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Post by feather on Sept 9, 2018 18:48:31 GMT
I miss making cheese!
Okay, thought this was such a brilliant idea I had to share. I saw it on a cheese making forum.
For an inexpensive simple press, put your cheese and cheese mold and follower in a 5 gallon bucket. To press, fill a second 5 gallon bucket with the required weight of water, and put it on top (the two buckets should fit into each other). Very minimal cost. Water weights 8 lbs per gallon, so with the right amount of water (or bricks for that matter), you could get almost 40 lbs of pressure to press a cheese. Simple and cost effective.
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Post by feather on Sept 30, 2018 17:09:24 GMT
Canning season is almost done! That frees up the kitchen for making cheese.
First the bad news. That beautiful cheese-colby, I made, was contaminated. The trouble started when it was in the press. We put it in the press for over night with heavy pressure. In the morning the press was askew like someone over tightened it. DH decided I or DS did this. Neither of us touched it. I told him someone must have come into the house and tightened the press. Yes those roving bands of cheese press tighteners broke in and tightened the press. This makes the cheese crooked.
What actually happened, was, due to either ecoli or yeast, bubbles began to form in the cheese, so the cheese got bigger overnight forcing the press to get overtightened. When it came out of the press it slumped too, so the sides started to bulge It looked beautiful on the outside with no hint of a problem. I decided to cut it and look, then vac pack. It didn't smell bad like ecoli or yeast but I can't take a chance on it making anyone sick. I'll post a picture of it later. Here's the picture:
Awesome, right? There are two kinds of hole formations, mechanical holes that happen because the cheese has air pockets and the press doesn't close them up, those are more angular, square, rectangle, triangle shapes. Then there are early blowing holes (like swiss cheese holes), the cheese is elastic and the gas bubbles are round and oval, the inside of the holes is smooth. This is a perfect example of early blowing though I can't smell the ecoli or the yeast causing the problem.
It's called 'early blowing'. The culprit, I believe is, we had boiled water to use in washing the curd, but that froze so we used bought spring water in sealed gallons! Note to self: Never use unboiled water for washing the curds--it's too risky.
The good news. We cracked open Parmesan6 and it was over a year old. It was made with meso and no lipase, it was just delicious, the best we've had. 90% of the recipes say to add the lipase but the one I used did not and it was still just amazing. I don't know if you like the green container of parmesan by kraft, but I do like it (except it is so dry). This was just like that but creamier. To me it seems like the lipase can help, especially in provolone but if you've got a year to age parmesan, well, then it might do without. Not everyone has a year available to wait, in fact, which of us does?
The good news. I'm making more colby today. Extra special care to sanitation. I'll update this soon.
OKay so the cheese appears to be good this time. Thank God. It's in the brine now until 11:45 tonight.
Here's the make/recipe for colby.
(as most of you know this is P&H milk usually and I'm so envious of you raw milk cheese makers!) 3 and 1/2 gallons of skim P&H milk. 6 cups of cream P and no H.
Sanitize everything. In a 4 gallon electric roaster bring the milk and cream to 87 deg F. Add in: 4 oz of meso mother culture (or 1/8th tsp dry direct meso culture) 1 tsp of 30% CaCl2 solution. no annatto this time, so it will be white colby. Let innoculate the milk for 1 hour.
Mix 1/3 tsp triple rennet in 1/4 cup of distilled water. Rest for 45 minutes Cut into 3/8th inch cubes Rest 5 minutes for curds to heal.
Warm the curds to 102 deg F over 40 minutes, stirring. Hold at 102 deg F for 30 minutes stirring.
Remove whey to the level of the curds (about 2 gallons reserving to make ricotta). Add in 60 degree F boiled cooled water to bring the temperature to 76 degree F (about 2 gallons). Stir for 15 minutes.
Strain into cheese cloth lined mold.
Press 20 lbs for 20 minutes. Flip and rewrap each change.
30 lbs for 40 minutes. 40 lbs for 1 hour. 50 lbs for 12 hours.
Brine for 12 to 14 hours, dry to touch, vac pack. Edible at 3 weeks to 3 months.
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Post by feather on Oct 4, 2018 17:02:34 GMT
I made some gorgonzola (blue cheese) that I'd like to have ready at Christmas time.
Here's my recipe. Gorgonzola
3 and 1/2 gal. skim P&H milk 6 Cups of heavy cream P and no H Sanitized equipment. Heat to 90 deg F.
