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Post by shellymay on Feb 27, 2018 14:03:55 GMT
I don't know what the heck your doing either, but I will say this.... I wish I was in your home smelling all the wonderful odors and I would love to be there taste testing all of it
As for your DH, he is a funny guy But he is still on my naughty list!
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Post by feather on Feb 27, 2018 14:58:41 GMT
I don't know what the heck your doing either, but I will say this.... I wish I was in your home smelling all the wonderful odors and I would love to be there taste testing all of it
As for your DH, he is a funny guy But he is still on my naughty list! Oh I did share your retirement wishes with him, lol, stubbed toe and all for him not picking your name. He did laugh. Mysost As soon as the cheddar cheese went into the mold, I took the whey into the second roaster and started to heat it. From what I hear, the sooner the better so the meso culture doesn't keep producing, making it too acidic, the heat of boiling stops that. (If you are looking for a very tangy mysost, you could let it sit for a few hours.) Day 1 boil the whey all day with the cover off. Day 2 was yesterday and it was down to about 1/4th its volume, by 3 pm, so I put it in a heavy bottom pot on the stove, keep boiling and then more stirring. Some of the solids started to form and at one point, even at low low heat, it kind of sends up big eruptions of the solids and liquid instead of regular boiling. I used the stick blender to make it completely smooth. That is when I added a quart of cream. Slow simmer, lots of stirring. It was getting late last night so I put the kettle in the cold overnight. Day 3, today, I'm heating it and will spend another hour stirring, and when it is thick enough, it gets cooled, then it gets molded into small buttered containers to cool. Right now it looks like thick molten caramel, so it must be almost done. I put the stick blender in it again to be sure it is smooth. It tastes a little bit sweet, no detectable salt, a tiny bit tangy not much, pleasant mouth feel like caramel. Not strong tasting at all. I kind of like it. Some recipes had a pinch of salt, or butter, or even sugar added--I didn't add anything. I wouldn't even try making this without a thick bottomed pot, it is sticky and easy to scorch. Lots of stirring in the hours before it's finished. (I saw a recipe that said the instapot was great for this--no stirring.) This can be thinly sliced on rye bread with fruit, or melted as a dip, or added to a recipe of fondue or pancakes. I'm pretty sure I'll have about 2+ lbs of it and most of it will be sent to my son's roommate.
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Post by feather on Feb 27, 2018 16:29:36 GMT
DH likes it. Can you believe it!
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Post by feather on Feb 27, 2018 20:55:47 GMT
Q & A show with Gavin Webber on a youtube live stream, if you want to watch, starts in 5 minutes, 3 pm central time in the US. www.youtube.com/c/GavinWebber/liveI never participated or watched a live stream show until I found this. It's all kinds of questions about making cheeses at home.
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Post by feather on Mar 1, 2018 20:20:34 GMT
I'm still cleaning up cheese messes, even from the mysost, the volcano like eruptions put whey/cheese stuff all over the stove. I'm sick of cleaning! If you go to minute 7:05 in this video you will hear this mysost maker, talk about the volcano like eruptions that made the mess. www.youtube.com/watch?v=Hf41SJqmD-cI made my second cheddar, so I'm on cheddar 7. 6 and 7 were made in 2018. I think at most I'll make a total of 4 cheddars for 2018. So 2 more cheddars. Then I'll start to parmesans, 8 of them because we use them so much, pizza, lasagna, on noodles, on popcorn, spaghetti. That should take me into the next year or two. Then back to softer cheeses and more creativity. I sent a good part of the mysost off to my son's roommate, Carl. Carl doesn't know it yet. I'm going to make him my official mysost (mee-shost) taster. He's a fan of the brown cheeses made from whey and I don't know really what this stuff should taste like. (His ethnic background may be norwegian, I'm not really sure.) Some of the recipes have cinnamon added, some sugar added, some milk and cream added, but mine was just whey and cream and it might be 'right' or maybe not. I've come to understand that shellymay wants to be a taste tester too, but, she hasn't made it clear what kind of a cheese she would like to be taste testing; that she is an expert taster at that type of cheese. lol Probably not blue cheese. I have invisible tasks at hand. I need to make some calcium chloride solution, weighing and measuring, so I have it on hand for cheese making. More cleaning. The next cheddar tomorrow. I need to get through my required tasks before I can start using creativity again. (180 grams of Calcium Chloride, in a glass container, fill to 600 ml distilled water, let cool, put in labeled containers )
Edited the fix for this: 257 grams of Calcium Chloride, in a glass container, fill to 600 ml with distilled water. This is a 30% solution of CaCl2.
