Having given up the search for a hole-free cheese (see post), I have decided to make a note of things I have learned during this season’s cheese-making.
- Regarding the size of cheese mould needed, around 5 litres of milk is good for a 1kg mould, 10 litres would be good for a 1.5kg mould and 15 litres is good for a 2kg mould.
NOTE TO SELF: Buy a 1.5kg mould so that I can make cheese every two days.
- During the height of summer, the most difficult thing is to keep the milk from going off. I’ve replaced the glass shelf at the bottom of the fridge with a custom-made stainless steel version after it broke under the weight of the milk containers. Although the 2kg mould needed about 15 litres of milk (3 days’ milking), it was not possible to keep the milk for so long in the fridge without it going off which was why I experimented with freezing the milk. I think in the future, it would be better to make a small 1.5kg cheese every two days.
- I’ve found that the ideal pressure is 10kg for the first pressing as this is just enough to press the curds but not so much that they are squeezed out of the mould. I line the inside of the mould with cheesecloth and add the curds. I then press them at 10kg for 30 minutes before removing the cloth and turning the cheese. I then press the cheese with 15kg for 12 hours.