Hello
I'm at a stage where i need to decide what i want to spend my money on
1. an electronic Ph meter ( i have pH strips)
2. Vaccum packing equipment
3. a refrigerator to act as a cave
I'm getting into making Havarti, i dont have a separate refrigerator, vaccum packing or wax so i oil my cheese when dry and tightly wrap with cling film. The downside is that i have dew in the packing and this is probably encouraging mould. I have a white rind developed on a few cheeses that were kept in the refrigerator 3 weeks ago. they dont smell too bad so i'm guessing they're ok.
Any help from members on this forum is much appreciated.
regards
hydro
While all three have their individual merits, I would offer that an initial investment in monitoring tools is essential to making consistant cheese.
That is, good reliable tools to measure temperature, pH, wieght etc...
In my opinion, it all starts there.
When I was faced with the same decision a few months ago, I opted to buy a cheese cave (used fridge and external thermostat) where I consistently could keep the temperature in the low 50's. My reasoning was that people in all parts of the world have been successfully making cheese without out pH meters or sealers since ancient times, but they did have cool natural caves/basements for storing/aging their cheeses. That seemed essential to me.
While I do have good thermometers and measuring devices and, like Wayne, consider those essential, I dont have a functioning pH meter, nor vaccuum sealer, and neither is next on my list of cheese-making purchases. I absolutely would love to have both, but since I dont, I am willing to accept a range of results. As I gain more experience, this decision seems to have been the right one for me. :)
I would say that it depends on what cheeses you are interested in making, and, your temperament.
I am not the kind of person who would bother calibrating a pH meter constantly. It just wouldn't happen. And, thanks to the info on this forum, I am making really good mozzarella without measuring pH.
I have a "cold room" where I age my wine, and where I kept my cheeses all winter. However, this spring it got too warm in there so I bought an external thermostat for a fridge we had. I believe that this controllable "cave" has made a huge difference in my cheese quality and consistency.
I also cannot bring myself to shrink wrap my cheeses, although I know there are certain benefits. I've had a food saver for many years but don't use it for cheeses.
So, I would vote for the fridge, but I think it depends a bit on you.
Thank you all for your inputs. I guess I'll go with the cave.till then, do you think the cling film is a good idea ? I worry about condensation on the surface. If i move to a food saver, wouldn't my cheese just harden considering the i'm using my home refrigerator.
regards
hydro
A Food Saver (vacuum bag) seals everything and prevents moisture loss, so your cheese will NOT get harder.
When all is said and done, and your cheesemaking is over for the day, the one constant that you should have is a temperature-controlled refrigerator. You've put the pH meter away, you don't need the sealer right now...but you always need that little cool spot in which all your treasures (that you worked so hard over) are safely stored. My garage was a stifling 80F yesterday, but my cave in that garage kept all my cheeses at a comfy 51F.
You can find working used refrigerators online, at garage sales, on Freecycle, and on Craigslist if those options are available in your area. Your options in Bangalore may be limited. :(
The cost is the Johnson temperature controller: $74US. Well worth the price. I believe there are some digital versions available now.
-Boofer-
I use that.
I think that a Vacuum sealer will protect your cheeses better. You can age (although much slower) in you normal fridge temporarily. Depending on where you live (sorry I can't remember) you may be able to get by soon without a fridge. Smaller cheeses dry out quickly - that would prevent that.
Cling wrap will hold in the moisture and allow air to get at the cheese and it will mold quickly.
hydromojo, I can see from your flag that you are from India and from your profile that you are In Bangalore, India's Garden City, beautiful climate.
I bought the analog Johnson Controller (https://cheeseforum.org/forum/index.php/topic,3138.0.html) but it failed, I now have the digital one (https://cheeseforum.org/forum/index.php/topic,3237.0.html) and works great, so far. Also, I noticed cheaper ones on ebay but shipped from Hong Kong.
Quote from: DeejayDebi on September 16, 2010, 01:32:00 AM
I think that a Vacuum sealer will protect your cheeses better. You can age (although much slower) in you normal fridge temporarily. Depending on where you live (sorry I can't remember) you may be able to get by soon without a fridge. Smaller cheeses dry out quickly - that would prevent that.
Cling wrap will hold in the moisture and allow air to get at the cheese and it will mold quickly.
Another decent option in this case is wax if you don't have a sealer.
Something not mentioned but not that expensive is a good, dependable humidity/temperature meter (http://www.lacrossetechnology.com/9023/index.php). I sampled three losers until I found a good wireless one.
-Boofer-