I have had whey stored in those plastic milk... bottles in the fridge for up t a couple of weeks and was still okay... not too sure if longer than that though... just a thought.
245sam,
May 20, 10:55am
bump :-))
valentino,
May 20, 9:35pm
tixy... How is your broken body... . Hopefully mending well. Oh, do you have any recipes on any cheeses that you have done and is recommended for us simple newcomers... . It would be greatly appreciated. Cheers.
tixy,
May 21, 4:16am
Hey, yes I do have some recipes, but to be frank, some that i've read on here are just as good (and the site that was featured up the top was really good too). If you are keen on using cultures, I can post some recipes for them - and give you the details of where to get the cultures from. If you do want the details, contact me at extra by usingthe old school houseas one word. Cheers, Tracy.
ashanti,
May 21, 6:55am
Further cheese report- The one I dry salted has definitely been teh best, so I am going to digress from making the soft cheese teh way my cheese tutor said to, as both myself and hubby think the dry salted one has been the best, much much better than the brie in the supermarket
valentino,
May 21, 7:09am
ashanti... . . What recipe for the dry salted one did you useand how did you go about it... Every bit of ideas helps... . LOL. I'm really a total learner on making cheeses even though have tried 3 now... . Cheers
valentino,
May 21, 7:10am
tixy, thank you for note... . Will try.
ashanti,
May 21, 9:39pm
Valentino I used recipe given to me by cheese tutor- I used cheese culture as per how she taught, which was basically adding 150gm of your favourite soft cheese to 250ml of non homogenised milk warmed to 40 deg celsius, use a stick blender sterilised end with boiling water, mix, then put portions of about 1 tablespoon in tiny little containers. These can be frozen for whenever you want to make your soft cheese- don't forget to label them so you don't forget what culture is in what container lol
ashanti,
May 21, 9:41pm
and here is the recipe--- 4 – 6 ltrs of milk 3 tablespoons of yoghurt or cultured buttermilk 1 portion cheese culture rennet (amount will vary according to variety of rennet used and amount of milk- I usually use 4 ltrs of milk) If you are planning to make a raw milk cheese you only need to heat the milk to 40 deg Celsius, otherwise heat to 72 deg Celsius then cool down to 40 deg c. Stir in the cheese culture and your yoghurt or buttermilk. Put lid on pan and leave for one hour minimum. After one hour when the temp of milk has come down to between 28 – 32 degrees Celsius you add the rennet drop by drop while stirring constantly (I always put rennet into a tablespoon of cooled boiled water before I add to milk, it helps disperse rennet far more easily).
ashanti,
May 21, 9:42pm
continued-- Leave for 30 minutes for mix to stiffen, then cut the curd, the smaller the curd is cut, the harder the cheese. Leave sitting for 30 minutes again. Now the curd and whey will be well separated, ladle the curd gently into your cheese moulds where the remaining whey can drain off (place a bowl underneath to catch the whey). This period takes 48 hours – leave in a cool room not a fridge. If you can, place a weight onto curds to help press them more. I use a heavy jar filled with water.
ashanti,
May 21, 9:43pm
continued--- SALT BATH To improve taste of cheese and to preserve it better put it now for 2-3 hours in a salt brine ½ litre luke warm water and 6 tablespoons salt. Take out and wrap into cheese cloth to take up the remaining moisture and keep correct moisture content, OR sit on a sushi mat with a bowl underneath or similar item. Leave another day in a cool room then transfer to a not too cold part of your fridge, placed in a container you can close (no wood) until desired ripeness is achieved. If left out of the fridge it will harden and slowly dry out, but still taste nice. *12 degrees is the ideal ripening temperature.
ashanti,
May 21, 9:46pm
continued-- This is where I changed it and instead of leaving in a salt brine bath I simply shook non iodised salt all over it, leaving it to sit on a grass type place mat over a rack to drain, then after two hours i turned it and resalted it on the other side, plus tried to get as much salt on teh side of the cheese as I could. This was the only diversion i have done from the original recipe, I have used vegetarian rennet and animal rennet, veg rennet curds seem to be a bit "softer" than animal rennet
valentino,
May 22, 12:44am
ashanti, Thank you... . . Now to get this all digested and give this a go... Hmmm plenty to do and somebody has stated, this weekend into cheesemaking ... . Going to have some fun though... let you know what happened after the weekend. Cheers.
ashanti,
May 22, 6:13am
good luck- I hope it goes well and you have some fun
bev00,
May 29, 8:04am
recycling for other would be's
ashanti,
May 29, 8:30am
valentino- how is it going? In a few days you should start seeing some white mold develop I hope?
pancakesrus,
May 29, 8:35am
Where can I get rennet from as I would like to have a go at making some cheese
ashanti,
May 29, 8:54am
You can get vegetarian rennet here on trade me, or, normal rennet, some supermarkets stock it, depending what type of cheese you are making you may need more than just rennet though. I buy my vegetarian rennet from a trader on here his website is cottagecrafts
pancakesrus,
May 29, 9:00am
Hi ashanti I want to have ago at making mozzarella and maybe some other soft cheese. will look into it tomorrow when i do my shop
valentino,
May 30, 2:12am
ashanti... coming on nicely... . Did a couple of ones done before as well. That has virtually gone already... Hmmm, there is a huge difference in home made cheeses especially the soft ones... now awaiting for this other one. Cheers.
tixy,
May 30, 11:20pm
Hey Valentino My hubby has been carrying thr recipes he photocopied for you all week! I keep forgetting to ring him with your address, my apologies. They;ll be there shortly. Cheers.
rooty,
May 31, 1:17am
cheesemakers Hello. Im also a newby to this cheesemaking lark--never made any before but looked up a site which had a recipe for making some camenbert. Am i a bit ambitious? The recipe requires Flora danica starter culture What is this? also a small amount of penicillum candidum starter culture. Where can I source these two things from?
valentino,
May 31, 4:09am
rooty, hi, love your username. . LOL but... towards the beginning of this thread, one gave a link to a website where this professor used existing cheeses to gain this culture in a way... worth checking out this website. . Some other great ideas as well especially for us very new ones like yourself just starting... Cheers.
ashanti,
May 31, 5:18am
You can also buy culture from cottagecrafts, a trader on here, or do your own
rooty,
May 31, 8:25am
valentino Im thinking of changing user name--it causes a bit pf grief on here at times--is often misconscrued. thanks anyway any help is great. By the way I made your black forrest fudge recipe today and it didnt set so I ended up rolling it into balls. It is a lot like my avocado truffle recipe.
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