Come enter the BrewHardware Giveaway!


Home Brew Forums > Food and Beverage > Cheese Making Forum > Considering the Cheese Making
Reply
 
LinkBack Thread Tools
Old 03-11-2013, 02:47 AM   #1
rockhoundfan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: , Sweet Home Alabama
Posts: 16
Default Considering the Cheese Making

My wife and I are very interested in trying to make our own cheese. Can someone guide me to standard instructions (along with equipment needed) into preparing cheese? There may have been a thread with some of this detail but I didn't see it. We have been homebrewing for quite a while and thought about giving the cheese making a shot. Also, is the flavor of the cheese alot better than any store-bought stuff you buy? From what I've seen, it looks really cool.

Thanks!

__________________
rockhoundfan is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2013, 12:36 AM   #2
Zuljin
16%er
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Zuljin's Avatar
Recipes 
 
Join Date: Mar 2012
Location: The Under Couch
Posts: 16,808
Liked 3699 Times on 3347 Posts
Likes Given: 633

Default

This is what we have
3 gallon ss pot
A few cheese molds
Some cheese cloth
A ladle looking thing with holes in it to scoop out curd
A curd knife
A colander
Thermometer
Homemade cheese press. Pics of it are in this forum
Cheese wax
Boar hair brushes but will be using a silicone BBQ brush next time
A few bowls
Ingredients, mainly from Austin homebrew

So far, so good.

__________________
Quote:
Originally Posted by Billy-Klubb View Post
NNNNnnnnnoooooooo!!!!!!!!!!! stop talking!!!! lalalalallalalalalalalallalalalalala!!!!!!!
Zuljin is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2013, 12:48 AM   #3
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,805
Liked 2796 Times on 1671 Posts
Likes Given: 3489

Default

Actually never mind. I was going to recommend the sticky, but it looks like all the pics have gone from it. It was a nice step by step.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2013, 06:32 PM   #4
Bigcorona
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: , Texas
Posts: 381
Liked 68 Times on 50 Posts
Likes Given: 59

Default

Tried making cheese for the first time yesterday. Two gallons of milk. So far all seems well. Maybe used too much annatto,2 tsp. Drying now for a couple days before waxing.


forumrunner_20130314_123116.jpg



forumrunner_20130314_123145.jpg



forumrunner_20130314_123219.jpg

__________________
Bigcorona is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 03-17-2013, 08:24 PM   #5
Bigcorona
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: , Texas
Posts: 381
Liked 68 Times on 50 Posts
Likes Given: 59

Default

Time to wax the cheese. I melted 2 lbs of wax in an aluminum pan inside an electric skillet. Took quite awhile to get it to 240 F, but this was my first time so took it slow. Dipped the cheese into the wax in stages, 6 seconds for each dip. Did this twice. It came out nice. I reclaimed a dormitory fridge from my son for a cheese cave. It is set to 11 C, also checking it with my brewing thermometer. The cheese looks pretty lonely in there. I need to get busy and make some more.

After all that work I see I put the wrong date on the cheese. Should be 3/17/13.

forumrunner_20130317_142159.jpg



forumrunner_20130317_142249.jpg



forumrunner_20130317_142327.jpg

forumrunner_20130317_142042.jpg  
__________________

Reason: clarification
Bigcorona is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 03-18-2013, 05:39 PM   #6
rockhoundfan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: , Sweet Home Alabama
Posts: 16
Default

Thanks for the pics and advice everyone! This looks like something I will definitely have to give a shot. Bigcorona, what type of milk did you use for making this cheese?

__________________
rockhoundfan is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2013, 06:25 PM   #7
Bigcorona
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: , Texas
Posts: 381
Liked 68 Times on 50 Posts
Likes Given: 59

Default

I bought the milk at HEB, a local grocery chain in south Texas. It was their Central Market Organics brand. Grade A, pasteurized, homogenized. No synthetic hormones, antibiotics, or pesticides.
Whole milk.

Two gallons resulted in a 1 lb 14.5 oz cheese after dry, before wax.

__________________
Bigcorona is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2013, 12:11 PM   #8
Rbeckett
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Rbeckett's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Bronson, Fl
Posts: 987
Liked 66 Times on 47 Posts
Likes Given: 29

Default

I was going to suggest the Ricki Carrol starter kit and basic cheese making book. I have both and they really helped me get started making something a bit more exotic than basic mozzarela or cheddar. Currently I have several rounds of waxed jack cheese with Jalapenos and degreased pepperoni ground into a fine powder along with the peppers. It has been ageing for about 6 months so far and the last round I tasted dissappeared rather quickly with just two of us "tasting" it pretty regularly. The book contains all kinds of recipes and has all kinds of time saving shortcuts and a really nice DIY cheese press, definately worth the money for both the kit and the book. Have a great time doing it and you can match your cheeses to your brews and invite freinds over for Hours Deouvers (SP?). Dont forget to post some pics of your projects too.

Wheelchair Bob

__________________

What do you mean "no Kidneys"???, WTF now I gotta drink less beer...
Join the Automation sub forum in Electric brewing for a discussion of components and control systems. I did!!!!

Rbeckett is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2013, 09:09 PM   #9
slacker1
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Guelph, ON
Posts: 36
Liked 4 Times on 3 Posts

Default

You had me stumped for a moment with 'Hours deouvers', but i think you meant appetizers, or as they call them in France, hors d'oeuvres.

And I second you on the Carroll book. I've just bought it along with 'Mastering Artisanal Cheesemaking' and am really enjoying reading both. When I work up the confidence, I'll get started making cheeses to go with my brews.

__________________
slacker1 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer making 21st century...cheese making 19th century pkeeler Equipment/Sanitation 2 04-05-2011 04:26 PM
Making Cheese Every Day HerotBrewer Cheese Making Forum 7 11-21-2010 03:53 AM
Cheese Making Kits? Brewing Clamper Cheese Making Forum 6 04-17-2009 04:17 PM
cheese making chemist308 Cheese Making Forum 7 01-21-2009 01:48 PM
Making cheese JohnBarleycorn Cheese Making Forum 31 07-28-2007 01:25 AM



Newest Threads

LATEST SPONSOR DEALS