Where can we buy non homogenised milk apart from Sainsbury’s?
Please follow the link below for a list of raw milk producers in England, Ireland and Wales. http://rawmilk.simkin.co.uk/contact.html
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My boyfriend cannot eat yoghurt because the bacteria normally used upsets his stomach. He once was given a sample of yoghurt ice cream made using a different strain of bacteria, and this was ok – but he cannot, unfortunately, remember the name of the bacterium used. Do you know what this could have been?
All yogurts, including the base for frozen yogurt, are made using the same base bacteria with additions for bio, propionic, etc. What was the frozen yogurt made from? If the base has been UHT’d, then all the yogurt organisms have been killed prior to the making of the frozen yogurt. It is possible to buy […]
I am looking forward to entering this year’s Cheese Awards. As an amateur home cheese maker can you define more clearly what the following categories mean please. ‘Fresh Cheese’? Using Katie Thear’s book, ‘Cheesemaking and Dairying’, would a Caerphilly cheese be in the ‘Semi-Soft’ category and the Lancashire cheese in the ‘Hard Cheese’ category? Also, what happens to the cheese after they have been judged. Are they disposed of or can they be returned? I would have to post my entries to you. Do you accept items sent by Royal Mail Special delivery? From Keith
‘Fresh Cheese’ is cheese which is made and eaten without any ripening, usually within a few days of making, and kept in the fridge at low temperature until eaten. ‘Semi-Soft’ are generally at the firm end of soft, things like Port Salut. Caerphilly and Lancashire, under this classification are both hard cheeses. They sometimes are […]
I recently made some curds for a hard cheese. After letting the curds drain overnight at 22-25C I noticed the curds had developed an internal honeycomb structure, not noticed before. Does this happen occasionally or is there the possibility of a yeast or coliform bacteria contamination. There was no unusual odour to the curds. I bake my own sourdough bread and keep my own sourdough culture in the fridge in a sealed container and the utensils used for cheese making are different from those used in my bread making. I had not recently made bread in the kitchen. Will the cheese be safe to eat? From Keith
This texture means gas production in quantity, which could be yeasts or coliforms. Testing is the only way to tell, and in case it is the latter, I would not eat the curd.
What does the ‘risk of phage’ mean?
Fast acid cheeses, such as cheddar and related types require the starter bacteria to grow quickly to produce acid. If bacteriophage (known as phage, a virus which attacks bacteria) is present, then the rate of acidification can be severely reduced, producing poor quality cheeses. Home cheese makers, making a cheese weekly, for example, will not […]
