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Author Topic: Butterkaese #3  (Read 907 times)

Offline GortKlaatu

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Butterkaese #3
« on: December 03, 2017, 11:57:32 PM »
I decided to make a Butterkaese with some of the Jersey milk I got today. (Previous two were made with goat milk)
Anxious to see how different it turns out.
In the press now...it'll be ready just in time for Christmas.
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline GortKlaatu

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Re: Butterkaese #3
« Reply #1 on: December 06, 2017, 01:30:09 AM »
Out of the brine this morning and ready for a quick 2 week aging.

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

AnnDee

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Re: Butterkaese #3
« Reply #2 on: December 06, 2017, 03:02:05 PM »
That is a lot of weight  :D

Good looking cheese! Love it!
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Offline GortKlaatu

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Re: Butterkaese #3
« Reply #3 on: December 06, 2017, 03:43:14 PM »
Yep it is.  You might remember a that a few weeks ago I posted a question about Buttercase recipes--some use very light pressing and some use a LOT of weight (Danbo's recipe case in point.). I was worried about using this much weight (and I'm actually using  less than Danbo's recipe dictates) but last time it turned out much better than the one I did with light pressing weights. 
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Boofer

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Re: Butterkaese #3
« Reply #4 on: December 07, 2017, 02:26:54 AM »
Looks good. Have a cheese.

Where'd you get that mold?

-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline GortKlaatu

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  • Location: Orosi Valley, Costa Rica
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Re: Butterkaese #3
« Reply #5 on: December 07, 2017, 02:50:10 PM »
Thanks Boofer!


I got it from New England Cheesemaking.  $40. They say it is for 4 pound of cheese, but I routinely get 6 pounds in it.

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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

cbenner33

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Re: Butterkaese #3
« Reply #6 on: December 07, 2017, 04:31:25 PM »
Quote from: GortKlaatu on December 07, 2017, 02:50:10 PM
Thanks Boofer!


I got it from New England Cheesemaking.  $40. They say it is for 4 pound of cheese, but I routinely get 6 pounds in it.

I agree good looking cheese. AC4U

I do like that mold...
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AnnDee

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Re: Butterkaese #3
« Reply #7 on: December 07, 2017, 11:20:55 PM »
The mould is out of stock at NEC...
I found another at kvaasrom 3.2 kgs mould for 32 euros.
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