Laura007 Posted November 23, 2008 Share Posted November 23, 2008 im going to have a go at making cheese, has anyone else made their own?? im quite looking forward to it. Quote Link to comment Share on other sites More sharing options...
myles Posted November 24, 2008 Share Posted November 24, 2008 yes, we make cheese. This saturday was spent making up a batch of cheddar. We make several types of cheese, but cheddar takes the longest and gives the lowest yeld. 26 litres of raw milk makes approximately 5lb of cheese and takes most of the day. It can be quite addictive and we've made some truly lovely cheeses and have two kinds that are all our own recipes. Enjoy, what kind are you going to try first ? Anne Quote Link to comment Share on other sites More sharing options...
Laura007 Posted November 24, 2008 Author Share Posted November 24, 2008 i dont know yet, but i am getting very excited. do you have any tips for me?? i think i will start off with soft cheese, and see how i go. Quote Link to comment Share on other sites More sharing options...
Daphne Posted November 25, 2008 Share Posted November 25, 2008 I have always wanted to make cheese, particularly a fresh young goats cheese. I have absolutely no idea how to go about it. Do you have any advice? For example, I believe different hard cheeses are made using different cultures - where do you get them from in the first place? And whats the hardest thing to get right would you say? I have visions of making a ton of inedible rubber..... Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 25, 2008 Share Posted November 25, 2008 You can buy the cultures from www.ascott.biz Quote Link to comment Share on other sites More sharing options...
Laura007 Posted November 25, 2008 Author Share Posted November 25, 2008 my bits and bobs are coming from there!! Quote Link to comment Share on other sites More sharing options...
Daphne Posted November 25, 2008 Share Posted November 25, 2008 Oh what a range of goodies! I feel Xmas presents coming on - there's such a lot of excitements; I feel like a chicken newbie all over again but this time its with foodie things. Thank you! Quote Link to comment Share on other sites More sharing options...
Laura007 Posted November 25, 2008 Author Share Posted November 25, 2008 Oh what a range of goodies! I feel Xmas presents coming on - there's such a lot of excitements; I feel like a chicken newbie all over again but this time its with foodie things. Thank you! let me know if you give it a try. we can compare note on how the "dunlop" range is coming along! i cant wait for the postie to come. Quote Link to comment Share on other sites More sharing options...
redhotchick Posted November 25, 2008 Share Posted November 25, 2008 yes, we make cheese. This saturday was spent making up a batch of cheddar. We make several types of cheese, but cheddar takes the longest and gives the lowest yeld. 26 litres of raw milk makes approximately 5lb of cheese and takes most of the day. It can be quite addictive and we've made some truly lovely cheeses and have two kinds that are all our own recipes. Enjoy, what kind are you going to try first ? Anne When you saw "raw" do you mean unpasteurised or do you mean plain milk. How do you buy 26 litres of milk; from a wholesaler, like Costco? How much does 26 litres of milk cost? and my final question, for now Do you use whole milk? Oh ok one more question! (hope you don't mind) How do you store your cheese and how long does it keep for? Please! Quote Link to comment Share on other sites More sharing options...
myles Posted November 26, 2008 Share Posted November 26, 2008 Hi, yes I mean unpasteurised, I have delived from a local farm, in a bucket. Yes I always use whole milk,you need a fat content of around 4% and preferably unhomoginised. If you can only get supermarket milk then buy skimmed and cream to make your full fat milk or add calcium chloride to unhomoginise. Another quick point if you use raw milk, then it must be aged for a minimum of 60 days, so not suitable fo cream cheese /soft cheese. I would if it was from my own cow but its not so better save than sorry. We store our cheese in an old upright freezer that we converted into a cold store, depending on the cheese it can last along time. Cream cheese doesn't last long at all maybe only a week( sorry cann't remember), and your yeld is twice that of a hard cheese. So a gallon of milk will yeld 2lb of cheese, now thats quite alot of cream cheese all at once, so don't use much milk. Last time I made some I used it as a face pack, mixed cream cheese and lemon juice, left it on for 30 mins washed off and voila no wrinkles quite amazing I also use ascott for my cultures, waxes etc Anne Quote Link to comment Share on other sites More sharing options...
redhotchick Posted November 26, 2008 Share Posted November 26, 2008 Thanks for that Anne. Now if only someone would buy me lots of cheese making things for Christmas..... Quote Link to comment Share on other sites More sharing options...
Laura007 Posted December 4, 2008 Author Share Posted December 4, 2008 heehee i have home made cheese in the fridge, it needs a little salt, but for a first go, its quite good. q little tinker with the recipe is required, but all in all not too bad at all. Quote Link to comment Share on other sites More sharing options...
Daphne Posted December 4, 2008 Share Posted December 4, 2008 well done - what sort is it? I'm going to have to wait till after christmas for my go. We've just come back from Normandy laden down with the stuff..... Quote Link to comment Share on other sites More sharing options...
Laura007 Posted December 5, 2008 Author Share Posted December 5, 2008 its just a soft cheese, but it looks alright, nice on a cracker!! Quote Link to comment Share on other sites More sharing options...
myles Posted December 6, 2008 Share Posted December 6, 2008 Hi Laura, Congrats on your first cheese, is it a cream cheese as in philly?. If so try adding chopped chives or chopped smoked salmon,chopped dill and a squeeze of lime jiuce, then you can mould into balls,rolls, all sorts of shapes. They taste really nice and look posh. so good to serve at christmas. You can also make a garlic and herb roulade, again looks good tastes great. Happy making Anne Quote Link to comment Share on other sites More sharing options...
Laura007 Posted December 7, 2008 Author Share Posted December 7, 2008 thanks for the tip! it sounds like a really good idea, i will give it a try. Quote Link to comment Share on other sites More sharing options...
Daphne Posted December 8, 2008 Share Posted December 8, 2008 not to put a dampener on things but I've just had a bad weekend illness wise - caused we think by our Norman cheeses (raw milk) and/or a French blue. I love cheese but right now I can't think about making any or eating any. The only saving grace is that we were having a dinner party and 1st course was going to be goat cheese on toast, mains, then a cheese course & pud. Being greedy we sampled the cheeses the night before and then proceeded to be unpleasantly ill. If we hadn't been greedy then 4 people would have been ill not just us. I know these things happen - why do they happen to me!!!! Quote Link to comment Share on other sites More sharing options...
Laura007 Posted January 2, 2009 Author Share Posted January 2, 2009 just in the process of making some gots cheese, its getting a tad addictive this cheese making malarky! nice and tasty and very satisfying. Quote Link to comment Share on other sites More sharing options...