4 oz thermo mother culture (or dry) 4 oz meso mother culture (or dry) 1 tsp CaCl2 in distilled water 1 T blue culture I made from roquefort blue veins in distilled water
Inoculate for 60 minutes.
1/3 tsp of triple rennet in distilled water
Let rest for 45 minutes.
Cut into 1 inch cubes Stir for 5 minutes, then rest for 15 minutes
remove 3-4 quarts of whey stir 5 minutes, then rest for 15 minutes
Strain into a cheese cloth in a colander.
Then the recipe was vague except to say the cheese curds should be kept separate and not let them mat, until they hardened a bit. They were matting! No amount of moving them around was going to keep them unmatted. No specific times were given, but the temperature needed to stay at 90 deg F for the process both now and during the next 4-6 hours. While I was researching more recipes to get a better idea of what I was supposed to do--I came across a few that said to keep draining the matting curds then CHOP IT UP, in large cubes. So I did.
Then pack it into a mold without cheese cloth, so I did. After 5 minutes flip the mold (so the top gets a flat surface). I put water back in the roasting pan and got it warm to keep the cheese warm. I put three upside down bowls in the warm water, then a plate, then the cheese in the mold, then the cover to the roaster, then a towel to keep the heat in.
Then flip it every hour for the remaining 4-6 hours, so I did. Then I went to sleep.
For the salting, using 4 T non-iodized salt, use 1/4 of the salt and salt the top and sides. Each day when flipped it gets another 1/4th of the salt for the top and sides, until you run out of salt. Then ripen in the cheese cave in a ripening box for high humidity but no standing whey.
On day 10 pierce the cheese on sides, top, and bottom with a sterilized knitting needle. That way oxygen gets into the cheese and the blue mold grows inside. Age for a total of 3 months.
I'm still feeling blue.
EDIT: It's day 9 and the blue has just started to show on the outside. It will take at least another 7 days before the outside is covered in blue and I can pierce the top/bottom/sides with a knitting needle. So much for the original plan.
EDIT :Decided to puncture the blue cheese, sides, top, bottom. Day 13, there is blue on all sides but it still isn't covering itself completely.
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Post by feather on Oct 7, 2018 0:32:39 GMT
Tomorrow I make a double batch of cheddar curds, most for my son's roommate out in ND. His birthday is in July but I promised to send him fresh stuff as soon as the weather cooled and it was safe to send. So two big roaster 4 gallons each of cheddar curds, one orange, one white. I'll vacuum pack them all in small groups so they can stay in the refrigerator for a long time without mold. When it was my birthday, he sent me 2 lbs of good dark chocolate, who knew someone could be that kind? I'm sending some of our canned food too, the postage will be astronomical. Oh well. It will still be fun when they get it.
EDIT: First I blew the breaker by plugging both roasters again. I can't believe I did that again.
Both cheeses turned out really nice. I blame that on using skim milk with the necessary amount of non-homogenized heavy cream. The curd is so much nicer--rounder edges and less to no fracturing of the curd.
EDIT AGAIN: This double batch of cheddar curds was my 99th and 100th batch of cheeses. Woo hoo. It took almost 2 years to get here!
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Post by feather on Oct 16, 2018 1:57:21 GMT
I'm still babysitting the gorgonzola waiting for more blue mold.
Today I started cream cheese. The last time I tried to make it we had some household crisis and I over cooked it and that wasn't great.
I don't know how this one will turn out, but, I'll keep track of it and then adjust the recipe from there.
2 gallons of whole P&H milk 2 quarts of heavy whipping cream P & no H.
(one gallon of milk + 1/4 cup heavy whipping cream have the same amount of fat as store bought cream cheese. This will be more fat heavy. I've seen recipes with just cream, just half and half, every mixture of milk, half and half, and cream, in all ratios, but I need to start somewhere.)
After sanitizing the equipment, heated the milks to 87 deg F. Added 1/2 t plus a little CaCL2 + distilled water 1/8 tsp of MA choosit powdered dried culture 4 drops of triple rennet in distilled water. Mixed it all, turned off the heat in the roaster. From here forward everything happens in it's own good time at room temperature, 65 deg F.
Now it sits for 12-24 hours until it starts to give off whey and is a semi-solid mass. Then it is ladled off into a tea towel (which I still need to boil to sanitize, which I forgot), into a colander. Then it is hung to drain for 12-18 hours, scraping down the in-sides of the tea towel to allow the softer inner curd to drain until it is all at a consistency of cream cheese.
