Jump to content
MrsSurvival Discussion Forums

cheeese


Recommended Posts

someone posted that if you hang yogurt in a cheese cloth over a bowl and let the whey drip out, you can add spices and make a good flavoured cheese spread. i have a few questions about it.

 

does it taste like yogurt after the whey is gone?

 

is there a recipe for the wheyless yogurt that you can recommend?

 

is there something yummi i can make with the whey. or should i throw it out?

 

do you have any tips you think i could use, or should know?

 

next, i want to make cheese from milk, i am going to go look in the store here to see if anyone has any rennet(sp?) do you know of any good first timer recipes for me?

 

i think that is all the questions i have. (for now) lol

Link to comment

Just remember, you asked for it!

 

Introduction to Cheesemaking

 

Cheese is a fermented milk product made from the curds produced when milk is coagulated. Usually it is made from cow's milk but there are many varieties made from sheep's milk and goat's milk. Cheese can also be made from the milk of various other animals. Real mozzarella, for example, is made from buffalos' milk.

 

The Legend

 

Most cheese authorities and historians consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. A legendary story has it that cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse.

 

The History

 

In reality, it isn't known when cheesemaking was first discovered, but it is an ancient art. The first cheeses were not cheeses as they are now known, but curds and whey. Curds and whey result when milk is coagulated. The curd is solid and the whey is liquid. Curds and whey remained a common food (this is what Little Miss Muffet ate) until about 50 years ago. It is still eaten in some areas of the U.S. and in some third world countries.

 

Egyptian hieroglyphics depict workmen making cheese. In ancient times, the whey was consumed immediately and the curd was salted and/or dried to preserve it. The Roman Legion was instrumental in spreading the art of cheesemaking throughout Europe and England. During the Middle Ages, the art of cheesemaking was improved greatly in the monasteries and feudal estates of Europe. The monks became great innovators of cheese and it is to them we owe many of the classic varieties of cheese marketed today. During the Renaissance period cheese suffered a drop in popularity, being considered unhealthy, but it regained favor by the nineteenth century, the period that saw the start of the move from farm to factory production.

 

Basic Principles

 

The basic principle involved in making all natural cheese is to coagulate or curdle the milk so that it forms into curds and whey. As anyone knows who has left milk un-refrigerated for a period, milk will curdle quite naturally. The milk sours and forms into an acid curd.

 

Today's methods help the curdling process by the addition of a starter (a bacterial culture which produces lactic acid) and rennet the coagulating enzyme which speeds the separation of liquids (whey) and solids (curds).There are two basic categories of starter cultures. Mesophilic starter cultures have microbes that can not survive at high temperatures and thrive at room temperatures. Examples of cheeses made with these bacteria are Cheddar and Gouda. Thermophilic starter cultures are heat-loving bacteria. They are used when the curd is cooked to as high as 132oF. Examples of cheeses made from these bacteria are Swiss and Italian cheeses.

 

The least sophisticated cheeses are the fresh, unripened varieties typified by Cottage Cheese. These are made by warming the milk and letting it stand, treating it with a lactic starter to help the acid development and then cutting and draining the whey from the cheese. The cheese can then be salted and eaten fresh. This is the simplest, most basic form of cheese.

 

Acidfication

 

Generally, cheesemaking starts with acidification. This is the lowering of the pH (increasing acid content) of the milk, making it more acidic. Classically, this process is performed by bacteria. Bacteria feed on the lactose in milk and produce lactic

acid as a waste product. With time, increasing amounts of lactic acid lower the pH of the milk. Acid is essential to the production of good cheese. However, if there is too much acid in the milk the cheese will be crumbly. If not enough acid is present the curd will be pasty.

 

Rennet

 

After acidification, coagulation begins. Coagulation is converting milk into curds and whey. As the pH of the milk changes, the structural nature of the casein proteins changes, leading to curd formation. Essentially, the casein proteins in the milk form a curd that entraps fat and water. Although acid alone is capable of causing coagulation, the most common method is enzyme coagulation. The physical properties of enzyme - coagulated milk are better than that coagulated purely with acid. Curds produced by enzyme coagulation achieve a lower moisture content without excessive hardening.

