CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Brian on February 19, 2009, 09:58:27 PM
-
I found a local "farm" that sells raw milk and am going for my first raw milk cheese. Been trying to decide what I was going to make, either a Gouda or Cheddar and Cheddar wins out.
I am going to use the recipe that is posted on this board elsewhere and am anticipating a good 10 hours of work. I hope it's worth it!!
I'm guessing since it's raw that I won't need the Calcium Chloride. Any other tips?
Brian
-
Raw Milk. I am so envious. I don't think you will need CaCl2.
MY only suggestion is to get a pH meter if you don't already have one.
With raw milk, lactic acid production is the primary way (although not the only way) you are gonna kill bad things that may be lurking in the milk. You will want to ensure that you are getting enough (but not too much) acid produced in your cheddar.
There are lots of threads in the forum at this point about pH and Cheddar. Dave (likespace) has been doing a lot of work in this area and think he is the current cheddar/pH expert.
-
Wayne,
Your comment made me feel really good, but I'm honestly just trying to absorb it all right now.
Hopefully with all of us working together we can get a handle on what I consider to be one of the most important aspects of cheesemaking.
Well, other than salting and aging and starter concentrations and humidity and.......
Dave
-
You forgot setting, cutting, stirring, scalding, washing, draining, hooping, pressing, flipping..........
;)
-
LOL....
I don't know if we will ever be completely satisfied but as long as today's cheese is better than yesterdays then progress is being made.
I told my dad over the weekend that I'm working towards one simple goal:
Once I reach retirement age (about 20 years from now) I'd like to set up a small building on our property and begin to produce an artisan cheese for sale.
At that point I don't want to experiment with dozens of different cheeses. I want to make one and make it well.
I don't want to turn it into a "business" and I don't want to be committed to it every day of the year. I simply want to make cheese when I feel like making it and see customers that are satisfied, (okay, blown away), when they taste it.
Guys, I have had so many hobbies over my lifetime that I can't even begin to count them all, but this is one that has held my interest for 3 years now.
I also realize that, only now, am I beginning to crack the surface of all that's involved in this hobby so I see it as one that will hold my interest for several years to come.
I've said it before but it's the honest truth. I really love doing this.
Dave
-
You sound so much like me, its scary.
-
OK
So far this is how it went.
I love raw milk.
Clean Break
(http://i97.photobucket.com/albums/l237/mavityre/Break.jpg)
Cut Curds
(http://i97.photobucket.com/albums/l237/mavityre/CutCurds.jpg)
Curds before cheddering (Stirred)
(http://i97.photobucket.com/albums/l237/mavityre/CurdsB4Cheddering.jpg)
And before pressing
(http://i97.photobucket.com/albums/l237/mavityre/B4Pressing.jpg)
When it's done pressing I'll snap another photo.
I love the natural yellow/orange color.
Brian
-
Brian, looking good.
Can't wait to see it out of the press.
Wayne:
I remember reading that you are also interested in making/selling cheese in your retirement. All I can say is it's a good thing we both still have several years before we get to that point. I'm afraid that it might just take that long before we are ready. :-)
Dave
-
Yea.
Problem is, it's kind of a forced retirement at this point.
I'm going full force on the Farmhouse and Stirred Curd Cheddars to sell at market this summer.
Not that I'll make a living at it but maybe bring something in.
Brian
Oh, and I got back from dinner out tonight out find that my pug (picture located left) ate a whole bag of bubble gum. Wrappers and all.
I'm sure he will survive it. He's eaten a foot long candy cane and a big Hersheys Kiss before. Yes, a mess afterwards.................
You don't want to know.
-
Aww poor doggy. NO with raw you don't need CaCl2. Looks good. You should check out your requirement for selling at market becaue most need a proof that it was made in a certified professional kitchen, even small farmers markets require that.
Wayne, I've seen this before but what is actually meant by "scalding"?
-
Scalding referrs generically to the cooking phase of the curd.
Cheeses can be categorised from None to high scald cheeses.
Examples:
No scald: Cambridge or Limburger
Low scald: Edam
Medium scald: cheddar, Gouda, port du salut
High scald: Parmesan, emmentaler, picorino
-
That's what I thought, scalding is so misleading.
-
Yeah, its not the same scalding you get from say, dropping cheese into a vat of molten wax. (just for example)
lol
-
You know I was totally setting you up.
-
Here is the finished cheese with the Jacuzzi skimmer basket mold in the background.
(http://i97.photobucket.com/albums/l237/mavityre/P1000222.jpg)
As far as a certified kitchen, you don't know where I live................. this is the poorest county in Oregon. Everyone here is telling me not to worry about "reg's" and to even bootleg my mead at the market. ;)
Getting more milk today.
Oh, and the pug survived the bubblegum incident.
Brian
-
Brian...
Good looking cheese and I have to say that your jacuzzi basket might just win the award for the most inventive mold on this forum.
Good work!
Dave
-
Glad to hear the little guy is alright..picutres of animals are always appreciated. Interesting design on the cheese, makes it easy to quarter when it's time to cut.
-
Well, I'm on batch #2 today.
I think I'm ready to go to a larger size. All this work and I come out with this small wheel.
Anybody have any suggestions as to a good mold size if I wanted to use 5 gallons of milk?
Brian
And of course I'm making whey Ricotta.......................
-
8" molds are pretty good for 5 gallon sizes.
-
Agree with Carter...
Depending upon the variety I'm making I will either go with my 7-1/2" Tomme mold or my 8" hard cheese mold.
The Tomme mold does make a thicker wheel of cheese while I really like the look of the 8" since the mold is not tapered.
Either way, the wheels look very impressive, once finished.
If you don't have store bought molds, they can be made from PVC pipe.
If memory serves me correctly, Cater has some larger diameter molds on his website. Not sure about that. You might check the link in his signature line.
I can't go above an 8" mold right now because my cheesepot is maxed out at 5 gallons.
Regardless, 5 gallons makes a LOT of cheese!
Dave
-
That's one good looking cheese. Congrats.
-
It looks very nice Brian congrats. Good luck with the market too.