Author Topic: Hi from Alabama  (Read 2620 times)

Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: Hi from Alabama
« Reply #30 on: February 07, 2009, 10:09:30 PM »
... you guys are *amazing*. Thank you  :)

Funnily enough, CH/John, as I also make pickles and preserves, I have a large quantity of that very brand of pickling salt  ;D


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


Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: Hi from Alabama
« Reply #31 on: February 07, 2009, 11:39:10 PM »
well, there is a mass of curds sitting in the press with a gallon of water sitting on top of it, the whey is still in the pot so that I can make ricotta out of it tomorrow, and it's very late so I am off to bed.

Speak to y'all tomorrow!

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Hi from Alabama
« Reply #32 on: February 07, 2009, 11:43:53 PM »
What cheese are you making? Stilton?
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: Hi from Alabama
« Reply #33 on: February 08, 2009, 08:35:36 AM »
farmhouse Cheddar

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Hi from Alabama
« Reply #34 on: February 08, 2009, 01:21:50 PM »
Did you add cream to get a better set or did your recipe call for it? Where did you get your recipe from?
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 stuartjc

  • Mature Cheese
  • ****
  • Location: Birmingham, AL, USA
  • Posts: 140
  • Cheeses: 3
Re: Hi from Alabama
« Reply #35 on: February 08, 2009, 02:41:42 PM »
the recipe came with the booklet with the kit I bought from leeners.com. The milk recipe is an adaptation of the recipe here: http://schmidling.com/milk.htm - I used 2 gal skim milk, 1 qt heavy whipping cream, 1.5tsp CaCL in 2tbsp filtered & boiled-to-buggery tap water.

I know my temp control has been a bit all over the place, so I will not take this first batch as being not representative of what I will be making when my temp control is better!

But this is what I love about cooking. Just for background, I have been cooking for my friends and family since I was about 14 years old, and am now 40 years. Since moving to the USA, I have started making jam, preserves, pickles, relishes, sausages, bread, cakes, cookies, and am now branching out to cheese making.

I love cooking.. because you eat the proceeds  ;D ;D