BS: Making Cheese

08 May 15 - 02:33 PM (#3707614)
Subject: BS: Making Cheese
From: GUEST,Raggytash

I've just taken my first steps into making Cheese at home. The results won't be known for some weeks yet. Does anyone else make their own cheese and if so have they any advice to a complete novice like myself.

Cheers

Raggytash

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08 May 15 - 03:02 PM (#3707619)
Subject: RE: BS: Making Cheese
From: olddude

I will ask my amish friends there stuffis aamazing. I never tried to make it

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08 May 15 - 03:02 PM (#3707620)
Subject: RE: BS: Making Cheese
From: Jack Campin

You'll know you've got it right when it climbs out of the pantry, logs into Mudcat, and starts posting about how it woke up this morning, got that penicillium blues.

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08 May 15 - 04:09 PM (#3707625)
Subject: RE: BS: Making Cheese
From: Ebbie

Years ago, when I was but a girl a cousin who was staying with us made a batch of yellow cheese. She put it into pans and set them on a table in the screened porch to "ripen".

It never ripened. Older siblings of mine kept dipping into the rubbery stuff and ate it all up.

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08 May 15 - 04:38 PM (#3707628)
Subject: RE: BS: Making Cheese
From: Stilly River Sage

Closest I've come is making a yogurt cheese that is the consistency of ricotta. Making yogurt (fresh whole milk, heated, cooled, yogurt starter added, covered bowl sits overnight wrapped in towels) into cheese like this is simply to add the finished yogurt to a strainer or cheese cloth and let the whey drip out. So it would be a fresh versus an aged cheese. It's great in lasagna.

SRS

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08 May 15 - 06:41 PM (#3707640)
Subject: RE: BS: Making Cheese
From: Steve Shaw

Making cheese sounds like a great idea, but here in tne Westcountry you can get superb cheeses, without resorting to Davidstow-style factory stuff, for ridiculously little money. Waitrose "mellow and fruity" Westcountry farmhouse cheddar (strength 5) is a beauty, as is Wookey Hole Cave-aged cheddar, which you can buy in loads of places (it's been on offer in Sainsburys for a while). In the world of cheddar cheese these two are second to none. We went to Bath a couple of weeks ago and bought a lump of Bath Blue from the Fine Cheese Co shop on Walcot Street. What a cheese. Easily the finest blue I've ever tried, and I've tried a lot. I notice that Bath Blue was voted the world' s tastiest cheese by BBC Good Food in 2014, out of 2700 cheeses. Several places sell a very fine and inexpensive Somerset Brie these days, as good as any French stuff. Make sure you buy a ripening Brie and not one that's been stabilised. I'm not a particular fan of Stilton, though Tesco's British Stilton (not "Finest") is as good as any. As a Lancashire lad I love Lancashire cheese, and Kirkham's or Butler's are as good as any. Butler's creamy version makes a superb cheese and piccalilli butty. For a cheese and tomato butty you can't beat a tangy Wensleydale on ciabatta. Tomorrow night we're having some homemade mackerel pate with toast and some cheddar and some St Agur with Bath Olivers. Beat that.

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08 May 15 - 06:56 PM (#3707642)
Subject: RE: BS: Making Cheese
From: GUEST

I made feta once. You warm up a pot of sheep's and/or goat's milk as if preparing to make yogurt, but then you throw in just a pinch of some powder. I don't know what that was, but I think the Greek word for it (ma-YAH) was the same as the word for the yeast you use to make bread, and you differentiated between them at the store by saying "maya for cheese" or "maya for bread."

That's pretty much it. After you add the maya, you let it sit for a little while and it thickens. Then you cut it into chunks and strain it in a cloth, and then put it into a little round basket, salt it, and leave it to drain and dry for a day. Then you either eat it or put it in brine to preserve it until you're ready to eat it.

And if you wanted hard cheese, you took one of those disks and left it outside for a few weeks to dry thoroughly and shrink down to a much flatter disk. Each house had a ventilated screened box mounted on a pole for that purpose.

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08 May 15 - 06:59 PM (#3707644)
Subject: RE: BS: Making Cheese
From: GUEST,Raggytash

Steve, I'm sure I can come up with some tales of the hundreds of cheeses I have sampled to match that. However I've just spent the night listening to George Welsh (superb) had a few pints and bed beckons. I'll just add that as a Lancashire lad myself the choice between Crumbly Lancashire and Lincolnshire Poacher is a very fine line. Only loyalty to my native county makes me favour the Lancashire.

