Any of you made your own cheese?
Unable to get to the cabin EVERY weekend has lead me to many other things...my latest making cheese :)
Just started today making cheddar -- first time! The culture went well and smells like Yogurt and Sour Cream...actually smells pretty good....and the milk is warming on the stove :)
So, I'm back to the stove! Wish me luck!
Never have tried it, but wanted to. Got a link to info? Or are you doing the old fashioned way (gasp) by a book?
Quote from: NM_Shooter on November 14, 2010, 05:23:02 PM
Never have tried it, but wanted to. Got a link to info? Or are you doing the old fashioned way (gasp) by a book?
I have a few references that I'm using. Sort of combining them for my first attempt.
http://biology.clc.uc.edu/fankhauser/cheese/cheese_5_gallons/cheese_5gal_00.htm
That was the first I read I think...then this one:
http://www.ehow.com/how_2305824_make-sharp-cheddar-cheese.html
And finally I bought a press on ebay: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=160394176676#vi-content
And a culture and rennet from: http://www.cheesemaking.com/ Where I also bought color, calcium chloride, cheese cloth and wax.
I have found a press that I think is much better then the one i have know but the price is prohibitive so I think I might actually make my own. My idea is to make a piston to go inside the cylinder of the press. This way the follower can't tilt which is what I'm finding this one does as you begin to press the cheese.
So I guess now you'll be known as the big cheese. ???
I saw a TV program about making mozzarella that looked pretty easy, I'd like to try that sometime.
Hey. ... did you just say you were squeezing the cheese?
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0014.jpg)
Done! Well not exactly, this picture was taken before putting it back in the press for the 24 hour pressing it needs. Then I'll dry it for a few days (in the meat drawer I suppose -- though I've read counter as well as cave...hmmm) and then after a good rind is developed I'll wax it and begin the aging process :)
(https://i998.photobucket.com/albums/af102/emcvay/Cheddar_11-14-2010.jpg)
I'm now at the drying stage :) Going to dry for a week in the fridge (I've read everything from 2-3 days on the counter to 1-2 weeks in the fridge so I guess it's a personal thing) and then with luck will have a good rind and can clean it (get rid of molds) and wax it.
Then plan to allow it to age for a couple months before giving it a try.
Erik,
Is that a PVC or ceramic mold? This is something I would like to learn more about. Really way [cool]
Quote from: Shawn B on November 16, 2010, 12:22:25 PM
Erik,
Is that a PVC or ceramic mold? This is something I would like to learn more about. Really way [cool]
Yup -- just some PVC with holes in the sides near the bottom to allow the Whey to drain, a 50lbs spring on the end of some all thread rod and some wood and bolts -- more or less.
I actually bought this press off Ebay because I was too busy to make my own but plan to make one twice it's size soon :)
I want to try this one of these days... on my list of projects to try. :)
Let us know how it tastes when you get around to tasting it!!
Quote from: Homegrown Tomatoes on November 16, 2010, 10:13:14 PM
I want to try this one of these days... on my list of projects to try. :)
Let us know how it tastes when you get around to tasting it!!
I'll try! ;) But I intend to age for at least two months :)
I'm finding it's drying nicely (which shouldn't surprise me since it's a dry climate) and I'll likely be able to wax sooner -- though I don't think I have to...so much to learn! Anyway, I plan to smooth the sides (probably supposed to do that FIRST but I don't know for sure) and wax when it's ready and then age it in the 'meat' drawer in the Fridge -- wish I had a cave though!
This has been an interesting thread, thanks!
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0026.jpg)
After 3 days of air drying. I've read that it needs to develop a rind before being waxed so that it can age properly....
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0023-1.jpg)
One thing I can tell you is that it smells GOOD! I mean, sure it's cheese and all that but there is something about THIS cheese that doesn't smell ANYTHING like the Cheddar you buy in the store...I'm talking it smells GOOD!
I'm guessing that it's like home cooking where you aren't afraid to add some spices and make your dinners have FLAVOR whereas the restaurants usually don't want flavor becuase it might offend someone...hehe anyway, this CHEESE is cheesy :D
http://www.cheesemaking.com/ this is the site I bought the culture, wax, rennet, calcium chloride, coloring (which I got wrong me thinks) and cheese cloth from.
