Why make cheese?
Well, I used to when I kept goats and we fed the whey to the pigs – but now I am fed up with throwing out milk after the weekends – no pigs – and I like the little french herby cheese – but not the price and I definitely don’t like buying plain soft cheese these days – too small an amount and way too much £! But first, I had to find my kit and clean it up after 3 years in the container! Hum. The cheese molds were missing – well, I wouldn’t have thrown them out but goodness knows where they are… Good job I have my Russian cheese cloth – husband was given this in exchange for his hospitality one weekend from a Russian truck driver – and I was well chuffed with it 🙂
These are the photos for two lots of cheese – the first is made of 4 Litres of Morrison’s homogenised Gold Top and the second from 2 x 2.27L ordinary Blue top. I tinkered with the Gold Top one after making with adding sour cream – and that one also had more starter but I think the best flavour – and by far the cheapest – was the Blue Top.
After the weekend I will collect up husband’s left over skim milk bottles and what ever I have left in my blue top and make what there is – we have enough soft cheese now to last for a fair while that I can cook with or we can add fresh herbs to – and it freezes well. If there isn’t enough milk this week I will freeze it and make it up when there is – it isn’t being sold and it is only for home use and cooking. Hate waste 🙂