Author Topic: Benji's Cheddar Extravagansa (First Cheddar)  (Read 1616 times)

Offline ibejaminben

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Benji's Cheddar Extravagansa (First Cheddar)
« on: June 13, 2009, 10:39:40 AM »
So it's 9:35 am my time and I am about to partake in the day long experience we call Cheddar making. I have Raw milk (na-na-na-na) ;) I own a cow 3/4 jersey 1/4 holisteen. Right now my cultures are thawing so I thought I would hop on and take the time to document the experience. Maybe I can help out some one else in the process, and or learn a few things myself. I have been reading up and gleaning from posts for a week or so. Just been quiet.   I am going to try the traditional cheddar recipe from Rickki's book. The non stired method. I am going to try a four gallon batch. I have a 20 quart stainless steel stock pot and I don't think I can do a full 5 gallons batch of cheese. :(  Anyway I will post pictures and comments throughout the process So stay tuned.........
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Offline Wayne Harris

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #1 on: June 13, 2009, 12:11:07 PM »
Good Luck!  Have fun!  and take pictures!



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Offline ibejaminben

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #2 on: June 13, 2009, 12:47:13 PM »
The only dumb question is the one that isn't asked-

After I have renneted my milk into curds, raised the temp to 100 and allowed the curd to set it says pour the curds and whey into a colander and place the colander back in the pot. Is the curd suposed to suspend in whey, or is the whey poured off?

I will post the clean break in about a hour.
Today is History, Tomorrow is a Mystery, Today is a Gift. That's why we call it the present.

Offline ibejaminben

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #3 on: June 13, 2009, 02:06:54 PM »
Ok so here are some photos of the clean break and the cutting of the curds. I think this was a good clean break.
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Offline Wayne Harris

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #4 on: June 13, 2009, 03:43:39 PM »
After the curd has set, and you raise the temp to 100 over the right timeframe, and keep it there for the right timeframe, you will drain the whey off and discard.  The curds will not go back into the whey,  you will be draining the whey out of the curds from this point forward.

This is a HIGH level overview with lots of detail left out.

Looks good so far though.  congrats!
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Offline ibejaminben

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #5 on: June 13, 2009, 04:20:22 PM »
Here are my curds after drainning. I don't know if they are too big or not.
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Offline ibejaminben

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #6 on: June 13, 2009, 04:46:20 PM »
Cheddaring here i come. I slowly raised the tep to 100 degrees (No more than 2 degrees every five minutes). Held the temp at 100 degrees for 30 minutes longer drained they whey off set the curd mass back into the pot for an additional 15-20 minutes and now i have placed my curds on a cutting board and cut into 3 inch slices. Now back into the pot for cheddaring.
Today is History, Tomorrow is a Mystery, Today is a Gift. That's why we call it the present.

Offline DeejayDebi

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #7 on: June 13, 2009, 06:21:19 PM »
Looking good so far Ben! I have a hard time resisting munching on those sweet fresh curds .... yummmm

Offline ibejaminben

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #8 on: June 13, 2009, 07:02:38 PM »
Cheddaring done, we are on the final decent towards press time. Here are the curds after cheddaring and a quick run through my curd knife as they prepare for their final bath (a half hour longer) Then salt and press.
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Offline DeejayDebi

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #9 on: June 13, 2009, 07:20:29 PM »
OOoooOOooo  munch ... munch .... munch ...  ;D


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Offline Wayne Harris

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #10 on: June 13, 2009, 08:43:01 PM »
Looking Good. 


Did you mill these yet?  Did you salt?
PRessing now?
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Offline ibejaminben

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #11 on: June 13, 2009, 10:37:22 PM »
I milled and salted. Presses @ 10lbs for 15 minutes. Next time I think I will press longer or with more pressure the first time. A few of the curds chipped off, so I just stuffed them back in and pressed @ 40lbs where I will leave it for the next 12 hours.

And yes they were yummy. Even better with salt.

I will post a picture of the pressed cheese tomarrow.
Today is History, Tomorrow is a Mystery, Today is a Gift. That's why we call it the present.

Offline ibejaminben

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #12 on: June 14, 2009, 02:07:46 PM »
Here is the cheese after its first 12 hours at 40lbs. Looks pretty good
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Offline avaserfi

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #13 on: June 14, 2009, 03:40:19 PM »
That looks great! I really need to get into hard cheeses...

Offline DeejayDebi

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Re: Benji's Cheddar Extravagansa (First Cheddar)
« Reply #14 on: June 15, 2009, 06:07:29 PM »
Looks great from here! Congrats!