Made more cheese

[Northern_Smoke]

Well we were bored for most of the weekend and i wanted to spend some time with the kids. So we made some cheese again. I noticed that deb has been posting allot and it all looked so good that i thought i would make some. I have been making it for about 2 years now but not as much as i would like to since work usually takes up sooooo much time. This time around i made some simple Farmers cheese, Pepper Jack and about a gallon of cream cheese for the wife. The Farmers cheese will be smoked in the next day or two but the jack will not be. I still want to make mozza but it has been my Nemesis for years now. I can't count how many gallons of milk have not quite made it to the mozza stage. Not for lack of trying though...i just can't get it to stretch properly and i am unable to figure out why.

[classicrockgriller]

WOW! Nice Job!

Hope to be joining you soon in the cheese making business.

[deb415611]

Nice!!

I am eating a Nepas inspired burrito with my montery jack in it as I type ;D   

I always thought mozz would be the easy cheese but from all the reading I have done it's not.  When you try it next do a post over at cheeseforum.org forum.  They are really helpful over there.  Plus, there are lots of existing mozz threads  that might help you out.


If you want less of a line on your cheese you can get a "cheese mat" at a hobby/sewing store.  The plastic rounds or squares that are used for needlepoint (?).  They are less than a buck a piece.   Not that it really matters cause it still looks great and I'm sure will taste better ;D

[Northern_Smoke]

Deb, have you mastered mozza yet? I have been on the cheeseforum.org but have never posted. I had real honest to goodness fresh mozza once. Not the buffalo mozza but cows milk and it was like eating a little piece of heaven. And ever since then i have been trying with zero results so far. I even went as far as to contact a hutterite group that goes by my mother in laws that we buy fresh chickens from to get some fresh milk...like 2 days old kind of fresh and even that didn't work. I bought ph papers and went all out and still nothing. I might have to try the cheese forum and see if they can figure out where i am going wrong. But in the mean time, i enjoy eating these other fresh cheeses that i have been making.

And CRG, if you are anything like me you have lots of time for this new hobby hahaha. I have tried to cut some of my hobbies out but i just can't seem to figure out which ones aren't as valuable or usefull as the others haha...so instead of less hobbies i am ending up with less free time.

Good luck and the book is well worth the cash you will put out for it.

[deb415611]

No I haven't.  My cousin & I were doing a cheddar and we did the 30 min mozz at the same time but my cousin did most of the mozz.  It did work for her.   Based on the reading I have done the problem area is often the temps when getting the curd ready for stretching.   

[seemore]

That cheese looks wonderful, NS!
Mrs

[Northern_Smoke]

Hopefully the next time i report back on some cheese, it will be some successful mozza. Cause its a shame to see it almost work every time and then become scrap :(