Discovered this fantastic looking cheese while over in Thomas’s of Foxrock and thought it would be a great addition to lunch with Mont d’Or as the center-piece. I was told it needed to be baked a little in the oven and served like a fondue with everyone dipped some crusty freshly baked bread into it. Continue reading
Made these to go with dinner, fresh courgettes from the garden with our own goats cheese. Getting the goats cheese into the flowers is the trickiest part of preparing them… Continue reading
Better to start simple and try to get it right so I thought a basic fresh Chevre would be a good start.
Here is the 5lts of goats milk resting while the culture & rennet help the curds to set in the pot. When there is a thin film of whey on the surface its ready to put in the cheese cloth for the night. Continue reading
The new 30 liter pot had 15 liters in it this evening, or 3 white plastic buckets of Cara’s milk. Myself and mum made a massive batch, it didn’t curdle as planned and needed a little more vinegar than the recipe suggested but in the end it came together.
After 24 hours the curds had shrunk down and in total we got around 4kg of cheese from 15 liters of milk. I will just put this in some a few lunchboxes and will salt and flavor it in a few days.
Today myself and Susanne made some cows milk cheese using a recipe that she brought back from her time down on Cape Clear with Ed. He uses goats milk but we don’t have any yet so we used the cows milk.
Milk is heated up and then the vinegar is added, stirring slowly for a few minutes. Its then left for a while to cool down, by then the curds should have formed and its spooned out into a cheese cloth and left to hang overnight.
The next morning its put in the mixer with some salt and garlic, or what ever flavoring you want and blitzed for a few minutes.
On the right is just garlic & salt, the left is chives, garlic & salt.
It tastes amazing!
I had my first attempt of making cows milk cheese, I made a batch using 2 litres of Cara’s milk and 300ml of cream. From start to finish takes less than 24hrs.
The cheese I made is of Scottish origin and is called Crowdie cheese (http://en.wikipedia.org/wiki/Crowdie). Its a type of Scottish cream cheese and couldn’t be simpler to make:
- bring 2 litres of full fat milk to 72 Celsius for 15 seconds to pasteurise it and then cool it quickly down to 28 Celsius.
- add 4 drops of rennet to a tablespoon of cooled boiled water.
- add the rennet to the milk.
- still well and leave for 3 hours in a warm place.
- cut the curds into cubes as in the picture below and leave for another 3 hours.
- drain off the whey and add the 300ml of cream.
- beat the mixture together with a fork and spoon into cheese moulds.
- place in the fridge until set.
- then its ready to eat, I started at lunchtime and it was ready for breakfast the next morning.