 

Enzymes used to coagulate milk come from a number of sources: animals, plants, and fungi. The traditional source of enzyme is rennet. Rennet is a preparation made from the lining of the fourth stomach of calves. The most important enzyme in rennet is chymosin. Today, most chymosin is a recombinant product made possible by genetic engineering. Until 1990, the only source of rennin was calves. Around 1990, scientists created a system to make chymosin that doesn't require calves. Using genetic engineering, the gene for chymosin was cut from a calf cell and inserted into the genomes of bacteria and yeast. The microbes make an exact copy of the calf chymosin. Microbes replicate and grow rapidly, and can be grown continuously. Thus, the supply of rennet is assured. Approximately 70% of the cheese made in the U.S. is coagulated using chymosin. The chymosin made by the yeast cells is the same as that made by the calf cells.

 

Cutting and Pressing the Curd

 

After the coagulation sets the curd, the curd is cut. This step is usually accompanied with heating the curd. Cutting the curd

allows whey to escape, while heating increases the rate at which the curd contracts and squeezes out the whey. The purpose of this stage of the process is to make a hard curd. The term hard curd is relative; the cheese at this stage is still quite pliable. The main difference between a soft curd and a hard curd is the amount of water remaining in the curd. Hard curds have very little water left in them.

 

Once the curds have sufficiently hardened, salting and shaping begins. In this part of the process, salt is added to the cheese. Salt is added for flavor and to inhibit the growth of undesirable microbes. Large curds are formed as smaller curds are pressed

together. This will often involve the use of a cheese press.

 

Ripening

 

The shaped cheese is allowed to ripen or age for various periods of time. During this time, bacteria continue to grow in the cheese and change its chemical composition, resulting in flavor and texture changes in the cheese. The type of bacteria active at this stage in the cheesemaking process and the length of time the cheese is aged determine the type and quality of cheese being made.

 

Sometimes an additional microbe is added to a cheese. Blue veined cheeses are inoculated with a Penicillium spore which

creates their aroma, flavor and bluish or greenish veining. Such cheeses are internally moulded and ripen from the inside out.On

the other hand, cheeses such as Camembert and Brie have their surfaces treated with a different type of Penicillium spore which creates a downy white mould (known as a bloomy or flowery rind): this makes them surface ripened cheeses.

 

Many surface ripened cheeses have their surfaces smeared with a bacterial broth. With others the bacteria is in the

atmosphere of the curing chambers. These cheeses are called washed rind varieties as they must be washed regularly during

their ripening period (longer than for Camembert or Brie) to prevent their interiors drying out. The washings also help promote an even bacterial growth across the surfaces of the cheeses. As this washing can be done with liquids as diverse as salt water and brandy, it also plays a part in the final flavor of the cheese.

 

Rinds

 

The rinds of the cheeses are formed during the ripening process, many quite naturally. Some are created artificially. Rinds may be brushed, washed, oiled, treated with a covering of paraffin wax or simply not touched at all. Traditional Cheddars are wrapped around with a cotton bandage. The rind's basic function is to protect the interior of the cheese and allow it to ripen harmoniously. Its presence thus affects the final flavor of the cheese. Salting plays an important role in rind formation. Heavily salted cheeses develop a thick, tough outer rind, typified by the Swiss range of cheeses. Cheddar, another natural rind cheese, is less salted than the Swiss varieties, and consequently has a much thinner rind.

 

I hope this introduction to principles of cheesemaking has been interesting and informative. As you begin to make home made cheese, I would advise to start with the simple quick cheese recipes. Then, move on to the soft cheeses and finally the

hard cheeses. You'll find that you learn more about the process every time you try a recipe. Your final cheese is effected by many factors. I would advise using a log book in which you can record such factors as starter type and amount, inoculation time, temperature, etc. Each recipe will have different factors you'll need to look at. The use of a log book will help you reproduce your outstanding cheeses on command, while avoiding the many pitfalls that can ruin your hard work.

