Apart from photography, writing this website, gardening, hill walking etc my latest idea is to make some cheese. Yes, home made cheese. I am currently looking for a source of milk that isn't homegenised. Pasturised is fine but supermarkets these days seem to homegenise even standard milk. Homeginastion radically alters the protein structure of the milk which is not good for cheese. If all else fails we'll just have to get a cow, or a goat, or a ewe....
Problem solved. Ocado and Waitrose organic milk is non-homogenised. Its good stuff and I have made two batches of Cheddar and some Mozarella. I tried the cheddar after about 3 weeks maturation and it was good if a little acidic. I have left the second batch for longer and tasting of that awaits - I reckon three months should do it.
Problem solved. Ocado and Waitrose organic milk is non-homogenised. Its good stuff and I have made two batches of Cheddar and some Mozarella. I tried the cheddar after about 3 weeks maturation and it was good if a little acidic. I have left the second batch for longer and tasting of that awaits - I reckon three months should do it.
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