making homemade cheese

Sarahsaver

I used one muslin cloth.
By the way i made some paneer and put it in oil with Achari masala, (indian pickle spices) and won a prize at a cheese tasting

Ciao Caterina!!! How are you?;)

r.a.i.n.b.o.w

Sarahsaver wrote: »

I used one muslin cloth.
By the way i made some paneer and put it in oil with Achari masala, (indian pickle spices) and won a prize at a cheese tasting

Ciao Caterina!!! How are you?;)

Thanks! What size cloth was it? I can only find singles of 45 x 45cms - will that be big enough, do you think?

Iguana

Shirley Goode (a cook from some years ago) had a recipe for making a soft cheese from home made yogurt.

It involved straining yogurt through muslin (I think) and adding chopped fresh herbs to make a soft cheese.

Sarahsaver

r.a.i.n.b.o.w wrote: »

Thanks! What size cloth was it? I can only find singles of 45 x 45cms - will that be big enough, do you think?

It was just one of the standard sized muslin cloths which i had from Boots baby department.

meanmarie

A woman of my years should be in bed and not inveigled into reminding myself that I made cheese by straining yogurt many years ago...really must do it again!

Caterina...are you Sardinian? I love Sardinia and am off for my only visit this year on 22nd September, I share a house near Alghero with my brother. I must say that I have had some amazing 'homemade' cheeses there over the years...never mind very potent homemade Limoncello!

Night all, sleep well,

Marie

Rowan_2

I fancied making hard cheese a few weeks ago, and bought this womans kit (from an Aussie site as I am based there now, don't know where to get it, or something similar back in the UK) http://www.cheesemaking.com/store/pg/21.html

It has the rennet and other bits and pieced needed to make cheddars and all sorts, the only one I have tried so far is the mozzarella. It didn't take too long at all, was dead simple and loads of fun to do, especially the kneading phase! And at the end, I had a huge ball of tasty home made mozzarella. I am intending to try feta and cheddar and Parmesan at some point (though these need time to mature, and I don't have that sort of patience ...)

ClaireLR

You know when you make the paneer cheese, can you use skimmed milk? (I'm thinking of the calories you see!)

ClaireLR

Just bumping to see if anyone knows the answer to the question I asked above

mam2dylan02

Just incase anyone wants to make cheese with Rennet, they had it in my tesco today. VegeRen its called.........vegetarian rennet, for 54p!
I bought some, and god knows when and if i'll use it but thought it was too cheap to pass up!! lol:rotfl:

r.a.i.n.b.o.w

Sarahsaver wrote: »

a quart (2 pints) and 2 and a half tbs lemon juice. Sorry for being vague in the first place! I made it for a large cheese party and won first prize for most interesting cheese, as i made the cheese then put it in some oil with achari masala (indian pickle spices)

I've just made my cheese, curds draining as I type :money:

Just posting to say that I had to use 4 tablespoons of lemon juice before it curdled. I started off with 2 and half, but nothing happened, so I added more half a spoon at a time, then it suddenly turned.

Smells lovely though, nothing like I imagined :T