From the category archives:

Cheese

Our first homemade cheese is a success

April 19, 2010
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Our first homemade cheese is ready for eating, so we’ve brought it out of the outhouse and cut into it. It reeked on the outside, but that was just the rind. Inside it’s mild, creamy and very tasty.

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Our homemade cheese is ready to eat

March 15, 2010
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Our homemade cheese has now been maturing for four weeks, so we could technically start eating it. We want a mature round, though, so we’re going to leave it for another six weeks. All this waiting has proved to be very educational.

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Our home made cheese is getting mouldy as it matures

February 27, 2010
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The mould on our home made cheese has come back with a vengeance. It is now turning crusty in parts and growing a blue-green fur in others, making us wonder whether it will even last through its maturing stage.

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The mould on our cheese

February 22, 2010
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Our home made cheese has now been ageing for a week and is starting to show mould spots on the surface. We can wipe them away with kitchen roll, but would we do better to let them form a decent skin on the surface?

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The cheese is out of the press!

February 14, 2010
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After a week of turning, pressing and rewrapping our cheese we have finally taken it out of the press and now need to store it for between four and ten weeks in the outhouse while it matures.

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Making cheese, day two

February 9, 2010
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Remarkably – because I really wan’t all that sure it would work – the cheese starter has been a success. We now have far, far more than we need. A litre, to be precise, which is 1000ml. And how much did we need? 7.5ml. We knew it was ready because of the way it looked. [...]

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How to make cheese starter

February 8, 2010
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Making cheese takes several days, and once you are finished you must let your results mature for between four and 10 weeks to improve the taste. With all of the necessary kit now in place, we’ve started the process by making up your starter culture.

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We have a cheese-making deadline

January 26, 2010
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We’re all set to try our hands at making proper hard cheese, having found ourselves a bottle of vegetarian rennet at the supermarket. The only trouble is, we have very little time to get going.

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