Cheddar making with The_blue!

Very impressed :cool:

Got a few thousand litres of milk to play with each morning should I feel like making some cheese! , our milk gets sold to Belton Cheese.. so we get cheap cheese anyway. So I think I'll skip trying to make the cheddar

Any possibility of a guide to making a nice soft cheese Like Cammembert? Thanks
 
That's pretty awesome :cool:

That said, it has probably made me appreciate more the work that goes into making the decent farmers market cheeses and suchlike, so the prices seem far far more reasonable now given the effort that goes into it :p
 
Dolph said:
I wish I had the space to do things like this :(

Very impressive.
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Same, I'm limited by my small 1-bed flat at the moment.
When I move to a bigger place making some cheese is definitely going to be something I do, along with making a big air dried ham.
 
About 18 quid.

M3 115x115x130 Cheese Making Mould
Cheese making mould


£5.95 Catalogue Number: No.0070


M5 Follower for M3 Cheese making mould for use when pressing hard cheese.
Follower for the M3 cheese making mould


£5.95 Catalogue Number: No.007

Vegetarian Rennet 60ml GM Free

£3.00 Catalogue Number: No.0026

Cheesecloth
A fine bleached white cheesecloth 130cm wide cut into desired metre lengths per metre


£3.00 Catalogue Number: No.0036
 
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The_blue said:
Why all the talk about space? I've made that in a generic kitchen sink!
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I have nowhere to store things like that for 3-12 months in any meaningful quantity... I would love to be able to make cheeses, pickles etc at home but just don't have anything like the space needed.
 
Very interesting process, thank you for sharing it.

My question: most cheddars I see have a yellow colour. Is that part of the process, or is it artificially added? (And if so, how?)
 
Cheddar anything usually a deep to pale yellow (off-white) colour.

Colourings such as annatto or paprika extract is the only difference. It's also added to brie to give it a more creamy/buttery looking finish.
 
One of the advantages of making your own cheese is that you can make it vegetarian if that is your ned.

We have made young cheeses which turn out a bit like feta using live greek yoghurt. These can be eaten really early, are simpler to make and can be flavoured with herbs, garlic etc., so it's great for summer.
 
I agree with the_blue space really need not be an issue. I make my cheeses over my stove and sink. I first used a plastic tupperware type pot with holes drilled in and then just balanced dumbell weights on top to provide pressure. I've also never used a fridge for my maturing, they have just been waxed and sat on any old shelf in my house, or for blue cheeses sat in a large tupperware to act as my "maturing cave"I now have built a press and use larger moulds based on large cake moulds, but you definitely dont need much space or expensive kit to start.
 
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