 

Mesophilic Starter Culture

 

Cheese cultures are necessary to inoculate the milk with friendly bacteria. These bacteria serve two functions. First, they cause the milk to become more acidic aiding its coagulation. Second, the bacteria help develop the flavor of the cheese. Cheese cultures are divided into two basic types mesophilic and thermophilic. These terms describes at the temperature the culture thrives at. Mesophilic (from the Greek words meso - meaning intermediate and philic - which means loving) cultures thrive around room temperatures. Thermophilic (from the Greek words thermo - meaning heat and philic - which means loving) cultures require a higher temperature. Professional quality cultures can be bought from a cheesemaking supply company. They are usually available in a freeze dried form. A home-spun method is to use cultured buttermilk as a mesophilic starter or fresh yogurt as a thermophilic starter. This simplest of cultures can generally be used for all recipes requiring a Mesophilic Starter. The taste of the final product will vary slightly from that of a true cheese culture.

 

1.Start with 2 cups of FRESH store bought Cultured Buttermilk.

 

2.Let the 2 Cups of buttermilk reach room temp. (70 F/ 21 C).

 

3.Then allow the buttermilk to ripen for about 6-8 hrs. (Store bought buttermilk does not have a high enough concentration of bacteria to serve as a starter culture without ripening.)

 

4.The resulting buttermilk will be much thicker and sour then what you started with. It should have the consistency of fresh yogurt, if it doesn't let it sit a few more hours.

 

5.Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheesemaking, cleanliness is next to godliness.

 

6.Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your thermophilic culture.

 

7.The resulting ice cubes are each 1 oz of mesophilic starter.

 

8.Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.

 

To make more starter simply thaw one cube and add into 2 cups of fresh milk. Mix thoroughly with a fork or a whisk. Allow the milk/culture to stand at room temperature (70 F/ 21 C) for 16-24 hours or until the consistency of fresh yogurt. Then follow from step 5.

 

Thermophilic Starter Culture

 

Cheese cultures are necessary to inoculate the milk with friendly bacteria. These bacteria serve two functions. First, they cause the milk to become more acidic aiding its coagulation. Second, the bacteria help develop the flavor of the cheese.

 

Cheese cultures are divided into two basic types mesophilic and thermophilic. These terms describes at the temperature the culture thrives at. Mesophilic (from the Greek words meso – meaning intermediate and philic – which means loving) cultures thrive around room temperatures. Thermophilic (from the Greek words thermo – meaning heat and philic – which means loving)cultures require a higher temperature. Professional quality cultures can be bought from a cheesemaking supply company. They are usually available in a freeze dried form. A home-spun method is to use cultured buttermilk as a mesophilic

starter or fresh yogurt as a thermophilic starter.

 

This simplest of cultures can generally be used for all recipes requiring a thermophilic starter. The taste of the final product will vary slightly from that of a true cheese culture.

 

1. Start with 2 cups of FRESH milk. Heat it to 185 F (85 C) on the range top or in a microwave. Be careful not heat to high or the cream will separate.

 

2.Let the 2 Cups of milk cool to at least 125 F (52 C) room temp.

 

3.Add one heaping table spoon of FRESH yogurt (either homemade or store bought “live and active culture” type like Dannon plain).

 

4.Mix the yogurt into the milk thoroughly with a fork or a whisk.

 

5.Keep the mixture at 110 F (44 C) for 8-10 hours until a firm yogurt has set. This can be done by using a double boiler on a low setting or by placing the inoculated milk into a small CLEAN mason jar placed in a warm water bath. The bath can be kept warm by placing it on an electric range top at the lowest possible setting (so that ‘ON’ light is just on). Monitor the temperature closely the first few times you do this and you will become a better judge of the temperature settings of your range top. This way with future cultures you can set the process up and not worry about it for 8-10 hours.