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08 May 15 - 08:09 PM (#3707659)
Subject: RE: BS: Making Cheese
From: Steve Shaw

Well, Raggytash, crumbly Lancashire makes superb cheese on toast, as it doesn't go all runny. Only aficionados such as you and I would appreciate that. Also, crumbly Lancashire is my numero uno when I have to raid the fridge at two in the morning, peckish and a bit pissed, when I need a bite. Which is not infrequent, malheureusement. One does have to live, though, and, let's face it, it's either cheese or streaky bacon done crispy.

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08 May 15 - 11:27 PM (#3707693)
Subject: RE: BS: Making Cheese
From: Stilly River Sage

You want good cheese on this side of the pond, look at the Ag department at Washington State University. Cougar Gold and their other varieties are excellent! When universities set up this kind of program everyone wins - the consumer gets good cheese and the students learn best practices for making a quality product.

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09 May 15 - 04:42 AM (#3707711)
Subject: RE: BS: Making Cheese
From: Jack Campin

Crumbly Lancashire is almost identical to Turkish "tulum" cheese, which is traditionally shipped in a calfskin bag with the hair still on ("tulum" also means "bagpipe"). Tulum cheese is the usual one used for cheese pide - a sort of baguette split along the middle with cheese melted into it.

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09 May 15 - 04:58 AM (#3707714)
Subject: RE: BS: Making Cheese
From: Steve Shaw

That'll do me, Jack. :-)

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09 May 15 - 05:05 AM (#3707715)
Subject: RE: BS: Making Cheese
From: Will Fly

I want this thread taken out! Out, do you hear?

A few weeks ago, a blood test I had revealed high cholesterol and, even though I feel great, the doc said "No cheese, only low-fat milk, etc."

Well, I loved cheese - ate it every day - and I miss it, how I miss it. I'd kill for a slab of Stilton, murder for a hunk of Lancashire...

Cheese, cheese, cheese... oh, be still my heart!

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09 May 15 - 06:05 AM (#3707722)
Subject: RE: BS: Making Cheese
From: GUEST,Raggytash

Last Sunday I made about 1.75 lbs of a cheddar style cheese which I allowed the form a crust before vacuum sealing it. I'll open the first of the two pieces at Whitby Folk Weeks, just over 3 months away. Hopefully it will have matured by then. Yesterday I made another 1.5 lbs of a cheddar style cheese which is drying out as I type. Over the next week or two a Blue Stilton and a Lancashire will follow.

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09 May 15 - 06:08 AM (#3707724)
Subject: RE: BS: Making Cheese
From: GUEST,Jon

I can be full of good intentions. I've been meaning to have a go at making paneer for I don't know how many years...

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09 May 15 - 09:58 AM (#3707760)
Subject: RE: BS: Making Cheese
From: Rapparee

No whey! This thread will curdle your blood, but go ahead and milk it for all its worth until people cream to please top. But maybe this is a music thread, sort of a bleu's song. I'll be interested who can provolone that they make others cheddar with their puns.

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09 May 15 - 10:11 AM (#3707763)
Subject: RE: BS: Making Cheese
From: GUEST,Raggytash

Landlord !! A pint of whatever Rapparee's drinking please.

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09 May 15 - 01:19 PM (#3707804)
Subject: RE: BS: Making Cheese
From: GUEST,Dave the Gnome

How do you encourage a grizzly with a piece of cheese?

Camambert

How do you smuggle a piece of cheese out of Wales?

Caerphilly

What cheese do you use to disguise a horse?

Mascarpone

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09 May 15 - 01:37 PM (#3707805)
Subject: RE: BS: Making Cheese
From: GUEST,gillymor

This is some gouda stuff.

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09 May 15 - 01:58 PM (#3707809)
Subject: RE: BS: Making Cheese
From: GUEST,Dave the Gnome

E-dam you gillymor!

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09 May 15 - 02:25 PM (#3707814)
Subject: RE: BS: Making Cheese
From: Irene M

Joking aside. Where does one get un-homogenised milk these days to make cheese?
I bought the cheese-making book from Lakeland, but gave up before I started given that all the moo-juice I can find has been plasticised!

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09 May 15 - 02:26 PM (#3707815)
Subject: RE: BS: Making Cheese
From: GUEST,gillymor

Kiss my asiago, gnome.