I got the press off ebay and a recipe that I loosely used from ehow as well as another I'll post here...
http://biology.clc.uc.edu/fankhauser/cheese/cheese_5_gallons/cheese_5gal_00.htm
I've had to move my cheese into a 'cave' because the refrigerator was drying it out too quickly and was too cold. I got the idea from a cheesy forum :) Basically use a cooler and place an iceblock in the bottom of it. Then set a tupperware dish over it and an upside down bowl on top of that and place the cheese there. Of course you have to fully clean and sanitize the cooler first (with bleach to kill any bugs). This will allow the cheese to stay closer to the 55 degrees you want it at and have the added benefit of humidity as the block thaws (it sweats).
I started on that course because my cheese cracked.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0032.jpg)
I read that the cracks can mend as long as you give them time in a humid environment while allowing them to ripen. Once the crack mends then it's time to wax and age.
Your mention of needing a cave brought this place to mind. It's in MushCreek's neighborhood. Clemson University used it for some time to experiment with cheesemaking.
http://en.wikipedia.org/wiki/Stumphouse_Mountain_Tunnel
I hear its even better with homemade rennet ;D.
Looks good! Aren't you a little tempted to try it before it's totally aged? :)
Quote from: Sassy on November 20, 2010, 10:44:56 PM
Looks good! Aren't you a little tempted to try it before it's totally aged? :)
Hmmm....well I suppose it would be normally but I went out and bought some of this: http://www.fiscalinicheese.com/
It was $7 per 1/4th of a pound and I bought just over half a pound :) I've eaten half already! Mmmmm their aged cheddar (I bought the oldest the store had - local store that is -- which was 32 months aged) is amazing and gave me a good idea of what professional aged cheddar is like since I haven't had any in a long time and then only had small amounts.
I grew up on cheese but rarely got to try to best stuff -- Fiscalini is amazing :)
So, now I have something to shoot for! :D
Quote from: Don_P on November 20, 2010, 09:53:51 PM
Your mention of needing a cave brought this place to mind. It's in MushCreek's neighborhood. Clemson University used it for some time to experiment with cheesemaking.
http://en.wikipedia.org/wiki/Stumphouse_Mountain_Tunnel
I hear its even better with homemade rennet ;D.
Don't tempt me :)
Actually I'd be interested in home made rennet. I now know how to make home made pectin :) So why not rennet?
Modesto is pretty close to us - may have to take a drive down there & try some of their cheese.
Interesting info about the digester... bet it was expensive but sounds like it's working as intended & in the long run will pay for itself.
Always enjoyed going to the Tilamook cheese factory in Tilamook, Oregon... especially love the "squeaky cheese" - the cheese curds before they're aged... that's why I asked if it wasn't tempting to try out some of your cheese - especially since you said it smelled so good.
Lots of trials and tribulations since my last posts.
First, the cheese was way too dry in the fridge and too cold. I learned this the hard way (and living in the desert I should have known). So after buying a hydrometer and learning the house was at 35% humidity and the fridge worse I made a 'mini cave' for my cheese out of a cooler, an icepack, some water and a few dishes.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0058.jpg)
However my cheese was too damaged from drying too fast and had cracked beyond repair.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0068-1.jpg)
But I didn't give up and continued to age in a better environment with wrappings to try to rehydrate the sides to mend the cracking. Only thing I got was moldy cheese (which is normal actually):
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0084.jpg)
So finally, after two weeks of ripening I was told to cut off the cracked parts and wax the cheese for aging anyway.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0089-1.jpg)
I found that the cheese was too moist and discovered the error in my procedure (not cooking the curds long enough and letting the culture do it's thing -- the actual cheddaring process).
But I tasted the cheese and was surprised by it's robust flavor! Despite it's young age I was VERY impressed! Heck I messed this cheese up pretty well but it tasted great :D SO I decided to wax (which I later learned was not a good idea and now I'll vacuum seal it instead because waxing shouldn't be done on a cheese like this one -- with the holes and crumbly texture.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0094.jpg)
The waxed block. I put the rest in a ziplock and intend to vacuum all of it tomorrow for aging anyway.
I then started on round two :) A colored cheddar....which I promptly messed up but might have also saved :) It's a learning process!
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0089-2.jpg)
Cooking the curds (something I did mostly right this time).
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0094-1.jpg)
So it's in the press and now we wait to see how it turns out :) Seems like it's not mending much yet but we'll see.
