ashanti i would love it if you would share your 'cheddar type' recipe with me
ashanti,
Oct 27, 10:48pm
Sorry can't do that- I have been told by hubby that i must keep some info back solely for the participants at my cheese making workshops, and he thinks I have shared enough recipes, and should just stick with sharing the other small bits of knowledge I have. The boss has spoken unfortunately.
terri16,
Nov 9, 11:33pm
ashanti... LOL! ! He's so right! Try giong to your local library. I know the Tauranga one has a lot of books containing recipes for cheese... . Google is always your friend as well. I suppose it is like anything... . find a recipe you like and stick to it! Thanks for the advice on storing cheeses... . i had them in a chilly bin but it's too hard to keep the temp right... . its off to $1 reserves for a cheap fridge! ! ! LOL
terri16,
Nov 9, 11:35pm
Question about brie. The ones i attempted to make grew a tiny bit of the correct mould but lots of yellow mould and bascially melted away after a coupel of weeks... . YUCK. if you see mould that isn't the correct one should you just wipe it off... . and if so what with? ?
katje,
Nov 22, 6:23am
I just went to a cheese making emo last week and am now going to persue making my own cheese. Today I just discovered farmfresh milk at countdown and bought a ton of it to make fet awith next week
uli,
Dec 1, 2:15am
Peter - just let us know what you had to say - Being one of the cheese experts and all that LOL
valentino,
Dec 1, 2:29am
peternz61, noted your listings that includes some newer items... .
You added a comment then deleted it.
Peter, I for another would like to know what comments that you can give, it could only enhance yourself so go for it...
Cheers.
juliewn,
Jan 14, 11:33am
Bumping for Magpie100
makecheese,
Jan 16, 6:57am
Terri16 how were you storing them? You have to watch your temps with all cheeses- no other mould should grow except teh white one, here is a website called cheese forum, it is full of members that make cheese from all over teh world- I found an excellent brie temperature chart on it, you may have to search around until you find it. www.cheeseforum.orggood luck, making cheese is a lot of fun.
ashanti,
May 11, 9:55pm
I have a batch of cheese which I feel is too soft after coming out of the moulds, I am scared if I soakthem in a salt solution they will fall apart- I had heard about using dry salt to harden them up- has anyone had any experience or success with this method? thanks
valentino,
May 11, 10:09pm
ashanti, only just starting to do cheeses also... but have a look at the following site just out of interest. (http://www.biology. clc. uc. edu/Fankhauser/Cheese/Cheese.html).
ashanti,
May 11, 10:26pm
Thanks Valentino, I often cruise that site- it's really good! This is the first time this has happened, the curd was fine- I decided to go ahead and just dry salt one piece, more moisture started leaching out almost as soon as I applied the salt- the other one I have now put directly in teh brine to soak for a few hours, and it held together after all. I have a third one which I added roasted cumin seeds to, that is pretty boken up and idin't form a rind, but I tasted it and its nice tasting already- usually these take 14 days to ripen then we eat them
valentino,
May 11, 10:56pm
You are currently a little more advanced than me. . Only just started with a soft nice creamy cream cheese, ricotta and that Humouni (Sp) cheese but liked the idea of how that blue cheese was done, that caught me eye and also of pressing... I found a roll of very fine mesh cotton fabric, couldn't believe my eyes in finding this still at home here. My past wife collected various rolls of fabric (a sewer) and is ideal for cheeses. This is really treasured now. Perhaps this is what may help you... . using the right cloths... Thank you for your message and hopes this helps. Cheers.
ashanti,
May 12, 1:46am
Do you mean haloumi? haloumy cheese? The one that you boil in whey? That is one of my favourites, my mum used to make it but I must admit because I like brie type cheeses I haven't made haloumi yet- I used to love it fried in olive oil. Good luck with your cheese making, its lots of fun on a rainy day
valentino,
May 12, 2:06am
Halloumi Cheese Place 2 litres of Whole full cream milk in a bowl and sit in pot of hot water. Heat to 32c (just below blood temp). Stir in 2 tsp rennet (Renco). Leave to set for an hour. Cut curd into cubes. Mix very gently with a big spoon to reduce curd into pieces about 1 cm in size. Heat curd to 42c, stirring until it forms fine clumps and feels elastic. Ladle the curd into a sieve lined with muslin or paper towels & squeeze out moisture. Press for at least 30 minutes. Ready to use. One can sprinkle a little bit of salt over it. I used some of the whey to place this cheese in and it was lovely esp after a couple of days. One then used the whey to make Ricotta. Cheers.
valentino,
May 12, 2:08am
Yes, it is Halloumi Cheese. Got the spelling right this time... Also used the silver top milk, it worked okay but prefer the milk straight from a cow... and that is my next mission LOL.
