#handmade Cheddar, freshly pressed and somewhat wrinkly but the vac bag should sort that out. Now the most difficult thing of #cheesemaking: waiting 3 months for it to mature!

This weekend's cheese experiment was chevre (no. 2) - Hanging it was not enough to get it past yogurt, it needed a bit of pressing. It's finally Goaty enough, too. Smells and tastes amazing.

I think the milk I got had been pasteurised at too high a temperature to form a firm enough curd, the whey just wouldn't drain without help.

#cheesemaking

@glightly From what I read, the secret is not as much in the strain (Lactobacillus helveticus WSU 19) as in the process. There's an interesting discussion on Metafilter https://ask.metafilter.com/368903/WSU19. I also believe that it would be possible to reproduce the process, but no one has found this idea attractive enough to try. Or maybe they did and kept it a secret :) #cheese #cheesemaking

A belated #goaturday post (cheese was still in the making):
Summer means (goat) feta 🙂 (and other cheeses).
Step #1: Combine goats and vegetation in a controlled manner ('cause they are really good at killing trees).
[...]
Step #236 (or at least that's what it feels like): get cheese. Now off into brine for a bit.
Foundational step: Appreciate and celebrate the little milk providers.

#goats #cheesemaking #mastoart

I have to admit I’m slightly worried about my traditionally wrapped cheddar (lard cheesecloth)… any thoughts? #cheesemaking #cheddar

#experimenting with wrapping my #cheese in #stingingnettle.

#cheesemaking #nettles #ferments #fermenting #fermented #fermentedfoods #slowfood

I wasn't happy about the paneer (first two pictures) so I squahed it back together and re-pressed it. It's a bit better now but still seems very soft.

#cheesemaking

The halloumi seems fine. I spinkled on salt and it's in the fridge for 24 hours, although it should be edible at any point.

#cheesemaking

Halloumi curds are all wrapped up and sitting in hot whey for 20 mins. Getting there now.

#cheesemaking

Halloumi curds are now draining. I wonder if they are too small and broke up too much? I have no idea what I'm doing.

#cheesemaking

Halloumi curds are jelly like, cut up and ready for reheating.

#cheesemaking

The paneer curds are almost ready for pressing. They look revolting.

#cheesemaking

The halloumi now has the rennet added. And in half an hour it will be like jelly. Or that's what it should be like.

#cheesemaking

Can I make cheese with only HALF a gallon of milk?

#cheesemaking #cooking

Northumberland dairy farm champions raw milk cheesemaking

https://www.bbc.co.uk/news/av/uk-england-cumbria-65143340

#Doddington #Northumberland #Cheesemaking #Cheese #Dairy #Milk #FoodStandardsAgency #FSA

@stavvers “do beer” men hate the idea of human milk cheese. #Inconsistencies #brewing #cheesemaking

Finally got around to making #mozzarella and #paneer tonight.

Had several quarts of fresh milk that were going to go off if not made into something.

Can't wait to make #SaagPaneer this week.

#IndianCuisine #Farmtoot #CheeseMaking #Cheese #Recipe #FoodToot

another #introduction post --

I'm Sharon; I write #FantasyRomance novels and do #watercolor #illustration of mildly fantastical subjects (mostly goblins and #goats at the present moment.)

#Cheese and #cheesemaking occupy a lot of space in my head; currently I am aging a brie in my basement.

Also very excited to talk about #archaeology #gardens #foodhistory #cows and similar.

and finally, some of my illustration work!

Chocolate cheese made on 10/31. Lines of cocoa running through it. Natural rind tomme (honey, oil, cocoa mixture coated on outside after the first 4 weeks aging). #cheesemaking #cheese #PandemicHobby

Alpine tomme update - after about three weeks of fighting blue mold in an aging cave that has relative humidity that is about 5 percentage points too high, the good mold began appearing today to begin forming a natural rind. #cheesemaking #cheese #PandemicHobby