cheese makers

[snakeshack]

Sounds great ,couldn't find a course near me when I wanted it , so I just did some research on line and bought the basics, then spent a couple of pleasant hours in the kitchen.I recommend anyone to have a go starting with a nice easy soft cheese,the results are truly amazing.
Cheese.......milks first step on its journey to immortality

[Mrs Bee]

Where was the course Mrs Bee?

Tottenham, London. Wildes Cheeses. Fabulous fun and we did so much in a day.

[snakeshack]

making cream cheese and halloumi today, along with curing some bacon and making an oat flour sourdough loaf.
I just love these days when I work from home

[Mrs Bee]

Oooo, an oat flour loaf, that sounds lovely, as do the cheeses.

Now Harrow isn't too far away, I can bring cheesecake, or cream scones. Smiles sweetly.

My cheddar style cheese is maturing nicely and the brie is developing a nice furry white mould.

[snakeshack]

loaf was great ,didn't last long enough to take a picture, cream cheese now draining, halloumi vac packed and in the fridge. Should be good for 6 months, or until the next BBQ

[Nannysally99]

Well done you ladies, we live in Northolt, so hands up for the next tasting session lol

[Mrs Bee]

Well done you ladies, we live in Northolt, so hands up for the next tasting session lol

Now that sounds good. LOL I have homemade liqueurs in the cupboard.

Do you do smoking too, Snakeshack?

[snakeshack]

I have a hot smoker, and have made forays into cold smoking with a home made smoke generator and a cardboard box, I also make sausages and cure bacon but rarely smoke it as I find adding "smoke powder" at the curing stage gives me the flavour I want without the hassle of temperature control and setting up of my makeshift cold smoker. I love partially drying chillies in the hot smoker to make chipotle style paste .
This autumn I may try a slightly more robust smoke cabinet as I would love to try making and smoking my own cheese ,garlic and eggs as well as having a more controllable environment for bacon.


I have some homemade sloe gin in the cupboard ,a cheeky redcurrant rose and a barrel of home brewed Suffolk strong ale on the counter

[snakeshack]

new cheese press arrives today EXCITED!

[snakeshack]

I have set up a group "the cheese press" to exchange info, or just to brag about your cheese, feel free to join!

[Mrs Bee]

I have a Landmann gas hot smoker that is a dream to use. Tried a charcoal smoker that looked like a steam engine. Could not get on with that at all but the Landmann is brilliant.

I also tried an electric hot smoker cabinet which was less good than a chocolate truss! But it is good as a cold smoker cabinet.

I use a pro q cold smoker unit for the cold smoking, and you can us that with a cardboard box. You can also use the pro q cold smoking unit in the Landmann.

It was the cold smoking I got to grips with first. Home smoked anything is just so much better than anything you can buy at the supermarket! I have used some of the liquid smoke but it doesn't do it for me. I prefer the cold smoking.

I cheat sometimes if I don't have much time, (retired and I don't have any blinking time), and get a bacon joint and then put it in the cold smoker for about 12 hours and that really upgrades the bacon joint.

I dry tomatoes to the sunblush stage, smoke them, and put a dressing over for a salad and it is the first thing to be eaten. Cold smoked nuts, pickled garlic and olives are also gorgeous.

Not tried sausage making yet, although I have Paul Peacocks sausage making book. I am a bit lazy about trying that as I the most amazing sausage shop near us. Mickey makes the most amazing sausages, a list of at least 30.

Got a cupboard full of homemade liqueurs but no beer. OH used to make wine but got a bit disheartened and prefers to buy his now.

Have fun with your cheese press.

[snakeshack]

cheese press still has not arrived
was too tight to spring for the pro q, bought a 50cm length of perforated stainless steel tube on fleabay for less than a fiver and stuff that with smoke dust, light one end with a blowtorch and it does the same job, about an 8 hr burn.
my hot smoker came from lidl and is meths powered cost about 20 quid and has a rack that takes 2 layers, that's about 10 filleted mackerel or 2 kilos of jalapenos for chipotles.

[Mrs Bee]

The stainless steel tube sounds a brilliant idea. I might look into that as the gas smoker has a good capacity but for cold smoking a lot of stuff could do with a little more smoke. The steel pipe might be what I am looking for.

OH has build me a very large wooden cold smoker but since I got the gas one and have the steel cabinet I tend not to use it much.

The small one is fine for a small amount/ It has four racks.

[snakeshack]

have you tried smoking cheese or eggs?

[Small pumpkin]

I like the cheese making kits. I might have to try that. Thanks for the link and very interesting thread .
I have cold smoked cheese and eggs. It works really well and tastes lovely.