I've done quite a lot of processing of foods in my time - Curing, Smoking etc but until recently I'd never gotten round to making cheese, though I've wanted to for a long time.
I'll admit that it was that cunt Alex James harping on about cheese making that finally made me get round to buying some rennet tablets off of the internet.
So first things first, and easiest of course, is Chevre or ,for us heathens, Goats cheese.
I bought two litres of Goats milk from tesco's, wacked it in an enamelled pot, brought it up to room temperature, added some butter milk ( you can use live yoghurt) added the rennet and then i'm supposed to wait 24 hours.
I return to it the next day to see what looks like a large circular bar of soap in my pot ad the curds have seperated from the whey. I'm then supposed to drain this off, so i line a colander with some muslin and then pour the contents into the colander. I end up with a large mass of cheese and i suspend this in the air ( tied to a shelf in my fridge) and sit a bowl underneath it. and off I go to work ( this is at 7am monday morning - there's dedication for you )
On my return home from work i open up my muslin bag of cheese and not it definitely looks like goats cheese ( the unrinded stuff you get in pots from the supermarket) I have to add some salt, though in my opinion the recipe over does it somewhat. a little taste and it tastes exactly like the stuff you get in the supermarket, except now i have a large lump of it so its quite cost effective.
Anyways that was the first step, i'll probably try it again with maybe some unpasturised goats milk, but then i've got to move on. Its on to mozzarella ! Though where I am going to get buffalo milk is anyones guess.