So the wife and kids were away, I was about to dry off my herd of cows for the year, so decided to have a crack at making some cheese ;D
I'm big on preserving, but my 17 year old son has developed an expensive habit of eating camembert with my jellies every day, so borrowing the molds,press, recipe book from a good friend, and buying the mould, starter and rennet, I set to it for 4 days :P
I have 8 cams ageing at the moment, and this is my first Gouda out of the brine. In a possibly slight OCD moment, I have another one, but with cumin seeds, in the press at present, so that will hit the brine in a few hours.
Really happy with yield. 10 litres of milk for a 1.85kg cheese. Now just to be patient (which isn't my strongest trait ;))
Congratulations on a lovely looking cheese and welcome to the forum.
Have a cheese from me for a great way to introduce yourself.
Sounds like you have got the bug and I am sure that you will find the forum a great resource as you delve further into the wonderful world of cheese making.
Thanks Andrew. This forum was really helpful for my next cheese which was the cumin seed one, as my book didn't have anything about when to add cumin etc. So I boiled a Tbsp of seeds in 150ml of water for 15 minutes, cooled, then added the residual liquid at same time as starter/rennet. Seeds went into curd just before the pressing under whey. Another 1.8kg cheese. Out of the press and into the brine.
Quote from: ezabel on May 15, 2016, 07:16:59 AM
but my 17 year old son has developed an expensive habit of eating camembert with my jellies every day,
Ah, if all teenagers had that habit, the world would be a better place. lol
Welcome ezabel, looks like you are off to a great start.
Awesome looking cheese :) congrats and welcome.
Ezabel. You are right, it is hard to make cheese when you lack patience ;) but it seems like you have the knack in creating good looking cheeses. Welcome to the great cheese making forum, I hope they taste as good as they look!! ;D