fresh cheeses

[di]

Sleep children!!!

[RedThorn]

Any questions please ask(but please remember, I'm also learning ), and the next batch I make, I'll try to document with photos. The rennet I get is tablet form but do have liquid measurements too so here goes

Halloumi

4 Litres of un-homogenized full fat milk

1 tablet (or 3 ml's liquid rennet) diluted in 1/4 cup cool non-chlorinated water( I boiled mine then let it cool to get rid of the chlorine)

2ml's of calcium chloride

non iodised salt

Step 1

heat the milk to 45 deg C then add 2mls of calcium chloride
While stirring add the diluted rennet and stir thoroughly

allow to set(nice firm set) at 45 deg C in a coolerbox with water around to create a water bath(to help maintain temp) until you get a clean break( stick a palette knife in and lift - should be a clean break and see the whey enter the hole you created)

If not a firm set leave for a further 5-10 mins

Step 2

Cut into 1cm cubes with palette knife the very gently stir for a around 10 mins until curds are a lot smaller and slightly springy

Scoop the curds into a colander lined with a muslin cloth to drain

Place a bowl with some weight in it(cans work well) on top of the muslin to press until the curd is firm and slightly rubbery in texture

Cut the curd into desired sized blocks

Step 3

Bring a pot of water to the boil and drop in your curds( stir gently only if starting to stick to bottom)

Cook until the float to the surface

place on a drying rack

Step 4
Sprinkle salt all over cheese and allow to cool, when cool wrap in clingfilm and store. eat within 2 weeks (yeah right like it ever stays in the fridge that long!)

[cardiffsteve]

Sounds simple.........



Nice one RT.

[RedThorn]

It is actually, just trying to cover all the steps...

How hard is it to warm up milk stick some stuff in and leave alone for 45 mins, quickly run a knife through to cut strips the cubes, stir gently for 10 spoon out into a colander and squeeze, cut and boil, dry and salt, wrap, job done

EDIT: all told a hour and a half roughly from start to finish with about with most that time either leaving alone , draining or cooling

[mudpies]

Oh my word, you clever thing! Thanks for the instructions, think this is one to try when I'm on hols.....at a risk of pushing one's luck....pics next time would be extra extra fab!

[chefgage]

thanks for that, going to have a go soon. might have to ask for a cow for my birthday for a good supply of milk

[FionaH]

I can't help being a muppet but what is, and where do I get calcium chloride?

[Jeanied]

Found it on ebay - it is used to release the calcium in the milk to make the curds firmer. Expensive stuff though!

[BarleySugar]

I think one person's got their price wrong, £72.99 for 500g compared to 1kg for £3.99, both from the same seller and food grade.

[winstonwobble]

sounds good but how do you make cottage cheese or should i know!!

[RedThorn]

I can't help being a muppet but what is, and where do I get calcium chloride?

Fi, if you're a muppet, so am I There's a few sources here for it from beeping expensive to real cheap. (like £65 to treat 25 000 litres of milk)

Found it on ebay - it is used to release the calcium in the milk to make the curds firmer. Expensive stuff though!

Thanks for that


WW - I make it the way me gran showed me how when I was a nipper, do not know if it's the way you're thinking of though

You know, I cannot help but think that in bygone years they never had stuff like this, so they prb never used but as they take so much cream and goodness out the milk now days, perhaps that's why we now use

[Hilary B]

Different types of cheese need different approaches. My Mum made a 'cream' cheese (actually soft curd cheese, but a creamy texture) by simply letting 'doorstep' milk go sour enough to start separating, then drain it through a muslin (or a pillowcase) and add a bit of salt, and I've done the same within the last few months!
If you want something a bit firmer textured, you need rennet (and it's quicker because it makes the milk separate without the delay in going sour), but rennet has been around for a long time...

[morverngirl]

Sounds like a science lesson to me, I'll pass on this one and keep the supermarket in business. Good luck to all budding cheese makers