Author Topic: advice for a noob?  (Read 667 times)

Offline RedDawn

  • Young Cheese
  • **
  • Location: Kansas City
  • Posts: 11
  • Cheeses: 1
  • Default personal text
Re: advice for a noob?
« Reply #15 on: July 04, 2016, 09:58:50 AM »
OK, pictures.  :D

After the first 12 hour pressing, a little lumpy.




After the 2nd 12 hour pressing, nicely formed.




And a nice bowl of ricotta.  I didn't let it dry as much this time, and added salt, and it came out really really nice.  I made spinach raviolis with it.




Offline Fritz

  • Mature Cheese
  • ****
  • Location: Toronto
  • Posts: 167
  • Cheeses: 9
  • So many cheeses.... So little time...
Re: advice for a noob?
« Reply #16 on: July 05, 2016, 10:30:19 AM »
If we may help...looks like it needs a bit more of "top-down" pressing...as in.. did it even have a top follower?  :o  describe please how you pressed it?

Offline RedDawn

  • Young Cheese
  • **
  • Location: Kansas City
  • Posts: 11
  • Cheeses: 1
  • Default personal text
Re: advice for a noob?
« Reply #17 on: July 05, 2016, 01:46:03 PM »
Wrapped the curd in cloth and put it in the basket.  Put a small plate on top, followed by a larger plate which held weights.  As time went on and the cheese got flatter I had to add more small plates so the large one didn't rest on the lip of the mold.

I think that initial lumpiness was the cloth bunched up around the curds.  The final result is quite flat on both sides.



Offline Fritz

  • Mature Cheese
  • ****
  • Location: Toronto
  • Posts: 167
  • Cheeses: 9
  • So many cheeses.... So little time...
Re: advice for a noob?
« Reply #18 on: July 05, 2016, 10:34:26 PM »
Very good... If I may suggest ... Draw a single layer of cheesecloth over the top of the cheese... Smooth with the surface. If necessary draw the opposite side same way ... Smooth single layer over the top... The rest of the cheesecloth can be gathered above the follower (plate in your case) or off to the sides...... But not in the way of the weights or press. Sorry if I confused you with my description...lol... Will leave a smoother top.
Your original proposed cheddar (had it come to be) would have required quite a bit of pressure to stitch the curd together. You will eventually need a press or some well balanced weights on top of a follower to your mould. I noticed you are using a basket style mould. I know they are getting quite good with mould material strength, but your basket may not hold up to the psi required for a cheddar. Just a friendly FYI . :)