Hi There
I just joined up after looking around a while and seeing a lot of what appear to be very smart people here. (recheck my name)
Anyway it all started about a week ago when, late at night I needed some cottage cheese for something I was making and didn't want to go to the store, and knowing I can learn anything on the internet, I GOOGLED it. It was the best cottage cheese I ever tasted, and I said to myself, since nobody else was here, I'll bet I could make real cheese that tastes great also, so I bought some rennet and some butter milk and got to work.
I started with just a half gallon of whole milk just to see what would happen, and while it was doing magical things in the pot I got everything ready to press it, I cut some plastic tubes for molds, I had some cheese cloth on hand, and built a small screw press and proceeded to MAKE CHEESE.
I was shocked and amazed at how good just the the little that squeesed out from under the mold tastes after 1 day. I did discover that cheese cloth is a very missleading name, and that I should have used a scale to check my screw press first because I seem to have pressed my learners permit at something over a 100 pounds, the good news is it is already forming a rind, but it might need to be grated, not sliced.
I have a new batch working while I type this and I have a better handle on what my press will do so the next one should be WONDERFUL,
by the way does anyone know what kind of cheese I be getting ? ? ? ? Ha Ha I don't have a clue, therefore my name.
Welcome Illiterate, sounds like you already have the bug, have a good read around this forum and the Wiki Articles and soon you'll have to change your name.
You made a Rennet Coagulated Mesophilic pressed hard cheese, which type depends on how you cut the curd and cooked the cut curds and what type of milk and if you added any other ingredients, you did add salt right?
There will be little flavour initially, comes with time and ripening, good luck aging!
PS: Where in the world are you, (helps people reply to questions if you add it to your profile)?
Thanks for the reply, and yes I seem to have the BUG. I did add salt only, I cut the curd with a wisk, it looked like small curd cottage cheese and even it tasted good.
I'm in Illinois USA, I'll check my profile now.
Thanks again.
hi i am the member of forum sites.
i hope i will enjoy my stay here.
Welcome, Illiterate. Formerly Illinoisan, now a Wisconsinite. I started a short while ago myself, and have been astounded at both the level of expertise and camaraderie on this site, run by John (CH). All the best, enjoy yourself. :)
Sorry for the late reply ArnaudForestier, I just discovered the "show new reply line", my Wisconsinite relatives have moved so I don't get there anymore but whenever I can talk anyone headed that way with enough guts I try to get them to stop at Mars Cheese Castle and pick up some German Brick, if wives and/or girl friends are willing (not often).
That's the main reason I here, to make the smelly stuff I like so much, and it's working.
Sam