Author Topic: John's Cheese #002 - Yogurt Culture Hard Cheese  (Read 3876 times)

Offline John (CH)

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John's Cheese #002 - Yogurt Culture Hard Cheese
« on: April 13, 2008, 02:12:09 PM »
My second cheese making, used David Fankhouser's Basic 1 USG Milk Hard Cheese Recipe & Directions.

APRIL 11, 2008 - PREPARATION
  • Evening, warmed 1 US gallon/3.8 liters store bought Homogenized Pasteurized Whole Milk to room temperature 21 C/70 F.
  • Inoculated milk by putting in super cleaned stainless steel pot, added 1/2 cup/4 oz/1.2 liters of Dannon brand All Natural non-fat plain active yogurt as starter rather than 1/3 cup as non-fat, stirred with clean spoon.
  • Put lid on pot and let sit overnight at same room temperature.

APRIL 12, 2008 - MAKING
  • Morning, checked milk, slightly coagulated from yogurt reproducing overnight.
  • Warmed the pot to 86 F/30 C, taking care not to catch or burn milk.
  • Diluted 19 drops Malaka brand liquid vegetarian Rennet from Whole Foods grocery store in 2 ounces water.
  • Stirred diluted rennet slowly into pot, put lid on, waited for 1 hour to coagulate.
  • Checked with spoon for clean break (ie spoon leaves the milk parted and does not pour off spoon) from adding rennet - poor.
  • Waited second hour, checked again for clean break, better but still somewhat poor break.
  • Cut the curd into 1/2 in2/1 cm2 square rods using long knife, note: if cut too fast then whole block of curd rotates in pot, went slow and OK.
  • To set the curd, heated to 82 F/34 C for softer cheese to 102 F/39 C for harder while stirring with large spoon, note: accidentally over heated to 130 F/54 C !
  • Left curds to cool down and set for 15 min.
  • Curds partially correctly sink and partially incorrectly floated.
  • Poured off excess whey and ladled into muslin cloth lined colander to separate remaining curds and whey.
  • Sprinkled and mixed in 2 tsp/10 ml of salt
  • Placed cheese into Muslin Lined 4 inch diameter PVC hand mold with hand drilled weep holes on top of upside down plate to lift cheese up off of whey.
  • Used 1.5 Liter double bottle as weight to press the cheese.
  • Evening, drained off excess whey to keep cheese up out of whey.
  • Removed weight and removed cheese from mold, unwrapped from muslin. Uneven top to cheese, should have made a round wooden follower rather than just folded over the muslin cloth.
  • Rubbed outside of cheese lightly with salt, rewrapped in fresh muslin, and placed in fridge to start aging.

APRIL 13-19, 2008 - AGING
  • April 13 - After 1 day aging in fridge, unwrapped and removed wet muslin, rewrapped with fresh clean muslin cloth.
  • April 14 - After 2 days aging in fridge, unwrapped and removed moist muslin, rewrapped with fresh clean muslin cloth.
  • April 15 - After 3 days aging in fridge, unwrapped and removed damp muslin, rewrapped with fresh clean muslin cloth.
  • April 16 - After 4 days aging in fridge, unwrapped and removed slightly damp muslin, rewrapped with fresh clean muslin cloth.
  • April 17 - After 5 days aging in fridge, unwrapped and removed barely damp muslin, rewrapped with fresh clean muslin cloth.
  • April 18 - After 6 days aging in fridge, unwrapped and removed almost dry muslin, rewrapped with fresh clean muslin cloth.
  • April 19 - After 7 days aging in fridge, unwrapped and removed almost dry muslin, rewrapped with fresh clean muslin cloth.
  • April 20 - After 8 days aging in fridge, unwrapped and removed dry muslin, east small piece from side, rewrapped with fresh clean handkerchief.
  • April 21 - After 9 days aging in fridge, unwrapped and removed dry handkerchief, rewrapped with fresh clean muslin cloth.
  • April 24 - After 12 days aging in fridge, unwrapped and started eating, delicious, very flavourful, little crumbly.

Pictures below . . .
« Last Edit: May 17, 2008, 12:31:35 PM by Cheese Head »


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Offline John (CH)

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John's Cheese #002 - Yoghurt Culture Hard Cheese
« Reply #1 on: April 13, 2008, 02:27:01 PM »
Picture set #1 . . .
« Last Edit: May 03, 2008, 01:26:38 PM by Cheese Head »

Offline John (CH)

  • Old Cheese
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  • Location: Katy, Houston, Texas, USA
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« Last Edit: May 03, 2008, 01:26:54 PM by Cheese Head »

Offline John (CH)

  • Old Cheese
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  • Location: Katy, Houston, Texas, USA
  • Posts: 4,069
  • Cheeses: 60
« Last Edit: May 03, 2008, 01:27:09 PM by Cheese Head »

Offline John (CH)

  • Old Cheese
  • *****
  • Location: Katy, Houston, Texas, USA
  • Posts: 4,069
  • Cheeses: 60
« Last Edit: May 03, 2008, 01:27:24 PM by Cheese Head »


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Offline John (CH)

  • Old Cheese
  • *****
  • Location: Katy, Houston, Texas, USA
  • Posts: 4,069
  • Cheeses: 60
John's Cheese #002 - Yogurt Culture Hard Cheese
« Reply #5 on: April 28, 2008, 07:21:59 PM »
Last picture set #5, one picture . . .
« Last Edit: May 03, 2008, 01:27:45 PM by Cheese Head »