Cheese Making Supplies

I like love cheese. However, a lot of the more interesting stuff isn’t vegetarian, so what’s a bloke to do, other than make his own…? Thus #projectcheese was born.

I’m not quite sure when I decided that I was going to make my own cheese, but once the thought had wormed its way into my brain, that was it, it had to happen. So I bought a book and started eating all sort of cheese that I normally wouldn’t touch. A few months ago, I would have scoffed at the thought of enjoying a block of stinky blue cheese, although it was quite a mild one to be fair.

I also spent a bit of my Christmas money on some cheese making equipment; a starter pack, some moulds and some disposable cheese cloths. Then it was just a matter of finding some unhomogenised milk and some free time.

The first thing I had to do was make up a starter, or not. The instructions that came with the kit were for making a litre of starter that you could freeze and use as needed. The book seemed to veer between using small amounts (10ml) and a whole freeze dried packet, basically no consistency. So I decided to go with the instructions that came with the starter kit, as this would mean that I wouldn’t have to order more freeze dried starter, as it would theoretically last for the rest of year in the freezer

It was relatively easy to do. Heat some milk to 90°C, crash cool it to 20°C, add the freeze dried starter, leave for twenty four hours and package it up. So that’s exactly what I did. The hardest bit was trying to get it into those ice cube bags without getting most of it in the sink! I have to say that it looked and smelt a lot like yogurt…

It was a couple of weeks after making the starter, that I finally got round to having a go at making some cheese. One of the reasons for this, was the local Sainsbury’s not having enough unhomogenised milk in stock. I’d decided to use supermarket milk for the first couple of attempts, as I figured they wouldn’t necessarily go to plan, as I didn’t really know what I was doing. There didn’t seem much point finding some awesome local milk and then ruining it through ineptitude.

Sainsbury’s either don’t stock a lot of their own label unhomogenised milk, or it’s quite popular, as even when I tried another store, I only managed to pick up 3 litres worth, rather than the 4.5 litres I was really after. Now that I’ve made the cheese though, I’m not sure I’d have got though the resulting cheese if I’d used 4.5 litres, so there you go.

Making cheese is theoretically simple. Heat the milk gently to a set temperature and hold for a bit, add some starter to make it go a bit funky, before adding the rennet and leaving it to set. Once it’s set, pour off the whey, dump the curds into a cheesecloth lined colander, or mould and leave to drain. If you want a hard or semi-hard cheese, then press the curds in the mould to extract more whey. After a bit of draining, salt the curds and then leave for a bit longer to drain off more whey, then you’re good to go.

So I heated my milk to 30°C, actually it was more like 32°C and left it for about half an hour, before getting some of the starter out of the freezer. In retrospect, I think should have got some of the starter out of the freezer in the morning and let it thaw out, so it was revived a bit. After a further half an hour, I added the rennet and left it for ninety minutes to set. When I came back though, the milk hadn’t set and didn’t look any different to when I’d started.

The temperature had dropped slightly, so I gently heated it back up to 30°C and added another couple of frozen starter cubes and went to bed. I figured that maybe the starter hadn’t worked and the instructions made it quite clear not to add extra rennet, so adding a bit more starter might do the trick. When I came down in the morning, the entire contents of the pan had congealed into one rather wobbly and wet mass, so I poured it all into a cheesecloth lined colander to start the draining process.

I’d bought disposable cheesecloths to use, as I didn’t want the hassle of having to clean and care for a proper cloth one. They’re huge though, so I’d chopped one in two, as I figured that would be enough to line a couple of the different moulds I’d bought. I had no idea how of the volume of curds and resulting cheese I’d end up with, so figured that would be enough cheesecloth and mould to hold it all.

It would have been easier if I’d used a whole cheesecloth, as the contents of the pan only just fitted. There was no way I’d have been able to tie the ends of the cheesecloth together to enable it to be hung like the instructions stated. I was quite surprised by this, as I’d expected the curds and whey to mostly separate in the pan, not to form one large blamanche type mass.

