I decided to make a Butterkaese with some of the Jersey milk I got today. (Previous two were made with goat milk)
Anxious to see how different it turns out.
In the press now...it'll be ready just in time for Christmas.
Out of the brine this morning and ready for a quick 2 week aging.
That is a lot of weight :D
Good looking cheese! Love it!
Yep it is. You might remember a that a few weeks ago I posted a question about Buttercase recipes--some use very light pressing and some use a LOT of weight (Danbo's recipe case in point.). I was worried about using this much weight (and I'm actually using less than Danbo's recipe dictates) but last time it turned out much better than the one I did with light pressing weights.
Looks good. Have a cheese.
Where'd you get that mold?
-Boofer-
Thanks Boofer!
I got it from New England Cheesemaking. $40. They say it is for 4 pound of cheese, but I routinely get 6 pounds in it.
Quote from: GortKlaatu on December 07, 2017, 02:50:10 PM
Thanks Boofer!
I got it from New England Cheesemaking. $40. They say it is for 4 pound of cheese, but I routinely get 6 pounds in it.
I agree good looking cheese. AC4U
I do like that mold...
The mould is out of stock at NEC...
I found another at kvaasrom 3.2 kgs mould for 32 euros.