- 2L Full Fat Homogenised Milk
- (normal everyday milk)
- Mesophilic Starter Culture
- (couple of granules)
- 1/2 Tblt of Rennet
- 1ml Calcium Chloride
From the mouth of Anthony Bourdain himself “You have to be a romantic to invest yourself, your money, and your time in cheese.”
So let me state the obvious, Christmas has passed; most people unwrapped pressies, ate way too much, downed a vast amount of alcohol, finished with a nap and then started round two. This Christmas something was different, I’m not sure if this would create a positive change (my heart seems to think so) or a negative change (my waist and cholesterol level would agree).
A few years ago I had fleeting thought…. maybe I should make my own cheese! I love food, so I created a food blog; I love wine, I pretend to own a vineyard; I heart cheese, but nothing to show for it. At the time I notice that cheese kits cost around the $150 to $200 mark, then factoring in the cost of unhomogenised milk… It came close to calling off my wedding so that I could spend my Fridays in the basement making cheese, but alas I passed off the idea (not before mentioning it to my husband though). At that time I also was saving up for a wedding, so I passed the idea off not before mentioning it to my husband.
My brother pried my husband for some ideas for Christmas pressies, so as you probably can guess; I received a cheese making kit from my brother!
I still cannot believe he remembered something I mentioned years ago, I can hardly remember what happened last week, let alone 4 years ago *Disclaimer; this has nothing to do with wine*.
Another brilliant thing about cheese; the cheesy sayings; this recipe is about to get you rich like Paris Stilton! However afterwards you may need to cheddar a few pounds.
If you feel you have a cracker, share them below in the comment section!
To finish I have one piece of advice. If you ever come across one who does not like cheese, be warned you may be hallucinating, as this person cannot exist.
FLICK VS. CHEESE:
WOODEN SPOON RATING:
NOW FOR THE RECIPE:
A fair warning, don’t start at 10pm like me! It means you will need to get up between 2am and 6am. For a non-morning person like me this was dedication for the love of cheese!
1. Ensure the equipment and work area is clean and sterilised.
2. Heat the milk in a large saucepan on a stove (set to low) to 22°C (72°F). Once the temperature is reached, turn off heat.
3. Stir in the Calcium Chloride, Starter Culture & Rennet (diluted in 30mls cooled boiled water). Stir in well.
4. Put the lid on the pot and leave to set for 6- 8 hours . The temperature of 22 should be maintained at 22°C
5. The curds should now be firm, using a long knife, cut the curds into 3 cm squares.
6. Turn the stove on to low and heat the curds to 45°C whilst continuously stirring. This will prevent clumping (destroy those lovely big squares- gently of course!)
7. Maintain the temperature of 45°C for 20 minutes. Keep continuing to stir.
8. Turn off the heat and allow the curds to stand for 5 minutes. This will allow the curds to sink to the bottom of the whey.
9. Pour the mixture into a (cheese cloth) lined colander. Tie the ends of the cloth together to form a bag. Leave to drain for 5 minutes.
10. Unwrap the bag to see your creation.
11. Add 3-5 tablespoons of cream or natural yogurt to obtain the desire consistency
Serve with fresh fruit, rice crackers or with jam on fresh bread.
NOW FOR THE VIDEO:
This was my first crack at video blogging. So please refrain from throwing cheese at it.
Recipe adapted and modified from Mad Millie.