I have just made some Halloumi - it's not very nice! but it has made me want to do more so I am spending a wet Sunday online looking at various odd American videos on Ricotta, Feta, etc...
Anyone else out there interested or got any recipes??
You not watching the women's road race ? ;)
I fancy trying Paneer you only need lemon or lime juice.
I eat a lot of quark and would quite like trying to make some of that.
Watching cycling is like watching paint dry. I want more badminton.
Pl - I have it on ipalyer in the background - I can watch the cycling all day but I admit it is an aquired taste!
I am trying to find a local supply of quality non homgenous milk as you need a lot of milk to make a surprisingly small amount of cheese!
I occasionally make some kefir cheese, sort of 'fresh' creamy cheese and spice it up with garlic or chives, what ever flavour may take my fancy. Kefir will sepate into curds and whey naturally so cheese is handy to do when the kefir drink mature bit too far.
Other 'cheese' I do is eggy cheese.. http://www.cookipedia.co.uk/recipes_wiki/Munajuusto_cheese..again another 'fresh' cheese. Recipe is here (in Finnish)
http://www.hs.fi/ruoka/reseptit/artikkeli/Munajuusto/1135244639455
I've had ago in past with 'proper' cheese making, but when you don't have milk supply handy other than shop bought, cheese making is not cheap hobby and the results are not always so nice. I did do one really 'mean' blue cheese, beginers luck as I never managed to repeat that success.. ::)
Thanks goodlife - not heard of Kefir - something to read uo on I think..
I teach Engish to Belgian scientists and one of them is a specialist in milk products and kefir in particular. Very healthy properties apparently especially for ashtmatics and cholesterol levels and other stuff.
Is it worth trying a farmers market Nick?
We get ours from a farm near where I work- but thats not much help to you!
I did not realise people on here made their own cheese- there are so many interesting folks on this site :)
Sorry about the off topic post BTW :-[
That takes me back. I used to make 'cheese' every year with my class of Primary school children. Milk heated to 98f and left to cool. Vegetable rennet to make it separate. Squeezing through a cloth. Mixing with salt. I am sure there was more to it than that , but it was 20 years ago.
Quote from: pumpkinlover on July 29, 2012, 16:17:36
Is it worth trying a farmers market Nick?
We get ours from a farm near where I work- but thats not much help to you!
I did not realise people on here made their own cheese- there are so many interesting folks on this site :)
Sorry about the off topic post BTW :-[
I have just learned that Blackheath Farmers market has a guy that does milk but knowing how posh Blackheath is I expect it to be expensive.
And dont worry about off topic postings - I'm still smiling from the Tour and I keep watching the final stage over and over..
Quote from: BarriedaleNick on July 29, 2012, 15:16:33
Thanks goodlife - not heard of Kefir - something to read uo on I think..
I've got some spare kefir grains if you feel like having a go...kefir grains are starter culture to make kind of sourmilk/ yogurt-like milky drink that can be used for many recipes like in that Finnish eggy-cheese recipe there is incredient called piima which is very similar to kefir and can be used instead.
I used to make cheese with goats milk. I bought powdered starter culture and rennet, and just followed a cheddar-type recipe - cutting the curd, stirring, draining, the full works. It took ages, and you got very little cheese from a lot of milk - the cheese was very very nice though. I also made and sold a cream cheese, again using a bought culture, it was pleasant enough but no nicer than Philly. My customers were mostly allergic to bovine protein. I wouldn't recommend doing either unless you have a supply of very cheap milk and a great deal of time on your hands.
Quote from BN
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I have just learned that Blackheath Farmers market has a guy that does milk but knowing how posh Blackheath is I expect it to be expensive.
I pay 50p pint- it is in glass bottles and if I go at the right time I get the "proper" old fashioned milk bottles that do not dribble every time.
