Calcium Chloride
mesophilic starter
rennet
salt
milk
butterflies, anxiety, gnawing on nails......
You guessed yet? The Crone is looking at her cheesemaking kit and thinking about actually making real cheese! Success or failure, I will post pics tomorrow LOL!
1 comment:
9 Responses to “What do we have here?”
1.Stewart Says:
January 13th, 2009 at 5:37 am e
Yum Cheese.
2.Em Says:
January 13th, 2009 at 6:02 am e
lol, I’ve been in cheesemaking anxiety for days too… defrosting milk tonight and maybe start on Thurs. All my fingers and toes crossed for you Crone!!
3.Susana Says:
January 13th, 2009 at 6:03 am e
The rennet gave it away. Good luck. Will be waiting to see your results tomorrow.
4.admin Says:
January 13th, 2009 at 6:13 am e
Oh so that’s it’s official name;
Cheesemaking Anxiety! Phew, thought I was all alone with this one.
What are you going to try Em?
5.Em Says:
January 13th, 2009 at 10:01 pm e
How are you going today??? I hope you are elbow deep in well behaved curds!
Ummm, can’t decide what to make… I need to write a timeline to try and work out what would suit best, to avoid too many 3am cheese-turning interludes. Maybe something like halloumi or fetta, or the “easy” farmhouse cheddar. One more day to plan!
6.admin Says:
January 14th, 2009 at 12:06 am e
LOL Em!
I spent the morning procrastinating; shopping (and you all know how I lurrrrve shopping!), chopping tomatoes for another 8 litres of pasta sauce, butter and yoghourt making!
I finally have just bit the bullet and have the ‘fetta’ in its first one hour wait after adding the culture. Next will add the rennet.
7.river Says:
January 14th, 2009 at 3:01 am e
The minute I read calcium and rennet, I knew. I used to work in the Farmers Union cheese factory at Murray Bridge, South Aus.
8.admin Says:
January 14th, 2009 at 3:06 am e
Do you make your own cheese River? Have you discovered http://www.greenlivingaustralia.com.au ?
9.river Says:
January 15th, 2009 at 5:32 am e
No, I don’t make my own cheese. Space and lack of $$$ dictate otherwise. (also neck, shoulder, back problems) I do sometimes make my own spaghetti sauce, from bought tomatoes if my own bushes haven’t produced enough. And I bake cakes and slices from scratch because they taste so much better this way. I will check out the link you’ve provided, because I love to read about these types of things.
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