A while back (shortly after Maggie and I got here, in fact), RJ expressed a craving for poutine. Apparently he'd found "curd cheese" at the grocery store and figured it must be curds the way we know them in Ontario and Quebec (you know, the nice squeaky lumps of young cheese ubiquitous to grocery store and convenience store check outs that are perfect either with chips and gravy or just as a snack? Yeah, those curds...). Turns out that here in the UK "curds" are somewhere between a dry cottage cheese and a ricotta. Delicious, and fun to cook with, but not so great for poutine. So of course, being me, I set out to find a recipe for cheddar cheese curds. I found a couple recipes in fairly short order. Unfortunately they all called for cultures and rennet and other fun specialized cheese making ingredients and equipment (honestly, a curd cutter? Really?!). So I launched myself into another search to learn more about cheese making. I found an online video course that was incredibly useful. Unfortunately all the suppliers are American. Hmm...where to find cheese making supplies over here? I searched high and low. I found a few places, but they didn't have quite what I was looking for. Or they were a little shady. What to do? Turns out, amazon.co.uk carries everything I need. Everything. They even have started kits that are fairly comprehensive. And inexpensive. With free shipping in days. Awesome! And then the build up to Christmas happened and the whole thing fell by the way side. Fast forward to Christmas morning and low and behold, hubby got me a cheese making kit! Woot! A quick stop by the grocery store netted me enough whole milk to inoculate my culture and make a batch of cheese. So I did the culture thing the other day and now have 9 little jars of cheese culture in my freezer just waiting for me to make something out of it. The last one will become more culture (it's like those friendship bread things that were popular a few years ago. Just when you think it's about gone you end up with a whole bunch more...). The first little jar never got frozen since I had all that milk. Today, I made cheese curds.
And oh, so exciting picture of a pot of milk. Really the only interesting thing is the thermometer showing that it's cold. Ooh! Really not a big deal.
Here's what looks like much the same thing. Oooh! But wait, it's not the same! This is the milk an hour after adding the culture. Still not all that exciting. At this point I was a little worried that it wasn't going to work and I'd wasted a bunch of time and money. I'll spare you a pic of the curd mass after adding the rennet and waiting another hour. The pic looks an awful lot like the two above.
This is the curd after cutting it and stirring a bit while reheating things. I have curd! It even looks right! Yay! I might not have screwed the whole thing up after all. What a relief!
Here we have my curds all cozy in a cheese cloth bundle dripping away into a bin. Look at all that whey! I'm thinking ricotta needs to happen. Then there will need to be some lasagna or cheese cake. Hmm...
Here's the cheese all cut into bits being cheddared. Basically it's floating in hot (100F) water to draw out some more whey and stiffen things up a bit. Here it sat for a couple hours with periodic draining of the whey, changing of the water, and tossing of the curds. All very boring, but looking a lot more like the finished product than the first couple pics. It worked!
Finally, I give you salted and mostly ready cheese curds! They're actually laid out to dry over night, but they're pretty good as is. After 12 or so hours drying like this they should be a little firmer and nice and squeaky. I have to admit to sneaking a taste and they taste like cheese curds. It would seem that I have successfully made curds! I suspect this first batch will be eaten as is since, well, yum! I'll make poutine next time. I also suspect there are plans for RJ to bring some curds in to work tomorrow to show off to the other Canadians. Somehow I see a Canada Day party this summer involving curds...
So there you have it! I made cheese! It was actually pretty easy. Once the last of my ingredients and equipment gets here this week I'll be giving cheddar a try. I have the bread oven in the back of the fireplace in lounge 2 that is just begging to be used as a cheese cave. I might also have to give mozzarella a shot in the next little bit. It's a different process that is much faster than either the curds or the cheddar (the former took all afternoon, the latter will take 3 months including aging. The mozza will take about half an hour.).
I'll post about the holidays in the next day or two.