Ok here goes. I'm going to get this posted with the pics but will come back and add some of my notes. The whole cheese making process is pretty overwhelming. So far everything looks good but I have another 3 weeks to go to really find out........... Since there are so many pictures I'm going to put them in as clickable images.
Farmhouse Cheddar
Farmhouse cheddar is a quick version of cheddar and does not use the traditional cheddaring method.
(modified from Home Cheese Making by Ricki Carroll)
2 gallons whole milk
1 packet direct-set mesophilic starter (http://www.cheesemaking.com/store/p/135-Mesophilic-DS-5pack.html/) or 4 ounces prepared mesophilic starter (I used direct set)
½ teaspoon liquid rennet (http://www.cheesemaking.com/store/p/239-Organic-Vegetable-Rennet-2oz-.html/)
1 tablespoon cheese salt (http://www.cheesemaking.com/store/p/66-Cheese-Salt.html/)
Calcium Chloride (http://www.cheesemaking.com/store/p/124-Calcium-Chloride-2-oz-.html/) (amount per package direction) (this isn't listed in the recipe but is recommended in the non-recipe section of the book for store purchased milk)
The milk on the right is what we used for this (http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_037.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=037.jpg)
-Heat the milk to 90 degrees. Add the starter and stir thoroughly. Cover and allow the milk to ripen for 45 minutes.
Since the milk only needed to get to 90 in this step and maxes out at 100 later we used water in the sink to heat the milk. It's safer than directly on the stove because you have more control. You can add hot or cold water as needed easily. My tap water was about 117 degrees so it had not problem bringing the milk up to temp. :
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_038.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=038.jpg)
- Add the calcium chloride and stir
- Add the diluted rennet and stir gently with an up & down motion for 1 minute.
Picture of the calcium chloride, rennet & starter:
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_040.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=040.jpg)
- Cover and let set at 90 degrees for 45 minutes or until the curd gives a clean break (missed getting picture of this and next step)
- Cut the curd into ½ inch cubes
- Slowly heat the curds to 100 degrees , increasing temperature no more than two degrees every 5 minutes. This will take about 30 minutes. Stir gently to keep curds from matting. The curds will shrink noticeably in size as the heating continues. The yellowish whey will grow in quantity.
Almost to 100!
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_049.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=049.jpg)
-Cover the container and let the curds set for 5 minutes. Pour the curds into a cheesecloth –lined colander. Tie corners of cheese cloth and hang to drain for 1 hour.
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_050.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=050.jpg) (http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_051.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=051.jpg)
-Place dried curds in bowl and break them up gently with your fingers into walnut-sized pieces. Mix in salt.
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_056.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=056.jpg)
-Firmly pack the curds into a 2 - lb cheese mold (http://www.cheesemaking.com/store/p/45-Hard-Cheese-Mold-Small-1.html/) lined with cheesecloth.
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_057.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=057.jpg) (http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_059.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=059.jpg)
-Apply 10 lbs of pressure for 10 minutes
After 10 lbs (http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_062.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=062.jpg)
-Remove cheese from mold, gently peel off cheesecloth, turn cheese over and redress with cheesecloth. Press with 20 lbs for 10 minutes.
After 20 lbs: (http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_066.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=066.jpg)
-Repeat process & press at 50 lbs of pressure for 12 hours.
This is what I used for pressing weights (http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_064.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=064.jpg)
What it looked like while pressing : (http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_063.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=063.jpg)
-Remove cheese from mold & carefully peel away the cheesecloth.
after pressing for 12 hours (http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_0421.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=0421.jpg)
-Air dry on wooden board until nice rind has formed 2 -4 days. Turn the cheese several times a day so moisture will not collect on bottom.
- Wax the cheese (I vac packed it instead)
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_011.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=011.jpg)
- Age for at least 1 month. (I'm aging in an old dorm sized fridge at 50 degrees with a Ranco controller (http://www.rancoetc.com/ranco-etc111000000-digital-temperature-controller-prewired-p-87.html) looks lonely in there - will have to make a friend for it this weekend
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/th_013.jpg) (http://s281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/?action=view¤t=013.jpg)
I have a few more pics on the camera and more notes that I will add in the next day or two.
Wow Deb!
you made such a great 101, maybe this will be the cheese I should try first ;)
Great pics!
Carolyn
Excellent job, great pics & descriptions!
Hi Deb;
I've been waiting for this post. It looks great. I will give it a good read it later.
