The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: waterbuffalofarmer on February 08, 2016, 04:16:07 pm
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So I have printed out some recipes to try with the buffalo milk. I am going to try and make camembert or brie with the buffalo milk and Caerphilly cheese too, which i have made before and was gorgeous. I am going to practice it with the buffalo milk and hopefully when my two sheep start producing milk I will make it out of their milk too and compare which milks are better, I think i can guess which one though. Isn't it all exciting though? Experimentation with different foods is what I love best, can't wait :excited: :excited: :excited: After this what cheeses shall I try and make? I was also thinking of making Pecorino with the sheep's milk, all of this would be exclusively for home consumption of course. When the units are running and signed off I will be making our exclusive buffalo cheddar and mozzarella for selling to the public. Exciting times ahead :excited: :)
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You will have to keep us all updated on how it goes.. :fc: :fc:
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Sounds fantastic wbf. Keep us posted :excited:
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I had some success with a recent attempt at goat-milk-haloumi. Also there are lots of good feta recipes out there which are fairly straightforward. I've never had any luck with brie/camembert so would be interested to hear how yours works out and see if I can pick up any tips.
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Do you guys make much mozzarella wbf. It's my favourite cheese.?
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Do you guys make much mozzarella wbf. It's my favourite cheese.?
We have done practice runs, for home consumption only; However once the units on farm have been signed off we will be making mozzarella and selling it. It should be ready (all being well) by the mid-end of the year. I will let everyone know when it is ready. :)