Then salt is mixed in and it is refrigerated.
We're going to use this for cheese cake, mac & cheese, cheese balls, and cheese spreads.
I will edit this in the future to report success or failure, consistency and taste.
EDIT at 22 hours after beginning the cheese: after it cultured for 18 hours--whey was separating from curd, and drained 4 hours.
Draining: I boiled the tea towel, then put it in a 4 quart colander (it's about 14 inches side to side) then ladled the curds into it. It was more than full before I could get it all in there. As I scraped down the sides of the tea towel and drained it more, I was able to get it all in the tea towel colander at about 4 hours after I began putting it in there.
It has the consistency of sour cream and tastes very nice, like sour cream and maybe a little more like cream cheese. (which is good, right? since this is cream cheese) It looked a little grainy when I first took it out of the roaster, but, now with scraping it down in the tea towel, it is perfectly smooth, lovely really.
EDIT: Draining by hanging in tea towel. I drained it for 24 hours in total and it didn't get too acidic which was something I was afraid of. I stored 2 lbs without salt to use in cheese cake. I added a small amount of salt to the rest, just 3 tsps of non-iodized salt. I weighed it all out and it came to a little over 7 lbs of cream cheese in total. It's creamy and not grainy, holds it's own shape at 68 deg F, a slight tangy taste, over all it couldn't have worked out better.
STORAGE: I wiped down 4 large cottage cheese containers with a towel dampened with vinegar to hold off any molds or yeasts from forming. I filled the container to the top, no air space, covered in saran wrap, then with the lid, labeled and then refrigerated. LAST EDIT: I made some cheese herb spread/garlic/herbs/spices/parmesan for friends and for us in the food processor. Discussed the cheese cake with DH, it will be a plain cheese cake with strawberry topping, and what doesn't get eaten in 2 days will get frozen in slices because cheese cake keeps well in the freezer.
CHANGES: If I make changes to this recipe I'd use a little less cream as it is so rich, so instead of 2 qts I'd probably use 1 quart and see how that goes. About the hanging/draining time, at about 18 hours I'd add the salt because salt stops the cultures and it helps more liquid/water/whey drain and then I'd hang it to a full 36 hours, to get a really dry cream cheese.
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Post by feather on Oct 23, 2018 18:57:01 GMT
I call this my Resting Camembert. Cam 1 failed due to the wrong kinds of mold due to too much humidity in the ripening box. Cam 2 success, whoooo hoooo. Cam 3 made 2 days ago, 4 little ones. Cam 4 making that today, 4 little ones.
I call it Resting Camembert because it is so easy and there is a little time for resting and not much stirring, which is nice because I'm not standing at the roaster for hours.
I'd harvested some white mold from the edges of Cam and Brie, store bought, and froze it. Then I put about 1 square inch into 1/8th cup of distilled water, mash it, let it sit a half hour, then strain it and use that for the pennicillium candidum (PC) and the geotrichum (Geo). That's for the white mold on the outside I hope to grow.
Sanitize all the equipment, that takes an hour to 2 hours. Warm the milks to 90 deg F 2 gallons 1% milk with 2 cups of heavy whipping cream. 1/2 t. CaCl2+H2O 1/4 t. dried purchased flora danica (meso type aromatic with buttery tones) After all that is incorporated, about 30 minutes. Add 1/6th t. triple rennet in H2O
Let rest 60 minutes. Cut into 2 cm cuts (less than an inch)
Let rest 5 minutes Stir, then let rest 30 minutes Stir, then let rest 30 minutes Stir, then let rest 5 minutes
Ladle into forms. I'm using 4-4 and 1/2 inch forms but it could be 7 inch forms or whatever is your choice and whatever you have. The final height needs to be about an inch or inch and a half. No cheese cloth needed but it will make it easier to flip if you use it. So on this batch (I'm using it for at least the first day. Then I may take it out of the cheese cloth and just keep it in the form.)
It takes about 3-4 1-1 and 1/2 hours to get it in the forms, let it sink down, draining, then add more until it's all in there.
Flip and leave over night. Flip and leave to the second day. (total time in the molds 48 hours since making it) Brine in 18% brine solution for 1 hour, turning half way through.