I still need to post the mascarpone. It is a much smaller post. It is much less involved.
Thanks Deb. Looks easy enough with your tutorial.
I'm going to have to give it a try, another recipe on the to-do list. ;)
I was so busy making tamales that I missed this yesterday.
That is way kewl and doesn't look that hard or maybe you
are a great Teacher and make it look easy.
Thanks for taking the time to post this.
I have been reading my book, I take it to the deer stand with me.
Thanks deb for a great post.
I was wondering where you were CRG.
But making tamales is a very valid excuse :D
Carolyn
First time for the spinach ones and they didn't behave very well.
I went to the cheesemakers web page and got confused on what to order.
Maybe Deb or Caribou can set me straight in what I need.
I think it was the liq rennet. There were too many options.
Quote from: classicrockgriller on December 21, 2009, 09:17:45 AM
First time for the spinach ones and they didn't behave very well.
I went to the cheesemakers web page and got confused on what to order.
Maybe Deb or Caribou can set me straight in what I need.
I think it was the liq rennet. There were too many options.
CRG -
What cheese do you want to make? I'm at lunch so won't check back until tonight but I can do some links later. If it's Farmhouse cheddar I"ll work the links into the post above
Also, I don't know much about hunting but if you are reading in the deer stand how do you know you are not missing a deer to shoot?
Quote from: deb415611 on December 21, 2009, 09:34:47 AM
Quote from: classicrockgriller on December 21, 2009, 09:17:45 AM
First time for the spinach ones and they didn't behave very well.
I went to the cheesemakers web page and got confused on what to order.
Maybe Deb or Caribou can set me straight in what I need.
I think it was the liq rennet. There were too many options.
CRG -
What cheese do you want to make? I'm at lunch so won't check back until tonight but I can do some links later. If it's Farmhouse cheddar I"ll work the links into the post above
Also, I don't know much about hunting but if you are reading in the deer stand how do you know you are not missing a deer to shoot?
deb -
I want to make what the teacher is teaching. No hurry as I probably won't try this until after the 1st.
I don't get excited if I miss seeing a deer. I go to the camp for the food/drink and to hide from wifie.
Very impressive Deb and very nice write up. Maybe someday ...
deb, have you looked at the plans for the self-made press?
I may just order the plans to see how complicated it is.
This one looks like it could be made for about $5.
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=350221537739&rvr_id=&crlp=1_263602_263622&UA=WVI7&GUID=adb2bb971250a0265384c6d4fe648db0&itemid=350221537739&ff4=263602_263622
Here's another one with plans to make it, very similar.
http://schmidling.com/press.htm
Quote from: classicrockgriller on December 21, 2009, 12:06:29 PM
deb, have you looked at the plans for the self-made press?
I may just order the plans to see how complicated it is.
This one looks like it could be made for about $5.
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=350221537739&rvr_id=&crlp=1_263602_263622&UA=WVI7&GUID=adb2bb971250a0265384c6d4fe648db0&itemid=350221537739&ff4=263602_263622
Here's another one with plans to make it, very similar.
http://schmidling.com/press.htm
I'll give you some plan links & comments later. I wouldn't spend any money on the plans. I'm trying to figure out what I want to do for a press.
And the faithful student obeys the teacher
Quote from: classicrockgriller on December 21, 2009, 09:17:45 AM
First time for the spinach ones and they didn't behave very well.
I went to the cheesemakers web page and got confused on what to order.
Maybe Deb or Caribou can set me straight in what I need.
I think it was the liq rennet. There were too many options.
CRG - I added links for the items I used.
Looks Great Deb!!! Are we taking orders yet?
This is Fab, Got to give it a go! Don't suppose you have a method for making Feta?
Thanks for the update links that helps a dumbie like me. The ronco link leads you to a missing page.
Maybe Hab's can find a spot in the recipe forum for this.
I still haven't had a chance to fully read the post yet; I'll get to it soon. I'm sure after the New Year this will definitely find a spot on the recipe site.
Quote from: Tenpoint5 on December 22, 2009, 05:52:38 AM
Looks Great Deb!!! Are we taking orders yet?
Chris,
It took more than 1/2 the day to produce 32.7 oz of cheese. What do you think I should charge per lb. :D ;D I have a full appreciation for the price of artisan cheese now :)
Deb
Quote from: teach on December 22, 2009, 06:52:47 AM
This is Fab, Got to give it a go! Don't suppose you have a method for making Feta?
