cheese makers

[snakeshack]

Started making cheese this year, cream cheese , halloumi, and feta so far and am moving on to others when my cheese press is complete.
Who else is making cheese?

[1Bee]

I haven't but I'm interested. .. what kit do you need?

[snakeshack]

for cream cheese , bacterial culture and rennet plus a cheese cloth and a largish stainless steel pan,basic kit on fleabay for less than a tenner to start then buy what you need later for different types, moulds ,presses etc.
lots of info on the web this guy is probably best
https://www.littlegreencheese.com/

[vixylix]

No but now I want to!!

Think you need to start writing some instructional posts Snakeshack

[Mrs Bee]

How weird is this, I am going on a cheese making course tomorrow!

I was supposed to go three weeks ago but dad was taken ill and I had to postpone.

I am so, so excited. I have had a go at making the simple yoghurt cheese and had a go at making some feta, but feta it was not. It turned more like a boursin. Tasty but not right.

A couple of years ago I went on a smoking course and I am now quite confident in my smoking skills so I hope once I have done the cheese making course I will be able to nail the cheese.

[Mrs Bee]

Oh, wow Snakeshack, that link to the cheese man is really brilliant. I will give that a proper look after I have done the course. Thanks.

[Alison]

I did a course about 3 years ago, great fun. Not made any for a bit, think I'll have to get some non- homogenised milk off the milkman and have another play

[snakeshack]

Doesn't have to be non homogenized milk, most milk from the supermarket is homogenized these days, as long as it's not UHT it will be ok.just add a small quantity of calcium chloride to aid curd formation

[snakeshack]

You can make mozzarella in about 30 mins with very basic equipment and a microwave

[Greenleaves]

I look forward to seeing "Harrow Hummer" in the shops Snakeshack

[snakeshack]

Think I've cracked the cream cheese making, now make at about 3 week intervals. 1gallon of full cream milk makes about 1kilo of Philadelphia style cheese, which keeps at least 3 weeks , although it never lasts that long cos we eat it.have made halloumi twice and this keeps at least 4 months vac packed in the fridge.cheddar takes a lot longer requiring at least a month to mature and is probably not cost effective.stilton requires about 6 weeks but needs specific cultures to produce the blue mould which are quite expensive unless you are going to be making regularly.most hard cheeses need a temperature controlled "cheese cave" to keep the temperature and humidity constant at 13 degrees centigrade.this would ideally be a fridge but is currently a plastic storage box in the cupboard under the stairs.

[veggiechicken]

Blessed are the Cheesemakers...............

Sorry, but I just had to say it...........I'll get my coat

[Alison]

Doesn't have to be non homogenized milk, most milk from the supermarket is homogenized these days, as long as it's not UHT it will be ok.just add a small quantity of calcium chloride to aid curd formation

I find non-homogenised works much better though and our milkman will deliver so long as you give him 24 hours notice. I don't use supermarkets so not sure what they stock.

[Mrs Bee]

I have just come back from the most amazingly informative and entertaining cheese making course. And the best bit is that this place is only 15 minutes away from me.

And they are going to be selling proper milk and cultures for us to make cheese.

I was amazed at the information we got about homogenised/supermarket milk.

I have a pot of mozzarella, 2pots of curd cheese, 1 brie to be looked after and matured and a hard cheddar style cheese. I have had a huge smile on my face all day. Amazing. I have had so much fun.

[Alison]

Where was the course Mrs Bee?