Author Topic: my first farmhouse cheddar.......  (Read 4024 times)

humble_servant7

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Re: my first farmhouse cheddar.......
« Reply #15 on: March 08, 2010, 08:21:39 PM »
What was the big PSI argument all about?

If you dont mind me asking.

wharris

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Re: my first farmhouse cheddar.......
« Reply #16 on: March 08, 2010, 08:27:46 PM »
'argument' is a strong word.

I was merely referring to previous threads where there was a just a lot of discussion surrounding the details pressing, PSI, and its relative importance.

For the most part, it was all good conversation. 

Offline DeejayDebi

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Re: my first farmhouse cheddar.......
« Reply #17 on: March 09, 2010, 01:49:12 AM »
I think some of that may be my somewhat different tecniques in pressing cheeses.

But...  it's always worked for me so I will stick with it. I think The fact that I often do my first few presses in my tiny sinks helps connfirm bot h my theories and Sailors with added warth during pressing.

padams

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Re: my first farmhouse cheddar.......
« Reply #18 on: March 09, 2010, 02:29:05 AM »
Speaking of added warmth....during stages like that, I was in the exercise section and found one of those polyfoam stomach belts that work by holding in body heat...figured that would be perfect for keeping curds warm or while culturing the milk!

Offline DeejayDebi

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Re: my first farmhouse cheddar.......
« Reply #19 on: March 09, 2010, 02:32:01 AM »
That be be worth trying. DO they just insulate or are they heaters of some sort.

padams

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Re: my first farmhouse cheddar.......
« Reply #20 on: March 09, 2010, 02:35:59 AM »
They just insulate...but they are washable!  They fit up to 50 inch waist (or circumference, in this case!)  I'm quite excited to use it.

tina

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Re: my first farmhouse cheddar.......
« Reply #21 on: March 09, 2010, 06:03:27 PM »
So, if I were to keep my cheese warm while pressing, I could get by with less weight? I use an commercial electric food warmer for warming and maintaining milk temps. Can this be used in some way while pressing (cheese in a pan submerged in the warmed water) to lessen the PSI required for cheddar? Any ideas on what the best temp would be for pressing?

Offline DeejayDebi

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Re: my first farmhouse cheddar.......
« Reply #22 on: March 09, 2010, 11:55:28 PM »
I use a chaffing pan/warmer too unless it's under 4 gallons they work well. Have you tried just putting a container in the sink with hot water? That work well. The first few flips is the most important.

padams

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Re: my first farmhouse cheddar.......
« Reply #23 on: March 10, 2010, 12:17:46 AM »
Tina, Sailor Con Queso just posted this recently, using heat to make his cheddar knit better.....
http://cheeseforum.org/forum/index.php/topic,3221.msg26031.html#msg26031

tina

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Re: my first farmhouse cheddar.......
« Reply #24 on: March 10, 2010, 06:11:39 AM »
Great link to Sailor's post. Thanks, padams!

So much to learn..... from so many smart people here.