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09 May 15 - 03:03 PM (#3707823)
Subject: RE: BS: Making Cheese
From: The Sandman

yes i have made soft and hard cheese

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09 May 15 - 03:04 PM (#3707824)
Subject: RE: BS: Making Cheese
From: The Sandman

if u want unhomegeonised milk keep a goat or a house cow

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09 May 15 - 03:16 PM (#3707827)
Subject: RE: BS: Making Cheese
From: GUEST,gillymor

Irene, unless you need the manure or crave four-legged companionship this might help.

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09 May 15 - 04:46 PM (#3707843)
Subject: RE: BS: Making Cheese
From: gnu

Cheeses! I edam up!

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10 May 15 - 01:42 PM (#3708006)
Subject: RE: BS: Making Cheese
From: GUEST

I went down to that London last week. Found myself outside Neal's Yard Dairy. Came out ten minutes later having spent 46 quid!   Stand outs were Isle of Mull Cheddar and a blue called Stichelton. All their cheeses come from small independent cheese makers. If you're down there it's worth a visit.

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10 May 15 - 02:18 PM (#3708011)
Subject: RE: BS: Making Cheese
From: Steve Shaw

Stichelton is like Stilton, only made with raw milk and eschewing factory-produced rennet. It's made in the same area. In fact, Stichelton is the ancient name of Stilton village. The guy who runs Neal's Yard is one of the producers.

In the 1980s we used to get a lot of cheese from Llangloffan dairy in Pembrokeshire. We saw the mighty Leon Downey making it by hand. It was superb cheese, made from the milk of his own dozen or so cows (I think they were Jerseys). He retired some years ago but the cheese is still made. I haven't tried it recently.

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10 May 15 - 05:41 PM (#3708044)
Subject: RE: BS: Making Cheese
From: Rumncoke

I used to work for Lyons in Market Harborough and on one occasion there was a lot of milk bought and then never used - so I decided to make cheese from it, and when it was straining, my co worker went ballistic saying that I would poison myself and anyone else who ate it, and when I was out of the lab, threw it all away.

I don't think she was really cut out to work in the food industry.

Personally I waste very little food at home - I make something and put it in the freezer for later. Stews, soups, ice cream or puddings - depending on what it in the fridges, I have two, and a large freezer.

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10 May 15 - 07:50 PM (#3708073)
Subject: RE: BS: Making Cheese
From: GUEST,.

Can you spell

LISTERIA???


Fever, stiff neck, confusion, weakness, vomiting, sometimes preceded by diarrhea…

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10 May 15 - 08:13 PM (#3708075)
Subject: RE: BS: Making Cheese
From: GUEST,Jon

We have 3, rumdcoke. They tend to fill up over the summer. Apple juice gets frozen, some apples sort of get stewed up and frozen, Pip likes to make a blackcurrant cordial, I boil up some mix of tomatoes, aubergines, peppers, etc. which Pip later in the year might use as a base for a meal, then there are runner and French beans, etc. It all gets used over the year.

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01 Sep 15 - 06:06 AM (#3734590)
Subject: RE: BS: Making Cheese
From: GUEST,Raggytash

Well the first cheeses have matured been opened sampled and devoured.

I was remarkably surprised at just how good they were.

The Stilton vanished in a haze of knifes and crackers the "cheddar" when matured actually turned out very much like a Lancashire.

I've opened the next batch which again is disappearing at a rate of knots.

This morning I have made another batch of Lancashire to add to the one that is ageing in a vacuum sealed bag in the cheese fridge. The first one won't be sampled until Christmas and todays I intend to keep for a year before trying. (I don't think that will happen but I will try)

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01 Sep 15 - 07:22 AM (#3734604)
Subject: RE: BS: Making Cheese
From: Steve Shaw

Will Fly, since you posted to this thread I've read that the cholesterol in food is not a problem at all. Of course, fat intake is always a bit of a concern, not quite the same thing. I'm not a doctor and I don't peddle medical advice, but I can tell you that no bloody doctor is going to tell ME to stop eating cheese!

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01 Sep 15 - 07:40 AM (#3734605)
Subject: RE: BS: Making Cheese
From: Penny S.

I keep making the stuff because my milk keeps turning. It's not proper anything, just low fat milk that's decided to acidify. So I heat it up to make sure I have all the casein curded (like ricotta) filter it, and reduce the whey to freeze and use in soups. Then I put the cheese in the fridge.
Sometimes I blend it into desserts. Or mix it with chives for a sandwich.
Sometimes it goes blue and I throw it away.

