Blog & Recipes

If you’ve ever dreamed of creating something nourishing, delicious, and surprisingly simple in your own kitchen, homemade yogurt might become your new favourite hobby. Yogurt making is incredibly rewarding - there’s something magical about transforming everyday milk into a creamy, tangy bowl of goodness. Whether you’re brand new to making yogurt at home or simply looking to upgrade your skills, this friendly, step-by-step guide will show you how wonderfully easy the process can be. Best of all, you don’t need special gadgets or professional expertise. Just a few basic tools, some simple ingredients, and a little patience. By the end...

Making homemade cheese is one of the most satisfying and surprisingly simple kitchen adventures you can undertake. For centuries, people have been turning milk into magic, and now it’s your turn. If you've ever asked, "How is cheese made?" or been curious about making cheese at home, you’re in the right place. The idea of crafting your own cheddar or stirring up a batch of creamy cottage cheese might sound a bit daunting, but the truth is - it’s much more approachable than it seems. At its heart, cheesemaking is an ancient, natural process. With just a few basic tools,...

It’s pretty much a given there are going to be a few issues when you are first starting out, it’s all part and parcel of the cheesemaking process. There are many variables and you will be dealing with natural products, so pinning down one thing to blame can be tricky. Without using professional measuring equipment, it can be even harder to know if it was the acidity, the milk, the heat, the humidity, timing, cleanliness, the starter culture, the water or even the air itself. Like any new hobby things can go wrong for the inexperienced cheesemaker and even the...

Cheese cultures are an important part of the cheesemaking process and their importance should not be overlooked. Yes, you can use something to acidify the milk, such as lemon juice or vinegar but the resultant cheeses will likely be bland and lack flavour.  From a safety point of view, it is also best to use a starter culture. The use of vinegar, lemon juice, tartaric acid or citric acid should really only be reserved  for fresh cheeses that have a low finishing pH.  When starting out it can be a bit confusing as to which culture is most suited to...

  When ageing certain cheeses such as Gouda cheese waxes and cheese coatings are often used. They are the protective coatings that are applied to cheese. The purpose of these coatings is to protect the cheese from moisture, contaminants and mould growth. Cheese waxes and cheese coatings can be made from a variety of substances, but they all have one common goal - to keep the cheese fresh for as long as possible. Cheese wax is a type of wax that is typically made from a paraffin based product, or less commonly from a microcrystalline source, both of which are...