Making cheese - Page 4 - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Cheese Making Forum > Making cheese

Thread Tools
Old 07-19-2007, 08:09 PM   #31
98EXL's Avatar
Mar 2007
Posts: 3,138
Liked 14 Times on 14 Posts

interesting. You my friend are very insightful on this. I was surprised to already find a thread about it today when the idea popped into my head!
I'm back!!!

Reply With Quote
Old 07-28-2007, 12:25 AM   #32
Jul 2007
South Carolina
Posts: 141

Hi, I have been making cheese. The last couple of batches have been cheddar. I have made ricotta from the whey of that, it is best from hard cheese whey. Parmesan. Farmers. Blue Cheese. You need different cultures for different cheeses. Or different molds. There are different ways of finishing them too.

Here in S.C. it is hard to get the 55 degree aging temperature.

I have my own cow so my batches are around 8 gallons. It takes about 9 hours from start up to clean up. A lot of babysitting because of the strict temperature ranges. I have but have not yet employed a ph meter. That is next.


Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
best beginner kit for hard cheese making? bkov Cheese Making Forum 1 04-22-2009 04:34 AM
Cheese Making Kits? Brewing Clamper Cheese Making Forum 6 04-17-2009 03:17 PM
cheese making chemist308 Cheese Making Forum 7 01-21-2009 01:48 PM
Making cheese, yet another new hobby billtzk Cheese Making Forum 25 12-26-2008 05:30 AM

Forum Jump