Make your own cheese, butter & yoghurt.
It’s easier than you think.
All smallholders can be completely self-sufficient in terms of dairy products. Make your own cheese, butter and yoghurt with as little as five to ten litres milk. Your family will love the taste of real cheese and it is so much cheaper too. If by some small chance you have a few extra cheeses, you can sell them to your friends – it could be the start of your own small business. Follow this simple weekly programme: Saturday, Sunday, Tuesday and Thursday, skim the milk and use the skimmed milk for drinking and yoghurt. The cream is used for butter. Monday, Wednesday and Friday the whole milk is used to manufacture cheese.
There is no need to have any experience in cheesemaking when you purchase a Finest Kind cheese kit. Well worked out tried and tested production methods accompany the cheese kits. When making cheese for the first time it is advisable to start with a quick maturing cheese such as the soft cheeses, feta or gouda. These cheeses mature in 3-4 weeks, not too long a time to remember how the cheese was made. It is important to make careful notes while making cheese and number the cheese with the date you made it such that you can refer back to your notes and correct the mistakes.
Cheese is made from whole milk. 10 liters milk is required to make 1kg hard cheese such as gouda. Ingredients to make cheese will cost you ± R6.00/kg cheese. The culture supplied must be stored in the fridge and is enough to make 30kg cheese. The rennet supplied must be stored in the fridge and is enough for 20kg cheese.
Cheese Kit KO5L
Equipment necessary to make feta and soft cheese from 3 liters of milk. The production method is included free of charge.
|H932||3 FETA MOULDS – 1 PER LITER MILK|
|HC50CHN22||DVS CHEESE CULTURE|
|H063||50ml LIQUID RENNET (20kg CHEESE)|
Cheese Kit K10L
Equipment necessary to make soft cheese, feta, and gouda from 5-10 liters of milk. All production methods are included free of charge.
|H034||20 LITER WOODEN CHEESE PRESS|
|H027||KADOVA 1KG MOULD & LID|
|H932||5 x FETA CHEESE MOULDS|
|HC50CHN22||DVS CHEESE CULTURE|
|H063||50ml LIQUID RENNET|
|H075||CHEESE COATING WITH ANTIFUNGAL 1 LITER|
|H050||5 x DRAINING GAUZE SQUARES|
|H003||COWSHEAD LABLE PER 100, PLACE UNDER CHEESE COAT|
|H101||“MAKE YOUR OWN CHEESE, BUTTER & YOGHURT AT HOME”|
Yoghurt is an excellent product to make from home because it is so easy and cheap. One liter of yoghurt will cost you the milk plus R1.00 for the ingredients. Compare this to the price of yoghurt at the supermarket. Yoghurt is best made from full cream milk but can also be made from skim milk or low fat milk. You can choose from the following equipment and ingredients depending on the type of yoghurt and the quantity you want to make. Production methods are included free of charge.
|H012||ENAMEL POT WITH ELEMENT & THERMOSTAT – MAKES 25 LITERS|
YFL811 gives a thicker more viscous yoghurt than YCX11.
YCX11 is most commonly used in warmer climates as it self regulates the end acidity of the yoghurt.
ABT5 is a yoghurt culture with added pro-biotic bacteria. The pro-biotic bacteria are commonly found in the human gut and help to maintain healthy digestion.
Butter Making Equipment
Butter is made from cream. For every 10 liters milk one can obtain on average 1.2 liters cream and 350-450 gram butter. There are no short cuts to making good butter. You need a well-designed butterchurn and production method. Furthermore, butterpats, rectangular butter moulds and butterpaper are also available.
|H203||BUTTER PAPER 210mm x 280mm – for 500 gm butter|
|H204||500gm RECTANGULAR BUTTER MOULD|
|H205||250gm RECTANGULAR BUTTER MOULD|
|H206||BUTTER PAPER 190mm x 220mm, for 250 gm butter|
|H150||WOODEN BUTTER PAT (SCOTCH HAND)|
Production methods and books
|H250|||||RESEARCH A PRODUCTION METHOD FOR A CHEESE OR YOGHURT OF YOUR CHOICE, PHOTOCOPY AND SUPPLY|
|H100|||||“FARMHOUSE CHEESEMAKING” STEP BY STEP WITH PHOTOS|
|H101|||||“MAKE YOUR OWN CHEESE, BUTTER & YOGHURT AT HOME”|
|H099|||||“RONDOM BOERENKAAS” (IN DUTCH)|
|H102|||||FINEST KIND MANUAL WITH PRODUCTION METHODS FOR CHEESES AND YOGHURT|
Are you having problems making your cheese, butter or yoghurt? Contact us at firstname.lastname@example.org.