Last weekend I decided to have a go at making my own cheese.

On Saturday I prepared the culture in milk and let it stand, then sunday I froze it into cubes. I boiled a vat of milk…

Cooled it quickly and added vegetarian rennet (from stinging nettles) and a couple of spoons of leftover culture. Let it stand til Monday morning and put the contents into a cheesecloth to drain off the whey…

On tuesday morning the collected curds were squidged together…

And by thursday I had my own cream cheese with a hint of maple syrup! I wasn’t sure I liked it at first but after a few crackers it tasted fine, just a bit tangier than your supermarket stuff! Next on the agenda is to get a different bacteria and make hard cheese.


  1. Michele T
    Posted March 16, 2014 at 12:55 pm | Permalink

    Cool! I’d never think to try something like this!

  2. Posted March 16, 2014 at 3:28 pm | Permalink

    Was the culture vegetarian? And how did you get the rennet from the nettles? I’ve made butter from cream before but, sadly, it’s ridiculously more expensive than buying butter. I’d definitely try cheesemaking from milk if I could be sure it’s vegetarian :)

  3. Posted March 16, 2014 at 3:40 pm | Permalink

    This was so interesting!!! Do try it again and tell us how it goes.

  4. Posted March 16, 2014 at 3:40 pm | Permalink

    I honestly have no idea what to say! I’m impressed you made cheese but not entirely sure why you’d want to?

  5. Posted March 16, 2014 at 6:19 pm | Permalink

    Not like you don’t have anything else to do! Fun project though.

  6. Posted March 16, 2014 at 10:18 pm | Permalink

    I saw a US site on etsy with a whole range of options a few months back, looked very enticing!

  7. Posted March 17, 2014 at 9:23 pm | Permalink

    I’m with Wendy, i think you’re bonkers!

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