The great cheese experiment part 1
The order arrived yesterday from Smallholder Supplies so we fitted picking up 12 pints of skimmed milk in between home ed group and music lesson. Rather than buying a proper starter I hung a slice of cheddar in the pan of milk for a couple of hours last night. I figure that a nice mature slice of cheese must have plenty of the right bacteria in it, and if it doesn’t well we end up with tasteless cheese, live and learn, it is an experiment after all.
Today we slowly warmed the milk to 30°C and Audrey added the vegetarian rennet. Now we wait …
sally Said on November 29th, 2009 at 3:43 pm quote
Ohhhh…. very exciting. What have you pressed your cheese with? That is what’s holding me up. Have been wittering on about doing this for ages and now I’ve seen yours I think I’m going to pull my finger out.
Soap next? Need that on the tick list? That is great fun to make and the stage of scenting it with essential oils or adding grit and oats for defoliating, etc … very creative too.
cheers for the links.
Firebird Said on December 2nd, 2009 at 7:29 pm quote
We used a lead weight on top of whatever round object had a slightly smaller diameter than the top of the cheese (had to change a couple of times). It was a bit wonky and the weight kept falling off so if I were doing it again I’d have tried to rig up a press instead.