First attempt at Cheese

[snccoulter]

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.

 

[Clearcut23]

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]

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]

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]

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]

How do you know how much pressure you are applying?

 

[snccoulter]

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]

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.

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]

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]

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

 

[snccoulter]

Here is my cheese at apporx. 50 lbs of pressure. Will take it out of the press at about 8 in the morning hopefully it will be ready to dry and then paint with wax in about 4 to 5 days.

 

[snccoulter]

Well here is the result of my first attempt at cheese one nice looking cheese wheel I think...

 

[jcam91]

So in my first attempt I think I screwed up. I add calcium chloride and let sit for an hour before adding bacteria culture. A quick look back at directions I should have added it right away. So my milk sat at 86 dehrees buliding whatever bacteria that was not the culture. So is it safe to continue?

 

[snccoulter]

If you are asking me I could not tell you. The recipe I did did not use calcium chloride..

 

[jcam91]

I was just posting here cause it was my first attempt as well. Just questioning whether I have contAminated it or not. I rolled with it and now its under press.
Cheers!

 

[snccoulter]

Well I hope you get the answer you need. Feed some to the neighbors barking dog if it dies don't eat it if it lives you should be fine... Just kidding I don't think it will make you sick it may not taste the way you wanted it to but you should be fine to eat...

 

[Dan]

Steve, great thread and cool looking press. You've inspired me, waiting on the mail for rennet and citric acid to make some mozzarella but see myself jumping into this.

Wish you still lived close by but happy for you and the family you got out of this stinky dusty valley.

 

[snccoulter]

Thanks Dan, It took up over half my day doing the farm cheddar but it sure was fun.

 

[snccoulter]

I should be waxing the cheese tomorrow if I can get a natural bristle brush before I leave town tonight. Then to let it age for 30 to 60 days.. Yumm

 

[Dan]

Anybody make a press like this one? I'm thinking it is the route I'll take. I like the aesthetics of it. Or should I stick with something more traditional?

 

[Zuljin]

We tried a wedge of our first cheese today. Colby.

Moist and creamy, but not wet and gooey. Not doughy. Not as dry as store bought though. We're well pleased with the consistency and texture. I think the press is working well. Maybe for dryer cheese we could tighten down more and more often.

The flavor is mild and clean. No sour milk taste at all. We'd like it to be a little richer though. Maybe it will get there with age. It's definitely Colby all the same.

There are a few small mold spots under the wax. I dunno. We waxed the heck out of it.

I'm calling this a damn good first run.

 

[snccoulter]

Good to hear the cheese turned out. I made a few batches of Mozzarella today. they turned out good real easy to make.
Dan I was looking at making a press like that, but decided for a first time thing the other would be easier. I will be making one that looks like that just because I like the looks. Probably this summer when I can get the tools out for longer than a hour without fear of getting rained on. YES I will watch out for the finger...

 

[Dan]

Steve, you'll probably get it made before I do and I know your time is more pressed (cheese joke.. see? )

I've been screwing around with a basic wooden brewstand that I built, tore apart, redesigned and then added a bunch of silicone tubing, QDs and a pump. Removed the pump resituated and built a better splash guard for it. Dwelved into a plate chiller and then read about Jamail Z's IC re-circulation set-up. Built it with QDs and tested the cooling effect, tested again. For what it's worth the the re-circulation works amazingly fast.

I've also been petering about with electric. If I ever finish my simple, and I do mean simple compared to the awesome rigs on here; it will be amazing if I ever brew again. Might even buy and extract. Haha. No.

Very happy you brought up making cheese. Seen it before on the threads around here but when you mentioned it. You motivated me man! I'm like a new brewer except now it's cheese!

Cheers my friend!

 

[snccoulter]

My redneck cold smoker I built it today I built it with the 2 plastic buckets some flexible ducting and a computer fan to draw the smoke from the smoker through the ducting and the plastic containers. Don't forget the duct tape I used to seal everything off. I figure the smoke will cool down enough while going through the ducting it will be able to cool off even more in the first plastic box then be pushed into the second plastic container then out the smoke stack. I will use it to smoke my next batch of cheddar and to smoke my own bacon on Friday. I have the pork belly coming into Safeway here in the next day or two. I am also told that smoked deviled eggs are the bomb...
Here is a pic of my first cheddar all done up in cheese wax.
And here is a pic of the lasagna I cooked with my fresh mozzarella it was good...

 

[Dan]

All looks great!!

 

[snccoulter]

Thanks I am looking forward to trying out the smoker out here soon..

 

[Dan]

I'm going to post a picture of the cheese press I'm building. You are going to have to use your imagination on the final product.


The wood is from an old bed that is not longer needed. This pic is just the basic planning stage. I think it is upside down in the photo. At the top is the base, the wood below it will be mounted vertically to the base. It is a fulcrum style press. Haven't spent any money on it yet, just used stuff around the house. I will have to buy a bottle of Elmer wood glue and some hardware. Should be able to get the thing finished up for under $10.

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[Dan]

Not sure I'll use the knobs on the top. They are available and can use them.. The plunger in the middle I think I'll round off the edges at the top of it. Probably also round the other end so the corners don't interfere with the flow at the base. I know what I mean but not sure I explain what I mean.. Again.. Use your imagination.

I meant the fulcrum lever I'll round at the bottom so there is no interference. The plunger will also be rounded at the top for aesthetic reasons only. Hope that makes sense to you.

 

[crazychris66]

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.

Let us know how the salami went. I got my partner a mincer and she is looking at trying it out but would be really interested on how yours went.
If you don't mind me asking how you make it too.....like what you used and how much

Cheers

 

[snccoulter]

As soon as I get to it I will post up the recipe and info but I have to convince my wife i need a good meat grinder/sausage maker.