Oddly enough, to make cheese you don’t need much equipment and it is actually only about as much work as making tea.
You can decide when you think the cheese is ‘ready’. Each stage of the cheese making has a different flavour and another texture. By adding salt to the cheese, you will slightly extend its shelf life, say, one week. Here is a step-by-step guide for a cow’s milk cheese, by step 5 I will have made ricotta, but I will continue to make a cheese that is most like cow’s cheese. Experiment with goat’s milk or sheep’s milk. With this recipe you can make a cheese weighing approximately 250 g (8 oz).
You will need:
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