Farmhouse Cheddar Pictorial

[Danek]

Great thread - thanks for posting.

Must... resist... new... hobby...

 

[paulthenurse]

I agree about the one gallon to one pound ratio, that's been our experience.

 

[Brakeman_Brewing]

I think this thread just sealed the deal with my consideration on cheese making. Im going to give it a try one of these next couple weekends. Good work!

 

[mrfocus]

I can't wait to try this during the summer. My uncle is a farmer, so getting ultra fresh milk shouldn't be a problem, I just have to call and ask how much he wants per gallon. The biggest problem is he's a while away (45 minutes), but when it's all said and done, I think I'll be happy.

 

[user 574]

Mmmm Cheese Pr0n. That looks tasty Superior! So, did you use your "thief" to have a taste? Looked like cheese curds to me in one of those pictures and the temptation would have been too high not to try.

So, what's a cheese kit cost anyways?

 

[SuperiorBrew]

Mmmm Cheese Pr0n. That looks tasty Superior! So, did you use your "thief" to have a taste? Looked like cheese curds to me in one of those pictures and the temptation would have been too high not to try.

So, what's a cheese kit cost anyways?

I got mine from AHB


Basic Hard Cheese Kit [01686]$31.99The Basic Hard Cheese Kit makes nine different cheeses: Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Parmesan and Ricotta. With this kit you can make your own additive and preservative-free cheeses. The kit comes with a detailed recipe booklet outlining all the steps in the cheesemaking process. This kit lasts about 2 years in the refrigerator and makes up to 30 pounds of cheeses.

The basic hard cheese kit contains:

• One cheese mold
• Vegetable cheese rennet
• Mesophilic starter
• Thermophilic starter
• Dairy thermometer
• 1/2 oz. calcium chloride
• Reusable cheesecloth

 

[The Pol]

How does it taste???!?!? I think, I need, a new..... hobby?! Beer and cheese, dude, I will never go to work again!

 

[SuperiorBrew]

How does it taste???!?!? I think, I need, a new..... hobby?! Beer and cheese, dude, I will never go to work again!

Just tried it, wish I had better news. I am pretty sure my jury rigged cheese press put way more pressure on it than was needed.

It turned out pretty dry and a little bit crumbly. It tasted ok but isnt what I was shooting for. Still plenty edible

I picked up a cheese press and have the stuff to make another batch just trying to make the time to do it.

 

[Donasay]

Just tried it, wish I had better news. I am pretty sure my jury rigged cheese press put way more pressure on it than was needed.

It turned out pretty dry and a little bit crumbly. It tasted ok but isnt what I was shooting for. Still plenty edible

I picked up a cheese press and have the stuff to make another batch just trying to make the time to do it.

The amount of rennet you use also determines the hardness and dryness of the cheese.

 

[Beerrific]

Just tried it, wish I had better news. I am pretty sure my jury rigged cheese press put way more pressure on it than was needed.

It turned out pretty dry and a little bit crumbly. It tasted ok but isnt what I was shooting for. Still plenty edible

I picked up a cheese press and have the stuff to make another batch just trying to make the time to do it.

I used my kit for the first time this weekend. Obviously the instructions we both had came from the same source and I used yours for picture references, thanks. But, I did notice that you cut the curds smaller than my instructions suggested. My instructions said if your cheese is too dry try cutting the curd larger. I do not know anything about this really, just thought I would share.

 

[The Pol]

After I buy kegging equipment, I have to try this cheese thing.

 

[talkingseagull]

Yeah- a pound a gallon...approximately...

 

[9mmruger]

I have read in Ricki Carrols book that a slightly lower cook temp will make a moister cheese.

 

[cheeseloverturnedmaker]

I just started cheese making and did a traditional cheddar. The book I'm working from never really said to maintain temp at certain points etc...so I've been wondering. This pictorial explains it all...now I know where I've gone wrong and am positive I'm off to making some bomb cheese!! many thanks. Also my trad cheddar I've been aging since 3-6-08 has a lot of mold underneath the red wax...so I opened up today and plan on scraping the mold off and rewaxing...should I just give or what???

thanks-

 

[Aleforge]

This is so awesome, I am going to order that kit asap! Since its preservative free how long will a wheel of chedder last per-say? Can you vacume seal it and freeze it?

 

[BierMuncher]

DAMMIT.

Someone hit the "report post" button to move this to the cheese making forum so I had to investigate and of course...I...NOW...MUST...MAKE...CHEESE....

DAMMIT.

 

[flyangler18]

DAMMIT.

Someone hit the "report post" button to move this to the cheese making forum so I had to investigate and of course...I...NOW...MUST...MAKE...CHEESE....

DAMMIT.

You're welcome.

 

[eschatz]

This thread is bad news. I now want to make cheese with the fury of a thousand Wisconsin milk maids churning curds for Jesus! :rockin:

 

[llazy_llama]

DAMMIT.

Someone hit the "report post" button to move this to the cheese making forum so I had to investigate and of course...I...NOW...MUST...MAKE...CHEESE....

DAMMIT.

Before you do that, BM, mind stickying this post? This is the best pictoral walkthrough I've seen for cheese. It did an awesome job of breaking it down for us cheese-newbs.

 

[Homercidal]

Dammit. I was just a bit bored at work and had read all of the other forums through and thought I'd take another look at 30-minute mozz. Now I have the powerful urge to build a cheese press and make some cheese!

It doesn't help that I skipped lunch to work on my next barley crusher and am STARVING!

 

[IrregularPulse]

This would be fun. I could even most likely get this hobby done through SWMBO. " Hey honey, you shuold try making cheese". She loves wine. Now I get homemade cheese without working

 

[tspilker]

Now I have to go add cheesemaking to my list of things I have to do.

 

[JeremyCT]

This looks like so much fun.

I have no idea where to start in finding materials though.
Tips?

 

[colkrausen]

I have no idea where to start in finding materials though.

The name of the kit is "Basic Hard Cheese Kit". A search will turn up many retailers. Many homebrew shops (online and local) carry this kit. The price is usually around $30, and the kit can make up to 30 pounds of cheese.

If you are going to age any cheese longer than three weeks, which is typical for hard cheeses, you will also need to purchase cheese wax to seal the cheese. The kit comes with everything you need but the wax.

 

[justbrewit]

I was just looking at that kit from austin and had told the wife that we were gonna start making cheese, she's koo with that. I've slowly been starting to do every thing at home, beer, wine, sausage, candy, smoking. Does any one have any exp. With smoking cheeses? SWMBO loves smoked Gouda so all I have to do is make that and she will be totally on board with this project. Thanks for the pics, great job

 

[Austinhomebrew]

http://www.austinhomebrew.com/advanced_search_result.php?keywords=cheese

We will be expanding our cheesemaking supplies very soon.

Forrest
Austin Homebrew Supply

 

[MultumInParvo]

Why would you guys do this to me? I am just starting to comfortable with my brewing, now I want to make cheese. With cheese and beer, I will be fully self subsistent! (ok, not really...)

 

[fredthecat]

oh my god i just noticed this cheese making subforum after ive been casually toying with the idea of making cheese soon


this forum is so good..

 

[kkocher13]

I just made my first block of Farmhouse cheddar and I'm having such a hard time not eating it. I know it will just taste like cheese curds because I just finished it on Monday night, but it just looks so good. Maybe I will make another cheese curd block and eat that.

 

[Djlunchbox]

why did i click on this thread?? i have too many things to worry about, and now i want to try this.... :sigh: