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Making Cheese

How to Make a Cheap Cheesepress

How to Make a Cheap Cheesepress

  This plan goes back to when we made Stilton, Lancashire and Brie cheeses last year. We have always wanted to do hard cheeses, too, which require specific weights, and therefore something a little more formal than a cheese on a tray with a chopping board on top, weighted down with a large carton of […]

By November 10, 2016 0 Comments Read More →
How to Make Camembert Cheese

How to Make Camembert Cheese

Making Camembert isn’t as hard as you would imagine. OK, there’s a bit of fathing about early on and yes, you do need to buy the bacteria but if you follow these instructions for how to make camembert cheese you should have a small round of your own homemade cheese ready to eat within 5 […]

By December 8, 2015 0 Comments Read More →
Parmesan and Sage Water Biscuits

Parmesan and Sage Water Biscuits

These Parmesan and Sage Water Biscuits are deliciously cheesy. The basic recipe calls for 85g of plain flour but no pepper or herbs. However, you can substitute alternatives as I’ve done here. Try it with chilli flakes or chives to make a variety ‘pack’ of delightful savoury biscuits for the cheeseboard. See also: Honey, Mustard […]

By November 19, 2015 0 Comments Read More →
Stilton and Mincemeat Pate

Stilton and Mincemeat Pate

This Stilton and Mincemeat Pate is a twist on the Lancashire/Yorkshire tradition of eating usually a strong cheddar or Lancashire cheese with fruit cake. (You’ve not tried it yet? Well do, it’s absolutely delicious!) See also: Quince and Pear Mincemeat Mincemeat Ice Cream Ideas for using up left over mincemeat Nut Pate How to Make […]

By November 19, 2015 0 Comments Read More →
Honey, Mustard and Ale Crackers

Honey, Mustard and Ale Crackers

Monthly HF contributor Lizzie B shares her recipe for making her Honey, Mustard and Ale Crackers. “Malty and sweet with a bit of a kick” is how I would sum up these crackers. It’s great to have a selection of flavoured cheeses, but sometimes the simple pleasures of Cheshire, Cheddar and Leicester are often overlooked. […]

By November 12, 2015 0 Comments Read More →
How to Make Stilton

How to Make Stilton

With the Christmas cheeseboard in mind, Ruth Tott sets out to show how to make Stilton (type) cheese at home.  Stilton is a  semi-hard cheese that doesn’t need a serious cheese press although a bit of pressing is needed during the early process. The average Stilton in the shops is a mere 8 – 10 […]

By October 15, 2015 4 Comments Read More →
How to Make Goats Cheese

How to Make Goats Cheese

  Felicity Stockwell goes through the process of how to make goats cheese –  an ancient way of storing milk for winter use. See also: How to Make Soft Goats Cheese How to Make Cottage Cheese Keeping Goats   Goat’s cheese can be made to any regional variation – just the same as cow’s cheese. […]

By September 16, 2015 0 Comments Read More →
How to Make Soft Goats Cheese

How to Make Soft Goats Cheese

Goat’s Cheese has a clean but quite strong taste and is far more expensive to buy than regular cheese. But a simple, spreadable, goat’s cheese is easy to make compared to many cheeses. I’ve used Paul Peacock’s recipe which shows you how to make goats cheese that can be either put in a mold or […]

By August 17, 2015 0 Comments Read More →
How to Make Butter

How to Make Butter

  There are a lot of butter making kits which may make a great gift but in reality you don’t need them. Nor, unless you are making butter on a commercial/small business enterprise do you really need a churn. Kilner has bought out a reinvented butter ‘churn, which is a thing of loveliness but impractical […]

How to Make Roule Cheese

How to Make Roule Cheese

Paul Peacock, from City Cottage and author of Making Your Own Cheese shares his recipe for how to make roule cheese – a soft, herby, garlicky cheese that is equally good on biscuits or stirred into a warming pasta dish, and like our recipes for Marscarpone Cheese and Cottage Cheese, it’s a great cheese for […]

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