 

6.Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheesemaking, cleanliness is next to godliness.

 

7.Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your mesophilic culture.

 

8.The resulting ice cubes are each 1 oz of thermophilic starter.

 

9.Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.

 

To make more starter simply thaw one cube and use it as the fresh yogurt used in step 3.

 

Mascarpone Cheese Recipe

 

This cheese is used in various Italian pastries and desserts. It also tastes great on a piece of toast with sprinkled sugar!

 

INGREDIENTS

 

1 qt Light Cream

1/4 teaspoon Tartaric Acid**

 

1.Heat 1 qt of LIGHT CREAM to 180F (82C)

2.Add 1/4 teaspoon TARTARIC ACID

3.Stir for about 10-15 minutes

4.The cream should thicken with small flecks of curd.

5.Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.

6.Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).

7.In the morning, scoop out the cheese and put into an airtight container.

 

** Tartaric Acid is available from any cheesemaking supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid.

 

Cream Cheese Recipe..

 

This farmhouse classic is used in many recipes many desserts. This particular recipe makes a creamy sweet cheese that is worthy of your best cheese cake recipe. Of course it also tastes great on a hot piece of toast covered with slices of ripe strawberries!

 

INGREDIENTS

 

1/2 Gallon Fresh Cream

4 oz. Mesophilic Starter Culture

1/4 tab Rennet

 

1.Mix 1/2 gallon fresh cream with 4 oz. of mesophilic starter.

 

2.Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.

 

3.Cover and set aside to ripen for about 12-15 hours at room temp (70 F / 21 C).

 

4.The milk should be a firm curd within 15 hours, however the full 12-15 hours is needed to develop the correct flavor.

 

5.After 12-15 hours, gently ladle the curds into a colander lined with a FINE cheese cloth.

 

6.Allow the curds to drain for awhile then tie the four corners of the cloth together. Hang it to drain 6-8 hours.

 

7.After the curds have drained, place the curds into a small bowl.

 

8.Mix by hand until pasty.

 

9.Add salt, herbs, etc. to taste.

 

10.Place the cheese into a sealable container into a refrigerator. The cheese will firm up a little once under refrigeration.

 

Cottage Cheese Recipe..

 

Also known as pot cheese or farmer's cheese, this type of cheese derived its name from the cottages it was produced in. This cheese tastes great by itself or with fruit added to it right before it is served

 

INGREDIENTS

 

1 Gallon Fresh Milk

4 oz. Mesophilic Starter Culture

1/4 tab Rennet

 

1.Mix 1 gallon fresh milk with 4 oz. of mesophilic starter.

 

2.Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.

 

3.Cover and set aside to ripen for about 20 hours at room temp (70 F / 21 C).

 

4.The milk should be a firm curd within 20 hours, however the full 20 hours is needed to develop the correct flavor.

 

5.After 20 hours cut the curd into 1/2 inch cubes.

 

6.Allow the curds to firm up for 15 minutes.

 

7.Over the next 30 minutes slowly raise the temperature of the curds to 110 F (43.5 C).

 

8.Cook for an additional 45 minutes at 110 F (43.5 C).

 

9.Stir the curds often to prevent them from matting.

 

10.The curds should have greatly shrunken and sunk to the bottom of the pot.

 

11.Line a colander with a cheesecloth and drain the curds.

 

12.Allow the curds to drain for 5 minutes.

 

13.Lift the curd filled cheese cloth from the colander and repeatedly dunk into a bowl of ICE COLD water for at least three minutes.

 

14.Drain the curds and place in a bowl.

 

15.Season the curds with a teaspoon of salt, herbs, etc. Use more or less to taste.

 

16.Place the cheese into a sealable container into a refrigerator. A few tablespoons of cream may be added if desired.

 

Neufchatel Cheese Recipe..

