making homemade cheese

alexandrajj

I have a yogurt maker & I make HM yogurt regularly. I seem to remember last summer I made some HM cream cheese using double cream & buttermilk but I've forgotten the quantities. Can anyone help please?

(500ml double cream, 100-150ml buttermilk rings a bell but don't know if there was anything else)

Thanks in advance

Zziggi

Pink.

alexandrajj wrote: »

I have a yogurt maker & I make HM yogurt regularly. I seem to remember last summer I made some HM cream cheese using double cream & buttermilk but I've forgotten the quantities. Can anyone help please?

(500ml double cream, 100-150ml buttermilk rings a bell but don't know if there was anything else)

Thanks in advance

Zziggi

Hi Zziggi,

As you haven't had any replies, I've added your thread to the main one on making homemade cheese where you may find a recipe that suits.

Pink

jumblejack

Whenever my thermos yogurt goes 'wrong', ie, separates, I sieve it through a Muslim bag (a quid from eBay!) and it makes a lovely, although a tad sharp tasting, soft cheese!!!!
The whey can be used toake up the liquid of a soup, or porridge etc!

u751904

I reckon cheese making is starting to take off and I wondered if anyone has had a go. I've made my own cheese by just curdling the milk with a dash of lemon and pressing curds into cheese. I made it into a veggie / cheese curry. Was easier to do that I'd expect.

Pink.

It's not something I've tried yet, but this thread has lots of advice:

making homemade cheese

I'll add your thread to that one later to keep the replies together.

Pink

JillS_2

I've made cheese from yogurt (home-made) by pouring it into a muslin-lined sieve and leaving to drip overnight. A smooth slightly sourish cottage cheesy result. Quite nice. Must do it again.

Kevie192

Hi all,

I made some cheese yesterday and thought you might enjoy seeing some pictures of the event

It was really very easy, I used Ricki's 30 Minute Mozarella recipe.

As for the ingredients, I used:

• Full fat, ordinary milk from the corner shop
• Citric acid bought from the local indian shop/market (in the little bags like spices with the lady on the front)
• VegeRen from Sainsburys, but Tesco sell it too I believe. It's in the bakery aisle

No specialist equipment is needed really, just a pan which is not aluminium or cast iron and a thermometer (I use an electronic one from Lakeland!) I also used the microwave method but you can just use a pan - the recipe has both ways. I also only made 4 pints of milk so I just halved all of the measurements but used 3/4 of the microwave times.

So, here are my pics:

Heating the milk


Adding rennet


After 5 mins, the curds have seperated from the whey


Cutting the curds in the pan


After re-heating and stirring for another 4 mins


All the whey drained away - looks like scrambled egg!


After the first microwaving, starting to look like mozzarella now...


Finished!

So that's the cheese made! Some of you might be wondering what I did with it. Well...

Stuffed mushrooms with fried bacon, onion, mushroom stalks and some cheddar then topped with mozzarella and breadcrumbs


After 20 mins in the oven. Yummy!


We had them with roasted veg and cous cous. It was absolutely delicious. Mozzarella was gorgeous!

So, hope you've enjoyed the pics If you fancy giving it a go, please do and post your pics!

Hmm, now which cheese to make next??

Kevin x

Gigervamp

How cool!

I've made labneh before but that's as far as my cheesemaking has gone. I'll have to give this a try. Thanks for posting the pics.

Butterfly_Brain

Brilliant ...I will have to give that a try, I have already started making butter but only when I can get cream that has been reduced.

anguk

That looks very impressive! How big was the mozzarella and how much roughly do you think it cost to make?