Urban75 Home About Offline BrixtonBuzz Contact

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

madzone said:
Sounds like you added too much acid :D


Balsamic vinegar? :eek: Maybe that's why it turned out a bit different. Not all vinegars are alike, Mr AS :)
Click to expand...

But it's turned out just fine???

I just think you might need to put the acid in before boiling. I'm no expert but one vinegar would not need a different process for the chemical reaction surely.

When I did it your way it didn't seem to work but when I boiled up the cold acid and milk solution it did.
 
Stig said:
so what's the best thing? Lemon juice? clear cider or wine vinegar? (I will do this one day...)
Click to expand...
Lemon juice probably leaves the least taste - especially if you don't like vinegar. If I'm uisng using vinegar I use the white stuf. Never tried cider vinegar, that might be nice.

When we got a goat I had visions of goat's cheese and home made oatcakes topped with home grown cherry tomatoes. The small stone shed was going to be a dairy where we'd produce all sorts of variations of the wonder that is a tasty goat cheese from the copious amounts of milky goodness provided by the goat. In reality it's such a pain in the ass I just buy it from the farm shop and the pigs get the spare goats milk :D
 
ATOMIC SUPLEX said:
But it's turned out just fine???

I just think you might need to put the acid in before boiling. I'm no expert but one vinegar would not need a different process for the chemical reaction surely.

When I did it your way it didn't seem to work but when I boiled up the cold acid and milk solution it did.
Click to expand...

Maybe it activated something in the balsamic. You defintely don't add the acid beforehand. It just id'n roight :mad:

Balsamic vinegar is really sweet and it's the acid that separates the curds and whey. I'm pretty certain balsamic probably isn't acid enough to make cheese by the method I gave you.

I'm off to consult the cheesemakers :D
 
madzone said:
Lemon juice probably leaves the least taste - especially if you don't like vinegar. If I'm uisng using vinegar I use the white stuf. Never tried cider vinegar, that might be nice.

When we got a goat I had visions of goat's cheese and home made oatcakes topped with home grown cherry tomatoes. The small stone shed was going to be a dairy where we'd produce all sorts of variations of the wonder that is a tasty goat cheese from the copious amounts of milky goodness provided by the goat. In reality it's such a pain in the ass I just buy it from the farm shop and the pigs get the spare goats milk :D
Click to expand...

Mine doesn't taste of vinegar. I think I put a fair bit in but the vinegar went with all the watery stuff.
 
madzone said:
Maybe it activated something in the balsamic. You defintely don't add the acid beforehand. It just id'n roight :mad:

Balsamic vinegar is really sweet and it's the acid that separates the curds and whey. I'm pretty certain balsamic probably isn't acid enough to make cheese by the method I gave you.

I'm off to consult the cheesemakers :D
Click to expand...

OK. I'm going to try some wine cheese then and see what happens. I'm sure my way is the new cool way. It only took about five minutes.
 
ATOMIC SUPLEX said:
OK. I'm going to try some wine cheese then and see what happens. I'm sure my way is the new cool way. It only took about five minutes.
Click to expand...
Ha! I've asked The Cheesemakers - that'll larn ya :p
 
madzone said:
Ha! I've asked The Cheesemakers - that'll larn ya :p
Click to expand...

What? All of them?

What can I say, mine worked the way I did it. How can I be all wrong? I have yet to try with another acid the madzone way, but you can bet your bottom dollar I'm going to be busy this weekend.
 
ATOMIC SUPLEX said:
What? All of them?

What can I say, mine worked the way I did it. How can I be all wrong? I have yet to try with another acid the madzone way, but you can bet your bottom dollar I'm going to be busy this weekend.
Click to expand...
Have you tasted it yet?
 
Stig said:
:D

Are we only allowed to enter our cheese if it's shit cheese?
Click to expand...

Let's be honest I don't think anyones going to produce a masterful cheese in a couple of days just by turning milk.
 
ATOMIC SUPLEX said:
Let's be honest I don't think anyones going to produce a masterful cheese in a couple of days just by turning milk.
Click to expand...

RIGHT that's it.

Tonights shopping list: 8 pints organic milk, lemon juice.

I haven't got a cold cellar though. Maturing it is going to be a bit tricky.

