The Poultry Keeper

stephen · Posted: Sat Sep 22, 2007 3:19 pm Post subject:

Actually, Nigel's just made a good point! It would be a really bad idea to try and make cheese from Snövit's milk at the moment, as she has been having penicillin, and the withdrawal period is nearly 2 weeks, so her milk would kill the culture at the moment...

milkmaid · Joined: 19 Apr 2005 Posts: 7157 Location: isle of lewis

sounds as if it is Cool

stephen · Posted: Sat Sep 22, 2007 5:35 pm Post subject:

It's taking a long time. I'm hoping it's because it's shop bought milk rather than fresh. But it does seem to be getting there now, even it's already 3 hours.

milkmaid · Joined: 19 Apr 2005 Posts: 7157 Location: isle of lewis

cheese making takes time,edam takes 3 weeks Wink

stephen · Posted: Sun Sep 23, 2007 5:34 am Post subject:

It finally set just before 10pm last night. It got ladelled into the moulds and has settled quite nicely overnight. I'm a bit nervous of this turning the cheese malarkey. It seems my batch of rennet is quite slow acting!

The cream cheese has been culturing overnight, and got it's renet this morning.

milkmaid · Joined: 19 Apr 2005 Posts: 7157 Location: isle of lewis

have you got this site
the ginger beer recipe on here is easy to http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

stephen · Posted: Sun Sep 23, 2007 10:14 am Post subject:

Thanks for that! I'll have a scout around.

It's out of the mould, but still drying...