 When we first moved to JiuJiang, Hubs met Farmer Hu while on a bike ride. Farmer Hu lived out in the countryside. He had about 6 milk cows. His price on milk was excellent (3rmb/liter), but the problem was that he had to borrow a car to deliver fresh milk to our home. Sometimes he [Continue reading Dairy Adventures Continue: Buttermilk] 
Making cheese is a highly stressful activity – for the cheese that is. Previously, I placed the cheese in a large pot and delicately balanced various weights on top. The weights were a combination of water bottles and [Continue reading Homemade Cheese Press]  Oh the goodness that awaits. Strawberry Yogurt Gelato by hand: Make a batch of Greek Yogurt. Chill it until nice and cold. In the blender, blend 1 cup of sugar until it is fine. Then add two cups strawberries (or other preferred fruit). Blend. Mix yogurt and strawberry mixture well. Add more strawberries/sugar to taste. Put the batch in the [Continue reading Strawberry Gelato]  Time to make our first hard cheese, Caerphilly, a hard, white cheese that originates in the area around the town of Caerphilly in Wales. It’s a great first hard cheese that only requires 3 weeks of aging. Most other hard cheese need at least 3 months to years of aging. A long time to wait [Continue reading How to Make Caerphilly Cheese]  So, I went to the farm again this evening to get our usual load of fresh milk. Sandra encouraged me to write up the cost of such a trip compared with buying milk in store. Here’s how I reckon: One trip to the farm costs 140 rmb (40 for taxi round trip, 100 for 25 liters [Continue reading Milk. It does a wallet good.]  You’ve now made mozzarella and ricotta cheese, how about a little dessert to go with your fantastic lasagna? Bag cheese (also known as lactic cheese, farmer’s cheese, and acid-curd cheese) is a soft spreadable cheese with the same consistency of cream cheese. INGREDIENTS 1 gallon fresh milk (not UHT shelf-milk) 1 packet direct-set [Continue reading How to Make Bag Cheese] |
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Depending on the type, some cheeses need to be pressed for 24 hours with 50Lbs of weight.
