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Home-made Caerphilly cheese: Difference between revisions
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===Chef's note=== | ===Chef's note=== | ||
Most [[cheesemaking]] recipes I have seen mention [pasteurising]] the milk first. This assumes you have unpasteurised milk which, though better for [[cheesemaking]], can be difficult to obtain unless you have your own dairy. If like me, you are using shop-bought, pasteurised [[milk]], ignore the pasteurising step. Just start with the milk at 30° C. | Most [[cheesemaking]] recipes I have seen mention [[pasteurising]] the milk first. This assumes you have unpasteurised milk which, though better for [[cheesemaking]], can be difficult to obtain unless you have your own dairy. If like me, you are using shop-bought, pasteurised [[milk]], ignore the pasteurising step. Just start with the milk at 30° C. | ||
If you are using cream, add it with the milk after the pasteurising step (assuming it is already pasteurised). I used double cream, which gives it a really creamy after-taste but single cream would be just as good. The amount of milk is not overly important either as long as your draining system and mould is large enough. | If you are using cream, add it with the milk after the pasteurising step (assuming it is already pasteurised). I used double cream, which gives it a really creamy after-taste but single cream would be just as good. The amount of milk is not overly important either as long as your draining system and mould is large enough. | ||