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Post by feather on Mar 4, 2018 2:22:33 GMT
I made cheddar 8, the calcium chloride isn't as effective so I'll have to add more than my usual amount. The round was smaller so there wasn't as much available calcium as usual for curd formation. UGH. I'm going to go from 1 t. cacl2 to 1 and 1/2 t. cacl2 for each batch. EDITED the fix for this in the previous post.
So I made another batch of mysost from the whey. I thought I could roaster it, boil it down in 2 days instead of taking three days. No such luck. I put it on the stove tonight in a double bottomed kettle and it volcanoed all over the stove, my patience for washing everything down is GONE. The roaster is roasted with dark brown whey on the sides, thick and it will be a terrible thing to scrub clean. I'm tired. So I put it in a 9x13 pan and put it in the dehydrator at 145, which is only 5 degrees higher than 'a non food safe temperature'. Food is non safe at 40 to 140 degrees F, for growing bacteria that might make someone sick. Mysost is more a food than a cheese, so it has to be treated differently. I'll look at it in the morning and see how that goes. I am gonna cry, I'm just trying to get all this done and I should have a 3 day coma.
ETA: I didn't cry. The dehydrator didn't do much, just dried it out a little. I cooked it on the stove, today, lots of stirring. Done. It tastes good, I'm impressed with our second batch.
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Post by feather on Mar 4, 2018 23:25:34 GMT
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Post by Deleted on Mar 5, 2018 14:19:35 GMT
Very nice blog post! And good pictures, that's my weak point. Hope you're more rested and feeling better now.
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Post by feather on Mar 5, 2018 14:25:06 GMT
Very nice blog post! And good pictures, that's my weak point. Hope you're more rested and feeling better now. Thank you Redfish! It took me a while to go through all my cheese pictures to find enough of 'good enough' ones. It was impossible to take pictures of myself cutting the curd, because I only have 2 hands, so that one is a mess. My lighting is lousy too. Stuff to work on! I feel a bit better now, thank you for caring. Any cheese works in progress at your home?
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Post by Deleted on Mar 5, 2018 14:35:14 GMT
Any cheese works in progress at your home? Sadly, no. I'm in a mostly dry phase right now. Only one doe in milk and she gives just enough to keep us in drinking milk. 5-6 more weeks til kidding starts. Sigh............. I wish I had some cheese to make right now. We are still covered in snow and ice, more snow this last weekend, and lots of wind to pile in interesting (and very inconvenient) places. It's a perfect time to stay inside and make cheese. By the time the milk starts arriving, I'll be busy outside with stuff. At least I hope so! I hope we're not still locked down by the snow and ice.
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Post by feather on Mar 9, 2018 1:14:18 GMT
We have snow and ice and we want to hike but there is no hiking this week. I made the 4th cheddar for 2018, now on to parmesans. Saw this chart, thought the wanna be cheese makers might enjoy it. It shows how almost the same ingredients make all the different cheeses.
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Post by feather on Mar 10, 2018 17:59:15 GMT
Carl tried the mysost against some gjetost he had bought. He said it was grittier which is probably why the recipe calls for putting it in a blender, and I didn't do that. Instead I used the stick blender. Next time I'll put it in the blender to smooth it out. He said that it was a tiny bit saltier--the salt must be part of the whey or the cream as no salt was added. The gjetost is goat's milk, so maybe less natural salt in it. He said that it wasn't as dark, caramel dark, as the gjetost, so I could cook it darker I guess. And it was more crumbly, so I could let it stay a little creamier before putting it in containers. Overall, a great success and he wants me to remember him next time I make it. Now that made me very happy. They are now fans of mysost and cheddar cheese curds. There's nothing quite like giving them what they like. Today, I'm making parmesan8, and I will make parmesan until I get to parmesan17. This will be incredibly boring, but we eat it, so then I make it. I wish that chart was a little bigger, my eyes aren't that good when I get to the bottom of the chart. Redfish, I'm looking forward to you having milk again in a month.