 

Neufchatel originated in Normandy France. It is a very soft, spreadable cheese similar to cream cheese. It differs from true cream cheese because it is made from whole milk and not cream. Neufchatel can be molded into many shapes and is traditionally molded in a heart shape. However, in North America it is more commonly found in a brick form. This cheese tastes great on a toasted bagel!

 

INGREDIENTS

 

1/2 Gallon Fresh Milk

2 oz. Mesophilic Starter Culture

1/4 tab Rennet

 

1.Mix 1/2 gallon fresh whole milk with 2 oz of mesophilic starter.

 

2.Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.

 

White Vinegar

 

1.Mix the quart of milk with the whey.

 

2.Warm the mixture to 100 F / 38 C. Keep it at this temperature for about an hour. The milk might curdle, do not worry.

 

3.After an hour, bring the temperature of the milk mixture to 200 F / 93.5 C. Do not allow it to boil.

 

4.While stirring with a whisk, slowly add the white vinegar.

 

5.Stir for an additional five minutes then remove the mixture from the heat.

 

6.Cool the mixture in the refrigerator for at least 8-10 hours.

 

7.Line a colander with a double layer of a very fine cheese cloth or butter muslin.

 

8.Pour the mixture through the colander.

 

9.Allow the cheese drain for several hours.

 

10.Salt the ricotta cheese to taste.

 

11.Place the cheese into a sealable container in your refrigerator.

 

Gouda Cheese Recipe..

 

Gouda is a Dutch cheese made from cows milk (of course you may use any type of milk you would like). It has a mild taste and an even texture. What is great about Gouda is that unlike most pressed cheeses, it only has to age for 25 days, during this time an outer rind develops. Gouda can be aged for a longer period and if done so, it must be waxed. Traditionally it is waxed bright red. If you age the cheese for up to 6 months it will develop a stronger flavor and harder texture. This cheese tastes great on dry crackers with a glass of Chardonnay to wash it down!

 

INGREDIENTS

 

1 Gallon Fresh Milk

4 oz. Mesophilic Starter Culture

1/4 tab Rennet

 

1.Warm the milk to 85 F (29.5 C).

 

2.Add 4 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.

 

3.Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes.

 

4.Slowly pour the rennet into the milk stirring constantly with a whisk.

 

5.Stir for at least 5 minutes.

 

6.Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.

 

7.With a long knife, cut the curds into 1/2 inch cubes.

 

8.Allow the curds to sit for 10 minutes to firm up.

 

9.Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don’t mat together.

 

10.Once the curds reach 102 F (39 C), allow the curds to settle, then carefully remove 3 cups of whey from the top surface.

 

11.Replace the lost whey with 3 cups of 102 F (39 C) water.

 

12.Cook the curds at 102 F (39 C) for another 45 minutes. Every 15 minutes remove 3 cups of whey and replace with 102 F (39 C) water.

 

13.At the end of the process, you will have removed whey three times.

 

14.Drain the whey by pouring through a cheesecloth lined colander.

 

15.Carefully place the drained curds into your cheesecloth lined mold.

 

16.Press the cheese at about 20 lbs. (9 kg) for 45 minutes.

 

17.Remove the cheese from the press and flip it.

 

18.Press the cheese at about 40 lbs. (18 kg) for 3 hours.

 

19.Remove the cheese from the press, careful it is still very soft.

 

20.Float the cheese in a COLD brine solution** for 3 hours. Be certain to flip the cheese over every 45 minutes or so to ensure even rind development.

 

21.Pat dry the cheese, you will notice the outer surface has begun to harden.

 

22.Place the cheese in your refrigerator to age for 25 days. You will need to flip the cheese over every day or it will dry unevenly.

 

23.If too thick a rind begins to develop, place an overturned bowl on top of the cheese, or place it in a covered container. However, continue to turn the cheese daily and do not wrap it in plastic.

 

24.Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.

 

25. At the end of 25 days you can age it further by waxing it or you may use it immediately.

 

26.If you wax the cheese, continue to flip the cheese every 3 days or so.

 

** BRINE SOLUTION

1.Dissolve 1.5 cups of salt into one quart warm water.

