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YvanMore pizza happened... various toppings including a sort of quattro formaggi with blue cheese, a red cheddar, and our own mozzarella, on a scatter of gruyère. A couple of others are "leftover bbq" pizzas, and another is a sort of spicy take on the margherita.The dough ideally needed to be a bit higher hydration, but it worked OK. I'm far from any sort of expert pizza maker!<a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a> <a href="https://toot.ale.gd/tags/breadmaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#breadmaking</a> <a href="https://toot.ale.gd/tags/pizza" class="mention hashtag" rel="nofollow noopener" target="_blank">#pizza</a>

Yvanfirst pizza... Sorta a fancy margherita... our own fresh made mozzarella and pizza dough made with the cheese whey. With plenty of <a href="https://toot.ale.gd/tags/allotment" class="mention hashtag" rel="nofollow noopener" target="_blank">#allotment</a> basil, and the last of last year's passata — with added fresh garden herbs. Not our own fresh tomato yet alas, and also some red onion and gruyère from shops.Should have popped fresh basil on top.Traditionalists can address complaints to <code>/dev/null</code><a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a> <a href="https://toot.ale.gd/tags/breadmaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#breadmaking</a> <a href="https://toot.ale.gd/tags/pizza" class="mention hashtag" rel="nofollow noopener" target="_blank">#pizza</a>

Yvanwheybread happened <a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a> <a href="https://toot.ale.gd/tags/breadmaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#breadmaking</a> <a href="https://toot.ale.gd/tags/pizza" class="mention hashtag" rel="nofollow noopener" target="_blank">#pizza</a>

YvanBread has risen! Both made with the cheese whey from above.The poppyseeded loaf is 50% emmer flour and 50% strong white, both from Doves Farm. Hydration about 70%. Squeeze of honey.The portioned dough is 100% strong white from Holkham, and about 65% hydration... these are for pizza.<a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a> <a href="https://toot.ale.gd/tags/breadmaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#breadmaking</a> <a href="https://toot.ale.gd/tags/pizza" class="mention hashtag" rel="nofollow noopener" target="_blank">#pizza</a>

YvanIt doesn't end there though, even after making two kinds of cheese the approx 2.5 litres of lightly salty whey left over is a rich and tasty liquid. So, into a couple of batches of bread dough with some of it... and the rest, about 1.5l, goes into the freezer as I reckon it will be an excellent base for a soup, something like a classic cauliflower soup, or maybe a leak & potato. Zero waste.The milk used is raw milk from what we call the <a href="https://toot.ale.gd/tags/autocow" class="mention hashtag" rel="nofollow noopener" target="_blank">#autocow</a> (a vending machine): <a href="https://theparlourbinham.co.uk/little-dairy-shop/" rel="nofollow noopener" translate="no" target="_blank">https://theparlourbinham.co.uk/little-dairy-shop/</a>But I'm no raw milk evangelist, I do like the stuff, especially for cheesemaking... but I don't think it'll give anyone superpowers, and it can certainly be unsafe. You can make various cheese with pasteurised milk too.<a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a> <a href="https://toot.ale.gd/tags/breadmaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#breadmaking</a>

YvanStrain the curds out into a mould or cheesecloth. (Or mould, then cheesecloth in my case...)Ricotta!! (Well, eventually, when it has drained out.)<a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a>

YvanAdd 1 litre of full cream milk to the whey and ¼ tsp of citric acid and gently heat to about 90°C. New curds will begin to form.<a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a>

YvanHeat ⅔ of the whey to about 80°C and salt lightly, just ¾ tablespoon... warm up the curd in chunks in the hot whey and stretch several times over until glossy textured, then shape (gloves help!) Place into a 2% brine made with ⅕ whey mixed with water. They can live in that (in the fridge!) until you want to use them. (Not sure what sort of timeframe, but these won't last more than a few days.)<a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a>

YvanHeat to 41°C, stand then drain in muslin for 15 mins, turning occasionally.<a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a>

YvanTurning the raw milk from the North Norfolk autocow into curds and whey, basically sliced up plain junket at this point.This is 4 litres of milk into which 1.5 tsp of citric acid was added whilst heating, then sufficient rennet was added at 32°C and it was rested for 10 mins before cutting.There you go <a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener" target="_blank">@LifeTimeCooking</a> :) <a href="https://toot.ale.gd/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a>

