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How to make cheese
Wed 21-Apr-10
8:10 pm
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veronica
France

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Had a cheese-making lesson from our neighbour yesterday. Its surprisingly simple, and you don't need much equipment. Noticed the thread here on curd cheese/ricotta, and she told us how to make that too (called requesón ("re-cheese") in Spanish:

http://www.larecettedujour.org/2010/04/home-made-cheese.php

I'm also very interested in using nettles as natural/vegetarian rennet. Has anyone tried this?

Thu 22-Apr-10
7:31 am
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JoannaS
Latvia

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I did try it once but wasn't really sure what I was doing but it seemed to work. Not going for a proper cheese though just something soft so wasn't really trying very hard.

I noticed you put about using clay pots for making cheese on your blog, would like to hear about that when you try it.

Whee 1+1 = errrrrr oh I know

Thu 22-Apr-10
5:41 pm
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brightspark
Wilts

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Veronica - I have always wanted to make cheese - in fact I rang our farming section of the local university (they had courses on this) only to be told that they had stopped running the courses - the current one was the last. Oh blow! Frown

Doesn't ricotta - in Italian - mean re-cook? I read somewhere that after making the cheese, there is still something left in the whey, and that is what ricotta is made from - the cooking up of this bit.

The nettles sound interesting, too. No, haven't tried it.

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Thu 22-Apr-10
6:20 pm
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Toffeeapple
North Bucks

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Ri-cotta does mean re-cook.

I'll try that again!

Thu 22-Apr-10
7:57 pm
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veronica
France

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Yes, that's exactly right, BS. Ricotta = requesón, made by boiling up the remaining whey and scraping off the curds when they float up to the top. I'd never made this connection before.

Apparently you can use the rest of the whey for bread making.

Thu 22-Apr-10
8:00 pm
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JoannaS
Latvia

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Yup makes a nice enough loaf too Cheers

Thu 22-Apr-10
8:13 pm
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brightspark
Wilts

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Have just taken out my 4 loaves from the oven Ok ...

I've made the 'Campagne' loaves, recipe by Raymond Blanc, using a starter.

The starter was yesterday evening - but it started getting a bit carried away Whistle, so I had to put it in the fridge for the night Laugh.

Suffice to say, they smell delicious, and are really light, so I hope they taste nice, too!!

(Mind you - I did bring home a large packet of 'Pain Campagne' flour from France, which already has the rye flour incorporated.)

http://www.bbc.co.uk/food/recipes/database/campagn.....3232.shtml

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Mon 17-Jan-11
4:32 pm
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Ruthdigs
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Hi all

Has anyone on here made hard cheese before?  It's something I'd love to try and I may be able to talk the Chap into making me a press; him being one of these practical handy types.  wink

Just wondered if anyone had any tips / do's and don't's / good suppliers etc?  wave

Mon 17-Jan-11
6:33 pm
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brightspark
Wilts

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Hi Ruth - it's something I've always wanted to do, too !

In Reading, at Reading University's agricultural division, they used to run courses for cheesemaking, and when I plucked up the courage to ring them up, they were at that time going through the last course offered. Drat!

Not sure if this is any help, from the allotment.org.uk website.

brightsparklystuff

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Mon 17-Jan-11
6:48 pm
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Ruthdigs
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That is, thank you. 

I've seen it on Chickens in the Road here which originally got me thinking about it.  I love cheese and eat a fair amount so it would be so very cool to be able to have my own 'Ruthdigs' cheddar! big_laugh

Mon 17-Jan-11
6:56 pm
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brightspark
Wilts

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Ruth, what a fab site - I have bookmarked it, ready to look at again!!!

Thanks for that! big_hug

 

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Mon 17-Jan-11
7:20 pm
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paperman
Saxmundham, Suffolk

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If you do this remember the American gallon is 20% smaller than the Imperial gallon - why am I getting interested in this, help ....

I have reached an age where my train of thought often leaves the station without me...

Mon 17-Jan-11
9:29 pm
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Toffeeapple
North Bucks

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Stand away from the cheese thread Chris - I can't guarantee your safety any more...

I'll try that again!

Mon 17-Jan-11
9:37 pm
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paperman
Saxmundham, Suffolk

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TA thanks, but just a little peep now and again would be OK wouldn't it ?

Just don't let me get involved, please !!!

I have reached an age where my train of thought often leaves the station without me...

Mon 17-Jan-11
9:43 pm
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Toffeeapple
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OK, you may peep but do not get involved in any way, shape or form.  Promise me you'll not go buying gallons of raw milk and the insides of dead animals stomachs?  (That is  where rennet comes from isn't it?)

I'll try that again!

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