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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Soozletew on December 14, 2010, 12:16:54 AM
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Hi, everyone, it's me again, the rabid newbie cheesemaker!
I've started some little St. Maure cheeses using my spiffy new 22 qt. electric turkey roaster (a very fine craigslist score). Here are some pix:
The curds before sliding out layers for the molds;
The molds being filled, bit by bit;
The draining "station" inside my kitchen armoire. I have a couple of dogs and an evil cat who would think nothing of licking (or even consuming!) the little cheeses, thus the protected ambiance for the draining process;
After 5 days the babies have a sweet covering of white mold and seem quite content in their little box.
Am I on the right track here?
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Sounds like you're doing great!
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Thanks for the encouragement! As with most such endeavors, my enthusiasm often outpaces my knowledge, and I end up in a bit of a muddle. Wise words from more experienced folk are always appreciated!
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So, Soozletew,
How's that cheese coming along? Did you taste it yet?
I'm thinking of using my 22 qt. roaster as you did. How did that work for you? Mine only shows a base 150 degree setting (I need 90) but it goes on lower than that so I'm getting a baseline using water right now.
Did you find that it went low enough for your needs? Mine is a Rival 22 qt.
Cheers! Deb
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The cheeses came out really well---have been consumed by enthusiastic, thankful folks! I'm finding that for 3-4 gallons of milk, the big turkey roaster works perfectly. I have keeping a thermometer close by, as I'm relying on the roaster's heater to do the work. Generally speaking, I just turn on/turn off to keep the temp in the range desired.
One big note: for perfect curd cutting, I'm loving the large surface area of the roaster!