The thick cream is still on top and is gorgeous on meusli. ;D
The milk is available all the time -just walk in and open the fridge and leave your money. The farmer always comes out and says to me "you're not working today are you??" especially if it is a Sunday!
I'm happy to pay 50p for that! only problem is depending on the route I take and the weather my car gets coated in cow muck and it sets like concrete!
Just found out on the internet that someone in Chesterfield still sells "raw" milk, I've left a voicemail to ask for more info! Great stuff for when not at work!
Pictures of your cheese would be nice :)
QuoteJust found out on the internet that someone in Chesterfield still sells "raw" milk, I've left a voicemail to ask for more info! Great stuff for when not at work!
Ohhh..really!? Let me know if you get lucky..I've tried to get hold of raw milk but never succeeded with it. You can order some frozen raw milk from other side of the country but it is expensive that way.
Here is site with lot of different cheese recipies..sorry all written in Finnish ::), if the online translator is not very good, I'm happy to help.. http://kysymammalta.blogspot.co.uk/2009/09/juusto.html
Just had a go at the Paneer. Very easy take about 15 mins plus time for strainer to empty a couple of times. Interesting result.
Not sure I like the texture of the result though the lemony flavour was quite pleasant. It seemed to need quite a lot of lemon juice to get it to curdle.
Used a plastic coffee filter to strain it off. Use this to make cheap lidl yoghurts into greek style ones.
Quote from: goodlife on July 29, 2012, 18:49:06
QuoteJust found out on the internet that someone in Chesterfield still sells "raw" milk, I've left a voicemail to ask for more info! Great stuff for when not at work!
Ohhh..really!? Let me know if you get lucky..I've tried to get hold of raw milk but never succeeded with it. You can order some frozen raw milk from other side of the country but it is expensive that way.
Yes we are collecting it on Wed, the farmer only bottles what he knows he will sell so likes to take orders. I used to buy milk from them over 20 years ago but did not realise they still did green top! Will let you know how I go on. It will be in glass bottles and is 55p a pint. I am happy to pay a bit more than the supermarket sells milk for because I have been trying to follow the milk producers / supermarket dispute, and I know whose side I am on.
Also when we go to Bakewell farmers market there is a cheese manufacturer there who sells raw milk in two pint plastic bottles. I cannot remember where it comes from though it is south of here so may be nearer you. Next time I go I'll look out for more info if you are interested.
Next time I go I'll look out for more info if you are interested
Yes please.. :-*
Quote from: goodlife on July 29, 2012, 17:10:05
Quote from: BarriedaleNick on July 29, 2012, 15:16:33
Thanks goodlife - not heard of Kefir - something to read uo on I think..
I've got some spare kefir grains if you feel like having a go...kefir grains are starter culture to make kind of sourmilk/ yogurt-like milky drink that can be used for many recipes like in that Finnish eggy-cheese recipe there is incredient called piima which is very similar to kefir and can be used instead.
Thats really kind of you - can you keep it going like a sourdough culture or do you need to start fresh each time..
Thats really kind of you - can you keep it going like a sourdough culture or do you need to start fresh each time..
Yes you can..though you only save the bacterial growth itself to start the next batch of kefir. This 'growth' looks very cauliflower like and eventually it keeps multiplying/growing bigger and you need to devide it into more practical quantity. The 'growth itself you can eat (if you fancy it)..or given to pets in their food or chickens and will do good.. ;D
Here is kefir 'guru' Dom's pages with tons of info..yes, bit hectic amount to read but you don't need to know it all..just for the interest.. http://users.sa.chariot.net.au/~dna/kefirpage.html
Is this kefir the same as used for ginger beer.
Quote from: Digeroo on July 30, 2012, 08:36:15
Is this kefir the same as used for ginger beer.
There is kefir 'grains' that are called water kefir...they are bacterial and yeast grown 'colonies' too but look very different to milk kefir. Water kefir are chrystal like...almost clear structures that can be used to make ginger beer or other juice based beverages.
