Skyr
Skyr is Iceland’s thick, tart fresh cheese. This home method cultures skim milk with fresh skyr and rennet, then drains the curd under refrigeration.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Stirred yogurt
This plain yogurt is heated, cultured warm and stirred smooth after chilling. A Canadian home method uses fresh plain yogurt to start the lactic fermentation.
Elevated risk
Tchoukou
Tchoukou, also called Tikomart, is a thin, dry Nigerien cheese made to keep seasonal milk for later use. Documented methods use animal rennet, shape drained curd into sheets and dry it.
Elevated risk
Halloumi, cow-milk method
A firm cow-milk cheese cooked in hot whey, salted and folded with optional mint. This fresh halloumi keeps its shape when grilled or pan-fried.
High risk
Graviera, Cypriot sheep-milk method
This Cypriot graviera is a hard sheep-milk cheese with a dry rind and round eyes. Its curd is heated, pressed and dry-salted before a long cool ripening.
High risk
Kashkaval, traditional sheep-milk method
Kashkaval is a firm sheep-milk cheese whose acidified curd is worked in hot brine. This large-batch method finishes with repeated dry salting, wax coating and cool ripening.
Elevated risk
Halloumi, raw-milk home method
A firm, pressed halloumi-style cheese made here from raw cow milk. Raw milk can carry harmful germs; this documented method is not validated for home production.
Ghee, clarified butter and rendered fats
Butter heated until most water leaves and the milk solids separate, giving a fat that keeps far longer than butter. Rendering applies the same heat to animal tissue to make lard and tallow.
Beyaz peynir
Beyaz peynir is a Turkish white cheese matured in brine. Sheep milk, alone or mixed with other milks, gives a close-textured cheese cut into blocks and packed in cans.
Elevated risk
Kashkaval, brine-finished
A yellow stretched-curd cheese made by acidifying, draining and kneading curd in hot brine. This small-batch kashkaval uses a commercial starter and a brine finish.
Greek-style strained yogurt
Greek-style strained yogurt is cultured whole milk drained through cloth to remove whey. This modern Utah home method makes a thick yogurt from a gallon batch.
Cottage cheese, long-set
Skim milk is cultured slowly, cut into curds, warmed and drained to make fresh cottage cheese. Cold-water washing softens its flavour before cream and salt are added.
Plain yogurt
A mild, set yogurt made by inoculating warm pasteurized milk with live-culture yogurt and holding it until it gels. This US extension method uses a short ingredient list and controlled incubation.
Set yogurt
Set yogurt keeps the milk’s cultured gel intact in its final container. This Canadian home method follows the same heating and inoculation as stirred yogurt, without the final stirring.
Elevated risk
Citric-acid-and-rennet mozzarella
A quick fresh batch uses low-temperature-pasteurized whole milk, citric acid and rennet; the curd is warmed, drained and stretched in hot whey.
Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.
Crème fraîche
Crème fraîche is cream soured by lactic cultures into a thick, mild topping. It suits fruit and desserts as well as soups, sauces and other savoury dishes.
High risk
Cultured queso fresco
Cultured buttermilk, pasteurized milk, vinegar and rennet make this soft, crumbly queso fresco by a New Mexico home method adapted from Washington’s Abuela Project.
High risk
Tulum peyniri, yogurt-cultured method
Tulum peyniri is a Turkish cheese traditionally packed into animal-skin bags to mature. This sheep-milk method adds a thermophilic yogurt culture before renneting, draining and dry salting.
High risk
Kefalotyri, Cypriot method
Kefalotyri is a hard sheep-and-goat-milk cheese made in Cyprus as well as Greece. This Cypriot method cooks and presses the curd, then brines, coats and matures the cheese.
Elevated risk
Low-moisture pizza mozzarella
An eight-litre cow’s-milk batch uses thermophilic culture and rennet before controlled curd acidification, hot-water stretching and chilling for pizza cheese.
Elevated risk
Microwave-stretched mozzarella-style curd
A creator sets raw cow’s milk with vinegar, presses the hot curd, warms it in short microwave intervals, then stretches it and cools it in water and ice.
Elevated risk
Salted-whey mozzarella-style curd
A Ukrainian creator sets fresh cow’s milk with vinegar, squeezes the curd, warms it in salted whey, then stretches it and cools it in water.
Vurda (Hutsul whey cheese)
Vurda is a Hutsul whey cheese made by reheating the whey left after budz, often with fresh milk or sour whey, to recover soft pale curds that are lifted out and drained.
High risk
Grilled Oscypek with cranberry
Small Oscypek are grilled until the exterior is crisp and the cheese softens, then served with cranberry, goji berries and mulberries.