New to this past time, but having great fun at it. My question is: Yesterday I made my first cheddar and all seems quite well with it. Some recipes/techniques call for drying, some sound as though the cheese is waxed as soon as it comes out of the mold.
I read a few other threads here, but am still confused, but I'm guessing it's up to the maker?
Thanks, and looking forward to reading and contributing.
Quote
I read a few other threads here, but am still confused, but I'm guessing it's up to the maker?
It is up to each person I suppose, but to wax properly, you want the whey to completely stop draining and for the surface to be dry. Typically, this requires moving to a ~60% RH room that is 60F or so for 1-3 days.
Few people wax cheddar any more, and usually cheddar does not weep whey like other cheeses do, so for a cheddar style done commercially where the press is 40-60 PSI, there are usually no whey seepage issues. At home, it's a different situation, that's why drying is suggested.
I wax cheddar, but only after it's aged (minimum 3 years). Probably not a help, but just FYI.
I am interested that this recipe only calls for one gal of milk. Is it traditionally a very thin, flat cheese then or does it require a very small mould?
QuoteI am interested that this recipe only calls for one gal of milk.
What recipe? The one I made used 2 gallons.
So, okay, after reading yesterday so much about bandaging I came home from work and made ghee per Alton Brown's recipe. All I had in the house was shortening, and the ghee sounded good. I bandaged the thing and it's now residing at 59 degrees in an old fridge.
:-[ Yes, I was wondering where this would pop up. I meant it for another topic and my post didn't show up there. I'd delete it but there is conversation attached...... :-[ sorry
That has happened to me before too and I can't for the life of me figure out why. I know I posted and poof it's gone. A few days later it shows up somewhere else and makes no sense!