teddies4 wrote: 4 litres of whey or blue top milk 1/3 cup + 1 tsp white vinegar 1/4 tsp salt
Heat whey to between 85 -90 degrees C. Add salt and vingar to the hot whey. Stir gently then allow the Ricotta to come to the surface. Carefully skim the floating Ricotta off the surface and into a cloth-lined hoop. Leave to drain, about 2 hours.
I just can't seem to make enough of it. [/quote
Hi teddies4, is 85-90C the correct temperature for the milk. Just checking as a couple of other recipes I have found say 200C, thanks.
ferita,
Jul 31, 5:49am
I have made microwave mozzerella a few times http://friedalovesbread. blogspot.com/2009/09/cheese-making-1 01-microwave-mozzarella.html
teddies4,
Aug 1, 8:14pm
Hi Nauru
For the recipe I use, the temp is correct. But I think there are quite a few different recipes out there. Sorry I am not much help. Maybe someone else here will be able to shed more light on it. Just a thought was the temp in fahrenheit? I have often got the two muddled up. Good luck
nauru,
Aug 2, 5:12am
Thanks for your reply teddies, I checked the recipes again and they just said 200deg neither C nor F. I automatically picked it out as celcius but it must be Fahrenheit. Thanks I will now give it a go, just wanted to check first.
teddies4,
Aug 4, 2:29am
Let us know how you get on nauru.
Ferita I can't wait to try the recipe on the link you gave us sounds really good.
...i make soft and hard cheese...i would highly recommend doing a weekend workshop on it if you are really interested...not only do you get the science behind it but also the little tips and useful hints, especially for nz conditions...you also then have a contact for cultures and other specialised equipment...my grandmother taught me how to make cheese over 30 years ago...she made both soft and hard, her hard cheese was to die for...i have attended one of kathryn mowbray's workshops and worth every penny...i'm having a few issues with finding raw cows milk at the moment so using goats milk...
maryteatowel1,
Jan 31, 7:34am
.i make soft and hard cheese.i would highly recommend doing a weekend workshop on it if you are really interested.not only do you get the science behind it but also the little tips and useful hints, especially for nz conditions.you also then have a contact for cultures and other specialised equipment.my grandmother taught me how to make cheese over 30 years ago.she made both soft and hard, her hard cheese was to die for.i have attended one of kathryn mowbray's workshops and worth every penny.i'm having a few issues with finding raw cows milk at the moment so using goats milk.
bev00,
Jan 31, 10:49am
. theres a wonderful raw cows milk farm in Wanganui. I make my own paneer yoghurt and labneh Thanks for wonderful info ^^
seez1,
Jul 7, 8:00pm
I notice at my local there is a sign up for learning how to make your own cheese with there fresh milk from their farm ! It costs $75 - Im just wondering if thats a fair price and if its easy/worth doing it and if its practical enough! TIA
uli,
Jul 7, 9:08pm
You have to ask the people doing the course what exactly you are going to learn.
If it is just fresh cheese, then all you need is milk and rennet (and if wanted a starter culture) and you can do it all at home and use the 75 bucks to buy milk LOL :)
Often you won't learn hard cheeses as you need a press for those and that is often beyond the means of the occasional home cheese maker.
Ring them and ask - and also ask how long the course is. I have seen 2 hour demos advertised for 100 bucks .
tinker6,
Jul 7, 10:21pm
I went on a cheese making course.I learnt how to make, cottage cheese, feta, yoghurt, yoghurt soft cheese, mascapone, panir, how to make butter.You buy the milk from their farm.There is another course you can do and you learn how to make all the hard cheeses.In the course that I did, I got to take home feta, mascapone and panir.I loved doing it.
buzzy110,
Jul 7, 10:38pm
I recently did a Kathryn Mowbray Cheesemaking course and it was brilliant. I have been collecting together all the equipment but haven't gotten around to making any yet. I must get a move on though or I'll have to do another course to refresh.
She made it look so easy and her knowledge of all things cheese is encyclopaedic.
uli,
Jul 7, 10:44pm
Kathryn Mowbray is very good - she also demonstrates hard cheeses. The one tinker6 went to is very basic and only fresh cheeses by the looks, you could buy a book and do that one at home I guess. The only way to find out is to ring them seez1, as we wouldn't know which course you talk about and with whom.
marywea,
Jul 7, 11:28pm
I googled Haloumi-!sp- and got very good and easy directions though I haven't done it. Seemed to be popular at barbecues last summer but it didn't really appeal to me.
seez1,
Jul 8, 12:35am
Thanks - will get the number next time in that shop, thanks anyway im creating many things out of cheese and thought this would be the best way to go. Cheers.
teddies4,
Jul 8, 11:23pm
I have made ricotta a few times and Haloumi once.I made the brine a bit too salty but still it was good.I am currently trying to find a supply of milk in Dunedin.If anyone knows of anyone, I would love to here! I have approached a couple but they aren't interested in supplying milk.How much would you pay for farm fresh!Looking forward to making cambert and gouda.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.