How To Make Soft Cheese
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How To Make Soft Cheese
Product number: 16737
Once we found out just how easy it is to make soft cheese at home, we couldn’t wait to share our discovery, so we called upon BBC Good Food columnist Gerard Baker to put together a few basic recipes to get you started.
The easy-to-follow 'How To Make Soft Cheese' guide has all the instructions, hints and tips you need to get started making your very own creamy and delicious soft cheeses. It includes recipes for popular classics, such as mozzarella, halloumi and ricotta, and also has tips on ingredients, equipment and techniques to ensure successful results.
Once you’ve seen how easy it is to make your own cheese, and how delicious the fresh results taste, we’re sure you’ll be making batches every week.
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I bought the book and all the things to go with it! Since, we have been making cheese none stop! Its been wonderful, a few disasters and a bit of mess a long the way, but since we have got used to it, its been great! Love making cheese! I would suggest everyone gives it a go! One piece of advice, get the correct milk! Love it!
I made the halloumi yesterday I loved the flavour but struggled to slice it without it crumbling please where did I go wrong
Thanks for placing your review. We're pleased you liked the Halloumi. We'd recommend the cheese is thoroughly drained before removing from the mould for slicing this will reduce the crumbling.We hope this helps.
I bought the book and kit. The first cheese I have tried is the Halloumi. I bought unhomogenised Jersey milk from the local supermarket - and followed the recipe instuctions to the letter. Left the mould in the fridge overnight, after letting it drain off the whey. Removed it from the mould and wrapped it tightly in clingfilm for a couple of hours before slicing it with a wet knife. Dusted it in seasoned flour before frying it for a few minutes in a little oil. It was absolutely perfect & successful.
This review is for an older version of this product
Fantastic Halloumi at first attempt. Less than 10 mins to get into the mould. Better flavour and not salty like supermarket ones. Make a small batch when trying for the first time, I just used 1 litre of milk and 30ml white wine vinegar. My thermometer is not digital but there are other cheeses (Mozzarella) that are very sensitive apparently. Liked the spiral binding and robust card pages that are wipe clean - so much better than flimsy paper that tears over time.
This review is for an older version of this product
Last week I bought this book & a mould & thermometer. I tried my hand at Haloumi which is a cheese I use a lot. I was delighted with the result. It was so easy & although it did not have the slightly rubbery texture of bought Haloumi it tasted lovely & was a very good consistency. I could not believe how easy it was. I think it needs more salt than the recipe states as it is a salty cheese but that is a personal preference. I had it for lunch with salad yesterday & tonight the rest is going in Giovetski. Can't wait to try some other cheeses.
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