over the moon dairy overthemoondairy.co.nz. I did a cheese makers course there in putaruru, it was alot of fun, i would reccomend it to anyone
ashanti,
Sep 11, 2:03am
1 litre bottles of Rencorennett can be bought from Renco Last bottle I bought cost 26. 00 including delivery. all I had to do was send a cheque and they sent it within three days. They are based in Eltham
ashanti,
Sep 11, 2:08am
Not sure if I have posted this, cottage crafts now has cheesemaking courses listed, so if you know of anyone who holds courses, let Peter at cottage crafts know and he will list their course
red-fmb,
Sep 22, 1:46am
bumping ...
skippie1,
Sep 27, 4:20am
Hello ashanti, made cheese two weeks ago and managed to let it sit. Have started to eat today and it is so yummy. I also just salted the outside of the cheese and that worked really well. So have to get more milk and make another batch next week.
ashanti,
Sep 27, 9:37pm
Good on you skippie1 what type of cheese did you make?
skippie1,
Sep 28, 8:35am
ashanti, made a soft white cheese, but it is not as soft a camembert. Left it a bit longer so I can carefully slice it. Also need to put less salt on the outside as the first bite is a bit salty. But for a first effort not bad. Bought my supplies from cottage craft and used the basic recipe from the pamflet supplied. Worked well.
kamitchell,
Sep 28, 8:51am
skippie I got a kit from cottagecraft too; what recipe did you use? The fresh cheese with herbs or the gouda style one? I am going to do one of them in the next week sometime. Luv this thread too BTW, keep the tips and recipes coming!
ashanti,
Sep 29, 12:08am
I haveopened one of my cheddars I made with just buttermilk as a starter, I am amazed at the complexity of flavour in it, you would swear it is vintage though I only aged it for 7 weeks. I waxed it in beeswax and you can just taste a hint of honey too- needless to say even though I only opened it three days ago, there is not much left lol.
ashanti,
Sep 29, 12:24am
skippie1- why are you salting the outside? You do not normally apply salt to the "outside" of fresh soft cheese- it isn't a brie or camambert you are making, salt is applied to them not only for flavour but for preservation. ? The recipe you are following calls for salt mainly for teh flavour aspect. You can also siply drain in a bag for longer and not worry about placing in a cheese mould.
skippie1,
Sep 29, 9:47am
ashanti, will try that next time, just thought by salting it that it would last better in the fridge, as at that stage it was only me at home. A gouda/edam would be my next try and see how that works and tastes.
ashanti,
Sep 29, 9:41pm
Skippie1 before you start doing hard/pressed cheeses, you will need to sort out somewhere where you can put them to age- I use a fridge which is not working, create humidity withabowl of wate and keep things cool by placing a block of ice in it each day, checking the fridge magnet that it is at the right temperature. There is a very good cheese making site (not suremay have given it already) cheeseforum.org loads of recipes and tips
skippie1,
Oct 10, 8:45am
Bumping this thread, ashanti we are still eating the last round of the cheese I made a while ago. The taste is a little sharper due to aging. Yummy.
laser51,
Oct 17, 8:19pm
Ashanti hope you read this, have been reading your recipe for culture and a soft cheese and you mention you use 4 litres of milk so how many drops of rennet do you use to that amount as the recipe does not state. Sorry if this is a dumb question but I am a complete novice but want to have a go at some cheese making and your recipe looked like the easiest I can find, some recipes scare me just reading them.
laser51,
Oct 17, 8:29pm
Ashanti just another question what do you mean by non homogenised milk in the starter culture recipe
ashanti,
Oct 17, 10:31pm
Hi, by non homogenised I mean milk that has not been homogenised- preferably raw natural milk, or at least milk that has been pasteurised but not homogenised. With rennet for soft cheese, whatever the particular rennet brand you use reccomends- they can differ. Renco liquid rennet is 7ml per 10 litres of milk, so, if you are using that one just adjust your quantity accordingly. Hope I have made sense, if not, let me know.
laser51,
Oct 17, 10:51pm
yep that makes sense, thanks heaps will probably try making some in the next couple of days if I get time. hubby has to hand milk the cow so I don't want to waste all his hard work by getting the recipe wrong. cheers
laser51,
Oct 18, 9:37pm
Hi Ashanti Here is yet another question, for making the quark or culture you say to use a soft cheese, do you mean like a brie type cheese and if so I assume that the whole thing mould and all goes in
ashanti,
Oct 19, 1:33am
Hi, quark/quarg is a totally different recipe, to the culture instructions. -please don't get them confused- I would strongly suggest you go on a beginners cheesemaking course in your area, it will give you a good grounding to go on with. but, yes, for the culture, everything goes in, that the whole point of the exercise to get the culture/mould from the soft cheese to start making your own.
kamitchell,
Oct 27, 9:24pm
bumpity bump.
I have a goat I am milking and am getting way too much milk for our family. I have brought a cheesemaking kit off Peter, and the cheesemaking book, but the recipes all say to have 10 litres of milk. I don'thave that much spare milk, but could get about 4 litres of raw goats milk together quite easily. Does anyone have any good recipes for a cheese that would use this amount? I would like to make mozzarella, and like other soft cheeses, but not sure if I have the patience for a hard cheese lolTIA
ashanti,
Oct 27, 10:04pm
Why don't you ask peter from where you bought your kit? He has goats so should be able to give you a suitable recipe. You just usually need to adjust the quantities, the amount of milk normally would not matter, by the way you use a lot less rennet for goats milk than cows milk, so, be careful taht your recipe quantities are intended for a goats milk cheese.
ashanti,
Oct 27, 10:10pm
If anyone in the Far North is interested there is a cheesemaking workshop next month near Kaitaia, details on the Hokianga Tourism website
skin1235,
Oct 27, 10:15pm
quick question please, 4 litres whole milk will produce ? (kg) cheese?
ashanti,
Oct 27, 10:22pm
There is no definitive answer, as each type of cheese gives a different yield.
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