What do cheese-making and taking kratom have in common? They’re both centuries-old traditions that you can still participate in today.
The unique flavors of aged cheese and rare strains of kratom go surprisingly well together. While making aged cheese, in general, isn’t a beginner-friendly activity, adding kratom is easy. Those who have experience with cheese-making should have no problem combining Green Vietnam Kratom with their favorite foods.
Wondering how to make cheese at home from milk? Find out how to get started making homemade cheese using the recipes and tips below.
1. Farmhouse Cheese
Farmhouse cheese is a great place for newcomers to the wonderful world of cheese-making to start. All you’ll need for this farmhouse cheese recipe is a gallon of whole milk, ¼ cup cultured buttermilk, and ¼ cup of rennet. And your kratom, of course.
To make this cheese, heat the milk to 90 degrees Fahrenheit and keep it there throughout the cooking process. Stir in your buttermilk, or replace it with a ½ packet of mesophilic starter powder and let it cook for 45 minutes. Add your rennet and kratom, then let it sit for another 45 minutes without stirring. As the curds develop and break, cut them into cubes.
Continue cooking the forming cheese for another 30 minutes, stirring the cut curds approximately every five minutes. As you do this, raise the temperature slowly to 100 degrees Fahrenheit.
When this step is done, pour the curds into a strainer lined with muslin or cheesecloth. Allow them to dry for one hour. Place the curds into a bowl, break them up, and mix in some salt. Pack them into a cheese mold and press it for ten minutes at 11 pounds. Remove the cheese and re-wrap, then press it for another ten minutes at 22 lbs. Finally, re-wrap the cheese and press it for 12 hours at 44 pounds.
2. Cave-Aged Farmhouse Cheese
Now that you have an idea of what it takes to make a basic cheese, it’s time to learn about the aging process. Don’t be put off by the name. You don’t need a literal cave to cave-aged the farmhouse cheese you just made. In the cheese-making world, a cave can be any container that offers the right conditions for aging hard cheese.
Here’s what that takes:
- Temperatures between 45 and 55 degrees Fahrenheit
- Humidity levels of 75 to 95 RH
- A cheese mat or piece of wood to allow proper airflow
- A sterilized container
Most cheese-makers age farmhouse cheese for one to four months.
3. Bandaged Farmhouse Cheese
Bandaged rinds prevent mold growth. They’re essential for aging farmhouse cheese. To make a bandage, just cut two long strips of muslin and four rounds. Wrap them around the cheese while it’s still wet. You can add more than two layers if you want, but two should do it.
4. Waxed Cheese
Waxing is a perfect way to age cheddar, Gouda, and other popular cheeses. You’ll learn how to make them later. For now, let’s discuss the waxing process while we’re on the subject of aging.
Before applying wax, allow the pressed cheese to dry for two to four days. When the cheese is ready, melt cheese wax in a metal bowl over a double boiler. Be careful. It’s highly flammable.
When the wax reaches 240 degrees Fahrenheit, coat the cheese. You’ll need to rotate it and dip it a few times to get sufficient coverage. Once it’s fully coated, age it in your cheese cave for at least a month.
5. Washed Rind Cheese
Washed rinds aren’t for beginners. They’re hard to maintain but fantastic for flavor development. Use them for exceptionally flavorful cheeses like Parmesan or Asiago.
To create the washed rind, start by making a salt brine. You’ll need two pounds of cheese salt per gallon of water. Let the brine cool and place the cheese in it immediately after pressing. Remove it after 24 hours and pat the cheese dry with a sterilized cloth.
You’ll have to turn the cheese daily and wipe it down every three days with more brine. This encourages the right type of bacteria. Don’t be surprised if the rind grows mold. It’s not dangerous if it doesn’t get into the cheese itself.
6. Aged Gouda
Making Gouda is a lot like making farmhouse cheese, but it’s a little more complicated. This is an intermediate-level recipe. To start it out, heat one gallon of milk to 90 degrees Fahrenheit and mix in your culture. Cover it and wait ten minutes before adding your rennet and some Yellow Sumatra Kratom. At this point, stir it gently for one minute using an up-and-down motion. Cover it and let it sit for one hour.
At this point, you should have cheese curds. Cut them into cubes and allow them to rest for another ten minutes. Next, you’ll pour off and save around one-third of the whey produced during the initial cooking process and replace it with 175-degree water. Let it set, replace the whey again, and repeat this process until the temperature reaches 100 degrees. Maintain this temperature for 15 minutes, stirring the curds to prevent matting, then allow them to sit for 30 minutes.
When you press your Gouda, press it at 20 pounds for 20 minutes, then increase to 40 pounds and repeat. Next, you’ll press your Gouda at 50 pounds for 18 hours before waxing it or applying a washed rind and letting it age.
7. Squeaky Cheese Curds
Want to make a quicker cheese? This one isn’t aged, but it is delicious and very easy. Just follow the same instructions for making kratom farmhouse cheese, but stop when the curds form. Remove them from the heat, press them, then dry-cook them to firm them up. That’s all you have to do.
8. Whey Ricotta
Wondering why you were supposed to save the whey? You can make it into ricotta cheese. All you have to do is heat the whey to 195 degrees. Small cheese curds should rise to the top. Just remove the tiny curds, strain them, and eat them within the next week. There’s no need to press or age ricotta.
9. Kratom Mozzarella
Want an easy cheese recipe and love Italian food? Make some kratom mozzarella. All you’ll need is milk, rennet, citric acid, salt, and kratom. Start by adding 1.5 teaspoons of citric acid to one cup of water. Use this to make the cheese. You’ll still need to create cheese curds, but when they rise to the top, you can pull them out and stretch them to make fresh mozzarella.
10. Kratom Cottage Cheese
Cottage cheese is made from cultured buttermilk. Just add ½ cup cultured buttermilk to one gallon of milk and leave it on the kitchen counter for 12 hours. Once curds have formed, cube them, then add them to 100-degree water. Cook them for 30 to 60 minutes. Rinse them in cold water and allow them to dry.
11. Can You Eat Aged Cheese?
It’s surprising how many people think aged cheese is unhealthy because it grows mold. Some molds are beneficial, like those in blue cheese. Others can be cut off the cheese, allowing you to eat the rest safely.
12. Add Some Extra Zest to Your Favorite Cheese Recipe
If you already know how to make cheese, you can experiment to your heart’s content. Just treat kratom like any other herb in flavoured cheese recipes. You can add it to aged cheeses, fresh cheeses, and even goat cheeses to give them a little extra kick.