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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: stuartjc on February 15, 2009, 03:23:53 AM

Title: third batch of cheese...
Post by: stuartjc on February 15, 2009, 03:23:53 AM
Still on the farmhouse Cheddar recipe (which I *will* post here soon!).

I got 2 gallons of "vitamin A" milk from Aldi (at $2.49 a gallon!) and allowed them to slowly come up to ambient temperature, before putting it into a warm water bath.

The curd I got is significantly better than with the skim+cream combo: much firmer, cut much better, but it also seems to be retaining a lot more whey.

I will be interested to see how it turns out.
Title: Re: third batch of cheese...
Post by: stuartjc on February 15, 2009, 03:44:56 AM
here's the farmhouse Cheddar recipe...

Title: Re: third batch of cheese...
Post by: Tea on February 15, 2009, 09:04:32 PM
Excellent, and some pics of the cheese would be lovely too.  Hope this one behaves itself and ages well.
Title: Re: third batch of cheese...
Post by: stuartjc on February 16, 2009, 12:06:51 AM
Picture  :)
Title: Re: third batch of cheese...
Post by: Cartierusm on February 16, 2009, 01:07:01 AM
Looks good.
Title: Re: third batch of cheese...
Post by: stuartjc on February 16, 2009, 01:36:24 AM
I can *feel* myself getting more confident with each cheese - won't be long before I am making 15 gallon batches!

Or, well... maybe not  :o
Title: Re: third batch of cheese...
Post by: wharris on February 16, 2009, 01:09:07 PM
Good lookin Cheese.  Makes it tough to wait sometimes doesn't it?
Title: Re: third batch of cheese...
Post by: stuartjc on February 16, 2009, 03:26:53 PM
Good lookin Cheese.  Makes it tough to wait sometimes doesn't it?

*gnaws fingernails impatiently*

 ;D
Title: Re: third batch of cheese...
Post by: chilipepper on February 16, 2009, 04:03:32 PM
Good looking cheese you have there!  I have been working on a cure to the patience issue... you have to just keep making cheese and if you can hold out for about 2 months then you can start sampling the fruits of your labors!  As you get more and more cheese made to start aging it is easier to forget about some and let them gracefully age!

So morale of the story is just keep making cheese, the dairies will love you! :)
Title: Re: third batch of cheese...
Post by: stuartjc on February 16, 2009, 04:18:16 PM
"Dear Lord, please give me patience - now! Now! NOW!


... dagnabbbit!"

 ;D
Title: Re: third batch of cheese...
Post by: stuartjc on February 18, 2009, 02:47:30 PM
picture taken this morning after 4 days of air drying

Title: Re: third batch of cheese...
Post by: wharris on February 18, 2009, 03:26:44 PM
if it is dry to the touch, It might be time for wax.
Title: Re: third batch of cheese...
Post by: stuartjc on February 18, 2009, 04:02:43 PM
Wayne, I will be busting it apart and then vacuum wrapping it when I get a chance :)