The internet cheese makers said they matured theirs in the fridge; that sounds very wrong to me.

edit: ah, I see you said a couple of days. OK, you're probably right then, it'll be a cottage cheese competition.
 
Where can we hold the cheese off?

PS. I hear (now I'm a cheesemaking expert) that organic milk is no better and maybe worse.

I'm going to try some dogs milk and curdle it with orange juice.
 
Stig said:
edit: ah, I see you said a couple of days. OK, you're probably right then, it'll be a cottage cheese competition.
Click to expand...


Why? Were you going to make some cheddar?

I wonder who will be first to go hardcore and get rennit (whatever that is) .
 
ATOMIC SUPLEX said:
Why? Were you going to make some cheddar?

I wonder who will be first to go hardcore and get rennit (whatever that is) .
Click to expand...

Yeah, I was going to mature mine for 6 months in the cellar, and put blue cheese bacteria in it aswell, and wash the rind.

But we don't have a cellar.

I was going to buy rennet but rich! is veggie, and sourcing vegetarian rennet is a bit tricky. Well, I haven't found any yet.
 
Can you really make real cheese from that soft shite I now have in my fridge just from putting it in the cellar? I'm sure I have plenty of bactira in my cellar already.

Oh wait, I don't have a cellar either.
 
ATOMIC SUPLEX said:
Can you really make real cheese from that soft shite I now have in my fridge just from putting it in the cellar? I'm sure I have plenty of bactira in my cellar already.

Oh wait, I don't have a cellar either.
Click to expand...

:D

I think you have to squash it more, or at least put it in a cheese press, and there may be some turning it regularly involved, but yes, pretty much.
 
I was going to say cheese mould, instead of cheese press, but then realised the word mould (e.g.jelly mould) is the same as the word mould (fungus) and got all confused.
 
You should make yr own rennet, you sell-outs:

Traditional method
Dried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to get a lower pH. After some time – overnight or several days - this solution has to be filtered. This crude rennet can then be used for coagulation of the milk. 1 gram of this solution should then coagulate 2000 to 4000 grams of milk.
 
rutabowa said:
You should make yr own rennet, you sell-outs:

Traditional method
Dried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to get a lower pH. After some time – overnight or several days - this solution has to be filtered. This crude rennet can then be used for coagulation of the milk. 1 gram of this solution should then coagulate 2000 to 4000 grams of milk.
Click to expand...
Rennet sounds rubbish.

I'm going to make some more cheese tonight with beer.
 
ATOMIC SUPLEX said:
I'm going to make some more cheese tonight with beer.
Click to expand...
you can't just make anything out of anything, otherwise i woudl be going home to make a mattress out of some soil or something.
 
rutabowa said:
you can't just make anything out of anything, otherwise i woudl be going home to make a mattress out of some soil or something.
Click to expand...

personally i'd make money out of air, but each to his own i guess...
 
rutabowa said:
you can't just make anything out of anything, otherwise i woudl be going home to make a mattress out of some soil or something.
Click to expand...

Doesn't sound like the worst place I've slept.

Anyway beer should turn the milk, as will orange juice. I think I am going to make some very interesting cheeses. I need something to do now that I am going to be staying in every night for ever and ever.
 
ATOMIC SUPLEX said:
I'm going to press my next batch then and leave it forever. What stops it going off?
Click to expand...

I don't know, I think it's just keeping it an the right temperature and humidity.

I think, if those two are ok it will just get harder and harder over the years until it's inedible anyway, but not actually off.
 
You must log in or register to reply here.

Similar threads

A
What are you supposed to do with Piccalilli?
2 3
Replies
61
Views
2K
Serge Forward
Serge Forward
W
What did you wear to your end of school do back in the day?
2
Replies
49
Views
1K
Artaxerxes
Artaxerxes
Fez909
What can I do with an old chimney pot?
2
Replies
30
Views
823
Fez909
Fez909
ATOMIC SUPLEX
I think I've just seen my neighbour fly tipping.
2
Replies
32
Views
802
Rebecca Riot
Rebecca Riot
Aaronf
  • Poll Poll
Did you bunk off or how absent were you from school?
2 3 4
Replies
91
Views
2K
Monte
Monte
Back
Top Bottom