 

2.Cool the brine in your freezer, some salt will precipitate out.

 

3.To use the solution, simply place it in a bowl and place your cheese into it.

 

4.After you are done with the brine, you can store it in a container in your freezer.

 

5.With each new cheese, you will need to add additional salt so that the solution is saturated.

 

6.The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.

 

Mozzarella Cheese Recipe..

 

Although Italian in origin, this classic string cheese is famed for its use in many North American favorites such as pizza. It is not really a hard cheese as it is never pressed. It is actually categorized as a fresh cheese. This is because it is never aged. You can eat the cheese the same day you make it. An interesting note about mozzarella is its ability to be frozen and stored for up to six months and then thawed and used, with little loss in flavor.

 

True Italian Mozzarella is made from Buffalo milk, however most U.S. mozzarella is made using skim cow’s milk. In reality you can use any type of milk, although the taste and texture will vary.

 

INGREDIENTS

 

1 Gallon Milk (some use skim, I like whole)

2 oz thermophilic culture

1/2 tab rennet

Litmus paper, or another way to measure pH

 

1.Heat the milk to 90 F / 32.5 C.

 

2.Add 2 oz. thermophilic culture.

 

3.Ripen the milk for 45-60 minutes.

 

4.Dissolve the 1/2 tab rennet into 4 tablespoons water and then stir into the milk for at least 5 minutes to ensure even distribution.

 

5.Let the milk set for 60 minutes.

 

6.Once the milk has set, cut it into 1/2 inch cubes.

 

7.Let it cook at 90 F / 32.5 C for another half hour.

 

8.Over the next half hour slowly raise the temperature of the curds to 105 F / 40.5 C.

 

 

9.Let it cook at 105 F / 40.5 C for another 5-10 minutes.

 

10.Drain the whey by pouring through a cheesecloth lined colander.

 

11.Place the curds into a double boiler with the bottom pot filled with water maintained at 105 F / 40.5 C.

 

12.You'll need to periodically drain the whey while the curds are cooking.

 

13.Flip the curds periodically so they are evenly heated.They should mat together.

 

14.Let the curds cook at this temperature for 2-3 hours.

 

15.When the curds are done cooking test the pH, it should be 5.2-5.3.

 

16.If the pH isn't 5.2-5.3, it won't spin. Allow it to cook a little longer.

 

17.Cut the curd mass into 1/2 inch cubes.

 

18.Drain off any excess whey.

 

19.Place the curds directly into water that is 170 F / 76.5 C. Don't overheat!!

 

20.Use two large wooden spoons and work the curds by pressing them together.

 

21.A ball of cheese will begin to form.

 

22.When the ball is the right size, take it out and work it with your hands, stretching the mass over itself.

 

23.Do this several times with each ball. If necessary the ball can be put back into the water to warm it up so that it can be stretched further.

 

24.Then immediately dunk the cheese into a COLD brine solution**.

 

25.Let the cheese soak for 60 minutes.

 

26.The cheese can be eaten fresh, kept in plastic wrap in the refrigerator for about 10 days or frozen for several months. The cheese does taste better if it is allowed to

rest in the refrigerator for 24 hours before eating.

 

By far the hardest step is the stretching, spinning step. If you just can't get it to work right, you might try putting the cheese mass into a microwave at a low setting for several seconds. Warm it up, and then work it.

 

** BRINE SOLUTION

 

1.Dissolve 1.5 cups of salt into one quart warm water.

 

2.Cool the brine in your freezer, some salt will precipitate out.

 

3.To use the solution, simply place it in a bowl and place your cheese into it.

 

4.After you are done with the brine, you can store it in a container in your freezer.

 

5.With each new cheese, you will need to add additional salt so that the solution is saturated.

 

6.The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.

 

Parmesan Recipe..

