Cheesemaking - Farmhouse Cheddar

Started by deb415611, December 20, 2009, 05:27:08 PM

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classicrockgriller

#16
December 21, 2009, 03:03:42 PM

deb415611

#17
December 22, 2009, 03:20:08 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 - I added links for the items I used.   

Tenpoint5

#18
December 22, 2009, 05:52:38 AM
Looks Great Deb!!! Are we taking orders yet?
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

teach

#19
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?

classicrockgriller

#20
December 22, 2009, 08:10:00 AM
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.

Habanero Smoker

#21
December 22, 2009, 01:24:18 PM
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.



     I
         don't
                   inhale.  ::)

deb415611

#22
December 23, 2009, 03:52:10 AM
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

deb415611

#23
December 23, 2009, 03:53:14 AM
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

deb415611

#24
December 23, 2009, 04:00:41 AM
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.  

classicrockgriller

#25
December 23, 2009, 12:35:02 PM
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

Roadking

#26
December 23, 2009, 01:27:47 PM
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.

ArnieM

#27
December 23, 2009, 01:40:02 PM
Deb, after all that time and effort (and fun) I REALLY hope it's good.
-- Arnie

Where there's smoke, there's food.

NePaSmoKer

#28
December 24, 2009, 06:56:10 PM
Thats very nice Deb

seemore

#29
December 24, 2009, 08:16:59 PM
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
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