Cheese making

[sandemb]

Another food topic - Cheese making! Good cheese is expensive and the idea of making my own is very appealing. It does not seem like a difficult process but the main requirement is full milk, not the reconstituted milk from supermarkets. Is there a local source for this or do you have to go to the dairy at Huai Sat Yai to get it? Thai-Denmark dairy
Another one for the foodies in us!!

[Siani]

Another food topic - Cheese making! Good cheese is expensive and the idea of making my own is very appealing. It does not seem like a difficult process but the main requirement is full milk, not the reconstituted milk from supermarkets. Is there a local source for this or do you have to go to the dairy at Huai Sat Yai to get it? Thai-Denmark dairy
Another one for the foodies in us!!

I should check on whether you can make it in a hot climate. I think you can use a wine cooler fridge and use it as a cheese cave...interesting, try Google..."making cheese in a hot climate".

[sandemb]

Temperature no problem, old fridge with ebay thermostat set at 16-17c works perfectly!

[Dannie Boy]

Another food topic - Cheese making! Good cheese is expensive and the idea of making my own is very appealing. It does not seem like a difficult process but the main requirement is full milk, not the reconstituted milk from supermarkets. Is there a local source for this or do you have to go to the dairy at Huai Sat Yai to get it? Thai-Denmark dairy
Another one for the foodies in us!!

Traditional cheese is made using citric acid (should be available) and rennet (probably difficult to source in HH?) to produce the curds, although alternative methods are available (lemon juice). It is something I promised myself I would try having mastered my own sausage making and bacon curing, but yet to get around to it. Let me know how you get on as I won't need too much encouragement to start.

[sandemb]

http://www.ebay.com.au/itm/Digital-Ther ... 290wt_1271 These work perfectly to control temp.

And the smoker would make a whole new thread!

[sandemb]

Another food topic - Cheese making! Good cheese is expensive and the idea of making my own is very appealing. It does not seem like a difficult process but the main requirement is full milk, not the reconstituted milk from supermarkets. Is there a local source for this or do you have to go to the dairy at Huai Sat Yai to get it? Thai-Denmark dairy
Another one for the foodies in us!!

Traditional cheese is made using citric acid (should be available) and rennet (probably difficult to source in HH?) to produce the curds, although alternative methods are available (lemon juice). It is something I promised myself I would try having mastered my own sausage making and bacon curing, but yet to get around to it. Let me know how you get on as I won't need too much encouragement to start.

Dannie Boy, we will be the epicures!!! Should be able to import the rennet and blue vein culture. I love my cheese and JW is lining up for the first batch someone makes!

[Dannie Boy]

That sounds like JW - he's already sampled my home made Indian Curry!!

Rennet is available in the UK, not sure about getting it delivered to Thailand though - maybe you can be the pioneer sandemb?

[sandemb]

Water Buffalo milk may be OK, just make sure you recognize a cow from a bull after a night out!!!

[christopher1]

I had an old German neighbour in Cha-am. He used to make cheese regularly and it was fantastic. His wife used to get him fresh milk to make it.
It was a cross between crumbly lancashire and Feta.

So, it can be done!

[PooftersFrothWyoming]

I visted a cheese outlet in Hua Hin a couple of years ago and assume that they make their cheese on their premises. They are Del Casaro, 30/10 Hua Hin Soi 10, Moo Ban Bo Fai, Tel: +66 32 522 749, or visit here: http://www.delcasaro.com.

[sandemb]

I visted a cheese outlet in Hua Hin a couple of years ago and assume that they make their cheese on their premises. They are Del Casaro, 30/10 Hua Hin Soi 10, Moo Ban Bo Fai, Tel: +66 32 522 749, or visit here: http://www.delcasaro.com.

All those cheeses are soft cheeses, need to make camembert, brie, blue vein, roquefort, aged cheddar and the others that you can buy in HH if you are a millionare!!

[nickswift]

people have been making it over 7000 years ago in the stone age, so I am sure you can work it out with the help of YouTube

http://www.independent.co.uk/news/scien ... 11899.html

[pharvey]

Something I've always fancied trying - availability of decent cheeses here in China is slim pickings to zero (outside of Shanghai and Beijing), and somewhat tough on the wallet when you do find them.

Unfortunately with work commitments (and also availability of equipment/ingredients), it's never happened.

Now if I could just make a decent Brie or Caerphilly Cheese....... Hmmmmmmmmmmmm

[Vital Spark]

Mr.VS has been successful in making cheese here. Yes, you do have to buy the rennet from outside Thailand, plus other powders to make a variety of cheeses. He buys fresh (untouched) milk locally from a farm, and then heats it up and fiddles about in the kitchen for a while. It's not a long process and the end results are surprisingly good. His latest batch of Brie was a huge success. We bought an old fridge off a student and Mr.VS re-calibrated it to get the correct temperature for a cheese cave. The cheeses also need humidity, so water, sponges and cloths are draped in the fridge to get the right environment.

It's a fun project for him, and it doesn't always go right, but, when it does, the end result is worth it.

VS

[pharvey]

^^ Wouldn't want Mr VS's "fiddling" to effect scheduling!! Can I put an order in for Brie then VS???