On my to do list but I want to get a couple more cheddars done before I venture out to different type of cheese
Quote from: classicrockgriller on December 22, 2009, 08:10:00 AM
The ronco link leads you to a missing page.
of course the one link I didn't test, should be better now
And I need to thank Habs (publicly) he has helped me in my equipment selection.
deb, carnie1 posted a link to the Uk Bradley Froum and was lurking aroung and came across this.
http://forum.sausagemaking.org/index.php?c=7
Thought you might like it
Great job on the cheddar, looks great, my favorite cheese to pick on.
Only cheese I ever made was mozzarella cheese for an italian deli. I had it easy since I purchased the curd in 50 lb. blocks (black buffalo or mozzarella di bufala). Really easy to make.
Deb, after all that time and effort (and fun) I REALLY hope it's good.
Thats very nice Deb
Deb, that is amazing!
I remember last year when I tried my hand at ricotta, and it turned out so well.
I then tried mozarella, and it FLOPPED.
Then I see what you have done, and all the time and effort you have put into it. I am anxious for you to try it and tell us how it tastes.
Mind you, I am not going to try my hand at making cheese, just yet, but you have definitely sparked an interest here.
At least an interest in going to the local wine shop and getting some good cheddar........... ;)
KUDOS TO YOU!!!!
Mrs
June,
From what I'm reading mozzarella can be tricky. Lots of people start with it but have problems. I think the trick is getting the curds to the right temperature to pull. I haven't tried it yet.
Deb
Quote from: deb415611 on December 25, 2009, 02:22:34 AM
June,
From what I'm reading mozzarella can be tricky. Lots of people start with it but have problems. I think the trick is getting the curds to the right temperature to pull. I haven't tried it yet.
Deb
At the deli. we used water straight from the tap. Too hot and the mozzarella looses the creaminess and it's just like tasteless bubble gum. Too cold and it don't form and you can't pull it. I think the temp. was around 170 F.
Quote from: Roadking on December 25, 2009, 05:00:48 AM
Quote from: deb415611 on December 25, 2009, 02:22:34 AM
June,
From what I'm reading mozzarella can be tricky. Lots of people start with it but have problems. I think the trick is getting the curds to the right temperature to pull. I haven't tried it yet.
Deb
At the deli. we used water straight from the tap. Too hot and the mozzarella looses the creaminess and it's just like tasteless bubble gum. Too cold and it don't form and you can't pull it. I think the temp. was around 170 F.
A lot of the "quick" recipes have you heat the curds in the microwave for pulling. I'm assuming this is where people have problems because it's harder to get the curds to the right temp for pulling and that you would have better control if you are heating in water with a thermometer.
Quote from: deb415611 on December 25, 2009, 05:16:57 AM
A lot of the "quick" recipes have you heat the curds in the microwave for pulling. I'm assuming this is where people have problems because it's harder to get the curds to the right temp for pulling and that you would have better control if you are heating in water with a thermometer.
We had a stainless steel pot that was shaped like a huge wok about 3 feet diameter an 1-1/2 ft depth. We laid a harp cutter over the pot and pushed the curd through it to break the curd up. then we poured the hot water from the tap over the curd and let it get workable, then started to work it with a 4 foot wooden paddle (under the curd and working it up to the top pulling it to one side or the other. We then made braided unsalted for the table put into ice cold water. Made 6-7 inch balls working the cheese from the outside to the inside (they were brined) called them Skutz (don't know if my spelling is correct) used for slicing to cover pizza or topping on pasta dishes. We would also take the brined balls and smoke some of them. We also made little 1 to 3/4" unsalted balls for salads or finger food.
Farmhouse cheddar #2
I did this one with raw milk.
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-26-09/050.jpg)
Deb,
Raw milk right out of the bulk tank is really really bad for you. So they say. Just so you don't harm yourself or others you had better send that wheel to me for proper disposal!! Used to drink most of my milk straight out of a bulk tank for years, nothing better than a cold pitcher of milk chilled to 34* with the occasional piece of butter floating in it.
Quote from: Tenpoint5 on December 27, 2009, 03:41:49 AM
Deb,
Raw milk right out of the bulk tank is really really bad for you. So they say. Just so you don't harm yourself or others you had better send that wheel to me for proper disposal!! Used to drink most of my milk straight out of a bulk tank for years, nothing better than a cold pitcher of milk chilled to 34* with the occasional piece of butter floating in it.
