You ever made your own cheese, /ck/? I wonder what I could add to this. If I add bastard saffron it's basically cheddar, right?
I guess so. I added bastard saffron (i can't remember the real name, but it's similar to saffron for a hundreth the price) and salt. It turned a little yellow. I think it probably needs to be reheated and mixed with some kind of oil in order to make the type of cheddar you typically find in stores.
I got a cheesemaking kit as a present, but the enzyme tablets are tiny already, and supposedly a quarter of one makes ten damn litres.
I like cheese, but that's a literal bucketload.
I've made paneer before. Pretty good 10/10 would do again.
I'd like to get into hard cheeses but I don't have proper equipment like a press or any of that shit, or bacterial cultures. So I'm limited to basic fresh cheeses.