[Ice]

I would love to learn how to make cheese properly.  I've seen a method for simple cheese making on the internet and am going to have a go.

Does anyone have any tips on where to start?

[mumofstig]

Do you know i can remember my mum warming milk and then later leaving it dripping through muslin..........but could kick myself cos never learned the steps in between................too late to ask now as well

Good luck and will be watching the thread

[Ice]

I used to make paneer like that and it was really easy to do.  I want to take it one step forward and make harder cheeses.

This is what I had in mind to start with.http://www.downsizer.net/Projects/Processing_food/First_Steps_In_Cheese_Making/

[mumofstig]

Must admit i didn't like the look of the whey cheese :blink:, but the ordinary cheese looks
do-able. Once again good luck and let us know how you get on if you do try it

[GrannieAnnie]

I know ValH makes butter and has instructions in the recipe section, but not sure if she has made cheese.  I'd like to have a go, but scared of doing it wrong!!!

[Ice]

From what I have read it's a bit of an art and a bit of a science.  You just have to work in a clean environment. 

I'm gathering the equipment to make the Wensleydale type cheese.  Finding muslin is proving more difficult than I realised around here.

[GrannieAnnie]

I used to get my muslin in Clacton when we lived there.  How big a piece do you need Ice?  I don't think what I've got left is big enough, but I'll hae a look if you let me know how big you need it!

[Ice]

I'm not sure how big it needs to be.  The quantities are really small in the link and I will be pressing the cheese in a drainpipe, so not very big.  Probably a couple of foot square.

[GrannieAnnie]

My largest piece isn't quite that big I'm afraid Ice, and it's been used, sorry about that.  If I'd had another new piece, you would be welcome to it for your experiment!!

[Ice]

No worries.  I'll track some down tomorrow. 

[Trillium]

I used to get fresh milk straight from a local dairy farmer which is the milk you need for cheesemaking. Pasteurized milk from stores just won't work. Despite all the equipment I needed, it was easy to make. Not as pretty as storebought but decidedly a lot tastier. Used to make lots of yogurt as well.

[Ice]

I'll have to use pasteurised milk to start with and work out the equipment and techniques by trial and error.

Won't happen today though, I'm snowed in.

[Oscar Too]

I'll have to use pasteurised milk to start with and work out the equipment and techniques by trial and error.

Won't happen today though, I'm snowed in.

I don't think pasteurized milk will work.  It's too inert.

We used to use fresh goatsmilk, warm it through, add rennet to seperate, strain the curds from the whey, drink the whey, (or you could ferment it, for that Central Asian finishing touch), press the curds.  Then we could leave it for a hrad cheese, inoculate it for a blue cheese, or just eat as a soft cheese.  Cleanliness is essential, not optional.  Miltons will do a good job of sterilising surfaces and vessels. 

Good luck, it is very satisfying.

[mumofstig]

Will it work if you mix the milk with some bio yoghurt............can you get round the pasteurisation this way?

[Oscar Too]

Will it work if you mix the milk with some bio yoghurt............can you get round the pasteurisation this way?

Erm - you could just make yoghurt.....

I don't think so, is the answer.  However when our fresh milk turned, a lovely natural yoghurt was always the result.  Pasteurised milk is foul when it turns.

Don't know, tbh.