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Post by feather on Mar 12, 2018 22:40:14 GMT
I made Parmesan9 today, only 7-8 more to go. Started at 11 am sterilizing, finish cleaning up and turning for the pressing overnight, will be done by 7 pm. No hiking for us until Wednesday, the cheese live stream Q&A is tomorrow afternoon if you want to participate or watch.
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Post by feather on Mar 13, 2018 22:30:26 GMT
Another long day Parmesan 10 is now done and pressing until morning, brining after that. The cheese show was today, the Q&A, and with our time change it is at 4 pm, if you have time to watch its replay or to be there when it streams, it is pretty fun.
I opened a wax sealed White Cheddar 3, it is 11 months old, there is nothing so good as aged chedddar and only 11 months old and it turned out good. Not too crumbly, slices nice, sharp that I like and Dh liked it too. One small area of mold I trimmed, nothing significant. What a good thing! I packaged vac pacs of 3 - 1 lb packages for the cheese cave and one 1 lb package to eat. I'm sure we'll enjoy it, especially me, my favorite flavor.
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Post by feather on Mar 14, 2018 0:33:05 GMT
@redfish, that sounds wonderful. Cheese and all the different molds, such a miracle.
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Post by feather on Mar 18, 2018 1:19:42 GMT
Parmesan11 today, brining tomorrow.
We got out for a walk/hike, yippee, only a little snow and ice on the path.
I'm making ricotta tomorrow because I want to make lasagna. Ricotta is so easy and less expensive than buying it. The guys love lasagna. It's hard to keep in the house.
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Post by feather on Mar 19, 2018 0:45:53 GMT
We got out for a walk/hike again, yippee, two days in a row! I made the ricotta, it is so easy, it took 2 hours including clean up--what a breeze.
If you want to make it: Heat 2 gallons of whole milk (pasteurized and homogenized) to 190 degrees F, stirring so it doesn't stick on the bottom. Turn off the heat. Mix 4 t. citric acid (though you can find a recipe using lemon juice or vinegar if you noodle around the internet for alternate recipes) with 1/4 cup distilled or spring water. Add the citric mixture, just half of it, stir gently, then add a few T of the mixture at a time, until you see the curds forming and the whey is yellow but not quite clear yellow. Let it sit a few minutes. Drain it into a cheese cloth lined colander gently. Let it drain for 20 minutes. Put 2 t. of salt on it, and gently mix it around with a spoon. Put into containers, 2 large cottage cheese containers and refrigerate. I was able to completely fill 2 large cottage cheese containers. This can also be frozen.
This can be used for cheese cake, or for lasagna. You can eat it as it is, with a little more salt and a little cream added. It's delightful.
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Post by feather on Mar 20, 2018 15:31:09 GMT
Made the parmesan12 yesterday, making the parmesan13 today.
Curds, they are all different. cheddar curds and most others have to be treated like little babies, gently lifting them when stirring, taking care not to mash or break them up/shatter them. Most curds are like that. parmesan curds are completely different. First they are cut with a whisk so they are 1/4 inches, (instead of 3/8ths or 1/2 inch) and they are tough, and they get tougher and tougher as the heat goes up to 125 degrees F, (high temperature for a cheese) until they are marines which can be tough. They tend to form teams (matting together like snowflakes), and they don't like being broken up into individuals, they are loyal to their teams. ha ha. I'm pretty rough with them by the end and it doesn't seem to be a problem.
This batch is the 6th out of the 9 I'm trying to accomplish.
