Last sunday I went to Marylebone farmers market (forgot to take my camera so no pics :( ), and bought some wonderful raw cows milk and buffalo milk (among other things), and since then, have been experimenting in the kitchen. I made a cream cheese by leaving the milk out overnight till it seperated into cream cheese and whey, then drained it in a cheesecloth.
I also made a soft farmers type cheese, by adding a pinch (1/16th tsp) of mesophilic starter culture to just over a litle of milk, let sit, covered, for 30 mins, then add 1/10th drop rennet, and let sit in a warm place for 20-24 hours. Then I drained the curds overnight in the fridge. It was so easy, and the result was incredible! I ate it with chives and some salt for lunch today.
I also made a soft farmers type cheese, by adding a pinch (1/16th tsp) of mesophilic starter culture to just over a litle of milk, let sit, covered, for 30 mins, then add 1/10th drop rennet, and let sit in a warm place for 20-24 hours. Then I drained the curds overnight in the fridge. It was so easy, and the result was incredible! I ate it with chives and some salt for lunch today.
