Homemade Ricotta cheese

Say cheese – and win!

This competition is now closed

Thanks to everyone who took part


 

Cheese is my downfall.

I’m trying very hard to keep my weight at a sensible level and can turn down alcohol, chocolate and all sorts of sweet treats – but reject cheese? Never!

Pork Belly’s a turophile too and you may remember we had great fun a few months back making our own soft cheese with a goat cheese kit.

Now we’re at it again, thanks to The Cheesemakers Choice who have sent us their Italian Trio kit to try, which offers you the opportunity to make your own ricotta, mozzarella or mascarpone.The Cheese Makers Choice Italian Trio kit

Unpacked Cheese Makers Choice kitRegular readers will be saying at this point: “Whoa, hold on a minute, Rosemary can’t tolerate cows’ milk products!” And of course you are right. So enter A2 milk which is a viable option for me (although it wouldn’t be for everyone).A2 protein cows milk

The mascarpone selection is still out for the moment, until we can find a plant-based, sheep or goat cream that is rich and thick enough to take the place of double cream (any suggestions anyone?) so instead we plumped for the ricotta, whose creamy smoothness I have long-missed since my diagnosis.The Cheese Makers Choice booklet

As with the goats cheese kit, the instructions are clear and easy to follow. The ricotta is probably the easiest to make; no messing about with rennet, kneading or stretching, and is great for first-timers to tackle.

The kit gives you almost everything you need but here are four essentials for you to bring to the cheese-making party:

  1. A big, non-aluminium pan with a substantial bottom (no rude comments please!). To make a sensible amount of cheese you will need 8 pints of milk and that’s a helluva big pan. Don’t have one? Do what we did and borrow one from a friend or neighbour (thanks Muddy T).
  2. Time. It’s not complicated but the curds do need a good 20 minutes to half an hour to drain thoroughly and once you’ve shaped your cheese it will need a few more hours resting in the fridge to get to just the right consistency.
  3. Patience, grasshopper. Rome was not built in a day nor will cheese magically transform from milk to white-gold instantaneously. Chill yourself as well as the cheese.
  4. Plan ahead for what to do with all that delicious whey that drains off – the list is endless. Use it in baking or as a muscle-restoring post-exercise smoothie. I’m told it gives a lovely gloss to your hair and if you have cats, they’ll love it.Ricotta cheese with raspberries made with A2 milk

Are you ready to have a go yourself?

Simply enter our competition and you could win an Italian Trio cheese-making kit, which retails at £24.99,  courtesy of The Cheesemaker’s Choice.

Enter now  – but please note this competition is restricted to UK residents only and only entries made via the Rafflecopter widget below will be considered.

a Rafflecopter giveaway

Never used Rafflecopter before?  Here’s a helpful guide from SuperLucky Di.

Closes: Midnight UK time Friday 29 January 2016.

We’ll contact the winner by email on Saturday 30 and pass on the details to the company so they can send the kit out.

Full terms and conditions here.

Good Luck.

Disclaimer: We were sent a cheese making kit free of charge by The Cheesemakers’ Choice. All opinions above are our own.

To view images with captions click on any picture for a slideshow

More information

The Cheesemakers Choice

Muddy T– a gluten free Sussex based long distance trail running blog (and general all-round pal who lent us his stockpot!)

256 thoughts on “Say cheese – and win!”

  1. Say cheese! (Love your blog name by the way!) I’d love to win a cheese making kit! I saw them before Christmas and dropped a few hints but didn’t get one!

  2. Say cheese!

    Seriously, I’d love to try this. My favourite cheeses are the mild ones – paneer, mozarella, mascarpone. And we all eat a low-carb diet, so cheese is a big staple for us. I’ve never tried making my own cheese and would love to give it a go. Thanks for sharing – I hope this is something that ends up working for you too in the long run. Unpasteurised milk might also work for you, if you can get some, as it’s this processing that often makes people intolerant to milk – and OMG the flavour difference is amazing.

    1. Hey Linda, thanks for your entry – and your additional ideas. I hadn’t thought about trying unpasteurised milk so will check it out with my doctor (I have to leave long gaps between experiments to be on the safe side!) We’re also looking to try different goat and sheep milks to experiment with the flavour. This one with A2 milk came out mild but really creamy.

    1. We agree! Home-made cheese is fun, but we probably wouldn’t have tried it without the safety net of a kit to start us off.

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