Giuseppe Michieli<a href="https://mstdn.science/tags/Inactivation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Inactivation</a> of <a href="https://mstdn.science/tags/Influenza" class="mention hashtag" rel="nofollow noopener" target="_blank">#Influenza</a> A Viruses (<a href="https://mstdn.science/tags/H1N1" class="mention hashtag" rel="nofollow noopener" target="_blank">#H1N1</a>, <a href="https://mstdn.science/tags/H5N1" class="mention hashtag" rel="nofollow noopener" target="_blank">#H5N1</a>) During <a href="https://mstdn.science/tags/Grana" class="mention hashtag" rel="nofollow noopener" target="_blank">#Grana</a>-Type Raw <a href="https://mstdn.science/tags/Milk" class="mention hashtag" rel="nofollow noopener" target="_blank">#Milk</a> <a href="https://mstdn.science/tags/Cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#Cheesemaking</a>: Implications for Foodborne <a href="https://mstdn.science/tags/Transmission" class="mention hashtag" rel="nofollow noopener" target="_blank">#Transmission</a> Risk, <a href="https://etidiohnew.blogspot.com/2025/06/inactivation-of-influenza-viruses-h1n1.html" rel="nofollow noopener" translate="no" target="_blank">https://etidiohnew.blogspot.com/2025/06/inactivation-of-influenza-viruses-h1n1.html</a>

Victoria Stuart 🇨🇦 🏳️‍⚧️Why Tap a Wheel of Cheese? | The Cheese Professor <a href="https://www.cheeseprofessor.com/blog/cheese-wheel-tapping" rel="nofollow noopener" translate="no" target="_blank">https://www.cheeseprofessor.com/blog/cheese-wheel-tapping</a> <a href="https://news.ycombinator.com/item?id=43644970" rel="nofollow noopener" translate="no" target="_blank">https://news.ycombinator.com/item?id=43644970</a>video: Così si testa la stagionatura del Parmigiano Reggiano: "Il segreto è nel suono della battitura" <a href="https://www.youtube.com/watch?v=a8Zg3nAtyDc" rel="nofollow noopener" translate="no" target="_blank">https://www.youtube.com/watch?v=a8Zg3nAtyDc</a>'<a href="https://mastodon.social/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.social/tags/cheese" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheese</a> <a href="https://mastodon.social/tags/CheeseMaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#CheeseMaking</a>

Dining & CookingNostalgic ice cream parlor, deli, Isaly’s returning to Strip District <a href="https://www.diningandcooking.com/1980077/nostalgic-ice-cream-parlor-deli-isalys-returning-to-strip-district/" rel="nofollow noopener" target="_blank">https://www.diningandcooking.com/1980077/nostalgic-ice-cream-parlor-deli-isalys-returning-to-strip-district/</a> <a href="https://vive.im/tags/ALLEGHENYCOUNTY" class="mention hashtag" rel="nofollow noopener" target="_blank">#ALLEGHENYCOUNTY</a> <a href="https://vive.im/tags/CheeseMaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#CheeseMaking</a> <a href="https://vive.im/tags/deli" class="mention hashtag" rel="nofollow noopener" target="_blank">#deli</a> <a href="https://vive.im/tags/family" class="mention hashtag" rel="nofollow noopener" target="_blank">#family</a> <a href="https://vive.im/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://vive.im/tags/FoodTopics" class="mention hashtag" rel="nofollow noopener" target="_blank">#FoodTopics</a> <a href="https://vive.im/tags/house" class="mention hashtag" rel="nofollow noopener" target="_blank">#house</a> <a href="https://vive.im/tags/isaly" class="mention hashtag" rel="nofollow noopener" target="_blank">#isaly</a> <a href="https://vive.im/tags/Isalys" class="mention hashtag" rel="nofollow noopener" target="_blank">#Isalys</a> <a href="https://vive.im/tags/JimConroy" class="mention hashtag" rel="nofollow noopener" target="_blank">#JimConroy</a> <a href="https://vive.im/tags/NostalgicIceCreamParlor" class="mention hashtag" rel="nofollow noopener" target="_blank">#NostalgicIceCreamParlor</a> <a href="https://vive.im/tags/Ohio" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ohio</a> <a href="https://vive.im/tags/people" class="mention hashtag" rel="nofollow noopener" target="_blank">#people</a> <a href="https://vive.im/tags/Pittsburgh" class="mention hashtag" rel="nofollow noopener" target="_blank">#Pittsburgh</a> <a href="https://vive.im/tags/RetailStore" class="mention hashtag" rel="nofollow noopener" target="_blank">#RetailStore</a> <a href="https://vive.im/tags/ReveredBrand" class="mention hashtag" rel="nofollow noopener" target="_blank">#ReveredBrand</a> <a href="https://vive.im/tags/shop" class="mention hashtag" rel="nofollow noopener" target="_blank">#shop</a> <a href="https://vive.im/tags/StripDistrict" class="mention hashtag" rel="nofollow noopener" target="_blank">#StripDistrict</a> <a href="https://vive.im/tags/TribTuesday" class="mention hashtag" rel="nofollow noopener" target="_blank">#TribTuesday</a>

