My new toy

I’ve been making yoghurt for some time and now I’m making cottage cheese. A batch of each every week. To heat the milk I’ve been using a mercury-in-glass thermometer, a relic of my laboratory working days. Not a good idea, as glass can be broken and mercury is toxic. Before my luck ran out and I found myself having to throw out mercury contaminated milk, or crawl round on the floor trying to scoop up globules of mercury (have you ever wondered why it’s called quicksilver?), I decided it would be a good idea to buy a proper cheese thermometer.

It arrived yesterday. I bought it from Green Living Australia.

I’m pleased with it. It has a dial gauge and a clip that attaches to the side of the pot:

cheese 002

The dial is small but readable (with glasses on):

cheese 001

I made yoghurt and cottage cheese this morning. Cottage cheese curds floating on the whey:

cheese 003

Curds draining:

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Lunch. Cottage cheese and red cabbage kimchi:

cheese 004

Depending on the draining time, a litre of milk makes around 200-250 gm of cheese. That costs out at around $4-5 a kilo if I buy supermarket milk at $1 per litre. I priced a couple of supermarket cheese brands at around $14 a kilo. The home-made stuff doesn’t have all the additives which is another thing in its favour. Suits my budget nicely!

I usually freeze the whey and use it wherever I can. Today I made Thermomix risotto, so used the whey instead of chicken stock.


2 Responses to “My new toy”

  1. Stephane Says:

    Home made cheese! Cool!


  2. narf77 Says:

    I have to smile because I ate the last of my red cabbage kimchi out of the jar last night while I was contemplating having to make another batch. I just worked out that I can freeze my excess non-dairy kefir for future green smoothy goodness…apparently great minds think alike? 😉


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