What I love about this cheese is that you do not need a special press to make it. All I did was form the curds into a ball shape after draining in butter muslin and tie a knot with twine close to the curds. Then fan the excess cloth out and place a chopping board on top with at least 4 litres of water to press. I used a large 5-litre saucepan filled with water on the top board. It was quite stable and didn’t topple, providing me with an initial pressing of 4 kg / 9 lbs.

After two hours, I swapped to a larger pot and filled it with 16 litres of water to give me about 16 kg / 35 lbs of weight. Because the cheese was fairly flat after the initial press, this large pot did not wobble and was stable overnight.

The rub was a tad messy, but I channelled my inner pre-schooler and had a blast! I have now applied the rub three times and it has kept the mould at bay. It is now ripening in the cheese fridge at 13°C / 55°F @ 85% relative humidity. I hope to age it for about 3 months as it is a lot smaller than the traditional Dry Jack.

I’ve created a Dry Jack Cheese recipe card for you to purchase at Little Green Workshops.

The post How to make Dry Jack Cheese appeared first on Little Green Cheese.

Ostkaka aka Swedish Cheese Cake is delightfully simple to make if you have some rennet handy. A great winter warmer for those colder months and a good way to use up a lot of milk quickly! Whilst this is not exactly the traditional recipe, it was what I had at hand and it worked perfectly.

Ingredients

• 4 Litres / 1 Gallon Raw Milk or Pasteurised/Unhomogenised Milk
• ½ tsp (2.5ml) single strength rennet in ¼ cup of water
• ¾ Cup All-purpose flour
• 1 Cup Sugar
• 4 Large Eggs
• 1 Cup Whipping Cream (35% fat)
• 50g / 1.76 oz Ground Almonds
• Jam or berries to serve.

Method

1. Save one cup of cold milk from the total to mix with the flour to make a soft paste.
2. Dissolve rennet in non-chlorinated water.
3. Heat milk to lukewarm, 32°C / 98°F.
4. Remove from heat, add the soft paste to warm milk and stir in dissolved rennet. Stir for no more than one minute; cover and let stand until firm, about one hour.
5. Break up the milk mixture and remove the whey. Do not make the curd too dry and treat it with gentle hands.
6. Preheat oven to 200°C / 400° F.
7. Mix eggs, sugar and whipping cream.
8. Add cream mixture to curd, stir well and bake at 200°C / 400° first 30 minutes and reduce to 165°C / 325°F for about 30 more minutes. Use a Pyrex-type baking dish.
9. Ostkaka should be brown on top and served warm.

Watch the video here; https://youtu.be/dI11NiLryyA

Ostkaka reminded me of bread and butter pudding that my mother used to make. Pleasant memories of my childhood. Everyone in our family enjoyed a hearty slice for dessert.

For more cheese and curd recipes, check out the Recipe video playlist on my YouTube channel.

The post How to make Ostkaka – Swedish Cheese Cake appeared first on Little Green Cheese.

1. Acquire some Graviera, Kefalograviera or Kefalotyri (or make them yourselves, see below). Cut into 2.5 cm or 1 inch slices.
2. If the cheese is dry, then dip it in water, then coat the cheese in flour and shallow fry in olive oil over medium heat.
3. Turn once when browned on the bottom. Make sure they don’t stick to the pan.
4. Serve hot with a squeeze of lemon. Enjoy!

Saganaki Cheese Video

Watch the video below for more information; https://youtu.be/OU-Q3diWGRs

Now, being the competent cheese maker that I am, it would be amiss of me not to share the methods for making a couple of the cheeses that are used for this wonderful dish.

Graviera

This recipe is a twist on Graviera, which in turn was based on the Swiss cheese Gruyere. It was ready for tasting in just over 5 months. Graviera is one of the 3 main kinds of cheese used in Greece to make traditional Greek saganaki (the others are kefalograviera and kefalotyri). I called my version Gaviera after my name, Gavin.

How to make Graviera so you can make your own Saganaki; https://youtu.be/bs1YtV6jerQ

Kefalotyri

Kefalotyri is a very hard cheese and can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It tends to be salty and firm.

