Friday, 2 October 2015
Cheese making - step by step photo guide
I had another cheese-making session earlier this week so I thought I'd put together a step-by-step guide. First job is to get the milk in a large pan and raise the temperature to 25C. Then add starter and rennet. The curds will then separate from the whey.
The curds are then cut into cubes of about 1cm and the pan is heated to 45C.
The curds are then strained through cheese cloth and a sieve.
It then goes into a cheese press for 24 hours.
This is the resulting block of cheese.
Wax is then melted.
And then painted onto the cheese.
The wax coated cheese is then left in a fridge to mature for at least a month.