Comments on: Homemade Cheese (Video)

By: jac

jac — Sun, 02 Oct 2011 01:51:09 +0000

hi, I keep getting little curds. I tried 3 different types of milk. A few were ultra-pasturized and they gave me trouble. What kind of milk do you use?

By: Berry

Berry — Mon, 08 Aug 2011 20:42:45 +0000

I tried making this after coming across your article in wikihow, but the milk never curdled. I tried adding more vinegar. Still more curdles. What did I do wrong?

By: Alexa

Alexa — Thu, 29 Apr 2010 13:50:29 +0000

Thanks for the comment, Matt. Glad we can help you get your cheese on while you’re abroad!

By: Matt

Matt — Thu, 15 Apr 2010 11:47:20 +0000

I just made this cheese and it’s great! I live in China and I haven’t been able to eat much cheese because the stores here don’t stock much if any. I was so happy to see that this worked and this process is cheaper than if I bought the cheese! Thank you so much!

By: Alexa

Alexa — Fri, 25 Sep 2009 19:42:42 +0000

Felicia: Thanks so much for checking back in! I’m thrilled that it worked well with 2% milk.

By: This is not crazy… « Sugar and Spice

This is not crazy… « Sugar and Spice — Fri, 25 Sep 2009 15:44:45 +0000

[...] 25, 2009 Filed under: Uncategorized — adventuresinchrist @ 3:44 pm And can be done. Homemade cheese that [...]

By: Felicia

Felicia — Sun, 13 Sep 2009 21:52:59 +0000

I’m back…. I made the cheese with the 2% milk and it came out great!! This was SO EASY! The tomatoes from the farm were amazing this week and this cheese and the basil were a most welcome addition! Thanks again for posting!

By: Alexa

Alexa — Thu, 10 Sep 2009 22:59:40 +0000

Thanks, Felicia! I think 2% milk would be fine…I think the issues would be with 1% or skim milk. Let us know how the 2% turns out—I’m sure other readers are interested!