So, this week I have begun making cheese -- in a small way to begin with (it's part of my and the Old Man's Five Year Plan, which will include becoming as self sufficient as possible)
My first effort -- a terribly simple recipe for a firmer cream-like cheese -- wasn't half bad at all, and was easy as anything once I got the bloody curds to form! It was nice on tonight's lasagne anyway. What was left after I scarfed a handful. *cough*
I am probably being over ambitious by saying once I've got the hang of things I really want to make some brie. I shall be trying haloumi at the weekend (looks easy-ish)
Anyone here make their own cheese? Hints, tips (esp on the bloody curds.....), handy places to age your cheese I may not of thought of, recipes etc etc?
My first effort -- a terribly simple recipe for a firmer cream-like cheese -- wasn't half bad at all, and was easy as anything once I got the bloody curds to form! It was nice on tonight's lasagne anyway. What was left after I scarfed a handful. *cough*
I am probably being over ambitious by saying once I've got the hang of things I really want to make some brie. I shall be trying haloumi at the weekend (looks easy-ish)
Anyone here make their own cheese? Hints, tips (esp on the bloody curds.....), handy places to age your cheese I may not of thought of, recipes etc etc?