Hi there!
I have been living in Korea for 3 years now, and I'm desperate for some good cheese. It's very very very hard to come by here, and also incredibly expensive.( Unless you count the packaged slices)
So of course, I started making my own!
I've been making yoghurt for years now, and the occasional paneer, but I just started diving in to the wonderful world of everything else.
So far I've made: Cream Cheese, Cottage Cheese, 4 Caerphillys, 1 Feta, 1 Montasio, and 1 Manchego. I've had a few missteps along the way, but overall, since I only had to throw out one batch that just didn't turn into anything.. not even ricotta. I consider myself pretty lucky. :)
Anna
Hello Anna!
I only had the silly idea that most people that come from Asian countries don't drink milk at all :)
So does Korean cuisine has any good cheeses?
Is raw milk cheap there or do you only buy store bought?
I can't speak for other Asian countries, since I've only been living in Korea. The people here drink milk, but don't eat a lot of cheese.
Processed slices and mozzarella are plentiful, and you can usually find cheddar at the big US-owned box stores. Cheese isn't a big part of traditional cuisine, but it's getting more popular with the younger generation that have lived overseas for a while. Yay!
Milk is very expensive here in general. It's about $10US per gallon for the store bought. UHT is half the price, but obviously I'm not using that. I use store-bought milk that's been pasteurized at 60C. It's the best I can get, but I think I might have found a source for raw milk. There's a dairy near the school where I work, so I'm hoping I can get some milk from them. It will depend on my level of broken Korean that day.
Thx for the info Kim!
I wish you luck and to get the raw supplier accept!
Anyian haseyo :p