The farm that the milk came from has been in the same family for over 200 years, I'm thinking I'm probably safe ;D
We drank raw milk when I was a kid, doesn't scare me!
Quote from: Tenpoint5 on December 27, 2009, 03:41:49 AM
Deb,
Raw milk right out of the bulk tank is really really bad for you. So they say. Just so you don't harm yourself or others you had better send that wheel to me for proper disposal!! Used to drink most of my milk straight out of a bulk tank for years, nothing better than a cold pitcher of milk chilled to 34* with the occasional piece of butter floating in it.
OK, that one caused a gag reflex.
Mmmmm raw milk. When I was little my gramp's would get milk from his neighbour while it was still warm. Stuck it in the fridge till good and cold and we drank to our hearts content. We also took raw eggs and use the fresh milk to make eegnog. Now a days everything is going to kill you if you don't kill it with heat which also kills a lot of the taste.
Nice looking cheese Deb.
Nice Cheese deb.
Should I make me a cheese press or buy one?
I want get my stuff ordered so I can try this.
Quote from: classicrockgriller on December 27, 2009, 10:12:44 AM
Nice Cheese deb.
Should I make me a cheese press or buy one?
I want get my stuff ordered so I can try this.
My dad is going to make me the second one in this pdf document to start (pg. 19). It's pretty simple. We are using two plastic cutting boards 12 x 18 and wooden dowels. http://www.deejayssmokepit.net/CheeseDownloads_files/LetsMakeCheese.pdf
I'm getting the cutting boards from here http://www.tapplastics.com/shop/product.php?pid=385&, if I can't find them locally cheaper
Quote from: deb415611 on December 27, 2009, 10:31:39 AM
I'm getting the cutting boards from here http://www.tapplastics.com/shop/product.php?pid=385&, if I can't find them locally cheaper
Deb that is a good find for sure. The 3/4 inch boards are great for drilling and mounting grinders or stuffers to.
If you have a Sam's in your area, they sell the Large plastic cutting board as a two pack.
Think they are 15W x 20Lx 7/16"D
That may be too shallow.
Try talking your Dad into making a pictorial on making the cheese press. ;D
Quote from: classicrockgriller on December 27, 2009, 01:04:06 PM
If you have a Sam's in your area, they sell the Large plastic cutting board as a two pack.
Think they are 15W x 20Lx 7/16"D
That may be too shallow.
Try talking your Dad into making a pictorial on making the cheese press. ;D
My mom got a new camera for Christmas. I'll ask her to take pictures :D
I was thinking the 3/4 inch
The cheese looks good. I'm interested to know if there is a significant difference between the two cheeses.
Your second wheel looks good also. How long do they have to age?
Quote from: Habanero Smoker on December 27, 2009, 01:38:22 PM
The cheese looks good. I'm interested to know if there is a significant difference between the two cheeses.
The curds were very different but at this point I don't know if it is (lack of) technique or the milk. The raw curd almost seemed lighter and the store dryer? Hard to explain. Raw milk is supposed to have a better yield but the weight after pressing was almost the same. 32.7 oz for the first (store) and 32.3 for the second (raw). Right in line with the yield of 1 lb. per gallon though.
Quote from: Roadking on December 27, 2009, 01:48:42 PM
Your second wheel looks good also. How long do they have to age?
Farmhouse cheddar only needs to age a month. Two more weeks on the first one. One of the reasons I started with it instead of a traditional cheddar.
Quote from: deb415611 on December 27, 2009, 01:09:05 PM
Quote from: classicrockgriller on December 27, 2009, 01:04:06 PM
If you have a Sam's in your area, they sell the Large plastic cutting board as a two pack.
Think they are 15W x 20Lx 7/16"D
That may be too shallow.
Try talking your Dad into making a pictorial on making the cheese press. ;D
My mom got a new camera for Christmas. I'll ask her to take pictures :D
I was thinking the 3/4 inch
Thanks again deb for sharing the info.
Quote from: deb415611 on December 27, 2009, 10:31:39 AM
Quote from: classicrockgriller on December 27, 2009, 10:12:44 AM
Nice Cheese deb.
Should I make me a cheese press or buy one?
I want get my stuff ordered so I can try this.
