excess milk, but later became very popular with the Welsh coal miners.
  • Page 29 Artisan Cheese Kit Instructions completing the “Cutting the Curds” step. of 3 weeks. Turn the cheese several times a week. While ageing remember to cover After 40 minutes of stirring let the curds your cheese with a mesh food cover or rest at 35°C (95°F) for 10 minutes.
  • Page 30 Artisan Cheese Kit Instructions Havarti Makes approx: 500 g (17.5 oz) Havarti is Denmark’s most famous cheese, and is also known as ‘Cream Havarti’. The name perfectly describes the smooth, incredibly creamy, mild semi-soft cheese. The cheese has a very short weighted pressing-time, resulting in a cheese which is softer, with small holes.
  • Page 31 Artisan Cheese Kit Instructions patting dry with a paper towel. Add 54°C (130°F) warm water to the curds until the mixture is STEP 5: between 35°C - 38°C (95°F – 100°F), AGEING THE CHEESE during this time, gently stir the curds with a draining spoon to keep them from Allow the cheese to age at 15°C (60°F)
  • Page 32 Artisan Cheese Kit Instructions Wensleydale Makes approx: 500 g (17.5 oz) Wensleydale is a firm and slightly flaky cheese. When young, Wensleydale has a mild, milky flavour with a touch of lemon, and when more mature, it develops more complex flavours with a honey sweetness.
  • Page 33 Artisan Cheese Kit Instructions curd matting. rind, it is ready for waxing (see p.6). Allow to rest for a further 5 minutes. Age the waxed cheese on a cheese mat and keep on the kitchen bench or in a STEP 3: clean cupboard (around 13 - 15°C or...
  • Page 34 Artisan Cheese Kit Instructions Mascarpone Makes approx: 700 g (24.5 oz) METHOD: Mascarpone is a deliciously rich Italian triple cream cheese. It is often used in Thoroughly sterilise equipment with desserts such as Tiramisu or Cannoli. steriliser (see bottle instructions for use).
  • Page 35 Artisan Cheese Kit Instructions What to Whey do with all Ricotta that whey Makes approx: 600 g (21 oz) After making cheese you may wonder Whey ricotta is a soft, fresh curd cheese what to do with all the left over whey.
  • Page 36 Artisan Cheese Kit Instructions Mad Millie kits and equipment are designed to make it fast and simple for you to create beautiful, artisan food in your own home. For more kits and consumables, along with some helpful tips and how-to videos, visit...