Yes cheese. I love cheese; runny, mouldy, sharp, blue you name it, though I will indeed pass on the casu marzu. Many nations make fantastic cheese, even Australia has some that I’m proud of. However most cheese sold is not so good and the good stuff usually costs $money$. With my inner miser in mind coupled with my enjoyment in making things I’ve decided to make some cheese and see how it goes and see if it’s worthwhile in the long run.
I ordered a cheese kit from these guys. Everything arrived last week but I only got around to making some today. I went with their wise advice to make a simple cheese strictly by the book first off. There’s a few simple cheeses to choose from, I went for feta. It went so so and I will know better later on in the tasting.
I took 4L of the freshest store milk I could get went through the process. This one was a low temperature one of 30°C you add the cheese bacteria, the dose was hard to figure. Later on you add rennet which makes the curds and whey form. You’re supposed to get a clean break after an hour but I had something like a soft break after 1 hour 45 minutes so just went ahead with the next step.
Naturally once I filtered the wet curd I dropped some of it while trying to tie it up to drain. I really need a better place and method to hang the cheese.
However the end result by morning was reasonable (longer hanging than recommended but that’s life) and I cut it up to salt and put in the fridge apparently it’s ready in a couple of days. It was well formed and kept it’s shape but perhaps a bit soft here and there. It tasted quite good in this form rather a fresh milkiness to it. Next time I shall take pictures.
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