« previous next »
Pages: 1 [2]

Author Topic: I have the goats milk, I have the rennet......what happens next?  (Read 12171 times)

Skirza

  • Joined Mar 2011
Re: I have the goats milk, I have the rennet......what happens next?
« Reply #15 on: August 02, 2011, 02:00:41 pm »
Not a big fan of 'courses'. I prefer to experiment and get as much advice from as many people as I can, put it all in a pot and hopefully something useful comes out.   :D
Logged

SallyintNorth

  • Joined Feb 2011
    • Cornwall
  • Rarely short of an opinion but I mean well
    • Trelay Cohousing Community
Re: I have the goats milk, I have the rennet......what happens next?
« Reply #16 on: August 02, 2011, 11:11:44 pm »
Quote from: Skirza on August 02, 2011, 07:32:23 am
I have never made successful 'chedder', always comes out with the texture of something Dunlop would be proud of  :-\

You know the Scottish version of Cheddar is called Dunlop, right?  Apart from not being made in Somerset near the Cheddar Gorge and being made with the milk of Ayrshire cows, it's pretty much the same recipe as 'proper' Cheddar.   :D
Logged
Don't listen to the money men - they know the price of everything and the value of nothing

Live in a cohousing community with small farm for our own use.  Dairy cows (rearing their own calves for beef), pigs, sheep for meat and fleece, ducks and hens for eggs, veg and fruit growing
Pages: 1 [2]
^ Back to top « previous next »
 

SMF © 2011, Simple Machines

© The Accidental Smallholder Ltd 2003-2025. All rights reserved.

Design by Furness Internet

Site developed by Champion IS