So here's a brief rundown of how to make cheese from my very kitchen. The final results will only be known in a couple of months time when it's matured. Apparently it'll be a hard Cheshire style, but I'm hoping it'll take on the characteristics of its surroundings too. So this will be a slightly poncy, (try-)hard, gentrified urban cheese then.
Heat a lot of milk. Add yoghurt (culture).
Add rennet, an enzyme extracted from cow's stomachs. But this is Vege-rennet. Less rank. Cleaner conscience. Give leftover milk to a cat.
Milk should set. Cut it in cubes. The white is curds. The yellowy clear stuff is whey... Yes way.
Line a collinder with muslin. Pour it all in to drain the curds from whey... Wahey.
Make a mold out of anything to hand. It needs a hole in the bottom.
Pack your mold.
Weight it down. Wait and wait and wait (over night). Then in the morning... CHEESE!
Then you have to do a whole bunch of other stuff over a two month period which I may or may not document if the mood takes me. Hope this was educational in some way. I wish I could say I learnt this from many months as an apprentice farmhand on a smallholding in the Loire Valley... But I didn't. Got it from the internets. And as I write this, I cleanse my pallet with Hula-hoops and Diet Coke. Vintage batch.
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