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Home-made Derby cheese: Difference between revisions
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Traditionally, this [[Cheese|cheese]] is made with 50% evening [[Milk|milk]] and 50% morning milk. However, not having my own [[Cows|cows]], this is not possible, and unless you live near a farm that is registered to supply [[Unpasteurised|unpasteurised]] milk, probably not for you either. This version is made with [[Pasteurised|pasteurised]] shop bought milk. | |||
The quantity given will fit a small [[Ascott]] hard [[Cheese mould|cheese mould]] measuring 82 x 82 x 90 mm. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2001 | |TotalCalories = 2001 | ||
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|PrepTime = 4 hours | |PrepTime = 4 hours | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Home-made Derby cheese recipe.jpg|alt=Electus]] | |Image = [[Image:Home-made Derby cheese recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Home-made cheese is divine</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | |||
<span class="reviewDesc">There is no better feeling than eating cheese you have made yourself. This was divine! (we don't have a dairy either, so used normal milk.)</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 4 [[Litres|litres]] [[Pasteurised|pasteurised]] full-fat [[Milk|milk]] | | 4 [[Litres|litres]] [[Pasteurised|pasteurised]] full-fat [[Milk|milk]] | ||
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| Unless you have a cave handy, the [[fridge]] is probably the best place to mature your [[homemade cheese]] although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature. | | Unless you have a cave handy, the [[fridge]] is probably the best place to mature your [[homemade cheese]] although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature. | ||
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{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes|Derby cheese]] | [[Category:Recipes|Derby cheese]] | ||
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[[Category:Uncooked]] | [[Category:Uncooked]] | ||
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