Welcome to Gaia! ::

Wow. eek This has to be the best thread I've ever made. Three pages already!!

Does anyone know how to make cheese in one's home? I'd like to try it myself, and so far all I can find is how it's made commercially. Did you know that they use rennet to literally digest the milk into curds? Eeeww...and it used to come from cow's stomachs, but now they use an artificial rennet.

Roule's nice. Gooey and garlicky and perfect for spreading. Saying that, I do find that the best brand of garlic cheese spread is either Boursin or Sainsbury's.

Anyone like Cheshire too? Although this stuff gave me a headache (cheese gives you nightmares/headaches!!) it's very strong, white and crumbly.

And Wenslydale!! Wallace and Gromit references!!

Happy December, peeps. Will be Merry Christmas soon enough.

And I think I just made some cheese in the fridge in the student halls...I like this stuff called 'sterilized cream' which is kind of gloopy and delicious. I had a can, opened it, used it on some meringue, and poured the rest into a bowl to eat the next day.

And then I forgot all about it.

And four days later, I'm looking at my shelf in the fridge taking account of what I have to go buy tomorrow. I find the bowl. I test the cream - it's okay. I take it out the fridge and bring it to my room, and get more meringue nests ready for after my spaghetti dinner. But when I come to it...eeew. xp It's separated into this oily liquid and this, this spongy, cream-coloured mass floating in it...it smelt like cheap edam. I had to push the lot down the plughole - I wasn't eating THAT!!! gonk

So, cheese. Yuum-yyy. Not.
It had to be the second grossest thing I'd ever found in the back of the fridge, the first being this year-old caramel-filled Christmas tree chocolate I found last August... xd

You can microwave them!?

eek

Me too. lol

I like Vermont extra sharp cheddar and monterey jack. Mozzerella sticks are nice too. Romano and Parmasean are good as well andd maybe Asiago but since I bake with that stuff at work and have to smell it baking, it makes me feel ill to my stomach.

My mums done it a couple of times. Can't remember the exact details but she got recipies on the internet.
The rennet is normally plant rennet now. It comes dried in little packets. Or you can make cheese by using a bit of live yoghurt. You have to do something special to it though, other wise you just get more yoghurt.

And you make motzarella pretty easily. Once you have the curds and whey seperated, then you squish all the whey out of the curds as usual. Then you heat up the curds so they melt. And you pull it and strech it for ages (you have to reheat it a couple of times) until it goes all stringy. Your fingers get burnt even though you wear rubber gloves. Anyway once its all stringy you put it in a little ball and store it in a tub filled with salt water for a while.

It's good t'see you again, even if I do hate Stilton.

The only time I think I ever eat weird cheeses is when I make home made mac and cheese. I buy all the cheese ends from the deli and cut it into blocks and melt it down with some milk and pour it onto the elbows and bake it and mmm mmm mmm.