Make Cheese at Home: From Ancestral Ossetian Recipe to Its Modern Use | Eléna Leprêtre | Skillshare

Make Cheese at Home: From Ancestral Ossetian Recipe to Its Modern Use

Eléna Leprêtre, Crochet Designer&Teacher& Food Lover

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7 Lessons (29m)
    • 1. Intro

      3:00
    • 2. Ingredients&Equipment

      4:20
    • 3. Homemade Rennet

      2:57
    • 4. Heating Milk

      2:20
    • 5. Adding Rennet

      1:53
    • 6. Checking Readiness&Cutting Curd

      2:04
    • 7. Molding Cheese

      12:50

About This Class

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Dear Students, welcome to my new class in which I'll teach you how to make cheese at home.

I'll show you all the steps of the process from choosing milk and equipment to using whey and even making rennet.

Traditionally cow milk is used but you can use other milks too, if you prefer (sheep, goat).

I live in France where we have the biggest variety of cheese in the world but any cheese in the world can't replace in my heart the taste of Ossetian cheese, a simple ancestral recipe from the south of Russia. I'll show you a traditional and a modern way of making this cheese at home. Everyone can do it. No special equipment is required. The obtained soft cheese can be aged  and you'll be able to try other recipes then, if you want to.

Raw milk is the best for it but if you can't find a good local retailer of if selling raw milk is prohibited in your state, you can use pasteurized milk from your store (Attention: no ultra pasteurized or ultra high temperature milk (UHT), low pasteurization only!)

Ready to try? Let's get started then!

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Eléna Leprêtre

Crochet Designer&Teacher& Food Lover

 

Bonjour from France!

I'm a foreign languages teacher in real life.

DIY and crafts addict, I felt the desire to create Nature inspired crochet jewelry and accessories a few years ago. And it's especially the beauty of the flowers that fascinates me.

I'm developing my own techniques which permit me to obtain what I want in the easiest way.

I'm looking for a creative reuse in everything I see, that's why upcycling is just natural for me.

P...

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