third batch of cheese...

[stuartjc]

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.

[stuartjc]

here's the farmhouse Cheddar recipe...

[Tea]

Excellent, and some pics of the cheese would be lovely too.  Hope this one behaves itself and ages well.

[stuartjc]

Picture 

[Cartierusm]

Looks good.

[stuartjc]

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 

[wharris]

Good lookin Cheese.  Makes it tough to wait sometimes doesn't it?

[stuartjc]

Good lookin Cheese.  Makes it tough to wait sometimes doesn't it?

*gnaws fingernails impatiently*

[chilipepper]

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!

[stuartjc]

"Dear Lord, please give me patience - now! Now! NOW!


... dagnabbbit!"

[stuartjc]

picture taken this morning after 4 days of air drying

[wharris]

if it is dry to the touch, It might be time for wax.

[stuartjc]

Wayne, I will be busting it apart and then vacuum wrapping it when I get a chance