'water kefir' has pre- and probiotic benefits as well as milk kefir.
Dom's pages ( see my previous post) has info about water kefir too.
Sounds fun! I'd love to have a go..
If you Pm me - Ill send a SAE??
Nick
It all sounds very complicated to me. My mother ( not having a fridge in the 40's and 50's ) used sour milk, full cream especially in the summer when milk went off very quickly. She waited until it was lumpy them poured into a cotton cloth and hung it on the washing line. (not very hygienic) when the whey had dripped out it was ready and she mixed it with pickled onions, this was her version of cottage cheese, It was delicious.
Quote from: queenbee on July 30, 2012, 21:42:08
It all sounds very complicated to me. My mother ( not having a fridge in the 40's and 50's ) used sour milk, full cream especially in the summer when milk went off very quickly. She waited until it was lumpy them poured into a cotton cloth and hung it on the washing line. (not very hygienic) when the whey had dripped out it was ready and she mixed it with pickled onions, this was her version of cottage cheese, It was delicious.
Yes..that 'recipe' sounds very familiar to me too.. ;D ..and it is not 'million miles' away from what I rustled up today.
My cheese is now in fridge under 'weights' draining off from excess whey..but tommorrow I shall turn it over from its mold and take pic. I've already made some lovely cobs using the whey and tommorrow I shall feast! MMMMM.
It is very hard to keep away from having little taster.. ::) I don't do cheese very often so when I've made the effort its is always such a treat. Must go to bed so tommorrow comes sooner.. ;D
Realised what I did wrong with Paneer, used milk which had been in the freezer, texture was very small and rough rather than smooth. Normally works ok I can still recommend this proces.
Well here we are..my 'eggy' cheese.
Just out of mould. It spent last 24 hrs in fridge under weights setting..
...and here it is just after oven. It was given egg wash and quickly 'baked' in hot oven to give it slight colour and skin.
Next to it is some 'rough' cobs made with whey. I made 2 dozen cobs which most are now in freezer and I still got another litre or so whey in frozen for to use later.
'All' that from 3 litres of milk and 3 eggs... ;D YUM YUM!
The old brain finally remembered who we bought the real raw milk from, and there is a diary page of where it is on sale. :) :)
real milk! (http://www.lincolnshirepoachercheese.com/cheese-shop/double-barrel-p-196.html)
The cheese is very nice too- though not as nice as yours looks Goodlife!! I'm so inspired!
Quote from: pumpkinlover on July 31, 2012, 14:58:48
The old brain finally remembered who we bought the real raw milk from, and there is a diary page of where it is on sale. :) :)
real milk! (http://www.lincolnshirepoachercheese.com/cheese-shop/double-barrel-p-196.html)
The cheese is very nice too- though not as nice as yours looks Goodlife!! I'm so inspired!
Thanks for that!..I've added the link into my 'shopping' contacts.. ;D Mmm..their cheese looks interesting.. ;D
Like the look of your cheese goodlife. You even seem to have a special mould. Where do the eggs come in.
Made some more paneer. Not frozen milk this time. Much better. Nice taste. Seem to get a lot of whey. Not sure what to use it for. Actually tastes quite nice, since got the lemon juice in it.
Was going to make quark but got tired of waiting for it to separate, maybe the bacteria in boughten quark have died. So added the lemon to make paneer.
You even seem to have a special mould. Where do the eggs come in#
Yep..I treated myself for the wooden mould few years ago. It wasn't cheap but should last for the life time. I got it from Finland where it is very traditional 'tool' though decorative patterns vary.
There is actually 3 eggs whisked in with the sourmilk (kefir) and that mixture is whisked into hot milk and then allowed to separate from whey. And then there is tiny amount of egg washed on surface before browning in oven.
