I’ve made my first Stilton! I followed the recipe on Jack Schmidlings cheese recipe page. I’m interested to see how it turns out; but having a two month wait to get feedback is a little nerve-wracking. It’s important to have tools cleaned and sanitised. This is the milk, with the culture, rennet and mold. It […]
Ricotta is suprisingly easy to make (: Take the whey that drained off the chevre (or just about any kind of cheese); and heat it until almost boiling with a little bit of vinegar. Then, strain it through fine cheesecloth or a tea-towel. That’s it. (!)
Last night, I did the first part of chevre making: heating of milk and the addition of cultures and rennet. Tonight, I embarked on the second part of chevre making: draining off the whey (and making ricotta, as a nifty side benefit). This is what I came home to. The milk turned into distinct curd […]
Chevre Phase I I have a new hobby: Cheesemaking. This is the first part, of my first third cheese (I’ve made paneer and mascarpone before; but nothing too far into the realm of cheesemaking). I’m making a chevre (or fromage blanc) from goats milk. The recipe that I’m using lives at http://fiascofarm.com/dairy/chevre.htm. I’m curious to […]
I just finished making curd cheese for the first time ever. It appears to have turned out kinda similar to ricotta in texture. I am both astonished and pleased. Astonished; since I didn’t expect it to turn out at all, and pleased since it’s extremely easy! I would have included photos; but alas, my digital […]
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