HOT Habanero Cheddar Cheese
- Thread starter passedpawn
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Looks like I got a good knit. Now to dry it out a bit, then package and age for a couple of months. The little brown specks in the cheese is some chili powder I put in the milk.
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OP
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Here's a pic of the milk in my sous vide. Using a sous vide immersion cooker like that is a great way to regulate temperature of the milk during the ripening and curding process. Temperatures are important, and that little cooker makes it easy. To be clear, the milk is in the large pot, the immersion cooker heats the water around it.
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shoengine
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What's your address? Asking for a friend.
Looks delicious. I like your calibrated weight on the press!
OP
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vacuum bagged. See you in 2 months 
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
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Nothing new to report, except all is normal. Wanted to get an update for all of my patrons lol.
Still at about 50F in the cheese cave. I flip it occasionally. Will be cutting into it on my birthday next month.
Still at about 50F in the cheese cave. I flip it occasionally. Will be cutting into it on my birthday next month.
i have been wanting to get into making cheese for a while starting with the simple ones. might have to look into it more this winter. pretty sure i can find some raw milk close by.
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If so, you're way ahead of others. Go to cheesemaking.com and buy Ricci Carrols book.
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This one was a big success. Very spicey, very delicious, melts well (I've been making nachos with it).
mmm. nachos. try doing them on the smoker grill layer with taco meat. it is a delicate process to where the chips don't get soggy.
Looks very appetizing, something I'd be proud to showcase with friends and family, great job. I've been following your cheese making endeavors for a while and it's something I have been contemplating trying myself. Keep the progress posts coming, they are not only informative but also satisfy the drool factor
OP
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Thanks. To be fully clear, the successes are not 100% - maybe 50%. If I wasn't a total idiot I would have quit cheesemaking long ago. Sadly, I'm a total idiot.
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Made nachos with this tonight. My goal with this cheese was get them as spicey as possible. When I made the cheese, I boiled the peppers (japs and habs) and added the boiling juice to the cheese.
Anyway, the cheese is impressively spicey. Good stuff. You can't buy cheese like this.
Anyway, the cheese is impressively spicey. Good stuff. You can't buy cheese like this.
That sounds sooooo great! Thanks for keeping us informed. I want to do this now, you know!
