We've now made three batches of cheese, using 8 pints of milk for each batch (about 4.5 litres). The resulting cheese for each was between 400 and 500 grammes. Shamefully, we threw the whey away. We had thought to try making Ricotta, but it was Christmas and we had a million other things to be doing..... next time, maybe.
The first two batches were soft cheeses, one we blitzed with some garlic, the other we left and it has the taste and texture if a very mild Cheshire.
We decided to try a hard cheese for the third batch, and this one needs three months to mature so it'll be a while before I can tell you what it tastes like. DH is busy melting wax to coat it with, all good fun.
The first two batches were soft cheeses, one we blitzed with some garlic, the other we left and it has the taste and texture if a very mild Cheshire.
We decided to try a hard cheese for the third batch, and this one needs three months to mature so it'll be a while before I can tell you what it tastes like. DH is busy melting wax to coat it with, all good fun.
