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Old 12-11-2008, 12:08 PM   #21
flyangler18
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I just made my first batch of mozzarella about 10 minutes ago. I rolled the dice- and found that Swiss Premium brand milk (PA brewers will recognize this one) makes a very suitable curd. I'm looking around for sources of raw milk, which shouldn't be too difficult as there are a number of farms within a few miles of my home.

I'm of the opinion that cheesemaking, baking and brewing are all valuable life skills.

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Old 12-11-2008, 02:21 PM   #22
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You'll be pretty much stuck with most fresh cheeses until you can properly control humidity and temperature. I mean, you can make stuff and do a fair job but it will probably nag at you because you know it can be better. It's akin to proper ferment temperature control in brewing.

A humidity chamber is on my to-do list for both cheese and dry cure salami/sausage.

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Old 12-11-2008, 09:55 PM   #23
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I've been doing some research on and off during the day, and found techniques for making mesophilic and thermophilic cultures. Seems quite simple- I may have to try it over the weekend.

A listing of recipes: GourmetSleuth - How To Make Cheese - Cheese Making Recipes

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Old 12-14-2008, 03:15 PM   #24
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Default Farmhouse Cheddar

I made another batch of Farmhouse Cheddar yesterday. I pressed it
for 12 hours and just turned it over to press it for another 12 hours. It
looks great. Tonight I will put it in my "little chief" smoker for 30 min
with some hickory chips. I use store bought milk. 2 gallons of 2% and
1 pt. heavy cream. I know the cream is ultra pasturized. I also add
1/4 tsp of calcium chloride with the rennet. I have made several batches
and every one of the Farmhouse Cheddars have been excellent. The
recipe is from NewEngland Cheese Making Supply. Ginger

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Old 12-23-2008, 11:57 AM   #25
flyangler18
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Made a batch of feta last night, mozzarella this morning with Italian herbs.

Should be nice for snacking over the holidays.

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Old 12-26-2008, 04:30 AM   #26
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I just bought a 24 quart SS pot for making cheese. I could heat maybe five gallons of milk in it easily. It's overkill, but it'll come in handy anyway, I'm sure.

tomhog, the smoked farmhouse cheddar sounds great.

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