Making cheese at home is something most people are capable of doing, it’s just a case of bearing in mind a set of basic tips, which will enable you to get great results.
1. Be sure to keep all equipment and preparation areas really clean to prevent unwanted mould growth.
2. Get organised. Check that you have everything to hand before you start with regard to ingredients and equipment. If you don’t already have them, you’ll need to invest in some basic equipment before starting out in cheese making, including a large bowl, long-handled spoon or skimmer, cheesecloth, a colander, large pan, thermometer and measuring cups/spoons. If you’re making hard cheese, then a press will also be required. You can buy good quality equipment at www.cheesemaking.co.uk
3. Write everything down. In the back of 'An Introduction To Cheesemaking At Home' there are blank pages to do just that. When you turn out your first home made cheese and it tastes delicious, you will be able to do it all again. Perhaps it may need tweaking, i.e. a little less salt or a few more herbs, keeping notes will help you create your ideal cheese.
4. Use good quality, fresh milk to make your cheese – UHT milk is not suitable! Ideally raw (untreated) milk is best, although you can use pasteurised milk, preferably organic. The most important point about the milk is that it must be non-homogenised.
5. Depending on the type of cheese you choose to make, you will need rennet and specific cultures, all of which can be obtained from the Moorlands website.
6. If you’re just starting out in cheese making, the best option may be to purchase one of our comprehensive kits that include full instructions, together with items such as rennet, starter, cheesecloth, thermometer, mat etc, depending on which kit you choose www.cheesemaking.co.uk/cheese-making-cheese-making-kits
7. The best place to make low temperature cheese is in your kitchen sink! To gently heat your milk, place it in a pan placed in a sink of hot water, topping up the water from a kettle as required.
8. You don’t necessarily need to buy specific cheese salt, fine grade cooking/table salt will suffice.
9. If applying wax to your cheese, ensure that the cheese is completely dry before you start, to prevent mould growth.
10. Be adventurous. Cheese making is not an exact science.
For more information and advice please visit our Q&A page