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Post by Skandi on Mar 20, 2018 23:58:01 GMT
I had not read this thread in a bit, urgh brown cheese I HATE that stuff. I sent my family some as a joke a couple of christmasses ago (they are Norwegian) it got thrown straight out which was what I expected. My aunt who is blind opened the wrapping paper gave it a quick squeeze and instantly guessed what it was (no smelling it) Now for a funny story about it try this.. www.bbc.com/news/world-europe-21141244 so firelighting might be about all it is good for
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Post by feather on Mar 21, 2018 0:17:52 GMT
I had not read this thread in a bit, urgh brown cheese I HATE that stuff. I sent my family some as a joke a couple of christmasses ago (they are Norwegian) it got thrown straight out which was what I expected. My aunt who is blind opened the wrapping paper gave it a quick squeeze and instantly guessed what it was (no smelling it) Now for a funny story about it try this.. www.bbc.com/news/world-europe-21141244 so firelighting might be about all it is good for Hi Skandi, always good to hear from you. I had never heard of it before learning about it in some of the cheese making forums and instructionals. I read that article, I can't imagine closing a tunnel for so long for burning cheese! Isn't it something, when people are brought up eating 'whatever', they go back to it when they are grown? The Americans with peanut butter. The Australians with vegemite. (by product food/flavor) The British have Marmite. The Swiss Cenovis, and the German Vitam-R. The Canadians have poutine and pineapple/ham pizza. The Norwegians have Brown Cheese, Gjetost and Mysost. Yet people from other countries can't imagine how this seems like a 'home food' to others. The other day my son bought some grapenuts and he mentioned that he remembers when he was little I used to buy it. It is like wheat flavored gravel, almost dangerously crunchy.
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Post by Skandi on Mar 21, 2018 13:20:23 GMT
My folks are Norwegian. i.e they grew up there, Norwegian is their first language, and they still hate the stuff! I remember being given it as a child, because all children like sweet cheese right? Urm no. We were visiting relatives in Norway and the adults were given smoked salmon, cold scrambled eggs and rye bread EVERYWHERE. Since I was only 8 at the time I got given hotdogs with potato pancakes and that stuff, everywhere. I would have preferred the salmon!
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Post by feather on Mar 25, 2018 16:47:23 GMT
Reminder to self: If I win the lottery and decide to send Skandi some cheese, make sure it is not that brown cheese. I am so not liking making more parmesan, too many batches, it gets monotonous though we need it and have to give it time to age. I made the 7th of the 9 and Dh is picking up some 2% for the next batch. So 2 more batches and that is done. We have cooler weather so no walking and I feel like I'm in a prison. Tomorrow promises better weather. I'm thinking about making raclette cheese, as it is supposed to melt nicely over potatoes and pickles. (After the parmesan drudgery.) Raclette has the regular culture plus the red/orange and that red/orange stuff really makes a nice melty cheese which we are becoming very fond of. I baked a brie (that we bought) in some puff pastry, then ate it with dates. It was incredible and DH and DS both liked it. I figured there was not point in making brie unless everyone liked it. So we will be making some brie once I figure out how to make those small molds--probably cottage cheese containers with the bottom's cut off. One of DH's friends, 'dew' is a character. He is an older adult and requested an easter basket. So we picked one up for him and I didn't know what to send in it. So I sent some feta cheese in brine and some homemade sauerkraut. Oh, man, is he going to be surprised, in a good way, I hope.
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Post by feather on Mar 26, 2018 21:13:59 GMT
'Dew' was happy with the feta and wanted to have spaghetti with feta for dinner. I'd have never thought of that.
I made the 8th of the 9 parms today. The drudgery, all for a good cause.
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Post by feather on Mar 27, 2018 23:24:02 GMT
I'm done I'm done I'm done, I made the 9th of the 9 needed parmesans. Some are made with mild lipase and some with sharp lipase and to me, they taste pretty different. I don't think I'll ever buy the sharp lipase again and I'll keep the mild lipase in the freezer because I like the flavor better.
I noticed I'm on my third bottle of liquid vegetable rennet. The first was double strength and the second and third are triple strength (though they are marketed as double strength too). They've lasted me through 80 some batches of cheese (mostly 4 gallons each). I'll probably get another 20 batches with this last bottle of it. That would average out to about 33 batches per bottle which is a pretty good value.
Sometime in the next 10 batches I need to make the meso and thermo mother cultures that I use instead of the direct inoculation dry cultures to save money.
Now I can start to be more creative with cheese again, so some brie and some raclette and who knows where I'll go from there. It's just more fun to try new things and see how they turn out. DH's friend Mike was gifted with some of our Manchego yesterday, I'm hoping he likes it. I'm also looking forward to redfish getting more milk from her goats and hearing about her creativity in cheese.