My dad is going to make me the second one in this pdf document to start (pg. 19). It's pretty simple. We are using two plastic cutting boards 12 x 18 and wooden dowels. http://www.deejayssmokepit.net/CheeseDownloads_files/LetsMakeCheese.pdf
I'm getting the cutting boards from here http://www.tapplastics.com/shop/product.php?pid=385&, if I can't find them locally cheaper
I just decided that we are using 12x12 cutting boards instead of the 12x18.
Quote from: deb415611 on December 28, 2009, 03:38:29 AM
Quote from: deb415611 on December 27, 2009, 10:31:39 AM
Quote from: classicrockgriller on December 27, 2009, 10:12:44 AM
Nice Cheese deb.
Should I make me a cheese press or buy one?
I want get my stuff ordered so I can try this.
My dad is going to make me the second one in this pdf document to start (pg. 19). It's pretty simple. We are using two plastic cutting boards 12 x 18 and wooden dowels. http://www.deejayssmokepit.net/CheeseDownloads_files/LetsMakeCheese.pdf
I'm getting the cutting boards from here http://www.tapplastics.com/shop/product.php?pid=385&, if I can't find them locally cheaper
I just decided that we are using 12x12 cutting boards instead of the 12x18.
Are you making different size presses on the same board or just one press?
Quote from: classicrockgriller on December 28, 2009, 09:38:50 AM
Quote from: deb415611 on December 28, 2009, 03:38:29 AM
Quote from: deb415611 on December 27, 2009, 10:31:39 AM
Quote from: classicrockgriller on December 27, 2009, 10:12:44 AM
Nice Cheese deb.
Should I make me a cheese press or buy one?
I want get my stuff ordered so I can try this.
My dad is going to make me the second one in this pdf document to start (pg. 19). It's pretty simple. We are using two plastic cutting boards 12 x 18 and wooden dowels. http://www.deejayssmokepit.net/CheeseDownloads_files/LetsMakeCheese.pdf
I'm getting the cutting boards from here http://www.tapplastics.com/shop/product.php?pid=385&, if I can't find them locally cheaper
I just decided that we are using 12x12 cutting boards instead of the 12x18.
Are you making different size presses on the same board or just one press?
just one press but the 12x12 should fit two of the two lb. molds on it.
Here's a link (http://cheesemaker-marvin.blogspot.com/2009/04/easy-to-build-cheese-press-for-cheap.html) to a press similar to the one that I'm doing
There are a few posts that show the press during construction
Thanks again deb.
Hi Deb!
Your cheesequel ;) looks fantastic!
I promised myself that I'm going to attempt a soft cheese this week.
With all the stuff you sent I have no excuse not to try it out :D
Carolyn
Here it is, here it is ! ;D ;D ;D ;D
Almost 2 lbs of CT farmhouse cheddar (28.8 oz)
Not bad, tastes like cheddar, a very mild cheddar. Moist, right amount of salt, very slightly chalky. It's better than the last small farm artisan cheddar that I bought ;D
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/013-1.jpg)
I also cut the one I made two weeks ago. I made that one with raw milk and the flavor is better than this one. I sealed it back up and put it back in the cheese cave to finish aging.
Today my cousin & I made monterey jack, pepper jack & mozzarella :)
Way to go Deb!
That cheese looks great!
Deb!!!
It looks wonderful..great job!
I didn't know you had a cheese cave :)
Carolyn
WOW! That looks fantasic!
Sure hope mine turns out that pretty.
"Today my cousin & I made monterey jack, pepper jack & mozzarella"
I love pepper jack! Have to see that one when it is ready.
Yea, what's the "cheese cave"
Quote from: Caribou on January 09, 2010, 05:19:19 PM
Deb!!!
It looks wonderful..great job!
I didn't know you had a cheese cave :)
Carolyn
I stole my brother's old dorm fridge from my parents house (it must be 25 years old). It's hooked up with a controller (http://www.rancoetc.com/ranco-etc111000000-prewired-digital-temperature-controller-p-87.html?osCsid=ee640ef1861a4559c2bc35e5c5a23807) that keeps it at 50 degrees
Quote from: classicrockgriller on January 09, 2010, 05:20:15 PM
I love pepper jack! Have to see that one when it is ready.
after first press:
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/monterey%20jack%201-09-10/020.jpg)
Deb, that is way kewl.
Same aging time?
Quote from: classicrockgriller on January 09, 2010, 05:32:32 PM
Deb, that is way kewl.
Same aging time?
1 to 4 months on that one. We'll probably cut it open at 1 and taste it & then bag it back up.
Pretty amazing, Deb!
