Everything starts with milk

If you have a house cow or participating at a herd share program, you may be getting more than you can drink. I highly recommend 10 litres batches. Anything less than this will tire you and the yield will be small that as soon as you make some cheese, it will be consumed and finished.

With a good quality milk like Canberra Gold Top or Highland Organics (both are unhomogenised) the yield is 10 to 12 percent. This means for 10 litres of milk you will be getting about 1 to 1.2 kilos of cheese. Plus another 400 to 500 grams of ricotta. You can find Canberra Gold Top at supermarkets and Highland Organics at Farmer’s markets. If you are getting herd share milk even better.

Highland Organics
Highland Organics

One word of caution though, if you are getting raw milk you may need to pasteurize it. This does not mean boiling as commonly known by our grandmothers. It is enough to take it to 65 degrees Celcius and keeping it there for 30 minutes. It is obvious that you need to invest into a good thermometer. Preferably one with a timer.

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Cheesemaking at home

It is easier than  you think. Many people I talked to thinks that cheese making is like rocket science and can only be done at dedicated cheese factories. That is not true. All you need is good quality milk, rennet and salt. The rest is detail.

Haloumi in brine
Haloumi in brine

I have started making cheeses at around 2009 and quickly and steadily made lots of cheeses since than. It is one of the best hobbies I have ever taken and the good thing is family and friends are also enjoying the results. I am now giving workshops in Canberra through Canberra Environment Center or to enthusiastic people at their gatherings.

I will give you guidance through this blog and answer your inquiries with recipes.

Bye for now.