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Author Topic: Cheese and Cheese making  (Read 28521 times)

Offline tubercle

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Re: Cheese and Cheese making
« Reply #150 on: December 28, 2010, 06:13:22 am »
Delicious looking menu there. Goes good with a cold night by a warm fire.
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Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

boulderbrewer

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Re: Cheese and Cheese making
« Reply #151 on: January 14, 2011, 07:59:30 pm »
Arggh! My first swiss made with goats milk is closer to parmesian with small holes. Tasted a 6 months old talk about patience.LOL Guess I should make some with cows milk.
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Offline tubercle

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Re: Cheese and Cheese making
« Reply #152 on: January 15, 2011, 07:30:47 am »
Haven't tried a swiss but is on my list.
did the goat milk make it too hard or dry?
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Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

boulderbrewer

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Re: Cheese and Cheese making
« Reply #153 on: January 31, 2011, 07:51:25 pm »
It dried out, must have lost a bunch of cream while making it is my guess. I maybe pressed to hard. I bet my spring isn't calibrated to the size of the hoop. her is hoping the second one is better.
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Offline euge

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Re: Cheese and Cheese making
« Reply #154 on: September 23, 2012, 08:06:39 am »
A thread resurrection! Rise from the dead old cheese and cheese making thread!

I finally got around to making some cheese! First try was the Mozzarella since it didn't require any aging or special equipment. Took about 7 hours but with minimal effort. A lot of waiting then a step then wait some more... Luckily, maintaining temps was easy- surprising how steady a temp the milk will hold without a burner going.



Regardless, it was dead simple and easy and I got 500g of fresh mozzarella out of one gallon of pasteurized, homogenized cow's milk, a bit of calcium chloride, couple drops of liquid rennet and 1/4 tsp thermophillic B culture. Total cost was less than $4. I figure the comparable quality mozz at the grocer costs twice to three times as much. The time cost wacks it totally out of proportion in regards to retail; however, one just has to pay attention to a timer so a trip by the stove once in a while amongst other household tasks (fetching a beer) isn;t that much of a strain IMO.

Stretching the curd was easy- I kept a cool pot of water to dunk my gloved hands into when they got too hot!
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Offline tubercle

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Re: Cheese and Cheese making
« Reply #155 on: September 23, 2012, 09:49:37 am »
Looks good. I started the same way also. There is a lot of downtime though but you can multi-task during this time with chores, etc....
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Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

Offline boulderbrewer

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Re: Cheese and Cheese making
« Reply #156 on: September 26, 2012, 10:08:45 pm »
Nice work, down time = beverage enjoyment time.
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Offline redbeerman

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Re: Cheese and Cheese making
« Reply #157 on: September 28, 2012, 10:34:26 am »
Good work, Euge!
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Offline bluesman

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Re: Cheese and Cheese making
« Reply #158 on: September 28, 2012, 10:39:14 am »
Looks great euge.  Very inspiring. :)

I love a fresh Caprese salad now and again.
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Ron Price
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