Author Topic: Scaling Cheese Making Recipes  (Read 1456 times)

amandaG

  • Guest
Scaling Cheese Making Recipes
« on: November 15, 2010, 07:25:42 PM »
Hi I am new at making cheese and bought a beginners Hard Cheese Kit from the New England Cheese Making Supply Co.  I want to try the farmhouse cheddar but the recipe is for 2 gal. of milk and I want to make much more than that, like 6 gallons.  Can I just triple the recipe?  Also I learned from a friend how to make Tomme with pvc cheese molds and she never uses cheese cloth.  Why does most recipes say to use cheese cloth?
Any advice would be great.

linuxboy

  • Guest
Re: Scaling Cheese Making Recipes
« Reply #1 on: November 16, 2010, 12:14:54 AM »
Quote
Why does most recipes say to use cheese cloth?

Because you tend to wind up with a much nicer surface that way, which is crucial when aging with a natural rind.

zenith1

  • Guest
Re: Scaling Cheese Making Recipes
« Reply #2 on: April 05, 2011, 01:28:06 PM »
In general yes you can just triple everything. You will find in practice though that you will have to adjust the starter culture and rennet amounts based on your experience.