Skip to main content

Cheese-making tips and tricks

We have lots of milk again, since Molly calved, but we never had much time for cheese-making, so here are a few tips that you might find useful when you need to make cheese in a hurry.


Make one big cheese rather than several smaller ones
We realised that most of the time involved in cheese making is all the heating and stirring.  We decided to make the largest possible cheese, using our 10 L and 7 L pots at the same time.  When the curd was ready in both pots, I scooped it into our largest mold to make one giant cheese, then there was only one cheese to look after until it was ready to wax.


Save time fishing the spoon out of the pot by securing it to the handle with a twisty tie
You don't want to know how often this has been a problem!


Sterilise your pot just before you start, so you know its clean and you have a warm pot to heat the milk in
I sterilise the pot by putting a little water in the bottom, sitting it on the largest burner with the lid on, until it boils and the steam can sterilise the entire pot.  Then I can just tip out the water and the pot is ready to use.


Preheat milk from the fridge in a sink of hot water while doing other chores
Its easy to ruin a pot of milk heating over a burner while you are efficiently multi-tasking (ie distracted), a double-boiler is ideal, but I don't have a big enough pot to double-boil the 10 L pot!  The next best thing is to fill the 10 L pot with milk and sit it in the sink, and then fill the sink with hot water.  In about 20 minutes the milk will be close to the cheese-making temperature (you could also use boiling water to get even closer) and the last few degrees can be added using the stove.

Use a digital timer will remind you when its time to do the next step
Cheese making involves so much waiting, I often get distracted on other tasks, but this little timer has saved me many times.  Its great for making hard boiled eggs too! 


Do you have any cheese making tips and tricks to add?

If you want to know more about house cows, my eBook is available for purchase on Scribd.  Its only $4.99, and it includes lots of information about keeping a house cow in Australia.  There's more details about the eBook on my house cow eBook blog.  If you don't want to go through all the Scribd/paypal effort, just send me an email on eight.acres.liz at gmail.com and I can arrange to email it to you instead.

Comments

  1. Oh gosh that cheese looks awesome. I have only made ricotta, but really want to try feta as well.

    ReplyDelete
  2. My only tip is, make sure you make more than you can eat so you can give it to all your drooling blog readers ;)

    ReplyDelete
  3. I haven't dabbled in cheese making yet. Only quark. Now that we are milking goats, we've begun to think about cheese so I read this post with interest. Maybe next year we'll be milking two at the same time and I might have enough milk to spare. As for the spoon, does it need to be in the pot for some reason? We just rest ours across the handle of the pot.

    ReplyDelete
    Replies
    1. well I am paranoid about putting it on the bench top as its not usually clean, so safest place for it is in the pot! And then it doesn't drip milk anywhere either!

      Delete
  4. Great tips Liz. My only other tip is that I sterilise my spoon and utensils in the pot at the same time. I am looking at making some goats cheese in the near future, it will be a first try so we will see how it goes.

    ReplyDelete
    Replies
    1. yes good point, I usually have all the utensils in the pot when I heat it.

      Delete
  5. My mouth is watering, there is nothing like making your own cheese, the flavor is amazing. Love your post. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
  6. I'd love to have the resources to make such things. Maybe one day! :) Lovely blog. Kathryn x

    ReplyDelete

Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at gmail.com

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Growing and eating chokos (chayotes)

** Sign up for my weekly email updates here, you will find out more about my garden, soap and our farmlife, straight to your inbox, never miss a post!  New soap website and shop opening soon....

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko a…

How to make coconut yoghurt

Lately I have been cutting back on eating dairy.  I know, I know, we own two house cows!  But I am trying to heal inflammation (bad skin) and dairy is one of the possible triggers, so as a last resort and after much resistance, I decided I had better try to cut back.  Its been hard because I eat a LOT of cheese, and cook with butter, and love to eat yoghurt (and have written extensively about making yoghurt).  I had to just give up cheese completely, switch to macadamia oil and the only yoghurt alternative was coconut yoghurt.  I tried it and I like it, but only a spoonful on some fruit here and there because it is expensive!





The brand I can get here is $3 for 200 mL containers.  I was making yoghurt from powdered milk for about 50c/L.  So I was thinking there must be a way to make coconut yoghurt, but I didn't feel like mucking around and wasting heaps of coconut milk trying to get it right....  and then Biome Eco Store sent me a Mad Millie Coconut Yoghurt Kit to try.  The kit is…