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Hi all,

I tried my farmhouse cheddar again, using the sink as a water bath and wow, it was alot easier!   In theory it sounds hard to a beginner, but it actually is much better and easier to maintain a temperature.  It helps that we have an outdoor wood furnace that heats our domestic hot water so it comes out of the tap at 120*+ so I was able to regulate it pretty well.

I'm attaching some photos along with my very basic notes, which I need to streamline with recipe + directions onto one form eventually.

5528 - you can see where I tested to see if it was ready to cut.  I gave it 5 more minutes, as you can see the left top edge that wasn't as solid (due to me putting in the rennet, then attempting to stir very soon afterwards, oops, it was already solidifying).  does that appear to be ready to cut?  what happens if it sits too long (like 5-10 minutes) at this stage? 

5529 - my cut curds.  they make me happy, especially considering my attempt #1.   

While cooking the curd, I was supposed to take 30 minutes to raise temp from 90-100.  It went gradually up approx 2* every 5 minutes, until about 96, and then it kept climbing, only to about 100.4 so it only took 20 minutes instead of 30 minutes, but I figure that's an improvement over my 116* on attempt #1 !

5534 - cooked curds just started draining ... is there any difference/benefit of hanging the curds to drain ... or letting them just sit in the colandar?

5537 - out of press after the initial 15 minute press of 4-5 pounds.  They appear crumbly but they held together when I flipped it over and slipped it back down into the mould.  I need to research and learn more about when + how to apply more + less pressure.

This second attempt seemed to go smoother, having an idea of how it was done, and applying your advice.  I need to hone the technique a little more, but this is becoming fun!

I'll be getting up at 2:15am to tend the cheese!   

thanks for your assistance!
Amy.

Hi Amy
Nice to see that things have gone more smoothly this time.
As for hanging the curds to drain, I don't know. There would be more pressure on them, so they would probably drain quicker. Whether that is a good or bad thing I can't tell you. They will drain in the press anyway.
The one thing that I would recommend to you is to look into the flocculation method for determining cutting time. You should be able to find the details of this on the Forum. Let me know if you can't.

thanks, Andrew.

I was able to find info on that on the Forum, and now understand, and want to try using that the next time.

I feel like there is so much to learn ... one step at a time, I guess!

thanks,
Amy.

here is my cheese, out of the press at 2am.   

the center black spot is something off the screw that is on the follower, since there was only one layer of cheesecloth.  we'd like to make a wooden follower a bit smaller, but need to figure out what kind of wood, what kind of finish, etc so this doesn't happen.  I simply cut it out, no big deal, but it can be avoided.

the crack was due to crease marks in the cheesecloth ... another technique I need to alter and improve for next time somehow.  If it had been a normal time of day, I would have taken the time to put it back into the mold, minus the cheesecloth, as I think Andrew suggested, to smooth out the sides.

I'm loving this cheesemaking thing!
Amy.