cheese making attempt

[Jayne]

Took a cheese making class and cranked out my first batch of cheddar. Started with all the magic components carefully weighed out:



Did all the various steps with 2 gallons of milk, got the whey off and the curds broken up:



Let them drain more, did the actual cheddaring, loaded them into the press and slowly increased the pressure up to 50 pounds using "hand weights" like the directions say and let it press over night:



Out of the press.... looks like cheese:



I let it air dry for 4 days, then vac packed it in 4 pieces so I can age them 30/60/90/120 days and see what differences the aging makes. They're now resting in the "cheese cave" (aka wine fridge which is the right temp for cheese aging):



Probably won't get to try again soon if milk is in short supply, but at some point I'll get some different cultures and see what sort of trouble I can get in to.

The vac seal method is very controversial in the cheese world, I may use the hot wax method next time (vs. the warm wax, there is a difference).

We'll know starting in a month if I've created garbage or cheese.

 

[noway2]

Congratulations. I have always been interested in making cheese.

We'll know starting in a month if I've created garbage or cheese.

I want to see your face when you take the first bite. Please record a video and post it as you taste it.

 

[Jeppo]

No wonder there’s no ammo available. It all got sent to Wisconsin.

 

[NKD]

Really cool project.
Surprised it’s not goat cheese!

But seriously, are you ever gonna try goat?

 

[Tim]

 

[SnowRooster]

That’s pretty cool!

 

[DurhamDad]

Really cool project.
Surprised it’s not goat cheese!

But seriously, are you ever gonna try goat?

Ha, that was my first thought too...

 

[Burt Gummer]

I want to see your face when you take the first bite. Please record a video and post it as you taste it.

please for god sakes video it. Please

 

[12151791]

good for you man. First bread, now cheese, next curing meat?
Beef jerky is my limit.

 

[cold1]

I tried to make mozzarella a few times, I never could get the curds to bind together. it was fun but frustrating. I'm glad yours worked out.

 

[bigfelipe]

Cool. I make fresh cheese, especially for palak paneer. Never tried aging...

 

[noway2]

Cool. I make fresh cheese, especially for palak paneer. Never tried aging...

Yum palak paneer. Indian food. Best on the planet.

 

[J R Green]

You had to give a little taste. How was it?

You need access to a dairy.

I once delivered a Great Pyrenees to some folks that had a Dairy. Since milk prices were so regulated that they could barely make a profit they had a sideline making cheese.

 

[Jayne]

You had to give a little taste. How was it?

I tried some of the curd before pressing, it tasted like really weak cheddar. Hoping the aging fixes that.

 

[cold1]

I tried some of the curd before pressing, it tasted like really weak cheddar. Hoping the aging fixes that.

Aren't you supposed to batter them and deep fry them first. It's Wisconsin state food isnt it?

 

[BatteryOaksBilly]

Enjoyed this post.....cool process.

 

[larryh1108]

Question: How does cheese age if it's vac packed?
I thought the interaction with air is what aged it.
Am I wrong?

 

[Jayne]

Question: How does cheese age if it's vac packed?
I thought the interaction with air is what aged it.
Am I wrong?

It's the bacteria inside, it does age even without air. Cheese wax or oil wrapped will breathe some and release some of the gasses that get created which can taint the flavor in a vac sealed aged cheese (at least the pro-wax anti-vac people claim). Some commercial cheese people use vac sealing but it's some sort of semi-permeable plastic vs. the stuff we use at home.

The whole cheese game seems to be a mix of science and black magic.

 

[phideux]

You need to make some of that Casu Marzu, like the Sardinians. I've had it, It's strong, different, not quite good, definitely an acquired taste. My Roots come from an Island off Sardinia.
I can make a good Mozzarella, it's not that hard.

 

[noway2]

You need access to a dairy.

I once delivered a Great Pyrenees to some folks that had a Dairy. Since milk prices were so regulated that they could barely make a profit they had a sideline making cheese.

Actually, that’s not a bad idea. I bet unpasteurized milk, which is typically sold only for pet consumption (I hear people say their goldfish like it) would make a better cheese.

 

[noway2]

You need to make some of that Casu Marzu, like the Sardinians. I've had it, It's strong, different, not quite good, definitely an acquired taste. My Roots come from an Island off Sardinia.
I can make a good Mozzarella, it's not that hard.

Are those worms in the cheese?

