[BkyMonster]

Was considering making some cheese at home. Anyone got a place (store in Canterbury or mail order anywhere) to buy cheese culture, rennet etc?

Thanks!

[Tanya]

PM Moorf - she has made her own cheese and should be able to help you!

Tanya

[GrumpyGoat]

Rennet is available at New World --in the refrigerated section.
It is the liquid kind --brand name Renco--green box.

I haven't found lipase or anything like that yet. If you locate locally (ChCh)--PLEASE let me know.

There are several NZ cheese making websites that sell supplies but I haven't used any of them yet.

[benandclare]

Hi there
Have been to two cheese making work shops in Canterbury, both recommended 'Curds & Whey' who are a domestic cheese making supplier who you will find at

http://www.cuisineaccessory.co.nz/

and there is a small commercial cheese maker at Loburn N.Canterbury called Caracas, I understand that if you go there in person you can buy culture direct from them.

The Renco is in the cake section rather than the fridge in our supermarket, Curds & Whey also do a vege version if you prefer.

Have you thought about where you might get your milk - the only milk in the supermarkets that will make cheese is the Meadowfresh Farmhouse (purple carton) as all the others are homogenised and will not break into curds. (could check out the organic ones but those i have looked at are still homogenised). Or you could approach a friendly farmer and buy some farm fresh milk direct (allowed to sell 5 litres per person fresh from the cow - but consider pasteurisation in this case - makes no difference to the cheese and less likely to spoil / kill you!!!!!).

Good luck - happy cheesemaking
Clare :yes

[BkyMonster]

Thanks, that's the site I found too, just wondered if there was something local.
I have actually made cheeses from homogenized milk --double the rennet and add CaCl (which I figured I could pick up at the brewery store as it can be used in wine and beer making as well). It makes a smaller curd but it does break. I think I used to use nonfat and then added heavy cream as well effectively making it the same as whole milk, but good to know there is unhomogenized available as well. (1 part cream to 7 parts skim milk in case you were curious. :))

[benandclare]

OOOhh thanks for that i will give it a try. Its really interesting hearing about other folks experiences, trials and tests.
I have also been making mascarpone with cream and vinegar - works a treat especially for cheesecakes (and freezes well).
Ta
Clare :D

[TonnyTessa]

anyone got any experience making halloumi from sheep's or goat's milk by any chance?

[lindreth]

Thanks for the discussion guys. I have been postponing my initial cheese making experiments until we arrive in ChCh. Good to know the ingredients are readily available. I have searched high and low around Phoenix (population 4 million) and not sourced rennet anywhere. Score another one for NZ!

Cheers

Gareth

[BkyMonster]

Thanks for the discussion guys. I have been postponing my initial cheese making experiments until we arrive in ChCh. Good to know the ingredients are readily available. I have searched high and low around Phoenix (population 4 million) and not sourced rennet anywhere. Score another one for NZ!

Cheers

Gareth
In the US I used to get my stuff from Leeners.com. I miss that website.

I just need to get a good sized SS pot now!

[M-Squared]

... Can't ... resist ...

"Blessed are the cheesemakers!"

:D

I'll get me coat... :exit

[Moorf]

PM'd you BSky, but hadn't read this thread first - so I've basically repeated all that Ben said - I use the website he recommended, too. I first heard of it when attending one of Katherine Mowbray's courses and have used them since, can't fault them.

If you live rurally you could make some enquiries as to getting raw milk - which is what I prefer to use. They are allowed to sell you x amount (I forget how much now...) of raw milk direct at the farm gate at any one time as long as it's for your own consumption.

Edit: Ah, found it - it's 5 litres:


Additionally, section 11A of the Food Act 1991, allows for the farm gate sale of up to five litres, at any one time, of raw milk intended for consumption by the buyer or their family. It should however be noted that such milk would need to be harvested under an approved Risk Management Programme which is appropriate for milk for direct human consumption.

Source: http://www.nzfsa.govt.nz/dairy/publications/information-pamphlets/rawmilk/rawmilk.htm

[BkyMonster]

Thanks for the info, still pot shopping. :D C'mon Trademe!