Cheese Making in the Suburbs of South Africa: The Rainbow Nation

By Nona Ross

I will introduce you to using pasteurized, homogenized city milk bought from the local grocery store and how proficient you can be as a cheese artisan. You can even get your little home industry going and sell those precious little babies you have made and nurtured for so long. Its like giving your kids up for adoption money. Its very hard to see them go, but it does help you buy more milk for more cheese. Have a wonderful time all you beginners, and welcome the world of cheese making.

• Language: English
• Publisher: Partridge Publishing Africa
• Release date: Oct 25, 2014
• ISBN: 9781482803044

Nona Ross

I am from a musical background where I sang professionally with rock bands during the 70”s. Married and had 3 wonderful children who in turn have given me 4 amazing grandchildren. I have a single passion for the protection of all animals and a single hobby for the past 16 years of making cheeses, being amazed at the chemical changes that take place and produce the miracle that we call cheese. My aim with this book is to introduce all you creative, people who have never thought that they could make cheese, due to the fact that they do not live in a farming environment, and would have no access to raw milk & cow’s etc.

Book preview

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Copyright © 2014 Nona Ross. All rights reserved.

Cover Design Nona Ross

Cover Artwork Alex Van Houwelingen

ISBN

978-1-4828-0295-5 (sc)

978-1-4828-0304-4 (e)

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

www.partridgepublishing.com/africa

10/25/2014

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Contents

Introduction To Cheesemaking

Utensils

Ingredients For Cheesemaking

A–Z Facts And Tips

Your First Cheese

Recipe 1 Quark

Recipe 2 Ricotta

Recipe 3 Whey Ricotta

Record-Keeping

Scalding The Curds

Age-Ripening You’re Cheeses

Age-Ripened Pressed Cheese (A Quickie): Muenster

Recipe 4 Muenster

About Feta

Recipe 5 Feta

Recipe 6 Halloumi

Recipe 7 Washed White Gouda

Recipe 8 Quick Cheddar

Recipe 9 Nona’s Sweet Edam

White-Mould Cheeses

Recipe 10 Brie

Recipe 11 Camembert

Blue-Mould Cheeses

Recipe 12 Stilton Type

Recipe 13 Nona’s Cream-White Madiba Blue

Recipe 14 Cottage Cheese

Recipe 15 Cream Cheese

Recipe 16 Microwave Mozzarella

Recipe 17 Gekookte Kaas (Cooked Cheese)

Recipe 18 Italian Bag Cheese

Recipe 19 Queso Blanco: White Cheese

Recipe 20 Gruyère

Nona’s Crustless Cheesecake

Recipe 21 Crustless Cheesecake

Cheesemaking Terms

About the Author

West Coast Culture

I thank my wonderful family, without whom I would not be able to afford to spend the time I did in writing this book.

Their emotional and financial assistance over the months has allowed me to indulge in this passion. Thank you, Kerry and Ricky, Moray and Gregand Ross and Tanya, for your legal advice

To my grandchildren, Senna, Julio, Bethany, and Mia, may you all grow up to be wonderful leaders in your fields, and no matter what careers you choose, may you all be contributors towards this amazing country.

Last but not least, to George, my caring and supportive partner, thank you for your continued support and generosity through the past year.

I also

dedicate this passion to Nelson ‘Madiba’ Mandela for the legacy he has left us in South Africa. May we, as the Rainbow Nation, not disappoint him.

Introduction To Cheesemaking

Yes! You can make cheese in the suburban environment of your home. You do not have to own a farm or small holding or even a cow! I have been making cheeses for a number of years and have only had a tiny kitchen in my cottage on the property of my landlord. Cheese making is an exciting hobby which can soon become addictive. When you take that first mouthful of your first cheese, no matter what type, it will fill your chest with pride, and you will wonder why you had not tried making cheese years ago.

What I would like to achieve with this book is to enable the city girls or guys a chance to live a little bit of country life in their own suburban homes. I do not want to overload you with too much information, but give you just enough to get you started and to think out of the box so that pretty soon you will ad-lib and invent your own cheeses. For example, if