The whey did drain out of the curds quite quickly to start with, so after a few minutes, I started ladling them into the prepared moulds. I managed to fill both moulds and should probably have left well alone at that point. But as I didn’t know what I was doing, I gave the cheesecloths a bit of a squeeze to see what would happen. A long story short, in the end the curds all fitted into one mould, where there were left to drain while I went to work.

When I got home that evening, I took the cheese out of the mould to salt it. The book was a bit vague on how to salt it. Should I break it open, add the salt and mush it all up, or should I just sprinkle it on the outside? I figured that since I was trying to make soft cheese, I would break it open and salt it, before putting it back in the mould, so that’s what I did.

I was quite surprised at how hard it had become, it certainly wasn’t as soft as something like Boursin®. The following morning, I added some garlic and chives to it, and again it was obvious that it was a bit too dry to be a proper soft spreadable cheese. If you imagine a slightly dried out and lumpy Boursin®, then you’re on the right track. I put most of it into a container and into the fridge, but took some to work with me to have for my lunch.

It wouldn’t spread, is about that main thing I’d say about it. It stuck to the knife and generally crumbled all over the place. It was also quite bland, but then it was very young and hadn’t had anytime to mature and take on some the flavour. I also dolloped rather a lot of homemade green tomato chutney all over it, which while nice and tasty, wasn’t going to let much of the cheese flavour through.

It’s nearly been a week since I made it and I’ve had some for lunch everyday apart from Sunday and there’s still some left. So I hate to think how much 4.5 litres of milk would have made and I could see that being a touch too much, especially if the rest of the family don’t eat more of it.

I’m happy that I’ve finally got my finger out and made some cheese, even though it wasn’t quite right. I’m looking forward to having another go, mainly so I can try a few different things and correct a few of the mistakes I made. I’ll certainly be defrosting the starter and maybe leaving it for a bit longer before adding the rennet. I’ll probably hang the cheesecloth next time and definitely not squeeze it, to see if that produces slightly wetter curds. Finally though, if it ends up in a similar state, then when I add the garlic and chives, I’ll whack it in the Kitchen Aid and beat it till it’s smooth.

Homemade cheese and homemade chutney, I should really have made my own rolls...

While I’m quietly pleased, I know I can do better. I’m also thinking that I need a cheese press, as I’m already thinking of running before I can walk and having a crack at some sort of Brie or Cheddar

Macaroni Cheese

I love macaroni cheese, I think it’s the combination of pasta and cheese that does it, you canny beat a bit of pasta and cheese, mmmm, pasta and cheese… Anyway, I bought The Geometry of Pasta a while back, I’m not sure why, as it’s not exactly veggie friendly. It’s great to flick through though, as the design of the book is amazing with all the black and white line drawings and any book that tells you how to make Cacio e pepe is a winner as far as I’m concerned.

The recipe for macaroni cheese is quite nice, it doesn’t contain tomato for starters, sorry Felicity, that’s just wrong. It can feel a bit greasy though, which I think it mainly down to the choice of cheese. I need to try it with fontina, rather than cheddar and see if that makes a difference.

Having made this recipe quite a lot, I think the one thing that affects the outcome more than anything else, is the thickness of the bechamel sauce. Too thick and it all becomes a bit of a sticky, lumpy mess when it’s served up. Keeping it on the thinner side, means it’s nice an oozy when served up and feels less like eating a bit greasy brick of pasta.

One other thing about this recipe, is that it claims it serves two as a main course, two giants maybe, as it can easily feed all four of us and leave us all wishing we hadn’t eaten quite as much; so it should serve three normal adults with no worries.

I’ve also been looking at buying Modernist Cuisine at Home, that kind of scientific cooking looks quite interesting, if a bit involved. However, if you do the Amazon look inside thing on this book, you’ll see there is a whole chapter on Mac and Cheese, with a number of different ways of preparing it. The recipes are all there for you to see in the preview, so I’m really tempted to buy some sodium citrate and give a couple of them a try…