Erik
I'm glad you're going through all this trial and error now so that by the time we get around to trying all this you'll be the expert I can call on! ::) ;D
Quote from: Homegrown Tomatoes on November 28, 2010, 03:20:41 PM
I'm glad you're going through all this trial and error now so that by the time we get around to trying all this you'll be the expert I can call on! ::) ;D
:D I hope to be someone you CAN call on :D But that will take time..... In the meantime this is my latest after 20 hours of pressing:
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0101.jpg)
gotta start a cheese club.....
I may make a cheese press today...as if I didn't have enough on my plate (Pun Intended ;D) this week.
Quote from: peternap on November 29, 2010, 09:01:03 AM
I may make a cheese press today...as if I didn't have enough on my plate (Pun Intended ;D) this week.
A dutch press! I need to make one because the one I have sucks. It isn't strong enough to make good cheddar. If you need some ideas go to cheeseforum.org :D
Quote from: MountainDon on November 29, 2010, 12:21:06 AM
gotta start a cheese club.....
:) They did! I gave Peter the link :D
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0107.jpg)
After one week of ripening.
There is hope yet! The press isn't strong enough, the milk was cooked too fast, the rennet didn't work well, the curds were too small and who knows what else?? But after a week my 2nd cheese is looking tasty!
On a side note I had the first cheese (some of it) for breakfast this morning :) Mmmmmm It couldn't be aged because of the whey in it (not enough pressed out) so I had to eat it .....darn d*
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0112.jpg)
In the cave :) It will spend the rest of it's life in here :)
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0012-1.jpg)
After a week of ripening my 2nd Cheddar is looking very nice :) I've also been eating the first which despite all the troubles tastes fantastic! :D
(https://i998.photobucket.com/albums/af102/emcvay/Waxed.jpg)
Ready to age :)
(https://i998.photobucket.com/albums/af102/emcvay/InTheCave.jpg)
The first cheese is about half gone...but I'm aging what I can :D
(https://i998.photobucket.com/albums/af102/emcvay/5weeks_1stCheddar.jpg)
Decided to cut open the 1st cheese and try it today after 5 weeks of aging.
(https://i998.photobucket.com/albums/af102/emcvay/5weeks_1stCheddar2.jpg)
The cheese smelled a little like sour milk but had a decent flavor. It was, however, too salty.
I'm hoping to try the 2nd cheese soon also (maybe New Years) and plan to make more over the holidays.
Have you compared the cost to store bought yet?
Quote from: peternap on December 21, 2010, 08:55:29 PM
Have you compared the cost to store bought yet?
My cheese is $2/lb vs. store bought cheese at about $3-$5/lb (assuming you aren't buying good cheeses that can be as much as $56/lb)....
Maybe mine is really $2.25 per pound when you add in all the stuff I've bought and assuming I make more then 1 or 2 pounds ;)
Looks good - and at least you've gotten some good tasting cheeses. Seems like a lot of work, though... Guess I'm not ready to try it yet ::)
Had to check up on you, OJ....
I have been suppressing myself for so long now......
Nope... not gonna do it... [waiting]
Time has passed...
I can see it's done....
There will never be another opportunity...
for me to ask,
"Hey OJ, when are you going to cut the cheese..... ? "
Sorry...
I couldn't help it.... :(
Quote from: Sassy on December 22, 2010, 04:58:07 PM
Looks good - and at least you've gotten some good tasting cheeses. Seems like a lot of work, though... Guess I'm not ready to try it yet ::)
It's like building a cabin I guess :)
Actually, it isn't that much work per say, more like it's just involved in the sense that you have to do things long after it's 'made' -- like flipping it every couple days.
All in all I don't feel it's much more work then making home made bread from milling your flour to baking...oh wait, I think that's harder ;)
Well, I think it's admirable. Learning to do new things that are not common anymore, is what separates us from them I guess. [cool]
It was not that long ago that if you wanted cheese, you made it or got it from a neighbor that made it.
I wish I had was at the farm full time so I could have a milk cow or two along with other livestock so I could make my own dairy products.
Still looks like a lot of work to me but satisfying when you get it tuned in to where it comes out the way you want after you make it. :)
Thanks for detailing the process too. Don't know if I will ever get that far but nice ot know how it's done - especially in a small way. We may need the knowledge when corporate America goes belly up or their food recalls get to be more than we want to deal with.
Quote from: glenn kangiser on December 22, 2010, 08:55:44 PM
Still looks like a lot of work to me but satisfying when you get it tuned in to where it comes out the way you want after you make it. :)
Thanks for detailing the process too. Don't know if I will ever get that far but nice ot know how it's done - especially in a small way. We may need the knowledge when corporate America goes belly up or their food recalls get to be more than we want to deal with.
