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Here at Chez Powell we are feeling pretty smug. We've just tasted our first attempt at making real cheese (Using a starter and rennet). As they say round 'ere. It were gert lush.

Anyone else made cheese? We found we had to add twice as much rennet as the recipe suggested to get the milk to set. Anyone else experienced cheese making problems? Anyone know all the answers? Not all of them of course because then you'd be omnipitent or Stephen Fry

clanpowell wrote:Anyone know all the answers? Not all of them of course because then you'd be omnipitent or Stephen Fry

Me and my dog know everything, unfortunately all your questions are the ones my dog knows, and she's asleep in front of the fire at the moment.
Well done on making cheese though, when I had a try many years ago, all I succeeded in doing was to make some very rancid sour solid milk.

I've had a couple of goes. I made halloumi, from ewe's milk, which is fun, surprisingly easy and is really good!

More recently I had a go at making a hard cheese but as you can't buy raw milk in Scotland I had to use pasteurised.

http://biology.clc.uc.edu/Fankhauser/Ch ... eese98.htm

It wasn't a total success but not bad for a first attempt.

Ive made some hard and soft cheese, but the curds were very soft. I have used different rennets, I have been told its the quality of the milk. I use organic milk from the supermarket and always use a starter. any advice?