Cheesy!

Last weekend I decided to have a go at making my own cheese.

On Saturday I prepared the culture in milk and let it stand, then sunday I froze it into cubes. I boiled a vat of milk…

Cooled it quickly and added vegetarian rennet (from stinging nettles) and a couple of spoons of leftover culture. Let it stand til Monday morning and put the contents into a cheesecloth to drain off the whey…

On tuesday morning the collected curds were squidged together…

And by thursday I had my own cream cheese with a hint of maple syrup! I wasn’t sure I liked it at first but after a few crackers it tasted fine, just a bit tangier than your supermarket stuff! Next on the agenda is to get a different bacteria and make hard cheese.

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