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8:10 pm
Knowledegable
Wed 23-Sep-09
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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?
7:31 am
Supreme Being
Mon 21-Sep-09
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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
5:41 pm
Supreme Being
Wed 30-Dec-09
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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! 
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.
6:20 pm
Moderators
Tue 22-Sep-09
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Ri-cotta does mean re-cook.
I'll try that again!
7:57 pm
Knowledegable
Wed 23-Sep-09
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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.
8:00 pm
Supreme Being
Mon 21-Sep-09
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8:13 pm
Supreme Being
Wed 30-Dec-09
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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
4:32 pm
Expert
Wed 23-Sep-09
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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. 
Just wondered if anyone had any tips / do's and don't's / good suppliers etc? 
6:33 pm
Supreme Being
Wed 30-Dec-09
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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.
6:48 pm
Expert
Wed 23-Sep-09
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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! 
6:56 pm
Supreme Being
Wed 30-Dec-09
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Ruth, what a fab site - I have bookmarked it, ready to look at again!!!
Thanks for that! 
7:20 pm
Councillor
New members
Tue 20-Apr-10
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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...
9:29 pm
Moderators
Tue 22-Sep-09
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Stand away from the cheese thread Chris - I can't guarantee your safety any more...
I'll try that again!
9:37 pm
Councillor
New members
Tue 20-Apr-10
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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...
9:43 pm
Moderators
Tue 22-Sep-09
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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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