Making cheese at home is
something most people are capable of doing, it’s just a case of bearing in mind
a set of basic tips, which will enable you to get great results.
1. Be sure to keep all equipment
and preparation areas really clean to prevent unwanted mould growth.
2. Get organised. Check that you
have everything to hand before you start with regard to ingredients and
equipment. If you don’t already have them, you’ll need to invest in some basic
equipment before starting out in cheese making, including a large bowl,
long-handled spoon or skimmer, cheesecloth, a colander, large pan, thermometer
and measuring cups/spoons. If you’re making hard cheese, then a press will also
be required. You can buy good quality equipment at www.cheesemaking.co.uk
3. Write everything down. In the
back of 'An Introduction To Cheesemaking At Home' there are blank pages to do
just that. When you turn out your first home made cheese and it tastes
delicious, you will be able to do it all again. Perhaps it may need tweaking,
i.e. a little less salt or a few more herbs, keeping notes will help you create
your ideal cheese.
4. Use good quality, fresh milk
to make your cheese – UHT milk is not suitable! Ideally raw (untreated) milk is
best, although you can use pasteurised milk, preferably organic. The most
important point about the milk is that it must be non-homogenised.
5. Depending on the type of
cheese you choose to make, you will need rennet and specific cultures, all of which
can be obtained from the Moorlands website.
6. If you’re just starting out
in cheese making, the best option may be to purchase one of our comprehensive
kits that include full instructions, together with items such as rennet,
starter, cheesecloth, thermometer, mat etc, depending on which kit you choose www.cheesemaking.co.uk/cheese-making-cheese-making-kits
7. The best place to make low
temperature cheese is in your kitchen sink! To gently heat your milk, place it
in a pan placed in a sink of hot water, topping up the water from a kettle as
required.
8. You don’t necessarily need to
buy specific cheese salt, fine grade cooking/table salt will suffice.
9. If applying wax to your cheese,
ensure that the cheese is completely dry before you start, to prevent mould growth.
10. Be adventurous. Cheese making is not an exact science.
For more information and
advice please visit our Q&A page