 

[LeeMajors]

Are those worms in the cheese?

Not if you can see them.

 

[phideux]

Are those worms in the cheese?

No, just maggots.

 

[Dale Gribble]

 

[noway2]

No, just maggots.

That’s so much better. Fly larvae eating the cheese and crapping in it.

 

[cjcullom]

Did you do the class online or in person? What exactly is the ingredient list? That cheese looks awesome and nothing like doing it yourself. This is one food stuff I have not tried yet but you have inspired me!
Rooster

 

[Jayne]

Did you do the class online or in person? What exactly is the ingredient list? That cheese looks awesome and nothing like doing it yourself. This is one food stuff I have not tried yet but you have inspired me!
Rooster

Took it in person from these people: https://www.bullcityfarm.com/

 

[Jayne]

2 days away from the first scheduled tasting. getting a touch nervous.

 

[Burt Gummer]

2 days away from the first scheduled tasting. getting a touch nervous.

You need to borrow a GoPro or no? I’ve got three so we can capture the look on your face from different angles

 

[Jayne]

You need to borrow a GoPro or no? I’ve got three so we can capture the look on your face from different angles

Maybe tasting questionable cheese with limited medical response available is a bad idea.

 

[Burt Gummer]

Maybe tasting questionable cheese with limited medical response available is a bad idea.

Well, with the cameras there, after they find you, they’ll at least be able to determine what happened

 

[noway2]

Maybe tasting questionable cheese with limited medical response available is a bad idea.

Get a bottle of Everclear. The 90% (drinkable) alcohol content will kill any pathogens you may ingest.

 

[Jayne]

Well, with the cameras there, after they find you, they’ll at least be able to determine what happened

So much love on this site. It's amazing really.

 

[Jayne]

Get a bottle of Everclear. The 90% (drinkable) alcohol content will kill any pathogens you may ingest.

I may or may not have some home made moonshine that may or may not have been made or traded from or otherwise passed on by a member here. Wonder what it's proof is?

 

[Windini]

I may or may not have some home made moonshine that may or may not have been made or traded from or otherwise passed on by a member here. Wonder what it's proof is?

How about a Cheestini? 2oz. homestead tractor fuel, 1 toothpick, blob of homemade cheese... Covers all the bases: taste test, preventive medicine, entertainment value for your dedicated following here on the CFF Variety Hour.

 

[Jayne]

So technically...


However I had to repackage it after letting it air dry longer, so we're not at 30 days of real aging. That's my story and I'm sticking to it.

My next excuse on the 14th will be... uh.... that we're going to wait 45 days for the first tasting?

 

[Cluck Norris]

Took a cheese making class and cranked out my first batch of cheddar. Started with all the magic components carefully weighed out:

View attachment 197170

Did all the various steps with 2 gallons of milk, got the whey off and the curds broken up:

View attachment 197171

Let them drain more, did the actual cheddaring, loaded them into the press and slowly increased the pressure up to 50 pounds using "hand weights" like the directions say and let it press over night:

View attachment 197172

Out of the press.... looks like cheese:

View attachment 197173

I let it air dry for 4 days, then vac packed it in 4 pieces so I can age them 30/60/90/120 days and see what differences the aging makes. They're now resting in the "cheese cave" (aka wine fridge which is the right temp for cheese aging):

View attachment 197174

Probably won't get to try again soon if milk is in short supply, but at some point I'll get some different cultures and see what sort of trouble I can get in to.

The vac seal method is very controversial in the cheese world, I may use the hot wax method next time (vs. the warm wax, there is a difference).

We'll know starting in a month if I've created garbage or cheese.

Did you pick you milk up from a dairy, we’re looking into goats at some time in the future for milk production to make cheese and soaps.

 

[Jayne]

Did you pick you milk up from a dairy, we’re looking into goats at some time in the future for milk production to make cheese and soaps.

Nope, just HT store brand stuff to start with.

 

[Miss Lily]

Did you pick you milk up from a dairy, we’re looking into goats at some time in the future for milk production to make cheese and soaps.

Let me know if that happens. Chevre and Feta are top of my list for cheese making venture.

 

[Jayne]

Got brave, opened a package of the cheese after 40 days and sliced it up. Looks totally correct:



Tastes like.... almost nothing. Weak flavor, correct texture, but a really unpleasant smell like old feet. We each tried a small piece and then rest went in the trash.

Guess you can't win at everything.