Do you make your own cheese?
By nancygibson
@nancygibson (3736)
France
February 7, 2007 12:37am CST
We are trying to make a lot more of our own cheese, its so expensive to buy and not that difficult to make if you stick to the simpler ones. So far we have made cream cheese, a wensleydale type and a halloumi (though we havent perfected that yet, it was a bit crumbly) all using ordinary pasteurised milk, a little yogurt to re-culture it and ordinary rennet. 4 litres of milk makes on average 1lb of cheese for us. Any other cheesemakers here?
4 responses
@suria5231 (147)
• Malaysia
24 Jun 08
Making cheese is something I would love to learn to do. We now have a source of fresh milk from a Dairy farm about 5km away so I might try making some soon. My wife loves cheese and so it will be quite fun for the whole family. Thanks for sharing this topic.
1 person likes this
@nancygibson (3736)
• France
27 Jun 08
do post back and let us know how you get on. I must make another batch soon, havent done any for a few weeks now but you have reminded me!
@SaraCate (184)
• Canada
7 Feb 07
The furthest I've ventured with this is yogurt cheese, paneer, or cream-style cheeses. I just checked out a library book to learn more, though! It starts with "simpler" cheeses (usually soft cheeses) and works right up through more complex-to-make cheeses, like various blue and hard cheeses.
Keep us updated on your cheesemaking adventures!
~Sara
1 person likes this
@nancygibson (3736)
• France
8 Feb 07
yogurt cheese is so easy to make I'm always amazed more people don't do it. I think its nicer than philidelphia cheese and so much cheaper to make as well
@somnolence (460)
• United States
7 Feb 07
I have made a crumbly white cheese before with just a half gallon of milk, a litle vinegar, and some sea salt! It's not somehting I do often, but it was a fun thing to try.
1 person likes this
@nancygibson (3736)
• France
8 Feb 07
I havent tried the vinegar one yet, its on my list of things to try though. It is fun to make cheese, I'm really enjoying my experiments in it a lot.
