Cheesemaker@Home CHEESE CHEESE CHEESE
Hi folks,
Good news, I I have been on a new adventure. I have been out in the beautiful Drakensburg in our beautiful Kwazulu Natal province, in South Africa.
Where mountains and streams are all you can see for miles and miles around, except on the lower slopes where beautiful pastures line the base of these old crags,
LEARNING TO MAKE CHEESE! YES!
and let me tell you you need to start making cheese at home with a few simple tools you already have.
I am not going to give you massive information to start, just what you need to make your first cheese.
BAG CHEESE or Queso Branco
Requirements:
1 x plastic bucket 5 to 10 Litres
1x 5 to 10 litre cooking pot
5 litres Full Cream Milk (Pasteurised not Homogenised)
I large piece buttercloth or muslin cloth
1 colander
food/liquid thermometer
1 x quarter cup of one of the following. Cider Vinegar or White grape Vinegar or White Wine
Pinch or 2 of salt to taste.
Place milk in plastic bucket which is placed in warming water in pot (like a double boiler)
Slowly heat milk till 80 to 82 deg C. Keep eye on milk as it reaches heat quickly.
Mix in Vinegar or wine well until it acidifies and curds form.
Remove from heat. Place cloth over colander and pour milk through cloth.
Let whey go to through.
Work in some salt to taste while still ver wet.
Collect cloth together by the 4 corners and tie a knot . suspend from tap over sink for 3 to 5 hours.
Let it drip naturally do not squeeze.
GUESS WHAT? READY TO EAT THAT EVENING. Serve with a salad, fruit, avocado pear etc.
You will really score points with the family.
For the Next cheese you would need to try and get rennet and milk culture or buttermilk or yogurt.
Speak soon
.
Hi folks,
Good news, I I have been on a new adventure. I have been out in the beautiful Drakensburg in our beautiful Kwazulu Natal province, in South Africa.
Where mountains and streams are all you can see for miles and miles around, except on the lower slopes where beautiful pastures line the base of these old crags,
LEARNING TO MAKE CHEESE! YES!
and let me tell you you need to start making cheese at home with a few simple tools you already have.
BAG CHEESE or Queso Branco
Requirements:1 x plastic bucket 5 to 10 Litres
1x 5 to 10 litre cooking pot
5 litres Full Cream Milk (Pasteurised not Homogenised)
I large piece buttercloth or muslin cloth
1 colander
food/liquid thermometer
1 x quarter cup of one of the following. Cider Vinegar or White grape Vinegar or White Wine
Pinch or 2 of salt to taste.
Place milk in plastic bucket which is placed in warming water in pot (like a double boiler)
Slowly heat milk till 80 to 82 deg C. Keep eye on milk as it reaches heat quickly.
Mix in Vinegar or wine well until it acidifies and curds form.
Remove from heat. Place cloth over colander and pour milk through cloth.
Let whey go to through.
Work in some salt to taste while still ver wet.
Collect cloth together by the 4 corners and tie a knot . suspend from tap over sink for 3 to 5 hours.
Let it drip naturally do not squeeze.
GUESS WHAT? READY TO EAT THAT EVENING. Serve with a salad, fruit, avocado pear etc.
You will really score points with the family.
For the Next cheese you would need to try and get rennet and milk culture or buttermilk or yogurt.
Speak soon
.
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