Additives are critical to the cheese making process.  These elements enable us to transform the milk into cheese.

 

• Culture.  The cultures help us to "ripen" the milk.  They are critical in converting the sugar in the milk into acids necessary for curds to form. It is best to buy commercially available cultures.  They are consistent in performance and last for up to 2 years if stored in the freezer.  You can make your own culture (a mixture of 3 Tablespoons of cultured buttermilk and 1/3 Cup of active yogurt); however, performance can be highly variable based upon the activity levels of the buttermilk's culture.

• Rennet.  This is what makes the milk form curd.  It comes from the stomache lining of animals but vegetarian versions exist (made from plant molds).  Always dilute rennet using filtered water.  Never use Junket tablets even if the recipe calls for it.  Your results will be inconsistent and your probability of having successful batches is significantly reduced.

• Calcium Chloride. Use in pasteurized milks unless you are making mozzarella or provolone.  If you do find a good source of low-heat pasteurized mlk, you may not need to add calcium chloride.  Try a recipe without it, and if you have success, you will not need this additive. Always add prior to adding culture.

• Lipase. This is a flavor additive.  Use only if you find your recipe isn't producing the full flavor you expect. You must make up the lipase at least 30 minutes prior to adding it to the milk.  Add it just prior to adding the rennet.

• Herbs.  If adding salt, use cheese salt (something specially formulated for cheese making).  When adding herbs, use dry herbs.  Also, a good source of herbing is dip mix.  If you use a dip mix, find one that is salt-free so you can control salt levels directly