Author Topic: third batch of cheese...  (Read 1476 times)

Offline stuartjc

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third batch of cheese...
« on: February 14, 2009, 09:23:53 PM »
Still on the farmhouse Cheddar recipe (which I *will* post here soon!).

I got 2 gallons of "vitamin A" milk from Aldi (at $2.49 a gallon!) and allowed them to slowly come up to ambient temperature, before putting it into a warm water bath.

The curd I got is significantly better than with the skim+cream combo: much firmer, cut much better, but it also seems to be retaining a lot more whey.

I will be interested to see how it turns out.


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Offline stuartjc

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Re: third batch of cheese...
« Reply #1 on: February 14, 2009, 09:44:56 PM »
here's the farmhouse Cheddar recipe...


Offline Tea

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Re: third batch of cheese...
« Reply #2 on: February 15, 2009, 03:04:32 PM »
Excellent, and some pics of the cheese would be lovely too.  Hope this one behaves itself and ages well.

Offline stuartjc

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Re: third batch of cheese...
« Reply #3 on: February 15, 2009, 06:06:51 PM »
Picture  :)

Offline Cartierusm

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Re: third batch of cheese...
« Reply #4 on: February 15, 2009, 07:07:01 PM »
Looks good.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline stuartjc

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Re: third batch of cheese...
« Reply #5 on: February 15, 2009, 07:36:24 PM »
I can *feel* myself getting more confident with each cheese - won't be long before I am making 15 gallon batches!

Or, well... maybe not  :o

Offline Wayne Harris

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Re: third batch of cheese...
« Reply #6 on: February 16, 2009, 07:09:07 AM »
Good lookin Cheese.  Makes it tough to wait sometimes doesn't it?
Wayne A. Harris - in vino veritas

Offline stuartjc

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Re: third batch of cheese...
« Reply #7 on: February 16, 2009, 09:26:53 AM »
Good lookin Cheese.  Makes it tough to wait sometimes doesn't it?

*gnaws fingernails impatiently*

 ;D

Offline chilipepper

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Re: third batch of cheese...
« Reply #8 on: February 16, 2009, 10:03:32 AM »
Good looking cheese you have there!  I have been working on a cure to the patience issue... you have to just keep making cheese and if you can hold out for about 2 months then you can start sampling the fruits of your labors!  As you get more and more cheese made to start aging it is easier to forget about some and let them gracefully age!

So morale of the story is just keep making cheese, the dairies will love you! :)

Offline stuartjc

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Re: third batch of cheese...
« Reply #9 on: February 16, 2009, 10:18:16 AM »
"Dear Lord, please give me patience - now! Now! NOW!


... dagnabbbit!"

 ;D


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Offline stuartjc

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Re: third batch of cheese...
« Reply #10 on: February 18, 2009, 08:47:30 AM »
picture taken this morning after 4 days of air drying


Offline Wayne Harris

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Re: third batch of cheese...
« Reply #11 on: February 18, 2009, 09:26:44 AM »
if it is dry to the touch, It might be time for wax.
Wayne A. Harris - in vino veritas

Offline stuartjc

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Re: third batch of cheese...
« Reply #12 on: February 18, 2009, 10:02:43 AM »
Wayne, I will be busting it apart and then vacuum wrapping it when I get a chance :)