Moosey :v_bi: 🇨🇦What is a good beginner cheese to make?<a href="https://beige.party/tags/Cheese" class="mention hashtag" rel="nofollow noopener" target="_blank">#Cheese</a> <a href="https://beige.party/tags/CheeseMaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#CheeseMaking</a> <a href="https://beige.party/tags/Beginner" class="mention hashtag" rel="nofollow noopener" target="_blank">#Beginner</a>

sjgochenourNOT DEAD. I did finally finish my first historical romance, A BLOOMY HEAD, which is about a trans doctor and a widowed cheesemaker in Shropshire, and it is now available for preorder on several platforms.<a href="https://mastodon.social/tags/selfpub" class="mention hashtag" rel="nofollow noopener" target="_blank">#selfpub</a> <a href="https://mastodon.social/tags/romance" class="mention hashtag" rel="nofollow noopener" target="_blank">#romance</a> <a href="https://mastodon.social/tags/romancelandia" class="mention hashtag" rel="nofollow noopener" target="_blank">#romancelandia</a> <a href="https://mastodon.social/tags/historicalromance" class="mention hashtag" rel="nofollow noopener" target="_blank">#historicalromance</a> <a href="https://mastodon.social/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a> <a href="https://mastodon.social/tags/cheesemakingfiction" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemakingfiction</a> <a href="https://mastodon.social/tags/murdermystery" class="mention hashtag" rel="nofollow noopener" target="_blank">#murdermystery</a> <a href="https://mastodon.social/tags/indie" class="mention hashtag" rel="nofollow noopener" target="_blank">#indie</a> <a href="https://books2read.com/u/38q7wr" rel="nofollow noopener" translate="no" target="_blank">https://books2read.com/u/38q7wr</a>synopsis to follow.

Arniepix<a href="https://www.nytimes.com/2024/09/25/science/oldest-cheese-kefir-xinjiang.html?unlocked_article_code=1.PE4.LL6g.GbVvJ32U12yr" rel="nofollow noopener" translate="no" target="_blank">https://www.nytimes.com/2024/09/25/science/oldest-cheese-kefir-xinjiang.html?unlocked_article_code=1.PE4.LL6g.GbVvJ32U12yr</a><a href="https://masto.nyc/tags/GiftArticle" class="mention hashtag" rel="nofollow noopener" target="_blank">#GiftArticle</a> <a href="https://masto.nyc/tags/GiftLink" class="mention hashtag" rel="nofollow noopener" target="_blank">#GiftLink</a> <a href="https://masto.nyc/tags/cheesestodon" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesestodon</a> <a href="https://masto.nyc/tags/Cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#Cheesemaking</a> <a href="https://masto.nyc/tags/CheeseOfMastodon" class="mention hashtag" rel="nofollow noopener" target="_blank">#CheeseOfMastodon</a> <a href="https://masto.nyc/tags/cheesetodon" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesetodon</a> <a href="https://masto.nyc/tags/goatcheese" class="mention hashtag" rel="nofollow noopener" target="_blank">#goatcheese</a> <a href="https://masto.nyc/tags/archeology" class="mention hashtag" rel="nofollow noopener" target="_blank">#archeology</a> <a href="https://masto.nyc/tags/history" class="mention hashtag" rel="nofollow noopener" target="_blank">#history</a> <a href="https://masto.nyc/tags/prehistory" class="mention hashtag" rel="nofollow noopener" target="_blank">#prehistory</a>

JamesMy first ever cheddar has aged 3 months and is ready for tasting! It's crumbly and melts in the mouth and it tastes like a mild Irish cheddar.Could I have done things better? Of course, and I have a full list of the mistakes I made along the way, but I learned a lot for next time. I've resealed both halves to age for a few more months<a href="https://woof.group/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a> <a href="https://woof.group/tags/cheddar" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheddar</a>

DrubFirst press of the <a href="https://woof.group/tags/curds" class="mention hashtag" rel="nofollow noopener" target="_blank">#curds</a>! They smelled sooo good! It looked & smelled like fresh ricotta.Next, I tighten the press every 30 minutes for 2 hours & then the last one is a press for 12 hours. Tomorrow, I flip the <a href="https://woof.group/tags/cheddar" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheddar</a> wheel and press for another 12 hours. After this, the <a href="https://woof.group/tags/cheese" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheese</a> wheel goes on a salted plank, flipping it every day for 2 to 3 months. <a href="https://woof.group/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a>

Drub20 minutes until I check the curd. <a href="https://woof.group/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a>

DrubWe have curd. 😱 90 mins on the timer, please. Then we check & cut the curds. I can leave it overnight (I think!) after they set & are cut. <a href="https://woof.group/tags/cheesemaking" class="mention hashtag" rel="nofollow noopener" target="_blank">#cheesemaking</a>

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