making homemade cheese

apprentice_tycoon

I have the Lakeland machine and use it 2 or 3 times a week. I don't use milk powder to enrich the yogurt though a lot of people do, I think that it gives a slightly wooly texture and taste. If you think that it hasn't 'cooked' enough don't worry about leaving it longer than it says in the instructions it all depends on how cold the UHT was when it's used. Ours is stored in the garage and it takes longer in the winter

I use full fat UHT and strain it to get the thickness I want, I discoved the cream cheese by leaving it in the fridge overnight by accident.

The favourite flavours in our house are softly set jam or conserve, bought apple sauce, crumbled flajacks, apple slices and oats and if it's really thick a dribble of Baileys

hilary1

apprentice_tycoon wrote:

I have the Lakeland machine and use it 2 or 3 times a week. I don't use milk powder to enrich the yogurt though a lot of people do, I think that it gives a slightly wooly texture and taste. If you think that it hasn't 'cooked' enough don't worry about leaving it longer than it says in the instructions it all depends on how cold the UHT was when it's used. Ours is stored in the garage and it takes longer in the winter

I use full fat UHT and strain it to get the thickness I want, I discoved the cream cheese by leaving it in the fridge overnight by accident.

The favourite flavours in our house are softly set jam or conserve, bought apple sauce, crumbled flajacks, apple slices and oats and if it's really thick a dribble of Baileys

I particulary like the sound of the Baileys flavour as we have an extra bottle in the cupboard

researcher

This makes a lovely mild cheese

When I lived in a small Spanish village I learnt so many things - I remembered one the other day when I discovered the milk in the fridge had 'gone off'. (It was unopened)

This was fresh semi - but it works for all types.

Let the milk separate (I left it in the sunshine for the rest of the afternoon after finding it was 'off') but from fresh it might take a day or two in the sun. Then strain it through muslin or some kind of cotton and leave overnight to drain off the liquid. (You can sit it in a sieve or suspend it over a bowl by wrapping muslin around a wooden spoon) You will be left with cream cheese the texture of mascapone. Throw liquid away.

Flavour the cheese to taste, I add a combination of the following: salt, chives, parsley, black pepper, garlic, chilli flakes depending on what I have!
The base flavour is very mild.

As well as using as a spread, you can also use it for making any recipe that uses cream cheese like cheesecake, salmon pate, etc But do use it quickly, I've never risked keeping it.

When I was first told how to do this I thought :eek: but it really does work.

mandy_moo_1

Hey what a really simple but easy idea!! Not that milk has time to go off in our house,so i might have to buy some just to let it go off and try it! we love the tescos own philly cheese, but count it as a luxury so don't buy it very often!

researcher

I think you'd get about 100g of cheese from one pint of milk - so it's worth buying milk when it's in the reduced cabinet!

HappyIdiotTalk

Have you got any dairy farms nearby? There is one I pass on the way home that sells milk out of a small shop. Its far cheaper than the supermarket so if you could find somewhere too it would be moneysaving and OS!

ChocClare

Not real cheese as such I know, but there was a tip on here a while ago about making philadelphia-type cheese from gone-off milk... hang on while I find where I put it... Many apologies to the original poster from whom I copied and pasted this, and I can't find who it was - but it was a very useful tip! Thank you!

Let the milk separate (I left it in the sunshine for the rest of the afternoon after finding it was 'off') but from fresh it might take a day or two in the sun. Then strain it through muslin or some kind of cotton and leave overnight to drain off the liquid. (You can sit it in a sieve or suspend it over a bowl by wrapping muslin around a wooden spoon) You will be left with cream cheese the texture of marscapone. Throw liquid away.

Flavour the cheese to taste, I add a combination of the following: salt, chives, parsley, black pepper, garlic, chilli flakes depending on what I have!
The base flavour is very mild.

As well as using as a spread, you can also use it for making any recipe that uses cream cheese like cheesecake, salmon pate, etc But do use it quickly, I've never risked keeping it.

jlwhite

Does anyone have any tips for making homemade hard cheese?

I've just started making homemade yogurt and have made some soft cheese from that but I'd like to make some other types of cheese like mozzerella or cheddar.

i've seen some cheesemaking kits for about £100 but was wondering if it's possible to make some cheaply. I did post on a yogurt making thread about this but didn't get any answers about cheese.

squeaky

Hi, I'll add your post onto an earlier thread about cheesemaking.

Hope it helps

jlwhite

Any ideas on other than soft cheese?