Author Topic: Farmhouse Cheddar  (Read 3547 times)

Offline Cartierusm

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Re: Farmhouse Cheddar
« Reply #30 on: February 19, 2009, 08:27:58 PM »
Dave you've help us a ton too so don't short change yourself.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline Brian

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Re: Farmhouse Cheddar
« Reply #31 on: February 19, 2009, 11:29:21 PM »
OK.
I'm sold.  I'm making the stirred curd cheddar.
I have a 6 inch mould.  It's actually a Jacuzzi spa skimmer basket with a 6 inch PVC cap as the pressing end.
What pressing schedule did you use on that stirred curd cheddar you made that cam out so well?

Thanks

Brian

Offline Cartierusm

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Re: Farmhouse Cheddar
« Reply #32 on: February 20, 2009, 02:05:51 AM »
Basket Skimmer, that's inventive.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Brian

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Re: Farmhouse Cheddar
« Reply #33 on: February 20, 2009, 08:58:12 AM »
I thought so too.  It came with a "kit".

I plan to press this cheese this way:
20lbs for 10 minutes, add weight to 30 lbs and press for another 15 minutes.
Remove, flip, redress and press at 40lbs for 2 hours
""                                         " 50lbs for 24 hours.

Sound about right or do you have a better suggestion?

thanks

Brian
« Last Edit: February 20, 2009, 09:09:59 AM by Brian »

Offline Cartierusm

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Re: Farmhouse Cheddar
« Reply #34 on: February 20, 2009, 11:21:41 AM »
If you're moving up in size you'll need to move up in pressure. In the other post where you asked where the chart is I posted it.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline Brian

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Re: Farmhouse Cheddar
« Reply #35 on: February 20, 2009, 11:56:23 AM »
Thanks!!

I'm adding rennet in 5 minutes to this raw milk.  I will snap photos this time of the process.
And it's a 7 inch mold.

Brian
 
« Last Edit: February 20, 2009, 12:02:44 PM by Brian »