Cheese making.

[devance]

http://www.leeners.com/cheesemaking1.html

http://www.thecheesemaker.com/cultures.htm

Apparently for soft cheeses it a art not a science.

But how to get started.

I will never be able have a ROQUEFORT or even a blue cheese.

BACTERIA LINENS $9.95

About my style.

Where to get the cultures, so the above.

I don't mind giving a commercial if worthy.

[watertrade]

http://www.cheeselinks.com.au/

Cheese supplies for the Aussies ;)

Cheesemaking is good hobby - I’ve been doing it for years

You would be surprised how easy blue cheese is - the blue mold is very forgiving and covers lots of mistakes.

White mold isn't too bad either - the trick is to get a soft centre and firm rind - like most things in cheesmaking it’s a balancing act between humidity and temperature.

[devance]

As I never stay never on topic.

This looks tasty, smoked almonds.

Smoked almonds.

http://allrecipes.com/Recipe/Homemade-Smoked-Almond

s/Detail.aspx

[ * 1 egg white

* 2 teaspoons garlic powder

* 2 teaspoons celery salt

* 1/4 teaspoon salt

* 1/2 teaspoon liquid smoke flavoring

* 3 cups whole unblanched almonds, toasted and cooled

' DIRECTIONS

1. In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.]

[Legba]

Ricotta has to be the easiest cheese to make... Ricotta Cheese

1 gallon whole milk or skim (1 gal. whole milk = about 1lb cheese)

white vinegar or fresh lemon juice

a large colander lined with fine cheesecloth. butter muslin is preferred, or some other substitute, a ham bag or jelly bag will work just fine.

Put the milk in a large, non-reactive sauce pan and heat slowly to 200 degrees, stirring to prevent it scorching on the bottom. When the milk is hot enough, add about 1/4 cup of vinegar or lemon juice. If the milk is really at 200 degrees, it will instantly curdle, the milk protein and fat separating from the water in smallish white blobs and foam. If this does not happen, keep heating. Use a thermometer, dairy or candy works fine, but some of them are not quite accurate. If you put the vinegar in when the milk is close to the correct temperature, as soon as it reacts, you know it is done. It is not necessary to continue heating once the reaction occurs, however, you will want to let it sit for a few minutes, with an occasional stir.

Place your lined colander in the sink, drain open please, and carefully pour the entire contents (DO NOT skim anything off) of the pot into it. Take your time, and allow the water to drain through the cheesecloth. It will go pretty quickly if you have used butter muslin. If it goes too quickly and nothing is left behind, you will know that your cheesecloth is too coarse and your cheese has gone down the drain! Do not despair, this has happened to many experienced cheese makers, just get finer cheesecloth and try again.

Assuming that all goes well, allow the ricotta to drain and cool until you can handle the cheesecloth comfortably. Gather the ends of the cloth up and tie into a bag which must be suspended over the sink until it stops dripping. You can hang it on the faucet or drape it from a wooden spoon laid across the sink, whatever works. The ricotta will be finished draining in about an hour and be ready to use in any recipe that calls for this type of cheese. You can add a bit of salt if you like. Of, if the cheese is to be used in a desert, add a little cream and mix in well to make a richer product.

If you are not going to use the cheese immediately, pack into a container and either refrigerate or freeze. This cheese freezes well and will always be available that way. It keeps in the fridge a few days.

One way to use milk that is starting to go over is to make ricotta from it. If you don't have a full gallon, just reduce the vinegar a bit - this is not critical, however, too much won't hurt. The only real difference is that you will get less cheese from less milk. Any cheese at all is better than pouring milk down the drain.

Ezy peezy, Lemon squeezy

[ThunderIdeal]

panir cheese = easier

virtually the same process. not cheese in the usual sense, just a bunch of pressed milk curds in a cloth sack.

very tasty fried.

[Hagakure]

and once you have made it turn it into saag panir and your taste buds will be doing the happy dance all night

[Mr Stay Puft]

hey, where do i buy cheese cloth or muslin, do i go to soptlight or a specialist cooking supplier

links or locations in melbourne would be appreciated