Amen brother! Amen!
At this point it is more a hobby, like smoking meats or making bread from home milled flour (the most awesome by the way)....but then I love food :D
Even if you learn it as a hobby, the knowledge will be with you and those you pass it on to forever. :)
(https://i998.photobucket.com/albums/af102/emcvay/DutchPress.jpg)
Not at the cabin? Bored? No problem! Just make a press!
So my son and I got out the saws, some oak and 2x4 studs and came up with this Dutch Press design. I'll have to finish it now but it gives a multiple of about 4x so with 35lbs of weight on the end I should get about 140lbs on the cheese -- which would do nicely for Cheddar I think.
:)
Quote from: glenn kangiser on December 23, 2010, 10:07:45 PM
Even if you learn it as a hobby, the knowledge will be with you and those you pass it on to forever. :)
I certainly hope to pass it on :) Old world skills are dying out these days as most people (what? 99% maybe) just buy stuff and have no clue how it is made.
My son seemed to enjoy helping with the press making and even seemed interested in the math which produced this:
(https://i998.photobucket.com/albums/af102/emcvay/SamplePSI.jpg)
If the press can take it I think it can provide 10psi on an 8" mold which is about what you need for Cheddar (good cheddar anyway). That's around 487lbs of pressing weight produced by putting an 80lbs weight on the end of the press and adjusting it to it's maximum setting.
Way off the subject of home made cheese.....
Southwest Cheese in Clovis NM exports cheese to China. I thought that was very interesting. Lots of pizza parlors in China apparently and they use a lot of cheese.
9 weeks of waiting :) Ok we did snack at little around 4 or 5 weeks but now it should 'officially' be a 'mild' cheddar so I decided to crack the cheese open and have a snack :)
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0108.jpg)
As you can see, nothing has changed visually since December 24th when we opened it up the first time.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0109-1.jpg)
Color and texture are excellent.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0117.jpg)
I need to make more cheese! I've just been so busy lately but this is inspiring!
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0110.jpg)
First taste and it's definitely a mild cheddar. Excellent taste and texture -- I could eat the whole darn thing! But I only had a little :)
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0121.jpg)
Lunch today consisted of smoked claims in oil, vegetable thins and my little cheddar! Was awesome and I can't wait for it to age more!
With luck I'll finish the press soon (it would work now though) and will make a bunch more cheese but at the moment I'm heavily into making lumber for the cabin so I'll let the cheese age some more and plan for the day I can make a few pounds at once :)
Cheers and thanks!
Erik
Looks excellent
I really like smoked oysters too
If you have a Trader Joes near you get some of their "Savory Crackers" --really good with cheese
Ok so now I'm Really hungry. By the way, making tofu is about the same as the first steps of cheese making, or cottage cheese making...just using soy 'milk" instead.
Out to lunch....
Making my 3rd cheese! This time I'm making a 'batch' of cheese. Should produce 2 2lbs blocks of cheese with the 3 3/4 gallons of milk I'm using.
I'm also trying a new cooking method which is working nicely!
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0062-1.jpg)
I borrowed a Turkey Roaster (was going to buy it but my mother in law thinks she'd like to keep it and just let me use it when I want -- can't argue with that!)
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0063.jpg)
This 18quart Rival seems to work perfectly to get the temp up and hold it perfectly there! I love it!
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0066.jpg)
Annatto, Calcium Chloride and culture all added and ripening has begun. This is MUCH easier then the last two I made!!!!
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0067.jpg)
Temperature is holding nicely!
I'm using the same recipe as the last two with only slight modifications. Once ready to press I'll use the new dutch press with a 25lbs dumbbell hanging off the end. I'm excited because I think it will work much better then the silly ebay press I was using!
Hey, Oljarhead, you're over on the cheese forum that my sister is on! She's been making a lot of cheese lately. Yummy yummy... I just made her a new press.
(http://cheeseforum.org/forum/index.php?action=dlattach;topic=6658.0;attach=11670;image)
(http://cheeseforum.org/forum/index.php?action=dlattach;topic=6658.0;attach=11672;image)
Nice looking cheeses you've been making, btw! Love the red wax..
Wow! Sweet presses! Mine is very crude and roughly tossed together as a learning experience and in part because I don't seem to have a lot of time to do some nice work. Something about being at the cabin nearly every weekend does that to ya!