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01 Sep 15 - 07:56 AM (#3734610)
Subject: RE: BS: Making Cheese
From: Doug Chadwick

......... the doc said "No cheese, only low-fat milk, etc."

Not eating cheese may help me live longer - but if I can't eat cheese then I don't want to live longer.

DC

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01 Sep 15 - 07:57 AM (#3734611)
Subject: RE: BS: Making Cheese
From: GUEST,Raggytash

Penny making cheese is relatively simple. This morning I made some Lancashire. I took 4 litres of full fat milk, 100ml of Plain Yoghurt, 100ml of buttermilk combined them and warmed to 30 degrees I then added 1 ml of Calcium chloride (diluted in 30ml of cold, boiled water) and 1ml of rennet (diluted in 30ml of cold boiled water) stirred them together for a minute and left it for I hour. I then cut the curds and stirred them for 10 minutes and then left them to stand for 30 minutes. Next I strained them off through a cheese cloth and left the curds to hang for 30 minutes to drain. I then broke the curds up added 2 teaspoons of salt and placed the curds into a cheese mould (lined with a cheese cloth) which is now weighted down to remove any further whey. I will keep it weighted down for 4 days and then remove the cheese from the cloth and allow to dry out at room temperature for about a week. I will then vacuum seal it and store it in the fridge for several months until it has matured.

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01 Sep 15 - 10:30 AM (#3734641)
Subject: RE: BS: Making Cheese
From: GUEST,leeneia

Penny, making cheese out of milk that has gone bad in your kitchen is not a good idea. You don't know what kind of microbes are in there.

Is your refrigerator too warm? Are you buying more milk than you can use?

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01 Sep 15 - 10:47 AM (#3734646)
Subject: RE: BS: Making Cheese
From: Dave the Gnome

Can you make Lancashire Cheese in Yorkshire? :-P Watch out - You may get the advertising standards people after you!

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01 Sep 15 - 11:13 AM (#3734648)
Subject: RE: BS: Making Cheese
From: Raggytash

I'n doing missionary work Dave !!

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01 Sep 15 - 11:43 AM (#3734658)
Subject: RE: BS: Making Cheese
From: Steve Shaw

If you're a Yorkshireman you don't make Lancashire cheese. You nick it.

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01 Sep 15 - 11:58 AM (#3734660)
Subject: RE: BS: Making Cheese
From: Raggytash

Ah but I'm a Lancastrian, born in the County Palatine years before some oik in Whitehall decided that my home town was now part of "Greater Manchester".

Needless to say I, and many others, choose to ignore that bit a bullshit and I still address my letters back there to the County Palatine of Lancashire, although I do use the postcode M to ensure that the poor sod born more recently than I can deliver them to the correct house.

The Lancashire Cheese I made this morning is now being pressed under weights off the scales and bags of sugar. However I have in my hot little hand a G clamp. There's going to be technology in the Scaife household.

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01 Sep 15 - 12:14 PM (#3734663)
Subject: RE: BS: Making Cheese
From: GUEST,Penny (new computer)

leenia, it's all been properly cold with its lid on most of the time, and it has been a quantity thing.   I'm having problems getting the right milk in the right size at the moment. Some has to be decanted and frozen. I'm very careful, and go by smell and taste, as well as heating the milk. My mother, who was brought up on a farm, taught me about making cheese from turned milk, and I have her dairy thermometer to check when I scald the stuff. I'm still here! I am careful, and dump anything at all iffy. I've never felt ill after any of it.

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01 Sep 15 - 01:23 PM (#3734677)
Subject: RE: BS: Making Cheese
From: Megan L

Several years ago there was a big fight which the Scottish producer eventually won.Lanark blue is a fine unpasteurised blue cheese. Folk have become so wrapped up in cotton wool they have become neurotic about everything.

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01 Sep 15 - 05:23 PM (#3734729)
Subject: RE: BS: Making Cheese
From: Penny S.

Actually, I think there is a balance in favour of unpasteurised being safer in terms of turning, because of the natural microbes involved, and the ones in pasteurised milk not being so beneficial. I keep meaning to get to the local seller of unpasteurised milk, but it involves wiggly lanes on a Saturday morning and doesn't happen. My milk develops a sharp tang, and I suspect the acidity deals with the nasties. I ATENT DEAD YET.

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01 Sep 15 - 05:28 PM (#3734730)
Subject: RE: BS: Making Cheese
From: Penny S.