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Post by feather on Apr 9, 2018 18:14:20 GMT
Hubs has been so supportive of the cheese. He's been hand grating it on an oxo zester and loves how it turns out, then we freeze that. Then it's always ready for pizza or a sauce or soup or on bread. I don't usually want to post recipes because they are complicated but I thought it might be a good idea to post the recipe I'm making. That way if anyone is aspiring to make cheese for the first time, they have some idea of the time it takes. I'm zen with my cheese making. It's calming and kind of methodical. I'm going to post the recipe for raclette, to serve the cheese is melted and served over potatoes and pickles. This will be an abbreviated version--the entire recipe in a kind of cheese short hand. It is originally from Gavin Webber's video on making raclette. I see this in my future and my mouth waters at the thought: Raclette (a type of swiss cheese) Sanitize the electric roaster and all the equipment by boiling for 15 minutes or dipping in boiling water. 1.5 hours Pour in 4 gallons of whole pasteurized homogenized milk and heat to 88 degrees F. 30 minutes Add in: 1 t. CaCl2 + 1/4 c. distilled water 1/8 t. b. linens 8 oz meso mother culture or 1/4 t dvi meso culture Let it acidify. 75 minutes Add in: 1/3 t. triple rennet + 1/4 c. distilled water Let form into curd. 45 minutes Cut the curd into 1/3 inch cubes, rest 5 minutes Stir 20 minutes. Settle for 5 minutes. Have 1.5 gallons of spring water, heated to 145 degrees F in a pot on the stove. Washing the curd. With a sieve, dip out 22 cups of whey. Replace whey with 22 cups of water at 145 degrees F. The temperature of curds and liquid should be 100 degrees F, adjust if need be with hot or cold water. Stir 10 minutes. Let it rest and settle for 5 minutes. Pour into a cheese cloth lined mold. Pressing and unwrapping, flipping, rewrapping, pressing. 11 lbs 15 minutes 11 lbs 30 minutes 22 lbs 1 hour 30 lbs 12 hours or overnight Place in an 18% brine for 20 hours. Dry for 24 hours and place in a box (high humidity) in a refrigerator regulated to 55 degrees F. Wash with brine every 2 days for 1 month. Wash with brine once a week for 2 months, encouraging the orange/brown color. Ripe at 8-12 weeks (three months) 5/13 Edit: The orange rind is really orange and little to no competing molds. Today when I wanted to wash and turn it, the outer rind, being about 1/8th inch thick, seemed to have some liquid under it--more mature cheese turning to what looks like cream, which slides down the sides of the cheese under the rind and collects on the bottom edge. What happens is the cheese starts to bulge at the bottom edge holding that cream like cheese. The center paste is solid, it's just the edges moving around. So I decided, it's ripe enough at 1 month 4 days instead of 8-12 weeks. I cut it and made some grilled cheese. It is beautiful and tasty and not too strong, it melted beautifully inside the sandwich. I took pictures and will put them in here as soon as I am downloading pictures. Repackaged the rest of it to use on potatoes and pickles.
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Post by feather on Apr 11, 2018 21:45:39 GMT
Here is a grilled cheese cooking contest for anyone that wants to enter. www.grilledcheeseacademy.com/contestDeadline for entry is may 15. You enter your recipe in the contest page, in one of 4 categories, with a picture of your grilled cheese sandwich, and prizes total $40,000. Do it! Categories: Open Classic, Classic 6 ingredients or less, Contestants 18 and under, Videos. If you or someone you know makes the best grilled cheese sandwich, please enter! I know you can!
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Post by feather on Apr 14, 2018 22:07:34 GMT
DH found scraps of pipe, pvc pipe, to use for cold on cold brie forms. No bottom and no top and no drain holes. 4 of them 4.33 inches inside wide, 4 inches or better tall. 2 gallons of whole milk. It cost scrap price at home depot, $2 each. Milk is 1.99/gallon. We're going to have some brie/camembert. I'm really happy about it.
Brie or camembert is one of those cheeses you scoop into molds and have to wait wait wait for them to drain, then flip them over. There is no weight put on them, only the weight of the curd draining the cheese. It might take days and that is the plan.
