Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Cheese Making Forum > Farmhouse Cheddar Pictorial
Reply
 
LinkBack Thread Tools
Old 02-10-2008, 08:01 PM   #1
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default Farmhouse Cheddar Pictorial

SWMBO & I took our first stab at this cheesemaking thing. With a farmhouse cheddar.

Ingredients / Supplies:

2 gallons whole milk, we used the stuff that is processed right at the farm about 10 miles away. It is pasteurized and homogenized, but it's not the ultra pastureized stuff like they have at most grocery stores.
1/4 tsp calcium chloride
1/2 tsp liquid animal rennet
1 packet mesophilic starter

Sanitize kettle and all utinsils.




Add milk to SS kettle, fill sink with hot water. Then add 1/4 tsp calcium chloride to 1/4 cup cool water, stir and add to milk, stir again.


Let milk warm to 90º

__________________
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2008, 08:01 PM   #2
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Add mesophilic culture, stir in gently then cover and let sit for 45 minutes. Maintaining 90º temperature.


Add 1/2 tsp liquid animal rennet to 1/4 cup cool water, mix well, then drizzle evenly into milk. Stir in gently for one minute. Cover and let set for 45 minutes again maintaining 90º temperature.

After 45 minutes check for clean break (borrowed picture our picture didn't turn out)


If it is fairly firm and looks like the picture above cut it vertically about 1/4" apart, then repeat horizontally.


__________________

Last edited by SuperiorBrew; 02-10-2008 at 10:51 PM.
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2008, 08:02 PM   #3
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Take a ladle or slotted spoon, and slice the curds about 1/2" deep layers all the way down to the bottom of the kettle. stir very gently.


Increase your water bath so the curd/whey temperature increases by 2º every 5 minutes. You want it to be at 100º after 1/2 hour. Stirr gently every few minutes.

After you reach 100º cover and let sit 5 minutes.


Pour off most of the whey and dump into cheese cloth lined colander.


Tie 4 corners of the cheesecloth and hang it in a non drafty area. We just covered it with a towel & hung it over the kitchen sink.

__________________

Last edited by SuperiorBrew; 02-10-2008 at 09:12 PM.
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2008, 08:03 PM   #4
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

After 1 hour of hanging remove it from the cheesecloth.


Break it into walnut sizes pieces. Add one tablespoon of cheese salt & mix it in well.


Rinse your cheesecloth and line your mold with it. Add the salted curds.


Add 8 pounds of weight to your mold. (we had to get a little creative) let sit 15 minutes

__________________

Last edited by SuperiorBrew; 02-10-2008 at 10:24 PM.
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2008, 08:03 PM   #5
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Remove cheese from mold and flip it over.


Place it back in the lined mold and add 20 pounds of weight for 12 hours.
Had to get a little creative again.


This is what it looked like at 12 hours when I pulled it out and flipped it over.


After 24 hours in the mold (12 on each side) we placed cheese on some chopsticks so air could circulate, flipped it over 3 or 4 times a day for 3 full days, until a nice rind formed and there was no longer moisture on the bottom when flipping it.

__________________

Last edited by SuperiorBrew; 02-15-2008 at 12:14 AM.
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2008, 08:04 PM   #6
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Melted cheese wax in a double boiler, briefly dipped 1/2 of the cheese into the was and let it dry for 30 seconds, then repeated several times until the was was nice and thick and you could no longer see the cheese through it.
Then flipped it over and repeated the process.


The cheese is now waxed and ready for aging.


Aging is best done at 46º - 60º and 75-95% humidity. They recommend 4 weeks for the farmhouse cheddar.

See you when it's time to cut the cheese

__________________

Last edited by SuperiorBrew; 02-15-2008 at 12:26 AM.
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2008, 09:19 PM   #7
Vels
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Copenhagen
Posts: 87
Liked 2 Times on 2 Posts

Default

Cool

Cant wait for you to finish pictorial.

Is that i Zwilling knife i spot ? - if so its good taste and a great tool !

Cheers
Jakob

__________________
Vels is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2008, 01:49 AM   #8
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Vels
Is that i Zwilling knife i spot ? - if so its good taste and a great tool !
Cheers
Jakob

Sure is, I hated to use it for cheese making, but it was the best choice I had available.
__________________
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2008, 01:56 AM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,062
Liked 4473 Times on 3254 Posts
Likes Given: 870

Default

Thanks for all the great pictures- I'd like to get into cheese making and I love seeing the process you're going through.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 02-11-2008, 02:03 AM   #10
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 45 Times on 37 Posts
Likes Given: 9

Default

That is very nice. I think that I might have got a kit from the same place you got yours. Did you use special salt? Best I could tell any iodine free slat would work. Same with you?

__________________
Beerrific 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
How to make a yeast starter - Pictorial DeathBrewer Beginners Beer Brewing Forum 390 Yesterday 09:38 AM
All grain Pictorial and Video Tutorials. Orfy All Grain & Partial Mash Brewing 21 02-13-2014 04:35 PM
What should fresh Farmhouse Cheddar taste like? BrooklynTrout Cheese Making Forum 7 03-07-2013 04:30 PM
Today- farmhouse cheddar and whey ricotta Yooper Cheese Making Forum 14 11-20-2010 03:41 PM
Horseradish cheddar? capcrnch Cheese Making Forum 14 09-27-2008 03:19 PM