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Yes, I got the milk out of the fridge yesterday and noticed it had gone a bit think like yogurt (I have actually eated it like this before on my museli, I poured it on without relising and though "hmm its a bit think...oh well" and ate it anyway) But I thought this time it was past it, so left it on the side to pour away.

Left it a bit too long and the next day it had separated into a lumpy white glob and watert yellowy stuff. I thought "I wonder if that white stuff could be cheese" so I strung it up in a piece of muslin (£3.00 for three squares from the baby section in sains**rys) and left it to drip for a few hours. Opened it up at lunch time and as it my magic I had produced soft cheese!! Amazing!!

It is totally tasteless which (I am reliably informed by John Seymone) is perfectly normal and I am going to add some garlic and herbs to pep it up a bit.

I am really pleased!
Anyone else had any accidental dairy sucesses?

Yep, we made yoghurt that was ridiculously thin so we strained it in a muslin over the sink and forgot about it and ended up with soft cheese to which we added garlic powder and herbs and were delightfully surprised when it tasted like Rouille but at about a tenth of the price

We're making yoghurt today and half of it is going to be made into the lovely tangy cream cheese of which half is going to be garlic and herb and the other half left plain for cooking with.

I always wanted to make real, proper cheese though... I make Paneer alot but I would love to make a lovely cheddar or a Brie even.

If you add abit of salt it makes lovely colwick cheese ,very like philadelhia cream cheese(can I say that out loud?)
Anyhow its yummy

i tried the 'Accidental' cheese thing and its not bad. i may of squeezed a little too much liquid out but when i added a bit of salt and chopped chives its pretty impressive although a bit crumbly. Gonna test it on some victims , sorry i mean willing participants.

Hi Craig,

Yeah mine went a bit hard too, it was a bit like mozarella cheese, I could even sort of peel it in the same way.

Helsbells wrote:Hi Craig,

Yeah mine went a bit hard too, it was a bit like mozarella cheese, I could even sort of peel it in the same way.

Hi helsbells, yes thats exactly what i got. i did squeeze it rather a lot though . I would love to know how the dairylee style cheese spread is made. i love that stuff .

Hmmm I dont know, but I am imagining its probably best not to know, you might not ever want to eat it again!!!

Have sucessfully made a very dry cheese kind of like parmesan, well it was great in risotto and on bolognese anyway!

Used gone off milk and vegeren, strained it mixed in salt then squeezed out as much whey as I could then left it wrapped in muslin in the little lidded bit on the fridge door. Leaft it for aseveral weeks to dry, 2nd one went mouldy but was fine underneath!

Must try that