Forgot to add, the sharp taste is very refreshing. If it isn't, it gets dumped.
I had a conversation with the guy in the Polski Sklep when I bought some Smatana, and he said his mother made it by simply leaving the cream uncovered in the dairy overnight. Which does sound like a bad recipe to me. Though not unlike sourdough.
Reminds me of a bad joke asking what the difference was between a pot of yogurt and a particular nationality - there being more culture in the yogurt.

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01 Sep 15 - 09:19 PM (#3734763)
Subject: RE: BS: Making Cheese
From: Stilly River Sage

Your background is reassuring for cheese-makers, Penny. leeneia worries a lot, but having the answers for those concerns is what makes some of these food threads very helpful.

I make yogurt, and sometimes I put it in cheesecloth and let it hang to get to the consistency of ricotta/soft cheese and use it like fresh cheese, in lasagna, etc.

There are several recipes I've seen for milk left to set in a warm dark room. My mother talked about her step-mother making something like that (a Norwegian recipe) - I think it was clabber. There are lots of sour milk and sour cream recipes out there.

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02 Sep 15 - 03:21 AM (#3734777)
Subject: RE: BS: Making Cheese
From: Dave the Gnome

Mrs G used to make soft cheese from off milk. Didn't seem to us any harm! She now makes butter from fresh cream and as a by-product gets buttermilk to make scones with. Delicious with the home-made butter :-)

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02 Sep 15 - 07:46 AM (#3734818)
Subject: RE: BS: Making Cheese
From: Raggytash

Just one Leeneia, when you detect the horrible smell of milk that has gone off it is the whey and not the curd that has gone off. If you pour the whey off the curd has a variety of uses.

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02 Sep 15 - 10:04 AM (#3734853)
Subject: RE: BS: Making Cheese
From: Rapparee

Cheese curds...scooped up from the tank...delicious.

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02 Sep 15 - 10:20 AM (#3734858)
Subject: RE: BS: Making Cheese
From: GUEST,leeneia

Did you see that post above about listeria? Do some reading about listeria. That's just one of the problem microbes you can get in cheese.

When you make cheese, you need to start with a clean dairy product, you have to make it in a clean environment with clean tools, and you have to use known cultures to ferment it.

If you want to use up extra milk, use it when it's fresh and wholesome.

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25 Sep 15 - 01:30 PM (#3739727)
Subject: RE: BS: Making Cheese
From: GUEST

Nice article.

Remember the story of the stinky cheese man?

www.nytimes.com/2015/09/29/science/that-stinky-cheese-is-a-result-of-evolutionary-overdrive.html

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26 Sep 15 - 12:16 PM (#3739904)
Subject: RE: BS: Making Cheese
From: Mr Red

Where does one get un-homogenised milk these days to make cheese?

Good question, it would have to be pasturised, there is a stall on Stroud Farmers' Market (the best in the land IMNSHO) called Jess's Ladies . They sell milk & yoghurt "pasturised but not homogenised. So find a farmers' market near you and ask.
My GF is a farmer's daughter/sister she has to buy milk for guests ie pasturised. For herself she gets the top of the milk but it is not that creamy. I rarely have milk and in theory I don't qualify as family (ie living there) - which is how the law works. Certainly, they can't sell it, except to the organic cooperative.

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26 Sep 15 - 12:51 PM (#3739913)
Subject: RE: BS: Making Cheese
From: Steve Shaw

From the Department Of Probably Useless Information: Duchy Originals organic milk from Waitrose is pasteurised but not homogenised.

Before our next-door neighbour farmer gave up his dairy herd at the time of the foot and mouth disaster, we helped ourselves to a gallon of his raw milk from the bulk container three times a week (we paid him). We allowed the cream to rise, skimmed it off and put it in our slow cooker overnight. Result? Skimmed milk (more or less), as fresh as can be, and more clotted cream than we could ever eat. All lovely stuff, and in over ten years we never picked up a single tummy bug.

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26 Sep 15 - 01:41 PM (#3739925)
Subject: RE: BS: Making Cheese
From: Megan L

On the islands we never used pastuerised milk it was left to cool in a bowl set on a stone slab if we wanted to gather the cream it only got pasteurised when it got to Kirkwall.

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26 Sep 15 - 06:26 PM (#3739983)
Subject: RE: BS: Making Cheese
From: GUEST

My guess is...ANYWHERE in the globe, 95% are living within five kilometers of a living, breathing, milk producing creature....cow, goat, camel, sheep, lama, mama etc.