Put it in a ripening box and store at 51-55 deg F, keeping the moisture in check inside the box, not too much moisture in the box, dry it as needed but it needs to be moist or high humidity to grow the mold. If no moisture is forming in the box then a paper towel with water can be put in the corner inside the box to keep the humidity high. Check it daily.
Flip after 1 week with sanitized hands. After 2-3 weeks it should have a nice coat of white mold on the sides and top and bottom. (be careful to flip it if it begins to grow white mold on the bottom into, say, a textured sushi mat because it will stick and possibly peel off, so flip it when you think you need to so it doesn't attach itself to the mat)
Some recipes say to pat the white mold down as you go, while others say to wait until all the white mold forms, then pat it down before you wrap it.
Then wrap in parchment or waxed paper and keep in a ripening box in the regular refrigerator 36-39 deg F for 4-6 weeks. This should be ready around Christmas or New Years.
EDIT: Cam3 and Cam 4 oct 21-23, I'm monitoring the moisture in the ripening box daily to keep it very humid but without water forming on the top, sides, or bottom of the container. Flipping as needed. I should see mold before 2 - 3 weeks, so Nov. 9-16th. Also, the gorgonzola blue cheese, monitoring it in its ripening box keeping the moisture high. And not letting the blue mold migrate to the white mold cams.
EDIT: Oct 31 (days 10 and 12), starting to see a light coating of white mold on half the Cams. The box is moist with condensation but without any water standing on the bottom. Getting the right humidity in the box has been key.
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Post by feather on Oct 25, 2018 20:31:13 GMT
English Etymology
Ancient Greek τυρός (turós) + -mancy Noun
tyromancy (uncountable)
divination by studying the coagulation of cheese
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Post by feather on Oct 26, 2018 17:56:20 GMT
Cheese cake for a 10 inch spring form pan (or in my case, a 9x13, just because).
Crumb crust 2 and 1/3 cups of crushed graham crackers 1/4 cup sugar 1/2 cup melted butter Crush crackers in the food processor, then add the sugar and melted butter and process until well mixed. Press into the spring form pan. Bake at 375 deg F for 10 minutes, take out of the oven.
Filling 2 lbs of cream cheese (4-8oz packages)
1 16 oz container (2 cups) of sour cream 1/4th cup of flour (to stabilize it) 1/4th cup of milk
1 T vanilla 1/2 t. salt (I have unsalted cream cheese, so you might want to just add only a pinch of salt to regular store bought)
5 eggs 1 and 1/2 cups of sugar
Whip this with a hand mixer or stand mixer to give it some air. Pour into the crust. Wrap the bottom of the spring form pan in foil to make it leak proof. Set the spring form pan into a larger pan and place in the 375 deg F oven. Fill the outer larger pan with water about 1/2 inch deep. Bake for 1 hour 10 minutes, turn off the oven, leave it in the oven for 1 hour. Cool and then refrigerate. Serve the next day if you can wait. I'll be topping it with strawberries mixed with strawberry jam, warmed in the microwave. Another good topping is sour cream mixed with a hint of vanilla and a little sugar.
EDIT: Since I made it in a 9x13 inch pan, I lined it with parchment, cut the corners so it would come out easily. It's good.! I had a little bite and DH is eating his now with the berry sauce.
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Post by feather on Nov 12, 2018 1:43:44 GMT
That's camembert with white mold, mostly geo, which I've wrapped now and moved to the regular refrigerator. That's the cream cheese after 24 hours or so. It peeled nicely off the tea towel.
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Post by feather on Nov 13, 2018 2:38:23 GMT
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Post by feather on Nov 28, 2018 17:49:11 GMT
We tried the camembert last night. It had a bit of bitterness in it. I read that bitterness in cheese will disappear if aged longer. This cheese has up to 4 more weeks to full maturity. Hopefully by then the bitterness will be gone.
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Post by feather on Dec 14, 2018 16:57:47 GMT
I just wanted to mention this cheese tip for non-cheese makers. If you really like sharp cheddar, the only thing that makes it sharp is to age it.
So if you have a place, like the cellar floor, that is between 50 and 55 degrees F year round, you can use that area for aging cheese. If you purchase 40 lbs of inexpensive cheddar, you can store it. The first year it will be mild to sharp, it will become very sharp at the end of the second year, and 3 year old aged very sharp the third year....etc. All you would have to do is turn your cheeses in their plastic wrapping (sealed)over every few months, they say, to keep the fat evenly throughout the cheese. (I guess it must settle out to some degree, though I've never noticed or saw that.)
