Motiluche - Volume 2: Cheese Making Techniques

Motiluche is proud to bring the next installment of cheese making recipes, tips and techniques to the iPhone. At Motiluche, our artisan cheese makers will teach you everything you need to make delicious cheeses and yogurts from the comfort of your own home! Start with Basic Cheeses and graduate to more advanced recipes and techniques through easy to follow directions and step-by-step videos!

With Motiluche, you’ll learn how to convert a gallon of milk into a variety of gourmet cheeses (that sell for $15-30 a pound!) Nothing beats the taste or the satisfaction of making your own cheese but also, give them as gifts or sell them at a craft show. Everything from the basics including mozzarella, ricotta, feta to more adventurous and traditional cheeses like Brie, Gorgonzola Dolce, Blues, Cheddars, Goudas, and more are illustrated via videos created for the iPhone format and paired with easy to follow directions and ingredient lists. Best part – if you’re stuck, simply contact us to help troubleshoot your cheese – directly from your iPhone! And we’ll be rolling out more apps to guide you in the kitchen including cheese timers, reminders, and conversions for bacteria and starter cultures (as free updates to the existing Motiluche apps)

In this edition, you’ll learn how to setup a simple but fully functioning cheese press, convert an old compact or wine fridge into a cheese cave (for maturing and aging cheese properly), as well as learn how to properly setup a mold sandwich and how to use a press to expel whey from cheese. Volume 2 (Cheese Techniques) is foundation for volumes 3 and 4 where more advanced cheeses are covered…

Look forward to new content being pushed out to as well as other editions from Motiluche:
• Volume 1: Basic Cheese Making: Make homemade Yogurt, Mozzarella, Ricotta, and Feta Cheese!
• Volume 2: Cheese Techniques: Making a cheese press, pressing cheese, mold sandwiches, creating a cheese cave at home
• Volume 3: Soft Cheeses: Neufchatel, Chevre, Cottage Cheese & more
•Volume 4: Blues and Whites: Stilton Blue Cheese, Brie, Camembert & more!