Use the whey for making bread...bit of lemony flavour won't be noticeable at all...or if you add some milk powder into the whey to make 'more' milk..you could use it for making sweet buns.. ;D http://www.foodnetwork.co.uk/recipes/pulla-finnish-coffee-buns-ru327972.html
Just back from the farm with 4 pints on unpasturised milk!! :D
Quote from: pumpkinlover on August 01, 2012, 11:12:35
Just back from the farm with 4 pints on unpasturised milk!! :D
..and what are you going to do with it?
I'm not making cheese yet! I'm very interested having read this thread but not at the moment.
Now I know we can still get it in Chesterfield I can get a regular supply it means I do not have to get it from the supermarket when I cannot get to the farm at Longstone. I try and avoid the supermarkets as they screw the farmers so much and I hate that, how can anyone justify paying the farmers less than it costs them to produce milk ???
When got time will be asking for advice though now I know cheese at home is a possibilty!!
If you are ever this way and want some raw milk -let me know Goodlife.
Quote from: pumpkinlover on August 01, 2012, 11:58:34
I'm not making cheese yet! I'm very interested having read this thread but not at the moment.
Now I know we can still get it in Chesterfield I can get a regular supply it means I do not have to get it from the supermarket when I cannot get to the farm at Longstone. I try and avoid the supermarkets as they screw the farmers so much and I hate that, how can anyone justify paying the farmers less than it costs them to produce milk ???
When got time will be asking for advice though now I know cheese at home is a possibilty!!
If you are ever this way and want some raw milk -let me know Goodlife.
Yes..I'm with you there..I would love to be able to buy my milk straight from the farmer and would be happy to pay 'proper' price for it. But unfortunately people in towns don't have many options with where to get their milk from .
You either have to make some 'food miles' and fetched your milk miles away or buy it what ever is nearest..doomed to be doing 'wrong' one way or other ::)
I've never had chance to taste raw milk (not that I'm aware of it) and I've always wanted some. When I was kid my gran kept couple of cows on her small holding..I don't know why I never even thought to ask to taste the milk ???..usually I was eager to taste anything and everything. I have the milk in other forms..cooked, baked etc. but never as it was.
Thanks for the offer dear..I shall ask where to get it when I'm in my 'travels' to that direction.. ;) ;D I've already dropped a hint to Mr goodlife that we could go to Bakewell farmers market..soon! ;D
When I was with my first husband we kept 2 cows and had almost more raw milk than we could cope with - it went into everything including bread. Occasionally they were both dry at once and we had to buy milk, which was when we realised how much we preferred the taste of the raw milk - the bought milk tasted a bit like evaporated milk in comparison.
All I did after milking was to strain it through cheese cloth to get rid of hairs and mud flakes and skin, and cool in the fridge. Any that went off was allowed to solidify, was chopped up and strained through a cloth as described. There always seemed to be a bag of dripping cheese pegged to the washing line in those days. I looked into making hard cheese, but it seemed too complicated and needed equipment I didn't have.
I made a lot of butter as well and froze most of it as it went off very quickly.
My dad said he remembered gone-off milk hanging from the scullery tap in a cloth when he was little, and I think he hadn't really put two and two together until we talked about it a few years ago - it was cottage cheese being made. :)
My friend saw the cheese-making promotion at lakeland and has got very excited by the idea of making cheese. I'm hoping to help her perfect her technique by tasting it.
Artichoke- did you hand milk? with two cows I guess that you would not have all the equipment?
Definitely hand milking. I have to admit that after a couple of years of milking morning and evening, often in the dark, and with toddlers stumbling into cowpats, we got someone in to do it. I carried on filtering and dealing with the milk though. It was quite a tie, but I'm very glad that I had the experience.
Well you have inspired me, I have found a source of fresh milk and it is only about 1/2 mile from my route which I do twice every fortnight to collect my daughter for the weekend. I had no idea it was there, only been plying the route now for 16 years. So very little additional mileage.
My only problem will be trying to resist buying some real farmhouse cheese.