When Scott and I were at the store today, we saw some chocolate cheese.
Have you ever heard of that? I was curious, but not enough to buy any.
Keep the Cheese Chronicles coming! I'm with CRG: way KEWL!
Mrs Seemore
Caribou & CRG,
it's not pretty but..........
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/farmhouse%20cheddar%2012-13-09/013.jpg)
June,
I have heard of it but never had it. I have been reading alot of posts on a cheese forum and it's been discussed lately. I can get some really good chocolate milk from a local farm & have thought about trying some chocolate cream cheese or mascarpone. I figure it would make a really good dessert base.
Wow chocolate cheese...that's gotta be good ;D
One cheese I just love that reminds me of a dessert is blueberry stilton....I love that stuff.
Carolyn
It all looks amazing. As soon as I try a few more sausages, I'm going to start making cheese.
Quote from: Habanero Smoker on January 10, 2010, 01:57:31 AM
It all looks amazing. As soon as I try a few more sausages, I'm going to start making cheese.
as soon as I make a couple more cheeses I'm going to try making some sausages ;D :D (dry cured that is)
Deb,
can you use that little frig for your dry cured sausage?
Carolyn
maybe, I have to play around with the humidity & see if it will work. I think Habs had tried with a small one and wasn't able to control it enough. Problem with the small fridge is there isn't much space for humidifier/heater etc.
Danged, Deb, I'm not liking you right now! ;D ;D I have purposefully NOT looked at this link. I don't need another hobby, I don't need another hobby, I don't need another hobby. Then I peeked and dang it I guess I will have to dig out the old cheesemaking kit that I never got around to using! Now to see if I can abscond with my daughters old dorm frig!
Quote from: Caneyscud on January 11, 2010, 07:06:32 AM
Danged, Deb, I'm not liking you right now! ;D ;D I have purposefully NOT looked at this link. I don't need another hobby, I don't need another hobby, I don't need another hobby.
;D ;D ;D I said those exact words ;D
Hi Guys!
I made some mozzarella and it's all Deb's fault! ;):D :D :D
I put a pictorial on my blog and I'm too lazy to cut and paste it here.
So, here's the link:
http://caribou-ificandoitmyself.blogspot.com/2010/02/easy-cheesy-lets-make-some-mozzarella.html (http://caribou-ificandoitmyself.blogspot.com/2010/02/easy-cheesy-lets-make-some-mozzarella.html)
Carolyn
Nice Cheese!
Was that hand pressed?
Wassup with the Green eggs?
Very Nice Carolyn and Emma!! Well done
Very cool Carolyn! Homemade mozzarella rocks!
Did you use lipase powder in it?
I had a grilled cheese sandwich yesterday for lunch WITH my cheddar ;D I think the pepperjack can be cut this weekend :)
Quote from: deb415611 on January 11, 2010, 08:35:08 AM
Quote from: Caneyscud on January 11, 2010, 07:06:32 AM
I don't need another hobby, I don't need another hobby, I don't need another hobby.
;D ;D ;D I said those exact words ;D
I am Saying this now!!!!
Quote from: deb415611 on February 04, 2010, 04:13:42 AM
Very cool Carolyn! Homemade mozzarella rocks!
Did you use lipase powder in it?
I had a grilled cheese sandwich yesterday for lunch WITH my cheddar ;D I think the pepperjack can be cut this weekend :)
Deb,
I just used citric acid and the concentrate rennet. Do you use lipase? I remember reading about it but I forgot why it's used?
Can't wait to see the pepperjack!
CGR
It's just rolled into a ball with your hands no press required like the firmer cheeses.
If you haven't made your first cheese yet this is an easy one and it's ready to eat right away.
The green eggs are from Easter Egger chickens.....really.
10.5,
Oh, yes you do need another hobby :D
With this cheese you make those beautiful rolled cheeses with the basil that your sweetie picked up for you in WI.
How 'bout that?
Carolyn
Quote from: classicrockgriller on February 03, 2010, 09:13:13 PM
Wassup with the Green eggs?
I guess you didn't watch Pre-incarcerated Martha and her Araucanas!
Deb,
The military school I went to in Virginia for elementary school had a 2000 acre farm attached. In the spring when the cows ate the spring onions in the fields, we had onion flavored milk. One day some of the boys threw rocks at the cows that were in the field next to the playground area.....needless to say that when a cow runs it affects the milk. We all had to drink the milk as a punishment. We on several rare occasions had to drink raw milk due to pasteurizer not working.
