Lmst

Finally trying one of these cheeses. There are two main things to talk about here: the cheese that I made and how it was ripened. If you look at the picture of the cut cheese, you can see that it isn't very ripened at all. The rind has kinda of separated from the cheese (AKA "rind slip"), which happens because the white mold grows too fast. The unripened paste in the middle turned out exactly as intended. I need to iron out the process a little bit to eliminate the rind slip, but overall, I consider this a big success.

#cheese #cheesemaking #food #snack #fermentation

A small round cheese. It is mostly covered in white mold. It sits on a piece of parchment paper.

A picture of the same cheese but a quarter of it is cut out and exposed on a mat next to the round cheese. When viewing the inside of the cheese, it is apparent that the rind has separated from the cheese a little bit. Immediately under the rind, it is gooey, but the majority of the paste is firm and consistent.

My wife made halloumi from Miyoko Schinner’s Vegan Creamery cookbook and it is amazing. So cheesy, great texture. (Forgive the presentation and poor photo, we don’t have a grill pan so no beautiful lines.) Underneath it is an einkorn bread I just baked!
#vegan #cheese #cheesemaking

Three slices of bread on a plate. One has four slabs of yellowy white cheese on it. Another has peanut butter and jam (also homemade) and the third has just butter.

Behold! Baked ricotta and orange cheesecake!

That's 5.5 litres of slighlty past yet perfectly good office milk destinted for the sink rescued and put to a good use. (I've brought most of the cake into the office.)

Using this nice high protein, low-carb, ricotta cake recipe: https://vintagekitchennotes.com/orange-ricotta-cheesecake/ — scaled up by eggs 8/6 for a 25cm springform tin, plus I added extra orange zest and 60ml of Cointreau (edit: oh, and I used caster sugar, hell knows why the recipe specifies granulated, some USAian thing?) This used 900g of the ricotta, the remainder might end up being weekend ravioli.

It puffs impressively when baking, but of course then collapses. I wonder if a bit of cream of tartar would improve this a bit. Though it's perfectly fine as it is really, it's fairly light textured.

#CheeseMaking #ricotta #cheese #milk #cooking #baking

A baked ricotta cheese cake on a wooden chopping board, it is round and flattish and it has a dark brown skin, a 45 degree wedge is missing from it facing the viewer showing its pale yellow and lightly orange flecked interior. A large kitchen knife is laid horizontally across the middle of the cake.

Well the quark didn't go quite according to plan. The curds didn't really set, even after over 24 hours. I think I my might need to up my rennet amount next time.

The end product is a super creamy, spreadable cheese but more similar to a labneh or super thick greek yogurt. It ended up more tangy than expected.

Still delicious, just not what I was going for.

#cheesemaking

Freshly cut large white curd cubes sit in whey in a large steel pot. They look a little fluffy

Large, white curds are lifted out of whey with a large skimmer. The curds look sloppy and not well defined

A white, soupy mass of curds sits in a cheesecloth-lined colander

A thick, creamy, white cheese in a 2 quart plastic container. A rubber spatula is sticking up out of the back.

One of my New Year's Resolutions was to make one cheese a month.

January I'm starting out easy with just a 1 gallon batch of quark. Pictures of the final product to come, if it works out!

#cheesemaking

There was about 5.5 litres of whole milk BBD 18th Jan in the office fridge. When I put the new milk from the doorstep into the fridge in the morning I carefully lined it up so there was a new row and a yesterday BBD row, as most sensible people will use the yesterday stuff — it was entirely fine and good. When I went back later someone has clearly had an attack of disgust and shoved them all right up the back top corner of the fridge in their own little quarantine zone.

I asked if I could give them a good home, which the office manager gladly agreed to given she'd just have to tip them down the sink otherwise.

The milk is now ricotta. Just done the simple way: citric acid and salt (I do have rennet, but time is short and that's a faff.)

I may take a ricotta cake into work on Thursday (as I'll need WfH Wednesday time to manage such a thing.)

#CheeseMaking #ricotta #cheese #milk #cooking #WasteNotWantNot ? #IfOnly #Trite

A full to the brim medium sized saucepan of milk on a stove, a wooden spoon in it.

A wooden spoon lifted out of a medium size saucepan of milk, showing curds on the spoon.

A muslin in a strainer to the left, to the right a flat sieve lifts curds out of a saucepan of curdled milk to join the curds in the muslin.

On the left some muslin in a conical strainer with a wodge of ricotta straining in it, to the right a teatowel in a sieve full of pale liquid - straining the whey.

I've been excited about cheese this past week. I've got three passes all in different stages right now. Basically converted my yogurt recipe into a cheese recipe, so I don't know what to call it.

A long mesophilic fermentation with rennet. Penicillium candidum and geotrichum candidum for a bloomy rind.

#cheese #cheesemaking #bloomy #penicillium #geotrichum #fermentation #milk #immersioncirculator

An immersion circulator and a fermentation crock are immersed in a 6 quart cambro.

Curds in a cheese form. It has recently been flipped, and the top of the putative round of cheese has little bumps from the form.

A moldy round of cheese sits on a draining rack.

Cheese on a Pedestal

Diversity. The word “diversity” just hints at the huge array of cheeses French producers create. Brisson points out that France’s varied landscapes, climates, livestock, and flora are reflected in more than 3,000 cheeses. In populated …
#dining #cooking #diet #food #Frenchcheese #agriculture #Cheese #cheesemaking #education #farming #francais #france #French #frenchcheese #Lifestyle #Museum #photography #Writing
https://www.diningandcooking.com/2405726/cheese-on-a-pedestal/

Spent 9+ hours today on cheese making; exchanged going to an exhibition, swimming pool and a short walk in the park for that, this song is going to stick with me therefore.