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10 Oct 15 - 02:22 PM (#3742855)
Subject: RE: BS: Making Cheese
From: GUEST,open mike

i just crafted a long involved message about cheese including rennet sources, cheese factory web sites, and info on goats milk, whey cheese and more and POOF it went away instead of getting posted...too bad.

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10 Oct 15 - 02:37 PM (#3742857)
Subject: RE: BS: Making Cheese
From: GUEST,open mike

i will try to re-do that post....
here are links to some cheese factories...
i like the curds they often sell....they call them "squeakers"
https://www.hilmarcheese.com/Home/
https://www.tillamook.com/cheese-factory/index.html
http://www.oakdalecheese.com/
http://www.rumianocheese.com/

also do not throw a-whey the whey....you can make a sweet cheese
from whey...just boil it down til the liquid is gone and you have
a product with lots of the milk sugar (lactose) in it...
which is like fudge or brown sugar....like Ski Queen

when hanging cheese to cure or age..make sure no flies can get to it.
i do not want to remember the maggoty cheese that i made once...yuck!

Rennet is from the lining of a calve's stomach (which requires the calf to die ) there are other forms of coagulant from sources such as herbal, vegetable, and cultures. Lady's Bedstraw or Gallium, mallow, nettles, thistle and even lemon juice or vinegar.

goat's milk is naturally homogenized...the cream is in suspension with the milk and does not rise to the top unless put into some sort of separator (centrifuge type deal)

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10 Oct 15 - 02:55 PM (#3742859)
Subject: RE: BS: Making Cheese
From: GUEST,open mike

is there a starter to make bleu or blue cheese?
do you just crumble a bit of cheese it to get it started?
http://www.seriouseats.com/2013/09/beginners-guide-introduction-to-blue-cheese.html
https://en.wikipedia.org/wiki/Penicillium_roqueforti
http://curd-nerd.com/make-your-own-cultures/

how do the bubbles in swiss cheese get formed?
Emmenthaller or Swiss requires a culture that forms the bubbles
Propionibacterium (Propionibacterium freudenreichii subspecies shermani).
Emmentaler or Emmenthal is a Swiss cheese. It first came from Switzerland. It is named after the Emmental, the valley ... there is a similar "hole-y" cheese from Jarlsberg, Norway.

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10 Oct 15 - 08:28 PM (#3742927)
Subject: RE: BS: Making Cheese
From: Steve Shaw

Gruyere, grated on top of my smoked haddock dauphinoise last night and allowed to brown in the oven for ten minutes, was fantastic.

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11 Oct 15 - 03:46 AM (#3742961)
Subject: RE: BS: Making Cheese
From: GUEST,Raggytash

Hi Gargoyle,

Even if I have to say it myself the first attempts at making cheese were a resounding success. The first cheese I made using the info that came with the kit after 3 months turned into a very passable "Lancashire" cheese. The first Stilton style was simply stunning. Two friends stayed with us during Whitby Folk Week and in two nights demolished a pound of stilton and a pound of Lancashire for supper.

Sadly the next batch of blue cheese hasn't fared as well. It was OK ... ish The next batch of basic cheese is pretty OK but not quite up to the standard of the first. I have followed a recipe to make a Lancashire cheese which involves buttermilk and yoghurt that should be ready soon but preliminary samples were tasting good.

Cheers

Nick

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12 Oct 15 - 04:55 AM (#3743239)
Subject: RE: BS: Making Cheese
From: GUEST,Raggytash

Refresh, I could do with the fresh air.

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12 Oct 15 - 06:10 AM (#3743246)
Subject: RE: BS: Making Cheese
From: GUEST,Ed

Raggytash,

Which cheese making kit have you been using? A quick Google shows quite a variety out there.

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12 Oct 15 - 06:21 AM (#3743247)
Subject: RE: BS: Making Cheese
From: Raggytash

Cheese Kit

Ed,

This is the kit my wife bought for me. Yes the kit works, would I recommend it, No.

Firstly the recipe for a basic cheese makes more than will fill the mould. There is no press, you can buy the bits separately cheaper and it's a lot of cash for 2 plastic moulds, a cheese cloth, thermometer, rennet tablets which failed to work and a bit of culture.

Having said that it has got me started which is a BIG positive.

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14 Oct 15 - 06:01 AM (#3743786)
Subject: RE: BS: Making Cheese
From: GUEST,Raggytash

I find references to cheese far more entertaining than many posts on other threads.

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