I want to make my own cheese, how do you suggest I start?

[Stig]

I put a litre of goats milk in a pan, bring it up to boiling point, let it cool down to blood temp and add either the juice of a couple of lemons or a glug of vinegar. The curds and whey separate then and I pour it through some muslin (or you can use a pair of tights) and when it's completely drained add some salt (mash it in with a fork) and bob's yer uncle' fanny's yer aunt ,you've got goats cheese

Yay, Thanks!

no rennet required? i'm going to do that tomorrow!

 

[Detroit City]

cheese is one thing I wouldn't make at home. it would probably be more expensive and lesser quality than what one could procure at the local market

 

[Stig]

cheese is one thing I wouldn't make at home. it would probably be more expensive and lesser quality than what one could procure at the local market

But we're not doing it to save money or create the best cheese ever.

we're doing it for a laugh, out of interest, and simply because we can.

 

[WouldBe]

Yay, Thanks!

no rennet required? i'm going to do that tomorrow!

Some of the Spanish cheeses use rennet from IIRC Galia melons.

 

[Stig]

In fact I'm only doing it so i can say " i made you a cheese, but i eated it."

 

[mrs quoad]

a) cease washing beneath foreskin
b) wait.

 

[Flavour]

milk. boil. add lemon juice. cool. separate with sieve. add salt. leave for hours.

 

[madzone]

milk. boil. add lemon juice. cool. separate with sieve. add salt. leave for hours.

You add the acid while it's still boiling?

 

[Badgers]

Stop washing your cock for a few weeks?

I guessed somebody would have beaten me to it

 

[mrs quoad]

I guessed somebody would have beaten me to it

Blast!

*'fesses up to not reading full thread*

 

[Flavour]

You add the acid while it's still boiling?

i did today well actually i turned the heat down as i did so but all the same

its sitting in me fridge now but a quick taste test reveals a 7/10 paneer

 

[Flavour]

come on then who else has made cheesE?

 

[guinnessdrinker]

use unpasteurised raw milk. pasteurisation will remove all the good as well as bad bacteria. as you mature your cheese, only the bad bacteria present in the environment will come back to give it its taste.

 

[ATOMIC SUPLEX]

Humm, I gave this a go yesterday. I couldn't get any goats milk so it's made with just normal milk.

So far there is maybe enough for a crackers worth. I have taken photos of my journey and will post them when I'm all done.

Lumpy milk on toast anyone?

 

[brixtonvilla]

Are you currently lactating, AS? Might be difficult otherwise.

 

[crustychick]

I put a litre of goats milk in a pan, bring it up to boiling point, let it cool down to blood temp and add either the juice of a couple of lemons or a glug of vinegar. The curds and whey separate then and I pour it through some muslin (or you can use a pair of tights) and when it's completely drained add some salt (mash it in with a fork) and bob's yer uncle' fanny's yer aunt ,you've got goats cheese

same recipe with cows milk and you get paneer. best to put something heavy on top of it for a bit to squeeze all the liquid out too...

 

[ATOMIC SUPLEX]

Ok I did what madzone said and I got 1 and a half crackers of some sort of brownish cottage cheese from 2 litres of milk.

Anyway I boiled the rest again and it's made some some quite nice looking stuff.

I have taken pictures of my cheese adventure so I will post my journey of discovery tomorrow.

It's been a rollercoaster ride of emotions.

 

[madzone]

Ok I did what madzone said and I got 1 and a half crackers of some sort of brownish cottage cheese from 2 litres of milk.

Anyway I boiled the rest again and it's made some some quite nice looking stuff.

I have taken pictures of my cheese adventure so I will post my journey of discovery tomorrow.

It's been a rollercoaster ride of emotions.

Sound like you didn't add enough acid.

 

[ATOMIC SUPLEX]

Sound like you didn't add enough acid.

I did. I added plenty, but only after the milk had cooled to blood temperature. After this had achieved only a fairly pathetic amount of cheese I boiled the balsamic vinegar and milk solution that I had left over and it separated immediately into a horrible brown water and some cheesy looking stuff which I put though some tights. I now have a large lump of something that definitely looks like cheese.

I wonder if you don't put the acid in first or reboil after the acid (as I did) to make it separate properly.

 

[Guineveretoo]

I have made paneer sort of stuff before and it's yummy. Dead easy if a bit laborious, too...

 

[Stig]

I haven't done any cheese at all yet.

Since I gave up smoking and put on nearly a stone, I've decided that cheese is evil and shouldn't be allowed in the house.

I'm expecting this to last at least a week, then it's business as usual.

 

[Guineveretoo]

Fascinating fact time... I am allergic to cheese, including vegetarian cheese, but not to paneer. I think, therefore, that I am actually allergic to rennet.

Okay, not really fascinating, but it interested me

 

[Stig]

Fascinating fact time... I am allergic to cheese, including vegetarian cheese, but not to paneer. I think, therefore, that I am actually allergic to rennet.

Okay, not really fascinating, but it interested me

Well I think that's quite interesting.

This means you'll be fine with all yogurt based cheese like Labneh, too.

 

[ATOMIC SUPLEX]

Fascinating fact time... I am allergic to cheese, including vegetarian cheese, but not to paneer. I think, therefore, that I am actually allergic to rennet.

Okay, not really fascinating, but it interested me

What does your paneer taste like? Mines a bit like cottage cheese. Is there anything I can do to make it more interesting?

 

[ymu]

Ooh - lots of clever people on this thread.

Labneh is gorgeous. Serve it up with pitta and houmous, drizzled with olive oil, with olives and pickled chillis and stuff on the side. Not "normal" cheese, but fantastic all the same.

 

[ATOMIC SUPLEX]

yogurt is puke

 

[Callie]

I wouldnt have thought balsamic vinegar wasnt acidic enough? no wonder youve got brown cottage cheese

 

[ATOMIC SUPLEX]

You wouldn't or you would?

I have some really nice looking stuff now. It's hardening quite sexily.

 

[madzone]

I did. I added plenty, but only after the milk had cooled to blood temperature. After this had achieved only a fairly pathetic amount of cheese I boiled the balsamic vinegar and milk solution that I had left over and it separated immediately into a horrible brown water and some cheesy looking stuff which I put though some tights. I now have a large lump of something that definitely looks like cheese.

I wonder if you don't put the acid in first or reboil after the acid (as I did) to make it separate properly.

Sounds like you added too much acid


Balsamic vinegar? Maybe that's why it turned out a bit different. Not all vinegars are alike, Mr AS

 

[Stig]

Sounds like you added too much acid


Balsamic vinegar? Maybe that's why it turned out a bit different. Not all vinegars are alike, Mr AS

so what's the best thing? Lemon juice? clear cider or wine vinegar? (I will do this one day...)