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?
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
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!
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.
Have just taken out my 4 loaves from the oven ...
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 , so I had to put it in the fridge for the night
.
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
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.
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!
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