Cheese makers of the world unite!!

[marchogaeth]

I expect Bill will be along in a minute with even wilder notalgia - he probably saw a hedgehog drinking from a cow in the field one morning!

[two brews]

Marchogaeth the question is did he get a photo ? That would be one for the books I do hope so ha

[Jakejakeyjakejake]

We only have dairy crest deliver milk in my local area so quite limited I think by what we can get think I'll have to do more research or try whole milk from supermarket and maybe add some cream


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[teakdesk]

one of the final madnesses I remember is being advised not to let farm workers have "raw milk" in case they caught anything and sued! So some sanity has prevailed.

And the madness continues... raw milk is available from farms but is banned from any shop in the UK, but not in Europe.

The powers that be have now decided to allow us UK citizens to buy raw milk more readily but only from vending machines outside on high streets.

The ban on raw milk in shops remains because the Nanny State doesn't believe shoppers look at what they are picking up and could get confused and buy raw milk by mistake!

We can't even be trusted to buy our own milk now!

[marchogaeth]

Marchogaeth the question is did he get a photo ? That would be one for the books I do hope so ha

Were cameras invented back then?

[Ananke]

I'm a cheesemaker

Sadly you can not buy raw milk, even from farms, here in Scotland and it costs a fortune to have it delivered from England so I use cheap supermarket milk and add Calcium Chloride.

[marchogaeth]

I'm a cheesemaker

Sadly you can not buy raw milk, even from farms, here in Scotland and it costs a fortune to have it delivered from England so I use cheap supermarket milk and add Calcium Chloride.

What does the CaCl2 do?

[Ananke]

What does the CaCl2 do?

It improves the texture of curd produced from pasturised and homogenised milk.

Here is a more technical answer...
Wiki: Calcium Chloride « CheeseForum.org

[marchogaeth]

Thanks for that.

[RedThorn]

I'm a cheesemaker

Sadly you can not buy raw milk, even from farms, here in Scotland and it costs a fortune to have it delivered from England so I use cheap supermarket milk and add Calcium Chloride.

Thank Ananke, learnt something today

[Jakejakeyjakejake]

It improves the texture of curd produced from pasturised and homogenised milk.

Here is a more technical answer...
Wiki: Calcium Chloride « CheeseForum.org

Thanks Ananke do you have a prefers for milk skimmed semi skimmed or full fat


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[Ananke]

Thanks Ananke do you have a prefers for milk skimmed semi skimmed or full fat


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It depends on what type of cheese you are making, I didn't know this when I started out and had been using whole milk for everything, although I think most cheeses do call for it. I used it for parmesan and apparently that should have skimmed, I can't remember now if it was all skimmed or mixed with cream.

[Ananke]

Permission to show off my pride and joy (again)?

[marchogaeth]

Permission to show off my pride and joy (again)?

Wow! I am totally impressed especially as you don't keep cows! Do you blog/youtube your cheese making as you obviously have skills which fellow small producers could benefit from. Do you recommend any reading apart from the Wiki page?

[two brews]

Wow! from me too .What a wonderful achievement. So you should be bursting with pride and joy.It looks absolutely delicious.Yum.