 

Parmesan is named after an area in Italy called Parma. It is one of the world's most popular and widely-enjoyed cheeses. Made from skimmed milk, this cheese must age at least 5 months and usually no less then 10. Often this cheese will be aged for up to two years. It is important to remember, when grating this cheese not to grate any more then you will use. This will keep the cheese flavor fresh. For a more flavorful cheese use goat and cow's milk in equal proportions.

 

INGREDIENTS

 

1 Gallon Fresh Skim Milk (no more then 2.5% butterfat)

1/4 Tablet Rennet

3 oz. Thermophilic Starter Culture..

 

1.Warm the milk to 100 F / 38 C.

 

2.Add thermophilic starter and allow the mixture to ripen for 45 minutes

 

3.Dissolve 1/4 tab rennet into 3-4 table spoons COOL water. Hot water will DESTROY the rennet enzymes.

 

4.Slowly pour the rennet into the milk stirring constantly with a whisk.

 

5.Stir for at least 5 minutes.

 

6.Allow the milk to set for 45-90 minutes until a firm curd is set and a clean break can be obtained when the curd is cut.

 

7.With a long knife, cut the curds into 1/4 inch cubes.

 

8.Allow the curds to sit for 10 minutes to firm up.

 

9.Slowly raise the temperature of the milk to 124 F (51.5 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together.

 

10.Keep the curds at this temperature for another 15-30 minutes until very small and firm.

 

11.Drain the whey by pouring through a cheesecloth lined colander.

 

12.Carefully place the drained curds into your cheesecloth lined mold.

 

13.Press the cheese at about 10 lbs. (4.5 kg) for 30 minutes.

 

14.Remove the cheese from the press and flip it.

 

15.Press the cheese at about 25 lbs. (11.4 kg) for 12 hours.

 

16.Remove the cheese from the press, careful it is still very soft.

 

17.Float the cheese in a COLD brine solution** for 30 hours. Be certain to flip the cheese over at least three times to ensure even rind development.

 

18.Pat dry the cheese, you will notice the outer surface has begun to harden.

 

19.Place the cheese in your refrigerator to age for at least five months (longer for stronger flavor). You will need to flip the cheese over every day for the first two weeks and then at least once weekly or it will dry unevenly.

 

20.Place an overturned bowl on top of the cheese after two days. Do not wrap it in plastic or it will not dry properly

 

21.Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.

 

22.After three, six and nine months of aging, rub the surface of the cheese with olive oil. Do not wax this cheese.

 

** BRINE SOLUTION

 

1.Dissolve 1.5 cups of salt into one quart warm water.

 

2.Cool the brine in your freezer, some salt will precipitate out.

 

3.To use the solution, simply place it in a bowl and place your cheese into it.

 

4.After you are done with the brine, you can store it in a container in your freezer.

 

5.With each new cheese, you will need to add additional salt so that the solution is saturated.

 

6.The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.

 

Romano Recipe..

 

Romano is one of the worlds oldest cheeses. It has been made made near Rome since the time of Christ. Like Parmesan, this cheese must age at least 5 months. A longer time is used to produce a hard grating cheese. This cheese can be used in many recipes that call for Parmesan if a more delicate taste is desired. For a more flavorful cheese use goat and cow's milk in equal proportions.

 

INGREDIENTS

 

1 Gallon Fresh Whole Milk

1/4 Tablet Rennet

5 oz. Thermophilic Starter Culture..

 

1.Warm the milk to 90 F / 32 C.

 

2.Add thermophilic starter and allow the mixture to ripen for 15 minutes

 

3.Dissolve 1/4 tab rennet into 3-4 table spoons COOL water. Hot water willDESTROY the rennet enzymes.

 

4.Slowly pour the rennet into the milk stirring constantly with a whisk.

 

5.Stir for at least 5 minutes.

 

6.Allow the milk to set for 45-90 minutes until a firm curd is set and a clean break can be obtained when the curd is cut.

 

7.With a long knife, cut the curds into 1/4 inch cubes.

 

8.Allow the curds to sit for 10 minutes to firm up.

