The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
How to make cheese
Mon 16-May-11
6:09 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16337
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

That's fixed it Ruth.  Anyone else who has the Facebook logo under their avatar, please check that the link actually works.  Janet's does and I think Mike's does but others don't.

How long does the cheese need to be pressed Ruth?  Did you flavour it with anything?

I'll try that again!

Thu 20-Oct-11
8:14 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9516
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

oooh please keep this one going I so want to make cheese, I have book marked the mentioned sites for reference

Trying to enjoy life as it is

http://www.letertregites.com

Fri 21-Oct-11
6:23 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

I make cheese quite frequently now. If milk starts to go off, I just collect it until I have enough then leave it out of the fridge for a day, heat it to 80C and then leave it to stand. I cut the curds, tip it into some cheesecloth and let it stand. Sometimes I just let it drain and sometimes I press it. I add a bit of salt to it and that is about it. I use this on sarnies or in cooking.

The locals around here do it slightly different. They heat 5 litres of milk to 80C and then add an egg, followed quickly by 1 cup of vinegar. Drain it through a cloth strainer and then leave it to stand and drain a bit more. The cheese is almost haloumi like in so far as it doesn't really melt, so I guess if it was pressed together it would be more like haloumi and not crumble.

I have also made Lancashire cheese following Paul Peacocks book and it worked really well. My problem though is getting rennet as it doesn't last long and it takes about 10 days to come through in the post from the UK. So maybe one day I will do a mega cheese making session and let it cure for a while.cheers

Sun 19-Aug-12
1:18 pm
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

I thought this cheese-making video might be useful to those of us thinking about giving it a try.  Link here..... It's for Mozzarella.

 

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

from Les Miserables

Sun 19-Aug-12
5:14 pm
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

While researching lipase (WHAT IS IT & WHERE DO I BUY IT IN THE UK ?) on Google I was directed to this Cheese Forum. I decided to join it as it looks very useful.

Oh, by the way they suggest buying lipase from the USA as the sellers over here charge so much. 

 

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

from Les Miserables

Sun 26-Aug-12
3:43 pm
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline

An interesting article on uses for the left-over whey when making cheese. The link is here.

A very useful site altogether.  ok

 

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

from Les Miserables

Sat 6-Dec-14
9:43 pm
Avatar
Pedro36
New Member
Members

New members
Forum Posts: 1
Member Since:
Sat 6-Dec-14
sp_UserOfflineSmall Offline

Fellow cheese makers, well We're working on it.  I'm currently constructing a mini dairy and milking shed in my garden.  We hope to produce, yoghurt, cheese and ice cream for the local community.

The milk will come from a Saanen nanny, some of our ewes and cows milk from a local dairy.

We have purchased a range of equipment, cheese vat, ice cream maker etc.  We hope to be up and running in May 2015.

Love to hear from anyone who makes cheese, I've been reading a range of books, on the subject, but as quoted in one of the books, there's nothing like experience when it comes to making good cheese.

Blessed are the cheese makers.smile

Pedro

Mon 15-Aug-16
4:09 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9516
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

Jump forward two years and I am nearly ready to start. I plan to make cheddar. We have a small Apple press that can be adapted for a cheese press. We have a good source of raw milk and a mentor on another forum. My main problem now is where to store it to mature. Needs to be somewhere cool where the mice cannot get in! Hope to have the first batch in by this weekend.

Trying to enjoy life as it is

http://www.letertregites.com

Mon 15-Aug-16
4:50 pm
Avatar
Sooliz
Somerset

Supreme Being
Members

New members
Forum Posts: 8084
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

Good for you, Aly.  Hope it works out alright. 

On the subject of Cheddar, we're going there tomorrow or Wednesday  laugh

learning to love veg…..except celery :-O

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 767

Currently Online:
30 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10533

danast: 10232

Aly: 9516

Sooliz: 8084

Hattie: 6920

Ambersparkle: 6701

JoannaS: 4800

Terrier: 4518

eileen54: 4424

Hannah: 4231

Member Stats:

Guest Posters: 10

Members: 16218

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2328

Posts: 123121

Newest Members:

rodeoneerer, Sinanrienks, Emerson2209, Raymond23acall, Dallas1Clede, kellymeemi

Moderators: Toffeeapple: 16337, AdminTA: 10

Administrators: fn: 333, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder