Author Topic: Making cheese right now!  (Read 2214 times)

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Making cheese right now!
« on: December 22, 2008, 01:26:42 PM »
Making cheddar right now using all my new equipment. I'll let you know how it turns out and take some pics.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


Guests, join the CheeseForum.org community to remove this ad.


Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Making cheese right now!
« Reply #1 on: December 22, 2008, 05:24:52 PM »
LOL,  As you were writing that,  I too am making another 5 gallon batch of Cheddar.

My Cheddar collection, all in various stages of aging, and waxing.



Am pressing this batch now.


But I'm not taking any pictures.

:(


« Last Edit: December 22, 2008, 05:34:18 PM by Wayne Harris »
Wayne A. Harris - in vino veritas

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Making cheese right now!
« Reply #2 on: December 22, 2008, 07:57:37 PM »
Wayne a couple questions about cheddar.

1. What kind of culture are you using, mother or direct set?
2. How long are you letting the milk ripen?
3. How long do you drain the curds for?

More questions to follow if I am stumped. I'm at my first press right now, 10 pounds for 15 minutes.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Making cheese right now!
« Reply #3 on: December 22, 2008, 08:16:33 PM »
1. What kind of culture are you using, mother or direct set?
I use this direct set
2. How long are you letting the milk ripen?
45 min
3. How long do you drain the curds for?
Initially, I drain the curd in my SS colander for only 3-4 min. Rocking back in forth every 30 sec to extract more. Then i stir for the next hour, draining periodically. 
Wayne A. Harris - in vino veritas

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Making cheese right now!
« Reply #4 on: December 22, 2008, 09:36:40 PM »
That looks like the same stuff I use from here http://www.thecheesemaker.com/cultures.htm. Have you had any of the cheddar you've made so far?
Life is like a box of chocolates sometimes too much rennet makes you kill people.


Guests, join the CheeseForum.org community to remove this ad.


Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Making cheese right now!
« Reply #5 on: December 22, 2008, 11:13:14 PM »
yes.  I had some tonight.
I am a tough critic. But my cheese was only "ok"  IT was a  bit dry and a tad over ripe.

Too hard and crumbly too.
Wayne A. Harris - in vino veritas

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Making cheese right now!
« Reply #6 on: December 23, 2008, 02:02:43 AM »
A bit dry means you pressed too much, that's how my first cheddar came out a long time ago. Very crumbly. But don't throw it away, it's still cheese. Rewax it and age it more. How long had it been aging?
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Making cheese right now!
« Reply #7 on: December 23, 2008, 07:34:46 AM »
Dry and Crumbly also means too much acid.


I did not watch my pH close enough, and just do not have good data on that.

I am pressing lighter these days and focusing on turning more often.

I did wax my wheels.


Wayne A. Harris - in vino veritas

Offline John (CH)

  • Old Cheese
  • *****
  • Location: Katy, Houston, Texas, USA
  • Posts: 4,069
  • Cheeses: 60
Re: Making cheese right now!
« Reply #8 on: December 23, 2008, 07:53:55 AM »
Wayne, looks great, but how are you going eat it all? Block party?

Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Making cheese right now!
« Reply #9 on: December 23, 2008, 08:04:48 AM »
If all goes well, these are going to be Christmas 2009 gifts.

Wayne A. Harris - in vino veritas


Guests, join the CheeseForum.org community to remove this ad.


Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Making cheese right now!
« Reply #10 on: December 23, 2008, 12:29:27 PM »
Wayne what pressures are you using and how often are you turning?
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Making cheese right now!
« Reply #11 on: December 23, 2008, 01:39:43 PM »
I press with 3.6 PSI.

50lbs on my press's lever arm.  (4x distance from fulcrum)
so...
200lbs of down force around over two moulds that have 28.25square inches.
That is 200lbs/56.5sqin
That is 3.6PSI

I turn them for the first 48 hours, about every 3-6 hours.  Putting a new paper towel down at every turn.

I do this untill i stop feeling a 'damp' side.




Wayne A. Harris - in vino veritas

Offline Tea

  • Old Cheese
  • *****
  • Posts: 1,914
  • Cheeses: 27
Re: Making cheese right now!
« Reply #12 on: December 23, 2008, 01:44:59 PM »
 :o  Wayne simply  :o

That mould certainly gives a professional finished look.
My cheddar is fairly crumbly, but the flavour is yet to develop.  Even afer nearly three months it still seems fairly mild.  But then I have been maturing in the fridge, not a warmer cave, so this is probably the reason for it slow rippening.
Watching with interest what you both are doing.

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Making cheese right now!
« Reply #13 on: December 23, 2008, 04:49:00 PM »
I just did the calculations for my 4" mold and I get 4 PSI. Do you really think they do it commercially as PSI or force?
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Making cheese right now!
« Reply #14 on: December 23, 2008, 06:04:42 PM »
I'm no pro, so perhaps those amongst us can chime in.

All i know is what i saw on "Modern Marvels"  They did an episode on Cheese.

640lb blocks of cheddar were pressed at 55PSI

Wayne A. Harris - in vino veritas