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CHEESE_MAKING at home
Sun 25-Mar-12
4:11 pm
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JoannaS
Latvia

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This is the recipe I used Nadine

http://www.windward.org/ush/cheese.htm

You have to scroll quite a way down thoughcheers

Tue 27-Mar-12
10:19 am
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Hattie
Bucks/Oxon Border

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Joanna, many thanks....I will have a good look in a minute.

 

Meanwhile here is a recipe, history etc. of Camembert...now this would be wonderful for me; if I got it right I could save a lot of money. I love soft creamy cheeses.

 

http://www.cheesemaking.com/Camembert.html

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 27-Mar-12
10:39 am
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danast
Argyll, Scotland

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wave  I love them too Nadine, the runnier the better.  Oh my mouth is watering!!  big_laugh

Old teachers never die, they just lose their class

Tue 27-Mar-12
11:01 am
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Aly
Normandy France

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The camembert museum is not too far from me! Lots of it consumed in this house which is why I am keen to make some soft cheese. Maybe one day I will venture into hard cheese as cheddar is scarce and expensive here.

Trying to enjoy life as it is

http://www.letertregites.com

Tue 27-Mar-12
6:04 pm
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JoannaS
Latvia

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You should try Paul Peacock's book, his writing style is very easy to follow and lot's of different recipes to make cheese cheers

Tue 27-Mar-12
6:26 pm
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Xahha
Suffolk

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We love the breaded camembert you can get at Aldi- baked in the oven and served with lingonberry jam. Yummy i_am_hungry

 Are we having fun yet? I am!

Tue 27-Mar-12
8:47 pm
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Aly
Normandy France

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Think I have that book, when the cat gets off my lap I will dig it out.

Trying to enjoy life as it is

http://www.letertregites.com

Mon 2-Apr-12
5:07 am
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Hattie
Bucks/Oxon Border

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I am adding this quick method of making a kind of Feta cheese as I think it would be useful if summer returns this year¦.!!?

 

http://www.littlegreencheese.com/2012/04/bit-like-feta.html

 

I love the way he has made it using the minimum of equipment. It looks like I could manage to make this. 

LATER:

I have just seen there is also a video showing how it is made so I have added a link to it.

 

http://www.littlegreencheese.com/2011/07/feta-vide.....orial.html

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 1-Jul-12
1:22 pm
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maggenpie
Cornwall, UK

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What do you do with the whey, other than using it in bread making?

I just made lovely thick Greek style yogurt and I'm left with whey that I can't bear to waste. I used some in a spinach, celery and apple smoothie, but there's lots left. Ideas?

Never assume anything - except an occasional air of intelligence.

Sun 1-Jul-12
10:31 pm
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Danny
Scarborough, England
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No ideas, Ruthie. Sorry.

But F started making Feta cheese today too.

I threatened to throw her makings in the bin after they stood in the fridge for what seems like two months cry

Never knowingly underfed

Sun 1-Jul-12
11:02 pm
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Xahha
Suffolk

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apparently you can make ricotta cheese with the yogurt whey

 Are we having fun yet? I am!

Mon 2-Jul-12
10:17 am
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Hattie
Bucks/Oxon Border

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Hi Ruthie

I put it in my pancake batter for making Scotch pancakes/griddle scones.  You can also use it to preserve by fermenting vegetables dishes such as sauerkraut & kimchi. There is masses of info on the internet about it mostly from America & Korea.  

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 5-Jul-12
7:04 am
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Danny
Scarborough, England
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F's first attempt failed because she used rennet from a bottle that was about 17 years past its best-by date. Slight exaggeration perhaps but she does love to hoard eeek 

Started over, bought rennet, and now it is solidifying as it should. She loves Feta but it does nothing for me, sadly. 

Never knowingly underfed

Thu 5-Jul-12
7:24 am
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Aly
Normandy France

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I would love to do a course to show me the way but they are very expensive. I cannot justify it now

Trying to enjoy life as it is

http://www.letertregites.com

Thu 5-Jul-12
11:22 pm
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maggenpie
Cornwall, UK

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Thanks for the whey suggestions. I used the last lot in bread making in the end. I'd love to try making ricotta but it seems you need a lot of whey to make it worthwhile. My half pint at a time wouldn't yield much!

Never assume anything - except an occasional air of intelligence.

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