The first stage began yesterday - a litre of milk was warmed , and a pack of starter added to it. This then had to ripen for 24 hours before it could be used. The spare starter has gone into the freezer in icecube bags for next time.
Here is the equipment needed to make cheese - the press is Bobs contribution. A thermometer is probably the most vital bit of kit to ensure success.
The ingredients we used - we used gold top milk this time, hoping to get a nice rich end result.
Stage one is to warm the milk very slightly, and add the starter to it - it's then left for 45 minutes.
\Next the rennet goes in - 5 drops in a bit of cooled boiled water.
Then it is left to form the curds - we went shopping and came home to find it was ready.
Once the curds have set, a pallet knife is used to cut them.
\Next stage is to very, very slowly warm the pan, whilst stirring by hand.
Then drain the curds through some cheesecloth in a colander.
\Next, drain the curds by hanging and leaving to drip - this took as long as a weeks worth of ironing!
The firm block of curds is then sliced and layered.
It is then chopped into small pieces and salted.
Finally, it's scooped into a cheese mould lined with muslin, and placed in the cheese press.
It will stay in the press for a couple of days - with the pressure gradually being increased.
Then it will be brined, and wrapped, and left to mature - we should get to taste this in 2 to 3 months.
This is the cheese after two weeks maturing - the second one is a week younger and has annatto added for colour.
Bit of an update as the first of the cheese was sampled on 3rd April - it has quite a mild flavour, a bit like a Lancashire. Quite pleased with the results!
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