#cheese #cheesemaking #food

Various kinds of cheese depicted, text reads "Sweet dreams are made of cheese, who am I to diss a Brie, I Cheddar the world and the Feta cheese, everybody's looking for Stilton"

Lactase-precipitated cream cheese???!??? Would that do it? De we make lactose-free milk using lactase?

#cheesemaking @scruss @davecb

Husband works at the #CourtyardDairy and we often acquire free samples of cheese or related things.. today I am experimenting with various milk based recipes using a super lively Turkish yoghurt culture. Will report back but 2 large batches of yog and some paneer on the go so far..and will make labneh with some of the yog. Even better we had a large donation of milk to our #CommunityFridge yesterday so didn't need to buy any. Now just need some ideas of what to do with all the whey! #CheeseMaking #SurplusFood

More pizza happened... various toppings including a sort of quattro formaggi with blue cheese, a red cheddar, and our own mozzarella, on a scatter of gruyère. A couple of others are "leftover bbq" pizzas, and another is a sort of spicy take on the margherita.

The dough ideally needed to be a bit higher hydration, but it worked OK. I'm far from any sort of expert pizza maker!

#cheesemaking
#breadmaking
#pizza

The image features four different pizzas arranged in a 2x2 grid, each placed on a wooden cutting board. The top left pizza is topped with a variety of vegetables, including tomatoes, green peppers, and possibly mushrooms, with melted cheese covering the surface. The top right pizza has slices of tomato, red onions, and fresh basil leaves, with a generous amount of melted cheese. The bottom left pizza is divided into four slices and is topped with spinach, mushrooms, and cheese, with a slightly charred crust. The bottom right pizza features slices of chicken, jalapeños, and cheese, with a golden-brown crust. Each pizza has a pizza cutter nearby, indicating they are ready to be served.

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🌱 Energy used: 0.166 Wh

first pizza...

Sorta a fancy margherita... our own fresh made mozzarella and pizza dough made with the cheese whey. With plenty of #allotment basil, and the last of last year's passata — with added fresh garden herbs. Not our own fresh tomato yet alas, and also some red onion and gruyère from shops.

Should have popped fresh basil on top.

Traditionalists can address complaints to /dev/null

#cheesemaking
#breadmaking
#pizza

wheybread happened

#cheesemaking
#breadmaking
#pizza

A large tin loaf of poppyseeded bread in the foreground on a wire rack, slashed diagonally across the top. Behind an uncooked pizza is on a tray, sat on a woodden board.

Bread has risen!

Both made with the cheese whey from above.

The poppyseeded loaf is 50% emmer flour and 50% strong white, both from Doves Farm. Hydration about 70%. Squeeze of honey.

The portioned dough is 100% strong white from Holkham, and about 65% hydration... these are for pizza.

#cheesemaking
#breadmaking
#pizza

The image shows two baking trays on a kitchen counter. On the left, there is a loaf of uncooked bread in a high sided loaf tin/tray sprinkled with poppy seeds, and scored with diagonal slashes. The loaf is in a black baking pan. On the right, there are five round dough balls, covered with plastic wrap, indicating they are likely in the process of rising. The dough balls are placed in a black baking tray. The background includes a wooden surface and a green and white kitchen towel.

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🌱 Energy used: 0.116 Wh

It doesn't end there though, even after making two kinds of cheese the approx 2.5 litres of lightly salty whey left over is a rich and tasty liquid. So, into a couple of batches of bread dough with some of it... and the rest, about 1.5l, goes into the freezer as I reckon it will be an excellent base for a soup, something like a classic cauliflower soup, or maybe a leak & potato. Zero waste.

The milk used is raw milk from what we call the #autocow (a vending machine): https://theparlourbinham.co.uk/little-dairy-shop/

But I'm no raw milk evangelist, I do like the stuff, especially for cheesemaking... but I don't think it'll give anyone superpowers, and it can certainly be unsafe. You can make various cheese with pasteurised milk too.

#cheesemaking
#breadmaking

Pouring milky whey from a small plastic jug into a mixing bowl of flour which is sat on digital scales reading 319g.

Strain the curds out into a mould or cheesecloth. (Or mould, then cheesecloth in my case...)

Ricotta!! (Well, eventually, when it has drained out.)

#cheesemaking

A square white plastic cheese mould sat on a steel mesh over a black tray. The mould is filled with white ricotta curd, liquid draining from the curd gathers in fhe tray.

A muslin cheesecloth pendulously full of some substance drips over a mesh seive over a saucepan, it hangs from off the top of the screen. To the right a coffee grinder, to the left a small rice cooker, on a kitchen bench.

Add 1 litre of full cream milk to the whey and ¼ tsp of citric acid and gently heat to about 90°C. New curds will begin to form.

#cheesemaking

A large stainless steel saucepan full of fine curdy whey, a black plastic spoon speckled with whey is resting in it.

Heat ⅔ of the whey to about 80°C and salt lightly, just ¾ tablespoon... warm up the curd in chunks in the hot whey and stretch several times over until glossy textured, then shape (gloves help!)

Place into a 2% brine made with ⅕ whey mixed with water. They can live in that (in the fridge!) until you want to use them. (Not sure what sort of timeframe, but these won't last more than a few days.)

#cheesemaking

A rough mozzarella ball in a small rectangular tub of milky liquid, lifted half out of its bath on a black plastic spoon.

Heat to 41°C, stand then drain in muslin for 15 mins, turning occasionally.

#cheesemaking

#Cheesemaking

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