Easy cheese making

[MeganW]

Hi,

I'm really keen on the idea of making cheese and know that in John Seymour's guide he suggests that this can be done just by letting milk separate. Can anyone offer any advice or elaborate on this method? Everywhere else I've looked seems to imply that soft cheese has to be made with rennet or lactic acid, and with thermometers and so on. I'm looking for a really simple and easy method that leaves a plain soft cheese I can add herbs to.

Megan

[Green Aura]

The simplest one I know is made from draining yoghurt, overnight, through a jelly bag or teatowel. Makes a lovely cheese that you can add herbs, black pepper and/or salt too.

It's even better slathered over the top of a foccacia, drizzled with olive oil and herbs etc., before you bake it. Mmmmm.

[MeganW]

That does sound nice! Sorry to sound really dense, but would you use fresh yoghurt, or yoghurt that has gone off for this? Cheese making is all new to me so I have no idea what I'm doing really!

[red]

use fresh yogurt - strained yogurt is labneh, and has the consistency of soft cheese, add salt and/or herbs.

i think the easiest of actual cheese is probably cottage cheese -here is a simple method

[SteveJamesBrown]

Hey
I got into cheese making last year, I started off making yoghurt cheese as mentioned above! Just buy some cheese cloth and pour in your natural yoghurt, tire the top around a wooden spoon and let the whey drain out. After a day or two you will have the solid curd and you can then shape and role with herbs.

The next next level would be to buy starter culture which comes in powder form or you can buy buttermilk and leave it at room temperature with the lid off overnight. This is added to the milk and left overnight, The starter culture eats the sugar releasing acid which separates curds and whey. You can then scoop the curd into a mould and leave for 24 hours, This is that salted and left for a number of weeks depending on what type of cheese want. The whey can be used for baking or dumped on the compost ;)

This is a great book for beginners:

http://www.amazon.co.uk/Cheese-Making-B ... 31&sr=8-15

And here is a place you can buy all the cultures and equipment:

http://www.cheesemaking.co.uk

John Seymour's technique is based on RAW milk and you have to be very careful. Id strongly recommned buying starter culture or making your own with buttermilk.

Hope this helps

Steve

[MeganW]

Thanks Steve, that does help. I was a bit stumped by the John Seymour method as I couldn't really find it discussed anywhere else. I might start with the yoghurt and see how I get on but will invest in a cheese-making book for the future. I have ordered some cheesecloth so as soon as that arrives I'll be giving it a try!

Megan

[SteveJamesBrown]

Glad to be of help!

The John Seymore technique basically allows the natural bacteria in the raw to break down the milk. Starter culture allows 'good' bacteria to take over the milk so its a safer method. Give me a shout if you have any more cheese questions and GOOD LUCK! ;)

[MeganW]

I'll let you know how it goes!