I just joint today, I think I have been here before, but I'm not sure, I started to make cheese 4 years ago, we have a dairy farm and when we have to much milk I just can't justify to open up the tap, so I make cheese :)
I love cheese and when we have some we ate it non stop :)
so now it's the time again I started and today I made my 2ND batch, I started a blog if you wanna see my setup, it's mostly all home made *LOL* but it works :)
I will come here with a few questions as soon as I have some time to prepare my questions right!! my English is very bad when I need to use proper terms and culture names *LOL*
if you want to visit my new blog go here http://zameluzza.blogspot.com/ (http://zameluzza.blogspot.com/) and please let me know what you think :)
this is the first time I show this to someone :)
thanks
Welcome Zam. Tell us about your vat. How do you heat your milk?
I just took a look at your blog. Wow you have a nice setup!
Quote from: Sailor Con Queso on April 22, 2010, 07:38:33 PM
Welcome Zam. Tell us about your vat. How do you heat your milk?
thanks for the welcome, for now I just take the milk strait from the cows so the temperature is to warm *LOL* but for the other cheese I will make I will use a tabletop BBQ under the vat, but I did not finish that part yet, the old setup I had a had half a plastic barrel with heat elements in it, but I hated that setup, was not working right.
for the cheese I'm making right now I use hot water, I remove some whey and add hot water to 38 celcius. this one is a simple cheese using Alp D culture, I have a cheesemaker friend in switzerland and he gave me his receipe and it works well and is awesome to eat :) and takes only 14 days till you can eat it :)
Amatolman thank you :)
I'm still trying to figure out how to apply multy quotes *LOL*
Well.... share you're recipe. ;)
Quote from: Sailor Con Queso on April 22, 2010, 08:12:20 PM
Well.... share you're recipe. ;)
I will tonight, have to run again any minutes, feeding my sheepy and other critters here, going to the main farm to get the cheese and put it in Brine, remove the other one from the Brine, driving 30 minutes to pick up my daughter from driver's ED.. oh and making supper *LOL* that's gonna be at around 10 pm tonight *LOL* after that I will share the recipe :)
well I could not wait *LOL* here it is
that's the recipe for the Bergkaese
cheese culture "CHOOZIT Alp D"
100liters Milk 32 degres celcius (I use RAW milk)
4 messerspitzen (pintches) not sure if this is the right word *LOL* of culture Alp D
mix everything well
add 5 teaspoons of rennet ( mix it with some water before)
let it rest 30 minutes
cut it up
remove some whey
warm it up adding 60 degres celcius of hot water , bringing the temperature to 38 degre celcius.
mix it for another 30 minutes
drain it in cheese cloth
press it in a form or improvise with a plastic buckets with holes put some weight on it , redress after a few Hr.
when it's firm put it in a saltwater bath for aprx 24 hr ( i would go less if it's a small cheese) my Brine is Heavy 900 gr salt for 4 liters of water.
after the bath place it in a cool place fridge is almost to cool I would say around 10 degres celcius
rub it with red wine (cheap one is just fine ;P) you can use apple cider also I prefer cheapo red wine.
after 14 days it's ready to eat
if batch is smaller or bigger just calculate the right amount of ingredients.
zame welcome to the forum, great blog, love your pictures from 4 years ago ^-^, thanks for the Bergkäse Cheese Making Recipe.
OK Zame. You've shared your secret Bergkaese recipe. So now your one of the "family".
Welcome to the forum. Have to agree with everyone about your blog. Verrrrryyyyy nice setup. I look forward to your input. This is definitely the place to be for cheese makers.
Quote from: John (CH) on April 22, 2010, 11:48:26 PM
zame welcome to the forum, great blog, love your pictures from 4 years ago ^-^, thanks for the Bergkäse Cheese Making Recipe.
Thanks John thanks :) I can't wait to eat the cheese OMG do I ever have a craving, what does the (CH) stands for? is it Switzerland? ;)
Quote from: Sailor Con Queso on April 23, 2010, 02:34:24 AM
OK Zame. You've shared your secret Bergkaese recipe. So now your one of the "family".
Hahaha one of the family :) that's so sweet, thank you :)
Quote from: FarmerJd on April 23, 2010, 02:38:04 AM
Welcome to the forum. Have to agree with everyone about your blog. Verrrrryyyyy nice setup. I look forward to your input. This is definitely the place to be for cheese makers.
Thank you FarmerJd :) well the blog is something I wanted to do since a long time, but never really had time, I made an account there when I started to spin and got my new wheel, but just did not have the right mood to do something... and 4 years ago when I did all the cheese, I just did not write much down, so this time I do it like that, some may find it boring, but I try to do my best *LOL*
Quote from: zameluzza on April 23, 2010, 04:03:04 AM
Quote from: John (CH) on April 22, 2010, 11:48:26 PM
zame welcome to the forum, great blog, love your pictures from 4 years ago ^-^, thanks for the Bergkäse Cheese Making Recipe.
Thanks John thanks :) I can't wait to eat the cheese OMG do I ever have a craving, what does the (CH) stands for? is it Switzerland? ;)
Quote from: Sailor Con Queso on April 23, 2010, 02:34:24 AM
OK Zame. You've shared your secret Bergkaese recipe. So now your one of the "family".
Hahaha one of the family :) that's so sweet, thank you :)
Quote from: FarmerJd on April 23, 2010, 02:38:04 AM
Welcome to the forum. Have to agree with everyone about your blog. Verrrrryyyyy nice setup. I look forward to your input. This is definitely the place to be for cheese makers.
Thank you FarmerJd :) well the blog is something I wanted to do since a long time, but never really had time, I made an account there when I started to spin and got my new wheel, but just did not have the right mood to do something... and 4 years ago when I did all the cheese, I just did not write much down, so this time I do it like that, some may find it boring, but I try to do my best *LOL*
First off, I love Bergkäse! Second, Please continue to post your cheese making adventures. No one here will find it boring and I know I will learn from it. I've learned so much just from reading peoples experiences on this forum.
Beautiful pictures!
Will have to try your recipe sometime.
Cacio
thanks everyone,
I added some more pictures if you want to look, today I did batch #5 that's 1000 liters of milk *LOL* so far all looks good :)
I still did not do the Baby Swiss and the Emmental, but will do soon :)
there is so much going on, that I stick to the simple and less time consuming once right now.
pictures are on the blog, link is on my first post.
I've been checking out your blog almost every day.
Its good stuff!
Hello and welcome to the forum, I'm so glad you joined us!! Your blog is wonderful!!
Where did you buy the separator?
Cacio
Where in eatern Ontario are you from?
Cacio
thanks everyone ;D
my sister-in-law bough the separator on ebay from this seller
"ussr-dealer" right now he only has hand cranked once up for auctions.
I'm located between Ottawa and Montreal
Thanks for the info.
I am in Montreal.
Have a good weekend.
Cacio
well I could not wait till the 4th of May to taste the cheese, I cut one tonight :)
not bad not bad *LOL* and it tastes good to :)
(http://pic50.picturetrail.com/VOL467/2930891/10215772/386553059.jpg)
Wow that looks good!
Nice farm zameluzza and I enjoyed your blog too. Welcome to the forum!
Thank you Deejay :)