How to Make Kefalotyri (Saganaki Cheese); https://youtu.be/FMaONm4nx9c

Both these Greek cheeses are about the intermediate level, so a curd nerd with a few cheeses in the cheese fridge should be able to tackle these with ease.

Don’t forget to visit Little Green Workshops for your cheese making supplies if you’re running low.

The post How to Make Saganaki Cheese appeared first on Little Green Cheese.

I thought that it would be an interesting experiment and broaden my cheese palate. It would also help me appreciate my own homemade cheese a lot better.

There were two conditions to the challenge that I gave myself. One, I had to eat a different style of cheese each and every day for 28 days, and two, I had to be able to source them in my town without too much effort, usually from a supermarket chain at a reasonable cost. After all, this was not going to be a sponsored challenge, I had to buy the cheese myself so as to make it as objective as possible.

I knew that a video a day may be taxing on my time, but I have managed to work out a schedule for production without too many issue.

So without further ado, here is every single video that I have produced so far and automatically gets updated as I add new challenge video each day.

Please enjoy the Cheese A Day Challenge and check out all the exciting cheese that I have managed to find. I realise that not everyone will be able to source the exact cheese that I did, but you should be able to find a suitable substitute in you region.

If you cannot see the videos below, use this link to view the playlist on YouTube.

Subscribe to my channel

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Day 1 Jindi Triple Cream Brie – Cheese-A-Day Challenge

Day 2 Société Roquefort – Cheese-A-Day Challenge

Day 3 Shaw River Buffalo Mozzarella Cheese-A-Day Challenge

Day 4 Tasmanian Pepper Berry Cheese-A-Day Challenge

Day 5 Maasdam Cheese-A-Day Challenge

Day 6 Cream Cheese Cracked Pepper Cheese-A-Day Challenge

Day 7 Meredith Dairy Marinated Goat Cheese Cheese-A-Day Challenge

Day 8 Castello Danish Blue – Cheese A Day Challenge

Day 9 White Stilton with Mango and Ginger Cheese A Day Challenge

Day 10 Riverina Dairy Chilli Haloumi Cheese A Day Challenge

Day 11 Nisi Danish Feta Cheese A Day Challenge

Day 12 Le Dauphin Petit Double Creme Cheese A Day Challenge

Day 13 King Island Dairy Phoques Cove Camembert Cheese A Day Challenge

Day 14 Aldi Edam Cheese-A-Day Challenge

Day 15 Aldi Washed Rind Cheese Cheese-A-Day Challenge

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The post Cheese A Day Challenge appeared first on Little Green Cheese.

Fan Film

I’ve been actively making cheese making videos now for about 8 years and just love the process of making the cheese and sharing it with the world. Over this time, my videography has improved as well as my level of skill in home cheese making, so I believe that not only do I make a mean looking and tasting cheese, usually on my first attempt, I also make fairly good video tutorials for free via YouTube.

So call me tickled pink when a fellow cheese lover from the UK released this cheese video which is more like a big thank you for all the work I put into the cheesemaking community. Have a look at aga’s fan film here (don’t forget to share it if you like it).

Don’t you think it is absolutely brilliant? It had my family and me in fits of laughter and I was humbled and flattered to be part of this amazing community of cheese makers. Well done aga!

More Cheese Channels

Of late and other than my own cheese channel, a few more cheese making channels have popped up that I now actively follow. They are made with passion by their creators who have their own individual flair that I enjoy.

Lisa from Cheese52, from the USA. Her channel is relatively new, but the production quality is good and the recipes are easy to follow. I like the way that she approaches local cheesemakers in her area to ask if she can replicate their recipes.

I especially liked the recipe for Drunken Cow Cheese where she sources the grape must from a local winery to marinate her cheese. You can watch that video below.

Although a small selection, these channels are informative and entertaining and worth following as they grow to become fully fledged cheese making resources. Well done to both Jobe and Lisa for your amazing videos!

Have I missed any dedicated cheese making channels on YouTube? Let me know in the comments below and drop a link so I can add it to the next cheese making resource post.

As always curd nerds, don’t forget to Keep Calm & Make Cheese!

The post My First Fan Film and Other Cheese Channels appeared first on Little Green Cheese.