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Post by feather on Dec 19, 2018 19:33:26 GMT
We received a gift package from my youngest son and his roommate. Cheese! SO COOL! It's so nice to be able to try new cheeses and to compare the kind to things we have made or want to make. 2 were sheep's milk cheeses 2 from italy, 1 from spain, 1 from france! We tried the Crucolo, it was buttery tasting, more elastic with more chew on the outside edge with more creaminess towards the middle, and it ended with a nice tangy note. I searched high and low for a recipe but didn't find one, to make the cheese. So I have some research to do on that. We really liked it a lot. They sent camembert, brigante sheep's milk cheese, and el piconero all cognac, which we'll be trying during the holidays. How fun! I can see there will be no cutting back on cheese through the holidays. Merry Christmas!
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Post by feather on Jan 4, 2019 0:27:42 GMT
For Beginner Cheese makers a 30 minute video of Gavin Webers. It talks about all the things anyone would need to know to begin making cheese.
We'll be making some provolone for putting on pizza sometimes in January for DH and DS. That'll be fun.
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Post by feather on Jan 9, 2019 20:29:55 GMT
Picture of the blue cheese from December. It turned out quite nicely.
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Post by feather on Jan 14, 2019 0:36:56 GMT
DH and I were talking about how often I'll be making cheese this year. He said, whenever we need stretchy melty cheese for pizza, so some provolone in a 4 gallon batch, every other month. And he wants 8 gallon batches of cheese curds about 4 or 5 times a year, for eating and bringing to his friends/our relatives.
I really find that using bigger recipes (more gallons) has more of a chance of working out well because if there is an error, the error is small in comparison to the volume of milk. So to me, a small batch, it is easier to mess up. This is also true in making soap. A larger batch works out more consistently than small batches.
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Post by shellymay on Apr 15, 2019 17:15:41 GMT
What no post since Jan.......hope all is well with you...
You all.... feather @redfish @mari-in-IN, you will be happy to know that I have lost 20 lbs not reading your threads for so long, LOL.... @mari-in-IN can you believe no ice cream for me in months, no I can't either, lol.....
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Post by feather on Apr 15, 2019 17:31:33 GMT
shellymay, you were very missed by me. All is well!
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Post by Mari-in-IN on Apr 16, 2019 1:17:35 GMT
What no post since Jan.......hope all is well with you...
You all.... feather @redfish @mari-in-IN, you will be happy to know that I have lost 20 lbs not reading your threads for so long, LOL.... @mari-in-IN can you believe no ice cream for me in months, no I can't either, lol..... Hey feather , Since shellymay had mentioned the lack of posts here - I wanted to tell you that I had noticed it as well but never got around to saying so. I got to wondering it you aren't making cheese due to your new way of eating? Or perhaps you are still making cheese and just not writing about it. I wanted to let you know I miss your posts and especially those mouth watering pics of your creations. In this house - we are major cheese-lovers! I hope someday to make cheese myself. The only thing I have ever done was years ago and I just couldn't stay out of it. I would take some of our farmer friend's raw cow's milk, heat it slightly, add lemon juice I think it was, stir for a little while, curd type things would form, and then drain. I'm not sure what you would call it but it was soooooo delicious! ~Mari ETA - Oh, and shellymay, that is so funny! I had forgotten about what an ice cream nut you were until you just mentioned it-ha!! THAT brings back some memories!
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Post by feather on Apr 16, 2019 12:29:56 GMT
I have a LOT of cheese in the cheese cave currently. I'm planning on a batch of curds a few times this year. One batch goes out to youngest and his room mate and another batch for a family reunion potluck mid summer. Youngest son wants more parmesan and he wants another jarlsberg swiss. So I have plans for more, now that taxes are done and before the garden goes in end of May.
I'm sure others will be making cheese soon enough.
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Post by shellymay on Apr 16, 2019 14:25:11 GMT
New way of eating for feather? hum that is what I am doing and really I did lose 20 lbs....we are kinda doing the Keto diet but not following it completely, I eat meat and veggies mostly now, and yes veggies are so much better baked verse boiled, lol......no more snacks at night for me, but when I eat the meats and veggies I eat as much as I want and all is good.....
