Author Topic: Cheese and Cheese making  (Read 11325 times)

boulderbrewer

  • Guest
Cheese and Cheese making
« on: October 15, 2010, 08:31:18 PM »
I'll start off with some pictures. Mmmmmmm! Blue cheese.


Offline corkybstewart

  • Senior Brewmaster
  • ******
  • Posts: 1303
    • View Profile
Re: Cheese and Cheese making
« Reply #1 on: October 15, 2010, 08:55:10 PM »
I really want to move past the mozzarella stage of cheese making, maybe this winter I'll be able to make some goat cheeses and the other cheeses we love so much.
I'd really just rather be brewing in sunny Carlsbad New Mexico

boulderbrewer

  • Guest
Re: Cheese and Cheese making
« Reply #2 on: October 15, 2010, 09:10:13 PM »
Waiting for the curd to set.



Cooking the curd



Cooked curd




Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • View Profile
    • Capozzoli Metalworks
Re: Cheese and Cheese making
« Reply #3 on: October 15, 2010, 09:25:23 PM »
Wow thats great. This is something I want to do too.

 So many things to make, so little time.
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

boulderbrewer

  • Guest
Re: Cheese and Cheese making
« Reply #4 on: October 15, 2010, 09:27:39 PM »
I need to find a good wood to smoke the cheese. What kind of carboard too!

I'm not going to smoke the blue cheese, that bacteria is pricey

boulderbrewer

  • Guest
Re: Cheese and Cheese making
« Reply #5 on: October 15, 2010, 09:30:56 PM »
Goat milk is cool but you can make great cheese with store bought milk. It is a great way to practice. The ulta pasturized milk won't work but regular pasturized milk works.

Offline The Professor

  • Brewmaster
  • *****
  • Posts: 769
  • "In the next life, you're on your own"
    • View Profile
Re: Cheese and Cheese making
« Reply #6 on: October 15, 2010, 10:18:54 PM »
Very cool!
The only cheesemaking I've ever attempted is the simplest of simple  Indian (southeast Asian Indian, that is)  style  Paneer cheese:  heat, acidify, drain the curds,, and press.    That one is very much (to me anyway) like the Queso de Frier cheese in the hispanic supermarkets around here...which actually makes a good substitute for the Paneer when I'm too lazy to make it.

The idea of doing a nicely aged  blue-veined cheese is intriguing...other than some of the creamy raw milk cheeses like Morbier or Raclette   and very ripe cheeses like Limburger,  all of which I love,   I think that the Bleu, Stilton, Gorgonzola, and others of that type are my favorites (especially with a snifter of strong Porter or a truly old Old Ale). 
I forget where the quote comes from, but I've heard cheese referred to as "milk's great leap toward immortality".

I guess it will have to be my next science project...
AL
New Brunswick, NJ
[499.6, 101.2] Apparent Rennerian
Homebrewer since July 1971

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8130
  • Redmond, WA
    • View Profile
Re: Cheese and Cheese making
« Reply #7 on: October 15, 2010, 10:40:41 PM »
I made a cheddar a couple of years ago, it turned out nice except that I couldn't get it pressed enough so there was a lot of nooks and crannies on the surface so it as impossible to wax and age.  We ate it young.  I need to try again, that was fun.
Tom Schmidlin

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • View Profile
    • Capozzoli Metalworks
Re: Cheese and Cheese making
« Reply #8 on: October 15, 2010, 11:04:44 PM »
You should have acess to all kinds of cardboard boxes. Any will do.

BTW, nice pressure cooker. You are just using it as a double boiler there right?
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

boulderbrewer

  • Guest
Re: Cheese and Cheese making
« Reply #9 on: October 16, 2010, 07:23:52 AM »
BTW, nice pressure cooker. You are just using it as a double boiler there right?

Yep, It holds my 4 gallon pot so I can make 3 gallon batches of cheese.

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7225
  • Estilo Casero
    • View Profile
Re: Cheese and Cheese making
« Reply #10 on: October 16, 2010, 08:52:46 AM »
BTW, nice pressure cooker. You are just using it as a double boiler there right?

Yep, It holds my 4 gallon pot so I can make 3 gallon batches of cheese.

Are you using fresh milk or store-bought?
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • View Profile
    • Capozzoli Metalworks
Re: Cheese and Cheese making
« Reply #11 on: October 16, 2010, 08:56:21 AM »
Oh, its fresh.
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline MrNate

  • Brewmaster
  • *****
  • Posts: 967
  • Bridgewater, NJ
    • View Profile
Re: Cheese and Cheese making
« Reply #12 on: October 16, 2010, 09:08:43 AM »
Oh, its fresh.


I hesitate to ask, but did you milk it from an animal that tends to walk upright or something?
“If one's actions are honest, one does not need the predated confidence of others, only their rational perception.”

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • View Profile
    • Capozzoli Metalworks
Re: Cheese and Cheese making
« Reply #13 on: October 16, 2010, 09:11:35 AM »
No Boulder did. And Im pretty sure it walks on all fours. I dont know though I think he breeds, who knows what he has goin on up there.
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7225
  • Estilo Casero
    • View Profile
Re: Cheese and Cheese making
« Reply #14 on: October 16, 2010, 09:12:57 AM »
Goat milk is cool but you can make great cheese with store bought milk. It is a great way to practice. The ulta pasturized milk won't work but regular pasturized milk works.

Maybe I should read the thread better next time. ::)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman