|Starter culture added.|
Careful temperature control
needed from this point
Anyhow, the other day I had this daft idea that I'd have a bash at making some cheese. You folks might while your Saturdays away making home-brew beer. As I mess with that sort of stuff during the week, I thought I'd have a bash at some food to go with the beer. Anyway, milk is cheap these days, didn't you know?
|Curds and whey|
Now, interesting trouble occurred; good hard cheese needs full cream non-homogenised milk1. After a trip last night though to the metropolis that goes by the name of Barrow-in-Furness, and a hurried visit to Pizza Hut2 to pacify my not-so-little kids and Ann, we traipsed around the supermarkets. We found, amongst the oceans of ridiculously low-cost milk, 7 litres of Jersey Gold Top in Tesco. Asda? Nada. Morrison's? Not open late. I was looking for 10 litres. Turns out this type of milk is a quid a litre or more3 and not so easy to get on a Friday night.
|Starting to look OK|
|Break up to salt|
Anyhow, not much of a beer-related post, but it was fun, I hope someone finds this interesting. If nowt else, it's an excuse for me to collate the pictures somewhere sensible.
|Adding curds to mould for pressing|
2Sorry, yes I know, I feel ashamed.
|Not much left for me to do|
I lived on a farm for a couple of years when I first left my parents tender care. We got unpasteurised milk fresh every day. It was delicious, really delicious. Just like sneaking a beer from the tank at the brewery, there is something really special about milk that has travelled only a few yards and had no messing done to it.
I do have a deep suspicion that the reasons for pasteurisation are much more to do with shelf life and commercial pressures than any real health risks. Never did me any harm. Some French cheese is made from unpasteurised milk and is simply gorgeous. I'm hoping to get to make something similar sometime.