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- 11 Oct 2012
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Tell me more about the cheese making please. Pretty please?
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It's stunningly easy. I make it for the chooks every week. Shop bough is bad for them because of the salt content. So they get homemade.
3L of full cream milk heated to just under boiling point (roughly - its meant to be 80C if you have a thermometer). Then add just under 1/2 cup of vinegar. I use clear vinegar for the chooks. Stir (off the heat now) and then leave to stand for a few minutes. Strain through a clean T-towel or cheesecloth and you have cheese. Press the whey out for a firmer cheese. If you want a really soft cheese, add some cream (a larger pot of the decent stuff, not the Bulla stuff which has too many other things except for actual cream in it) add during the heating stage...
that is the basics for cheese. If you like it saltier, add salt before pressing....