Author Topic: Cheese and Cheese making  (Read 11305 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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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.

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?
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.

Offline euge

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Re: Cheese and Cheese making
« Reply #154 on: September 23, 2012, 07:06:39 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!
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tubercle

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Re: Cheese and Cheese making
« Reply #155 on: September 23, 2012, 08:49:37 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....
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, 09:08:45 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, 09:34:26 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, 09:39:14 AM »
Looks great euge.  Very inspiring. :)

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