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Post by feather on Apr 16, 2019 14:42:50 GMT
shellymay, I am eating whole food plant based lifestyle/diet for health reasons. Gave up eating dairy, fish, meat, sugar, oil. I cook for everyone, so I cook all those things, like cheese, but I don't eat them. I want to get my blood pressure down.
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Post by shellymay on Apr 16, 2019 15:19:27 GMT
shellymay , I am eating whole food plant based lifestyle/diet for health reasons. Gave up eating dairy, fish, meat, sugar, oil. I cook for everyone, so I cook all those things, like cheese, but I don't eat them. I want to get my blood pressure down. Now I understand, but seems some of those are really good for you?, and some in moderation only Hope it is all helping and I also would do what it takes (changing diet) if it kept me from taking PILLS.......
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Post by feather on Apr 29, 2019 19:50:23 GMT
I made cheddar cheese curds in orange. To send to son and roommate.
It really is fun and it turns out nice. I'm sure they'll enjoy it.
I'm conflicted personally, as casein and fat in cheese isn't good for me, so how can it be good for my son. It isn't. They eat moderately, son isn't overweight or suffering from any illness or high blood pressure. At his age.
So we sent it. Not before tasting it. We also checked and tasted the cheddar and parmesan, both very good. All that aging really makes a big difference. Oh well, not everything is easy. Heart disease isn't easy but the extra steps I took while making the cheese was easy and good for me.
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Post by shellymay on Apr 30, 2019 13:15:00 GMT
Not sure about you..........but your making my blood pressure go up not making tons of cheese and posting about it, LOL...... Hope your son and roommate enjoy the curds you made!
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Post by feather on May 19, 2019 21:11:30 GMT
Last week I made a batch of curds for a friend.
Of all the cheeses, my youngest son, out of state, asked for Jarlsberg cheese. It has to age 8 weeks so I didn't have any ready to send him when I sent him the last package of cheeses.
I made Jarlsberg today. I'm doing the first 8 hour pressing at 50 lbs. At 11:30 pm tonight, I flip it and rewrap it and put it under 50 lbs of pressure and let it go until 8 hours later, when I get up. Then immediately into an 18% brine for 12 hours. Then it dries at room temperature for 3 days.
Then it gets waxed and put in the cheese cave at 53 deg F for 2 weeks. Then it comes out and sits at room temperature for 4-6 weeks, so the holes can develop (it's a type of norwegian swiss cheese). Usually it expands and breaks out of the wax. After it is done, it can be rewaxed or vacuum packed and it's ready to eat. Yum yum.
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Post by shellymay on May 20, 2019 18:25:37 GMT
That is the feather, I remember Wow lots of work goes into that one, your a great momma!
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Post by feather on May 26, 2019 15:30:16 GMT
shellymay, I barely remember her, lol. Waxed the cheese yesterday. It wasn't that hard. I heated the wax in a pan set in a frying pan of water, so like a double boiler, until the temperature reached 200 deg F. Then put the wax pan over the flame directly and raised the temperature to 236 deg F, turned off the heat. Put down foil between the pan and the cheese (the cheese which had been washed with a salt brine then put in the fridge to cool). Dipped it until each side was covered, then brushed on hot wax to make it thicker, on all sides. Stored it in the cheese cave. It will come out and stay at room temperature after 2 weeks for a period of 4-6 weeks to develop holes. You won't hear from me until later in June. I have an appointment to make cheese curds for the family reunion for DH. I'll report then.
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Post by shellymay on May 28, 2019 16:53:08 GMT
Wow that is a long time to wait, won't be holding my breath, lol......I gave up ice cream and sweets last year and I know how hard it is for you to give up so much, but if I had to give up cheese might as well bury me Congrads for putting your health first!
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Post by feather on May 28, 2019 17:18:12 GMT
Wow that is a long time to wait, won't be holding my breath, lol......I gave up ice cream and sweets last year and I know how hard it is for you to give up so much, but if I had to give up cheese might as well bury me Congrads for putting your health first! Yeah, thank you. It is difficult at times. DH had a mild heart attack and also gave up animal products, dairy, oils, etc, 6 week ago. We are now eating nice-cream (made with banana's) and blue berry nice-cream, and found a recipe for chickpea based nice cream, for a treat. We don't eat it everyday, maybe once or twice a week, with no guilt. It's kind of freeing to eat a sweet treat and not be angry at myself over the unhealthiness of it.
Cheese, ........ let's not go there. And don't hold your breath, it's not good for you.
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