valentino,
May 12, 2:19am
Actually and sorry, it was not Ricotta but a ... Cottage Cheese (small curd) Mid-East style. 6 c whey, 6 c full milk, juice of 1 lemon or 1/4c reconstuted lemon juice ( used lemon juice and 2 tbsp white vinegar). Warm the whey a little then add milk (double boiler not required) and heat until 35c then add lemon mix. Continuing stirring, increase heat until 45c still stirring until curd forms & liquid looks watery. Remove from heat, let sit for 25 minutes stirring gently every 5 minutes. Pour into a fine cloth lined colander and drain until all liquid has expelled. Shake or gently stir occassionally to keep curd from sticking together. Discard liquid, cannot be used again. Place cheese in a bowl and stir in 1/4 tsp salt. Omit salt if you use another flavouring. Place in fridge covered, ready to eat. One can add a sweetener, vanilla or others.
ashanti,
May 12, 3:02am
interesting- it's amazing how recipes vary from country to country- mum's haloumi was slightly different, I will type it out tonight when I have more time, thanks for sharing your recipe valentino, a shame you are so far away, I would love to find some local people making cheeses- we could have a "cheese tasting" lol
davidt4,
May 12, 3:11am
Haloumi ashanti I am very interested in your mother's haloumi recipe. I'm copying all of these suggestions into a file for reference when I've got a bit more time. No chance of milk straight from a cow though, alas.
valentino,
May 12, 4:39am
And me tooo, ashanti Be interesting to know that recipe also. It is interesting to see what slight diierences there are as one has cotton onto that there are heaps of different cheese names but quite a few are quite close with just a slight subtle amount of ingredient or method used. Cheers.
ashanti,
May 12, 6:43am
Here is my long winded haloumi recipe HALOUMI/HALOUMY CHEESE 3 Rennet tablets or 3 teaspoons liquid rennet 2 tablespoons cold boiled water 8 cups whole milk good quality non iodised cooking salt 1 tablespoon dried mint
1. Crush rennet tablets in small bowl, add cold boiled water and stir. 2. Place milk in large pot and warm to 38deg Celsius add dissolved rennet and stir gently for a few seconds, then cover pot and leave in a warm place for 30 minutes to set. 3. Using a whisk, stir set milk to break up curds, then leave until curds settle. 4. line a colander with a doubled piece of muslin and set colander over a deep basin or pot. Ladle curds into colander, saving the whey in pot underneath. 5. When well drained, lift cloth with curds onto a clean chopping board. Shape curds with hand into a square about 2cm thick, fold cloth over top and press gently with hand. Raise one end of chopping board so that remaining whey can drain. Leave for 2 hours. 6. Return collected whey to original pot and put on to boil.
ashanti,
May 12, 6:45am
haloumi cont 7. When curds are well drained and compact, cut into 4 and carefully put pieces in boiling whey. Cook until cheese floats, remove from heat and leave for 5 minutes. 8. Have ready about ¼ cup of salt on a plate and crumble the mint to coarse flakes on a separate plate(if you are using shop mint you don’t need to bother as it is small anyway) 9. Lift out each piece of cheese with an egg slice and place on a board. While cheese is hot, press pieces with hand to flatten a little. Dab dry with paper towels or clean teatowel reserved for cheese use only. Dip each piece on each side into salt sprinkle some mint on one side, then fold into three to enclose mint and press with hand to keep cheese in shape. This step must be carried out while cheese is warm and pliable. 10. Pack cooled cheese into sterilised jar. Dissolve 2 tablespoons salt into 2 cups of whey and pour over cheese. Seal and store in a cool place. Cheese may be eaten when freshly made or allowed to mature in the whey for up to 6 weeks.
ashanti,
May 12, 6:46am
what to do with it once you have made haloumi Fried haloumi- yummm Cut haloumi into ¼ inch slices and coat with flour if desired. Heat a good quality olive oil in a small frying pan and fry cheese for about one minute each side. Squeeze lemon juice to taste onto the cheese. after removing from pan, eat immediately with crusty bread which can be dipped into the pan juices.
davidt4,
May 12, 7:18am
Thanks ashanti That sounds wonderful. I might abandon my project tomorrow and give it a go. One question - the recipe I use for mozzarella cautions against storing the finished cheese in the whey as it will dissolve. Does that not happen with haloumi?
ashanti,
May 12, 7:27am
No, it shouldn't-- I can't recall mums cheese falling apart and I store my feta in whey as well- I have never made mozzarella- would you like to share your recipe when you have the time? By the way, if anyone is interested, there is now a cheese community forum started up n cottagecrafts website
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