Valkyrie Posted April 3, 2016 Share Posted April 3, 2016 Yo Omleteers. Fount of all knowledge across the board - can anyone assist hubby with his cheese? He recently went on a cheesemaking course and having brought home the bounty we have nommed it all. He did bring home instructions for the day and some vegetarian rennet (still OK for another 6 months it appears) and the camembert bits. Since coming home he's had a lot of difficulty in getting the rennet to work. Does rennet have a shelf life once opened? With regard to instructions I am a bit dubious about measurements because one item required something that required so many inches with the equivalent in centimetres. Hubby was frantic looking for the centimetred item. I looked and said that's the wrong measurement - was your instructor an elderly man? Yes. Ah well he's converted it incorrectly. His instructions with regard to rennet are to use 12 drops - he reckoned he used more on the course, like 16 drops - is that likely to be instructions for normal rennet or are they both used the same way? And is it likely that our fridge is always on the cold side (old fridge/freezer - very contrary) and has messed the rennet up in any case. Other than that I'm keeping away from grumpy man in the kitchen - cheese is his baby really, as is butchery and curing meat. That and he has difficulty in following any instructions - although I have watched him "perform" (aka supervise without him realising it) and he does seem to be doing the right thing at the right time. So any ideas from superduper cheesemakers would be muchly appreciated! Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted April 10, 2016 Author Share Posted April 10, 2016 Update on that - he put more drops in the mixture and it went really well. Going well and furry now. I think it's time for the fridge soon. One lot is already "cooking in the cold" so we have a week or so before testing them. Quote Link to comment Share on other sites More sharing options...
soapdragon Posted April 12, 2016 Share Posted April 12, 2016 Address please? (I have oatcakes!) Seriously, this sounds fascinating; its one of those things that I have always promised myself that I will do one day. Mind you, Lakeland are now selling cheese making kits but you can't beat a hands on demonstration. Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted April 12, 2016 Author Share Posted April 12, 2016 He's obsessed with cheese now - if he carries on we'll run out of room in the fridge! I can't wait for him to do mozzarella! The cheese course he went on was in Chandlers Ford: http://www.theweekendartisan.co.uk/ It was held in a little deli in a small parade of shops. He very inconveniently arranged for a Sunday course - I could have gone to a quilt shop a short drive away if he'd done it on a Saturday! I'm sure there are other places that do it. He originally thought of going back to River Cottage but then found this one closer to home - botheration - that meant I didn't have a nice free day in Lyme Regis Quote Link to comment Share on other sites More sharing options...
