I've only been making cheese for around 4 weeks but have really caught the bug...
This is a recipe I have adapted from one of Riks and in theory it shouldn't work so well but I must have got lucky as this is one of the best Lancashire cheeses I have ever tasted
1 gallon of full milk
Half tub buttermilk
Half tub plain yoghurt ( I used Danone)
half ounce salt
80 drops Vegeren
Follow the method for Rik's King blue Stilton but don't add any blue cheese.
When you get to the pressing section leave the cheese under pressure for twice as long and with a heavier weight than suggested.
The cheese is ready for eating immediately after pressing
As my recipe doesn't use as much salt this cheese should be eaten within a week of pressing.