Hi, I'm Pam

Please introduce yourself and let us welcome you.
pam
Posts: 14
Joined: Wed Aug 19, 2009 7:03 pm

Hi, I'm Pam

Postby pam » Mon Aug 24, 2009 7:37 pm

I have just started learning how to make cheese, so finding this helpful site was such a bonus. There are so many questions that crop up as I exeriment and I don't know anyone to ask and the posts on this forum are very friendly and helpful. I did one of the Cheeselinks workshops with Carole - it was fantastic. Apart from loving cheese, I also like to be self sufficient and am becoming increasingly concerned about what is being put into the foods that can be purchased from supermarkets without it being labelled.

I live in Gippsland with my partner and grandson, we are hoping to move onto 5 acres in South Gippsland within the next 12 months - making the "tree change". Just waiting for the house to be habitable.

Cheers
Pam :)

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Hi, I'm Pam

Postby minnie » Mon Aug 24, 2009 10:37 pm

Hi Pam,

Welcome. You'll find us all helpful where we can be and all on the same wave length in regard to what goes into our food.

We loved the cheeses we've made and I've made it a thing that once we make something be it a cheese, chutney or a sauce, I no longer buy it at the supermarket. It certainly means I have to push myself at times to do certain things when there's no way other than making it. ;)

I look forward to getting to know you.
:D
Vicki

Shadowgirlau
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Re: Hi, I'm Pam

Postby Shadowgirlau » Wed Sep 09, 2009 7:41 pm

Hi Pam,

Welcome to our little although growing group. Sorry I am late with the reply however am not able to look in terribly often at the moment.
There are several people in the group who make cheeses etc as you have no doubt found out by now and I look forward to hearing more about your adventures as you progress.

Cheers
Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon

pam
Posts: 14
Joined: Wed Aug 19, 2009 7:03 pm

Re: Hi, I'm Pam

Postby pam » Fri Sep 11, 2009 7:16 pm

Thanks Vicki and Kathleen for your warm welcome - it certainly makes a newbie feel more comfortable about posting, particularly questions.
Cheers
Pam :D

Hayhay
Posts: 389
Joined: Sat Jan 24, 2009 8:29 pm

Re: Hi, I'm Pam

Postby Hayhay » Wed Sep 16, 2009 7:08 pm

Hi Pam,

I've been making cheese for just over a year now. I love it - especially now I can get fresh cows milk!

What cheeses have you made so far? I started with feta, mascarpone and yoghurt ( I know not a cheese). But have since made 30 min mozzarella (which for me is 1.5hour mozzarella!), panir, lemon cheese, sour cream and camembert.

Hayley

pam
Posts: 14
Joined: Wed Aug 19, 2009 7:03 pm

Re: Hi, I'm Pam

Postby pam » Thu Sep 17, 2009 8:24 pm

Hi Hayley,

I'm loving it too, even though I haven't been at it for as long as you :) I just wish I had started ages ago but for some reason I had this idea in my head that cheesemaking was very complicated. Now I'm starting to realise that that's only part of the picture - yes it's complicated because there seem to be so many factors that influence the final product, but no it's not complicated really because it is essentially turning milk into cheese by setting the milk, cutting the curds and allowing those curds to knit together in a setting and maturing process. Or am I being too simplistic?

My first experience was a Romano workshop and I have had one day of trying to replicate what I learnt in the class [with my cheesemaking buddy which I think makes a big difference] and then I did another class and learnt Triple Cream Brie, Swiss and Raclette. Given that I am very much a strong flavoured cheese person this has worked well for me and we are trying to replicate most of these. Then, of course, we become a little adventurous and last week we tried to make a blue and white cheese [we are working with the Neil and Carole Willman book as well as the notes from the classes]. The biggest problem so far seems to be that a lot of the cheeses take so long to mature that you don't know if what you are doing is OK for quite a while after you have done them.

What's Panir? Did you like the fetta? Where do you get your recipes from?

Cheers
Pam
:D

Hayhay
Posts: 389
Joined: Sat Jan 24, 2009 8:29 pm

Re: Hi, I'm Pam

Postby Hayhay » Thu Sep 17, 2009 8:37 pm

Sounds great Pam - you seem to be into all the gourmet style cheeses! Me I'm hanging out to give cheddar a go! You're right about having to wait so long to check that you've done the right thing; I keep worrying about that each time I make camembert; though its worked out each time.

I was also surprised at how easy cheesemaking is! Just takes a long time is all...... Its surprising that so many different cheeses are made using the basic steps, with only slight variations in temperature or culture etc...

The fetta recipe is from the lady who ran the workshop I did. The 30 minute mozzarella recipe is adapted from Ricki Carrolls book (US) which was printed in 'organic gardener'. The others are mainly from neil and Carole Willman's book. Oh and the panir recipe from my Korma cookbook. I've got some of them typed up am happy to share if you're interested.

Panir is really quick and easy to make. You heat up the milk, add some lemon juice or vinegar, and it sets within seconds. Then you drain and strain it. To eat it you fry it and its like a really tasty tofu kind of thing - but cheese! I've cooked it with a mediterranean type sauce; a salad dressing with peas and lettuce, and with a satay sauce.

I've only recently discovered panir, wish I knew about it earlier! The kidlets love it to so that's an extra bonus.

Hayley

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Hi, I'm Pam

Postby minnie » Fri Sep 18, 2009 9:25 am

Hi Hayley,

I'm with you on the cheddar... I kept my cheddar from the cheesemaking course for 12 months then cut it in half to try and then vacuum sealed it again and left for another year... so two years all up. The older and crumblier it is the better for me, but oh so long to wait.

The camembert at least you get your results in a few weeks and of course some of the soft acid cheeses immediately.

Lynda put a recipe for Panir cheese on the cheese recipes here viewtopic.php?f=18&t=413 a while back.

I need a kitchen working to capacity again (it's still ripped apart) and then I MUST make the time to do MORE cheese and the cheddar (I've got the press etc waiting.) ;)
:D
Vicki

pam
Posts: 14
Joined: Wed Aug 19, 2009 7:03 pm

Re: Hi, I'm Pam

Postby pam » Fri Sep 18, 2009 8:43 pm

Thanks Hayley and Vicki,

I'll have a go at the panir that Lynda posted but would love a copy of the fetta recipe thanks Hayley. Like you I would love to make a good cheddar but I'm letting my impatience rule and sticking with ones that mature quickly at the moment :roll:

Good luck with the kitchen Vicki, I know from experience how frustrating that can be.

Cheers
Pam
:D

I'

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Hi, I'm Pam

Postby minnie » Sat Sep 19, 2009 8:22 am

Thanks Pam,

It's always either time or money holding these things up... or both. :o
:D
Vicki

Hayhay
Posts: 389
Joined: Sat Jan 24, 2009 8:29 pm

Re: Hi, I'm Pam

Postby Hayhay » Sat Sep 19, 2009 7:59 pm

I'll post the feta recipe in a separate topic.


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