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Post by feather on Apr 22, 2018 22:32:17 GMT
Raclette is starting to show a little orange tint to the rind, washing it every other day. It is starting to stink like cheese. 4/15 made 4 camemberts1 (small brie) and I have to turn them everyday and they are moist and in the cheese cave. They are supposed to grow the white mold/fungus on the outside, so far today, no white fungus. They don't smell very good right now. The recipe is from David Asher's Natural Art of Cheesemaking book. EDIT: They seemed too wet, whey kept filling the bottom of the ripening box and I kept drying it. A slight pink tinge was on the outside of some of the surfaces and I kept washing it off. So it's 4/26 and I've been drying it as much as possible and leaving the ripening box partially open to the air in the cheese cave and the pink stopped happening. The smell is getting better. There isn't much whey coming off of them. I turn them every day. I should see some geo-mold and then some penicilliam white mold soon, if they are going to do that, which they should. This is the first time for this cheese. Wish me luck. EDIT: 5/1 I threw them out. They oozed and flattened and grew pink and blue, not the geo and pennicillum white mold. I'll try again soon. Oh well. 4/18 ruined a provolone2, in the middle of the recipe our septic and plumbing broke so it is pressed and packaged, and not salted at all. I didn't have time or mental function to stretch it. I just completely forgot to salt it. I'm going to have to doctor it up when I want to use it for anything. I have it sliced in 3-1.5 lb packages and I'm thinking a mild cheese spread with salt and garlic and parsley, that we can spread on bread/crackers or use in a pasta dish.EDIT: 4/26, 8 days after the provolone2 I braved getting it out of the basement cheese cave. Smelled it, it smelled good. Some clear whey came off of it. So i decided to test it to see if I could still stretch it, if the ph was right, so I end up with provolone. I don't like to go down without a fight! Boiled some water, then began trying to stretch it and it did stretch, not perfect but good. So I made 5 balls of provolone and set them in brine until tomorrow. DH and I put some sliced provolone in the frying pan with some chopped tomatoes and basil, and had a mini feast. It is good. Not a total loss! Worth the fight. I don't have any cheese plans for the moment. I'm waiting for some inspiration and to have time.
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Post by feather on May 5, 2018 18:22:37 GMT
Just to remind DH and I how much we liked the camembert/brie, I asked him to pick up one round of it. And also because I've read that instead of spending money on the cultures (which at a minimum would be $20 for the two) if he just got a round, I could use the white mold outer surface of it for the culture for a cheese. Yeah, that's what I've been reading. I used some of the outer mold then froze more of it and labeled it for the freezer. Then I baked the camembert in some puffed pastry for a brunch this morning. Yum. He found a camembert and brie, marked to HALF price, both of them for under $6 total for both. I know he loves me when he gets what I want but I know he really loves me when he finds them on sale. In the first camembert recipe they were too wet and the culture was kefir, it didn't get a white coating of mold, then it weeped and molded/yeasted in pink and blue. When your cheese is sad, it weeps. I had to throw it out. In this recipe, taken from 3 videos by Gavin Webber, I used flora danica, meso, calcium chloride (pasteurized homo milk), rennet--and from reading on the cheese forum, white mold from a brie or camembert bought from the store. Take a portion 1-2 inches square mixed in distilled water, mashed with a fork, shaken up to inoculate the water. Strain and use that liquid for the geo and pennicillium candidum. 30 minutes to let the cultures acidify the milk at 90 degrees F. 90 minutes to let the rennet set. Cut in 1 inch cubes, stir and rest for a total of 15 minutes. Ladle into small 4+ inch forms. (2 gallons of milk to 4 forms) Flip every 2 hours, 3x. The next day flip every 6 hours. The next day brine in 18% salt solution for 3 hours. Drain and place on drying mats in a ripening container in the cave. Flip daily for 2 weeks drying the ripening box if any whey accumulates. When covered in white mold, wrap in cheese paper (or crumpled foil) and place in the regular refrigerator for 2-4 weeks. Flip every day or so. When the cheese is softening under the mold, it is time to eat. I'm draining the cheese a full day longer before I give it salt. I'll follow up with pictures once it starts the white mold. Edit: Today I'm brining the little cheeses 5/6 Sunday. Later today they get put in a sanitized sterlite container with sanitized bamboo mats and then into the cheese cave to be turned daily. I'm totally excited about these.
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Post by feather on May 5, 2018 23:29:39 GMT
Sounds good! I've made blue cheese with a chunk of cheese fished out of a commercial salad dressing. Worked good. I made a manchego and a mozz/string cheese so far. If it weren't for you I'd have never tried manchego. That is great cheese. Did you do a raw milk citric acid/lemon juice quick type of mozz or a traditional mozz? So far I've made both but like the traditional for pasteurized milk for us.
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