Welcome to your new cave family dear butter cheese

[Gregore]

Not to take business away from the perfect cheese folk , cause I love their stuff , their temp controller has been working flawlessly in my cave for more than a year now .

But if the import and shipping are going to be prohibitive why don't you search for one closer to home. Or for that matter make one . It is not rocket science ..... SS rod  and wire should be easy enough  from any welding supply store .  You have to buy more than you need but here it was about $50  and I have enough rods and wire to last a life time

Bend into a box shape starting in the middle of the long rod the 2 end will bend up,to be wire wrapped and become the handle , then add your wires by twisting with needle nose pliers. I was lucky as I have a laser welder so,I could just tack them .

I made one about a year ago but they are not all that effective on very small makes in a round pot with  good curd set( raw milk)  the curds just rotate in the pot .

Since then I use the T type cutter  and cut 1 layer at a time .

Now that I use a mix of raw and pasteurized I  suppose it would work as the curds are much more fragile , so much so that when I first stir I am very careful  not to shatter them .

[Danbo]

I wish that I had the skills... But trust me - I don't... :-)

I spend hours searching for one here in Europe - without much luck.

If anyone would like to make one for me, then I would be happy to buy it...

:-) Danbo

[AnnDee]

I plan to make one with a wooden dowels that I cut to the height of my pot, I will put some indentations on it to mark the width and also so I can tie a fishing line securely.
The only question is, if this will work with harder set curd and how well I can sanitise this thing later on.

[Danbo]

Sounds like a good idea... :-)

[Danbo]

Hi all,

Do you remember this butter cheese that I made about two weeks ago? The one that I thought was too moist?

The surface started to get a littlw mold and I decided to open it - mostæy because I thought that it was a total faliure and I didn't want to spend time nursing it for weeks...

Well, here it is... It turned out so nice - actually one of my best cheeses. I am amazed how fast it ripened and how good it is!

14 days?!?!?! Amazing...

I'm so happy - and even the power outlet in the back is happy... ;-)

[Paine88]

Looking good! Have another cheese! Buttercheese is on my shortlist of makes!

[AnnDee]

I made butterkase last week because of your posts on it 
I will wait 2-3 more weeks until I cut mine. Nice looking cheese, Danbo! AC4U

[Danbo]

I hope that yours turn out great. :-) Normally I give a buttercheese 1 month in the cave. I have waxed the cheese for further ageing.

Which recipe did you use?

[Al Lewis]

Danbo, could you please post your recipe for this cheese along with pressing weights etc?  I looked at the site but it seems to leave out a few things.

[Danbo]

Sure Al... :-)

I deviated from the original recipe quite a bit only using it as inspiration.

I paniced a bit when I discovered how wet and uncooked the curd was. The pressing weights started out very low compared to my 20 cm mould. Earlier I have made butter cheese with very heavy pressing.

The cheese really felt like a big sponge and I decided to increase the pressing weight considerably.

I will describe the make just as it went - but it can definitely be improved...

I'm not even sure that it can be called a butter cheese - but I think that it's a nice mild everyday cheese...

I'm going to make it again soon and will try to tweak the recipe a bit...

I will post the make notes / recipe as soon that I have the time - I'm a bit busy this week.

[Al Lewis]

And please give times, I don't do PH.  LOL

[AnnDee]

I hope that yours turn out great. :-) Normally I give a buttercheese 1 month in the cave. I have waxed the cheese for further ageing.

Which recipe did you use?

Thanks Danbo. I think I will leave mine for at least 4 weeks.
I used recipe from cheesemaking.com, I happen to have their mysterius culture packet left (last 1 packet), it was pretty old but it seemed to be ok because the PH seems to be dropping steadyly.

[Boofer]

14 days?!?!?! Amazing...

Wow!  Yeah, amazing. Sweet-looking cheese. That gets a cheese from me.

-Boofer-

[Danbo]

Al: I'll give you both times and PH... ;-)

AnnDee: Sounds like a good idea. The butter cheeses that I made in the past have all been around four weeks before my cravings for cheese won. ;-)

Boofer: Thanks! :-)

[Al Lewis]

Thanks buddy!!  Have a cheese on me!!