The cheese & yogurt making thread

battmann said:
Love this thread, thanks guys. I can get unpasteurized milk from a farm. Will this work for yogurt or cheese
Click to expand...

Yes will work just fine, but you still need to pasteurize the milk, you don't want to boil it, which is why a crock pot is great it keeps it at a steady temperature to kill off unwanted bacteria. However you still need to experiment a bit, it depends how much of the cream has been skimmed from the milk so you might have to add some cream or milk powder to get a nice thick consistency.About two tablespoons of milk powder per 1.5 liters of milk or about a cup of cream.

I should also warn that taste of yogurt can vary between seasons, here in the freestate Lucerne crops do quite well which is a perfect winter feed but milk has a bit of an after taste, so I would find out what feed the farmer uses during winter.

@Beachless
I live in a rural area, so pretty accustom to not getting the ingredients I need or want, so pretty much make every thing my self, from pasta to curry pastes, have a herb garden, totally worth it, initial expenditure sounds a lot, I end up with 3 month supply or more, compared to maybe 2 week supply I get in the store.

I mean I just spend R350.00 on a ravioli cutter and roller, 10 ravioli meals in Pick n' pay will cost that much more or less.Now it costs me eggs, flour and water, spinach grown at home and ricotta cheese I also make at home, I normally get 2 or 3 batches done freeze it and have a home made meal ready in minutes and it costs a 3rd of the pre made stuff.

Currently experimenting with spring roll dough, and next I will be looking at samosas, make them throw them in the fridge and done.

Spend yesterday making oats biscuits and home made muesli, and whole wheat rusks, made 150 condense milk rusks today, considering the price of ouma rusks these days for the price of 4 boxes, I managed to make 2 different rusks and some biscuits.

It fair to say value for money vs convenience of store bought stuff, I will choose value for money.
 
Second necro today. I am on a roll.

So, is it just me or one can't make cottage cheese at home from certain brands anymore? Don't remember which specific Clover one I used last month but it just won't curdle. It was not UHT or something like that. It was definitely fresh one and full fat.
 
Last edited:
surface said:
@wizardofid - do you still make cheese or yogurt or you just gave it up after getting dismal responses here? :ROFL: :ROFL:
Click to expand...
lol still make it, but only in winter. Because i make a lot of Indian food, especially naan, and riata, home made yogurt is still the best. For cheese making been out of the loop a bit, but I am planning on making some mozzarella and parmesan cheese.
 
Sorry for the necro. I would love to make my own Blue cheese/Gorgonzola. Any insider tips on how to get started ?
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X