Category talk:Cheese making

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  1. Note that over pasteurization will prevent proper coagulation. Most store bought milk is unsuitable for cheese making because it has received too much heat treatment.# Wonder if organic milk would be OK. At least we can get that in the Co-op.

http://www.foodsci.uoguelph.ca/dairyedu/cheese2.html

Unpasteurised milk (Green top) is illegal in Scotland, but can be sold through registered farmers in England and Wales.

Babcary, Somerton, Somerset. TA11 7ES produce unpasteurised milk from Guernsey cows and is available at:

From the farm and the following markets... London Islington 1st and 3rd weeks 10 - 2pm (Essex Road, opposite Islington Green) Notting Hill Gate 8.30 - 1pm (Car park behind Waterstones) Marylebone 10 - 2pm (Cramer Street Car park just off Marylebone High Street) See London Farmers Markets for market details.

Guilford High Street, 1st Tuesday 10 - 3.30pm Wollingford Town Square 3rd Tuesday 8.30 - 1pm Henley Town Square 4th Thursday 8.30 - 1pm Frome Cheese & Grain Building 2nd Saturday 9 - 1pm See the National Association of Farmer's Markets for market details.

Adding calcium chloride will help to counter-act effects of using shop milk. The reason shop milk not considered suitable is because it can form uneven curds - calc. chloride will help with that.

In Gloucestershire, it can be obtained from Diana Smart at Churcham and at farm in Brookthorpe.

Costings

Would be interested to know about costings for each batch of cheese (milk, cream, rennet, calcium chloride, DVI starters, salt, penecillium cultures, other ingredients, etc) in terms of weight of yield of final product, as well as for any unusual/specialist/out-of-the-ordinary equipment needed.

I realise that with most of the ingredients, a little goes a long way, so these are fairly insignificant, but what is the shelf life of the minor components and do you ever end up having to discard them cos they're out of date or spoiled (in which case they need to be included in the costings)?

In addition, info on approx total time taken for making each type of cheese, as well as how labour intensive/difficult (on a scale of 1 to 5 maybe) each of them are, would also be good.

cost

From memory, the biggest cost was the (fairly high) postage on some featherweight items. Especially if you needed to re-order one item. The cultures and moulds have been re-sealed and frozen. Not sure about shelf life of the other stuff. I will look at the containers for the dates. It is *very* labour intensive, requiring a lot of fiddling about. Great fun though, especially the blue cheese!

--Roses2at 12:37, 27 July 2010 (BST)