#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.
@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 π (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.
#goaturday #goats #cheesemaking #mastoart
I have to admit Iβm slightly worried about my traditionally wrapped cheddar (lard cheesecloth)β¦ any thoughts? #cheesemaking #cheddar
#experimenting with wrapping my #cheese in #stingingnettle.
#cheesemaking #nettles #ferments #fermenting #fermented #fermentedfoods #slowfood
#experimenting #cheese #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.
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.
Halloumi curds are all wrapped up and sitting in hot whey for 20 mins. Getting there now.
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.
Halloumi curds are jelly like, cut up and ready for reheating.
The paneer curds are almost ready for pressing. They look revolting.
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.
Can I make cheese with only HALF a gallon of milk?
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
#doddington #northumberland #cheesemaking #cheese #dairy #milk #foodstandardsagency #FSA
@stavvers βdo beerβ men hate the idea of human milk cheese. #Inconsistencies #brewing #cheesemaking
#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
#mozzarella #paneer #saagpaneer #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!
#introduction #fantasyromance #watercolor #illustration #goats #cheese #cheesemaking #archaeology #gardens #foodhistory #cows
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
#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
#cheesemaking #cheese #pandemichobby