Posts tagged as:

Cheese

Popular Blagger posts of February 2010

February 28, 2010
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From knitting scarves to planting rhubarb, and from keeping poultry on scraps to taking our first home-made cheese out of the press, February has been a busy and rewarding month.

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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. Shaking [...]

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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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Our first yoghurt cheese

January 8, 2010
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Yoghurt cheese is easy to make, requiring only a way to drain your yoghurt and a little salt for flavouring. The result is a smooth, creamy cheese that is great for eating and baking.

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We try cheese

January 7, 2010
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After a chat at a party, we discover that our yoghurt is just one step away from cheese. We’ve decided to put the cold outhouse to good use and try our hand at separating the curds and whey.

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Cheese Making by Rita Ash: Review

November 23, 2009
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One of the projects we’re going to start in the new year (or before the end of December this year if we get time) is making our own cheese. We’ve bought a press, which we can also use for cider making next autumn and, apart from a goat or cow, that’s pretty much all the [...]

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