....Oh and Deb........I'll expect monthly checks to help support my new cheesemaking interest!!! ;D ::) ;D
Ray
Quote from: Caneyscud on February 04, 2010, 08:49:05 AM
Quote from: classicrockgriller on February 03, 2010, 09:13:13 PM
Wassup with the Green eggs?
I guess you didn't watch Pre-incarcerated Martha and her Araucanas!
I think Martha likes Black Copper Marans since she was paroled. :D
They lay super dark eggs...like chocolate colored. Do a search on Ebay and you can see them selling the fertile hatching eggs there for big $!
Carolyn
Quote from: Caribou on February 04, 2010, 01:39:35 PM
Quote from: Caneyscud on February 04, 2010, 08:49:05 AM
Quote from: classicrockgriller on February 03, 2010, 09:13:13 PM
Wassup with the Green eggs?
I guess you didn't watch Pre-incarcerated Martha and her Araucanas!
I think Martha likes Black Copper Marans since she was paroled. :D
They lay super dark eggs...like chocolate colored. Do a search on Ebay and you can see them selling the fertile hatching eggs there for big $!
Carolyn
Uhh. did a little googling - beautiful eggs, but the description on one site said that the brown is not in the shell as normal "brown" eggs, but rather deposited on the egg as it is in the process of passing through her body while being laid. Uhh---brown deposits from that end of a chicken----uhhhh----ummmm------sounds suspicious!
Quote from: Caneyscud on February 04, 2010, 02:43:46 PM
Quote from: Caribou on February 04, 2010, 01:39:35 PM
Quote from: Caneyscud on February 04, 2010, 08:49:05 AM
Quote from: classicrockgriller on February 03, 2010, 09:13:13 PM
Wassup with the Green eggs?
I guess you didn't watch Pre-incarcerated Martha and her Araucanas!
I think Martha likes Black Copper Marans since she was paroled. :D
They lay super dark eggs...like chocolate colored. Do a search on Ebay and you can see them selling the fertile hatching eggs there for big $!
Carolyn
Uhh. did a little googling - beautiful eggs, but the description on one site said that the brown is not in the shell as normal "brown" eggs, but rather deposited on the egg as it is in the process of passing through her body while being laid. Uhh---brown deposits from that end of a chicken----uhhhh----ummmm------sounds suspicious!
and not delicious. ;D ;D
Jack cheese at 4 weeks
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/monterey%20jack%201-09-10/c1c085d5.jpg)
(http://i281.photobucket.com/albums/kk234/deb415611/cheese/monterey%20jack%201-09-10/c971e78e.jpg)
Wow...............................Hard to say much more. just wow. I will be delving into making cheese soon, as I go back to work tomorrow. I can't wait and it's all your fault deb!! Thanks
Again. That is some great looking cheese.
Deb,
You are the man woman!!!
Your work looks marvelous. I am getting a little too interested.
Good luck and nice curds,
Pachanga
That cheese looks awesome!
Wow.
I don't need another hobby.
I don't need another hobby.
I don't need another hobby.
I don't need another hobby.
I don't need another hobby.
I don't need another hobby.
I don't need another hobby.
I don't need another hobby.
It's not working.
Deb!
Those look awesome!!! :o :o :o
That is the most gorgeous pepper jack I have ever seen!
Are you going to try smoking some of it?
Carolyn
DEB!!
Those look exquisite! Way to go girl! Bet the family were happy campers! If not would you marry me?
Whooaaa!
Just some beautiful looking cheese!
What did you think of the taste and texture?
It's good but like the cheddar a tiny bit chalky. Tastes like cheese though! I bought a ph meter so I can test the ph as I'm going in the future. I'm hoping that will help.
The pepperjack needed more heat ;D. The red is just bell pepper and the green is poblano & jalapeno.
They are both beautiful looking cheese.
I have to try it.
Way to go Deb! An amazing job!
Mrs
Dang you Deb, now I have to be nice to the teacher in the smack talk.
I just keep coming back looking at that cheese.
I almost want to make that before I make sausage.
Maybe you could put some smoke homemade cheese in your sausage!
Get that book out CRG! Did you order supplies?
Quote from: deb415611 on February 10, 2010, 03:53:01 AM
Get that book out CRG! Did you order supplies?
I have been reading my book teach.
Have not ordered supplies yet. Been ordering grinders and stuffers, and mixers and casings and spices and etc.