Very nice cheeses there too! What kind does she make? Not much weight there it seems??
I'm shooting for 10psi on my 4 1/2 inch mold which takes a whopping 158lbs! To achieve that I have a 6x multiplier and 25lb weight hanging off the end. It's crude but seems to be working -- though it creaks a lot and is hard to keep centered and straight -- when I get ready to make a NICE one I'll be using a more stable design. But for now, it's working.
(https://i998.photobucket.com/albums/af102/emcvay/Dutch.jpg)
Here is a 2lb cheddar in the press. I wanted to use the press to make two cheeses at once but design flaws stopped me :( SO I'm pressing one in a cheap (ly made) spring press and this one in the dutch style press. It will be a good test to see the difference in the finished product.
I really don't know anything about her process, so you'd have to ask her... The press multiplies 10x, so those jugs are about 12 lbs and the molds are almost 6'' diameter. Guess that works out to about 4 1/4 psi. ???
Quote from: Ernest T. Bass on March 20, 2011, 10:45:27 AM
I really don't know anything about her process, so you'd have to ask her... The press multiplies 10x, so those jugs are about 12 lbs and the molds are almost 6'' diameter. Guess that works out to about 4 1/4 psi. ???
WOW! That's why...hmmm....I need to take a look at doing something similar! Pressing two big cheeses at once would be awesome.
4.52PSI with a 7.75lbs free weight pressing weight. I have a calculator I made for this purpose. If you tell me the free weight I can give a more exact PSI.
To make cheddar she would need to double that to get the preferred 10psi. I calculated her hanging weight to need to be 27.5lbs to reach 10psi. and a pressing weight of 282lbs!
What is the free weight? I thought you just divided the pressure on the cheese by the surface area of the follower?
Quote from: Ernest T. Bass on March 20, 2011, 04:42:14 PM
What is the free weight? I thought you just divided the pressure on the cheese by the surface area of the follower?
Measure the weight of the press on a scale without any added weights. This is the 'free weight' or 'empty pressing weight' then add it to the weight AFTER multiplication and use it for determining PSI.
(https://i998.photobucket.com/albums/af102/emcvay/CalculatingWeights1.jpg)
Our scale isn't super accurate, But I just weighed the weight, and then I put the scale under the press and it was a little over 120 lbs. I guess that isn't micro precision, but I would think it'd get close... I do think we should double the jugs up, though.
Guess it depends on what you want to make and how much it matters? If Cheddar and other hard cheeses are desired then I'm told a 10psi pressing pressure is desired, but it's also 'what's working' from what I see so why change it? :)
Here are today's cheeses:
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0078.jpg)
4 lbs total after we ate the left over curds (couldn't get them in a press) which would have been 1/2 or so.
The roaster oven batching technique is very clever....very clever.
That cheese looks good! Are the curds what they call "squeaky cheese?" I love squeaky cheese!
Quote from: Sassy on March 23, 2011, 11:50:32 AM
That cheese looks good! Are the curds what they call "squeaky cheese?" I love squeaky cheese!
Yup:) Squeaks when you chew it ;)
Quote from: considerations on March 23, 2011, 09:02:18 AM
The roaster oven batching technique is very clever....very clever.
Got that idea off the cheeseforum I go to :)
After a week and a half my cheeses seem to be developing a nice rind however I noticed that each time I flipped them the opposite side seemed to have more rind -- this would switch each time I flipped the cheese....wondering about that a little.
Anyway, they had some small cracks in them (guess I needed more moisture in the cave and warmer temps -- time for a PID I guess) and some white mold. So I washed them in vinegar and salt and waxed them up to see what happens next!
Funny how the 3rd (and 4th really) cheddar means very little in the learning curve! So much to learn, so little cheese to eat! :D
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0112-1.jpg)
Rinds are about what they were when I waxed No.2 (which is gone now as well as no.1) and I think they could have gone a few more days but without a little warmer temp and more moisture I would end up with big cracks. Figured better to age them now.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0115.jpg)
Waxing these with my little chocolate double boiler was a challenge! I need something bigger to melt the wax in it appears. But in the end I managed to get them fully waxed with several layers.
(https://i998.photobucket.com/albums/af102/emcvay/IMG_0124.jpg)
In the cave...perhaps in the next few months I'll get a PID and a larger cave -- this one gets a LOT of condensation that I'm always having to mop up...anyone else have this problem?
Can't wait to eat them now!!! But I've committed to give them two months to age and develop.