Cheese making

Making cheese.

Witchcraft.

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Friend of mine does it. Makes a really good cheddar but that takes a long time to mature whereas blue cheeses are relatively quick. He soon realised he could steal the culture for the blue cheese from an already made good quality Stilton.

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It’s something we’ve never tried before, fascinating how it works.


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keep us posted rob

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paneer? or something else?

We regularly make paneer - a tofu press can be handy

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Yes, it’s paneer :+1:.

I can just about remember my nan making butter on the farm, but not cheese.

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Had a great paneer curry the other week :+1:

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Lowering the pH gradually and pressing it when still warm are key to soft paneer that doesn’t crumble/ fall apart

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That’s posh for cottage cheese, non?

no - cottage cheese isn’t pressed

I recall going around a Camembert factory in France some years ago - essentially, it was just adding a bit of a culture to warm milk and leaving it to thicken. And then when thick enough (about the same as double cream and about 2 or 3 days after the culture had been added) transferring to boxes to finish off. The theory is easy enough and I reckon using the mould from a decent cheese would probably get a good start. Not that I am going to, mind.

It’s currently in the squeezing room…

Minor point, so, of I press some cottage cheese…

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eh?

Yes. The same process. Though cottage cheese is salted paneer isn’t.

If