But I will soon.
I want to make a press or buy one.
Life is keeping me busy.
Deer hunting, casinos, girlfriends (Dear Hunting), looking for a work trailer, and on, and on.
CRG, just think how great it will be to eat your own homemade sausage AND homemade cheese.
Next you will have to bake bread and crackers on which to serve them!
Mrs
Quote from: seemore on February 10, 2010, 09:18:18 AM
CRG, just think how great it will be to eat your own homemade sausage AND homemade cheese.
Next you will have to bake bread and crackers on which to serve them!
Mrs
I use to bake bread (have sour dough starter in fridge) prior to getting my Bradley.
I'm not a good multi-tasker IE: walking and chewing gum, talking and listening to my wife, etc.
Ba-da-bum: another rim shot!
Mrs
Quote from: classicrockgriller on February 10, 2010, 08:20:31 AM
Quote from: deb415611 on February 10, 2010, 03:53:01 AM
Get that book out CRG! Did you order supplies?
I want to make a press or buy one.
If you are looking to make one, i got the spring for my press off eBay. It was a stainless steel 50lb spring. I see them on there quite often. The only other option i found was a large quantity order from a company through the internet and i wasn't really looking to order 50 or them. Then the materials i used were all stainless steel and 2 3/8ths in non-stick-ish cutting boards. And i learned some interesting facts about these cutting boards and how to "glue" pieces of them together.
The toughest part to building it for me was finding the spring. So good luck and you should be able to build one for under 50 dollars. My next one is going to be at least a 6 in round instead of the 4 and then i can start doing 2 gallon batches very easily.
Anyways, good luck and you will find it a fun and challenging hobby.
I'll try to take a picture this weekend, life is a little crazy right now :o
I got my press last weekend - it is similiar to the one here (http://cheesemaker-marvin.blogspot.com/2009/04/final-cheese-press-for-now.html) . My dad made it for me. We used 3/4 inch 12x12 cutting boards and wood dowels. One addition he added was in the center of the top board he used some of the circle cuts & bolted them in the middle so they will hold the weights in place.
It's big enough to hold two 4inch molds which will hold a 4 gallon batch of cheese or one 6-7 inch mold. I haven't tried but it might even hold three of the small molds.
I went with this instead of the spring loaded because I have read that once the curds compress the spring is loosened and not at the weight that you started with, you have to keep adjusting the weight and it's hard to really gauge the true weight you are pressing with.
I think this cost somewhere between $50 - $60. The most expensive part was the 3/4 inch cutting boards - they were $45 with shipping. It's possible that you could use the 1/2 inch ones that you can get cheaper in the store but I was worried about them not holding up to the weight.
I agree with the spring problem which is why i usually try and make my cheese so that i am around while it is pressing. Then every hour i walk by and crank the handle to make sure it is tight. What i am trying to do is design one that will do a 6 or 8 inch round so i can do 2 or more gallons at a time. I like using stainless though cause i can boil the whole thing to sterilize it. Plus i am a metal fabricator ;) So yours might be next on my list of things to build.
N_S, I see cheese press fabricating in your future. ;D
Quote from: classicrockgriller on February 18, 2010, 08:24:54 AM
N_S, I see cheese press fabricating in your future. ;D
That's probably just what i need on top of the other 38 hobbies i seem to have. If only i could finish one before starting the next ;)
Quote from: Northern_Smoke on February 19, 2010, 07:17:14 AM
Quote from: classicrockgriller on February 18, 2010, 08:24:54 AM
N_S, I see cheese press fabricating in your future. ;D
That's probably just what i need on top of the other 38 hobbies i seem to have. If only i could finish one before starting the next ;)
What fun would that be???
I have been reading a forum about cheese. Yesterday there was a good thread (http://cheeseforum.org/forum/index.php/topic,3501.0.html#msg27310) started by a woman that has been making cheese since the seventies. The thread is all about how you can make cheese with minimal equipment when starting out. The thread is a work in process and she will be adding to it.
Right now it's just a post with equipment and I'm not sure if she will add recipes but there are several recipes that can be made with milk & lemon juice or vinegar. No special starters or rennett needed.
I have been really busy at work and will be for at least another month. As soon as I free up I will be making some more cheeses and will do some posting.
I still have 1/4 wheel of the first two cheddars, montery jack & pepperjack that I made and have plans to cut them open on Monday ;D
Well that was interesting. I am going to keep watching that site.