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snccoulter 01-06-2013 03:03 AM

First attempt at Cheese
 
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So my wife got me a cheese making kit for Christmas and I am finally able to give it a try Sunday. I am going to make a farmhouse cheddar, from Home Cheese Making 3rd Edition by Ricki Carroll. Given my propensity to overdue just about anything I take a shining to I built a cheese press today. It only cost me about $35 so my wife thinks we got off easy so far. :tank:

Clearcut23 01-06-2013 03:06 AM

Awesome. How long will it take before its ready to eat? I bought my wife the cheap mozzarella kit and she made two batches and lost interest. I've been a little too intimidated to try anything else yet

jcam91 01-06-2013 03:06 AM

That looks crazy. Have the rennet and culture in freezer. Its funny. I can make beer. But cheeze is making me go huh?

Report your results. Errors and triumphs when yiu make :)

BorealBrewer 01-06-2013 03:16 AM

Welcome to cheesemaking, snccoulter!

I got in about seven years ago...it's awesome!

If you keep everything clean, follow the recipe, and use decent ingredients, you'll be fine, everytime. You might not be 100% on style, especially at first...but I've never had a cheese turn out inedible.

Take the plunge, get the process started...then, Relax, don't worry, and pair some homemade cheese with a homebrew! (RDWAPSHCWIAH? It might catch on!) :)

snccoulter 01-06-2013 03:17 AM

The Farmhouse Cheddar should be ready in about a month.
Why let a little bit of curdled milk intimidate you. I plan on making salami here soon also. What is more fun fun than Beer Cheers and Salami.

richbrew99 01-06-2013 10:18 PM

How do you know how much pressure you are applying?

snccoulter 01-06-2013 11:17 PM

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The book tells you what you need to know as to when to put presser 10 lbs for 10 min then 20 lbs for 10 min the 50 lbs for 12 to 16 hours... for this cheese so far it has been easy.. i have it hanging right now.

Zuljin 01-07-2013 12:46 AM

Quote:

Originally Posted by snccoulter (Post 4751879)
So my wife got me a cheese making kit for Christmas and I am finally able to give it a try Sunday. I am going to make a farmhouse cheddar, from Home Cheese Making 3rd Edition by Ricki Carroll. Given my propensity to overdue just about anything I take a shining to I built a cheese press today. It only cost me about $35 so my wife thinks we got off easy so far. :tank:

That looks like the one we built. We're following the time, pretty much, but we didn't do anything to rate the weight. We just keep it tight and to where it's squeezing out liquid, for the first pressings, anyway.

It'll be next week before we try our Colby. So far though, it *looks* good.

Have you done anything to determine how much weight you're pressing on it?

snccoulter 01-07-2013 01:12 AM

I am going to get some other springs here in a few days. I thought the springs I had would work but they are to strong 50 lbs is about 1/4 inch compression. What I did was place a scale on it and start compressing the springs. I am going to build a scale so I can track the compression therefore track the pressure being applied. Today I went with good an firm for the 50 lbs that it will sit under tonight...

Clearcut23 01-07-2013 02:02 AM

Quote:

Originally Posted by snccoulter
I am going to get some other springs here in a few days. I thought the springs I had would work but they are to strong 50 lbs is about 1/4 inch compression. What I did was place a scale on it and start compressing the springs. I am going to build a scale so I can track the compression therefore track the pressure being applied. Today I went with good an firm for the 50 lbs that it will sit under tonight...

You could probably get a fish scale and hang it from the top stationary piece of wood and attach it to the bottom piece that moves. In theory that should measure the amount of force pushing down as you apply it

Now that I take another look at it maybe you would have to add one more piece of wood up top? Not sure how it works just by looking


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