 

9.Slowly raise the temperature of the milk to 115 F (46 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together.

 

10.Keep the curds at this temperature for another 30 - 45 minutes.

 

11.Drain the whey by pouring through a cheesecloth lined colander.

..

12.Carefully place the drained curds into your cheesecloth lined mold.

..

13.Press the cheese at about 10 lbs. (4.5 kg) for 30 minutes.

 

14.Remove the cheese from the press and flip it.

 

15.Press the cheese at about 25 lbs. (11.4 kg) for 3 hours.

.

16.Then press the cheese at about 40 lbs. (18 kg) for 12 hours.

..

17.Remove the cheese from the press, careful it is still very soft.

.

18.Lightly pierce the surface of the cheese with a fork, so that the entire cheese is

covered in small shallow holes spaced about 1/2 inch apart.

.

19.Float the cheese in a COLD brine solution** for 12 hours. Be certain to flip the

cheese over at least three times to ensure even rind development.

..

20.Pat dry the cheese, you will notice the outer surface has begun to harden.

..

21.Place the cheese in your refrigerator to age for at least five months (longer for

stronger flavor). You will need to flip the cheese over every day for the first two

weeks and then at least once weekly or it will dry unevenly.

..

22.Place an overturned bowl on top of the cheese after two days. Do not wrap it in

plastic or it will not dry properly

..

23.Inspect daily for mold. Should mold develop on the cheese surface, simply remove

it using a paper towel dipped in white vinegar.

 

24.The surface may be rubbed with olive oil after three months if so desired. Do not wax this cheese.

 

 

** BRINE SOLUTION

 

1.Dissolve 1.5 cups of salt into one quart warm water.

 

2.Cool the brine in your freezer, some salt will precipitate out.

 

3.To use the solution, simply place it in a bowl and place your cheese into it.

 

4.After you are done with the brine, you can store it in a container in your freezer.

 

5.With each new cheese, you will need to add additional salt so that the solution is saturated.

 

6.The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.

 

Feta Cheese Recipe..

=

Feta, a cheese of Greek origin was originally made with either sheep's or a mixture of sheeps's and goat's milk. Today most groceries sell a variety made using cow's milk. The cheese gets its salty flavor from aging in a brine bath for up to a month. If a crumbly version is desired it can be aged even longer. This is a great salad cheese.

 

INGREDIENTS

 

1 Gallon Fresh Milk

2 oz. Mesophilic Starter Culture

1/4 tab Rennet

 

 

1.Warm the milk to 85 F (29.5 C).

 

2.Add 2 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.

 

3.Allow the milk to ripen for two hours

 

4.Dissolve 1/4 tab rennet into 3-4 table spoons COOL water. Hot water will DESTROY the rennet enzymes.

 

5.Slowly pour the rennet into the milk stirring constantly with a whisk.

 

6.Stir for at least 5 minutes.

 

7.Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.

 

8.With a long knife, cut the curds into 1/2 inch cubes.

 

9.Allow the curds to sit for 10 minutes to firm up.

 

10.Stir the curds gently and cut any pieces that are bigger then 1/2 inch cubes.

 

11.Allow the curds to sit for 30 minutes, stirring every so often.

 

12.Drain the whey by pouring through a cheesecloth lined colander. Tie the corners of the cheesecloth together and allow the curds to drain for 5 hours.

 

13.Remover the cheese from the cloth and stuff it into a rectangular container, so that it is about an inch thick, and put a cover on it (tupperware works well for this).

 

14.Chill in your refrigerator for about 90 minutes.

 

15.Remove the cheese from the refrigerator and cut into 1 inch cubes.

 

16.Place the cubes in a COLD brine solution** for 5 to 30 days and store in your refrigerator. The longer you age it like this the crumblier it will be.

 

17.After aging in the brine, remove the cubes and pat dry with a paper towel. The cheese can now be served or stored in an air tight container.

 

 

** BRINE SOLUTION

 

1.Dissolve 1.5 cups of salt into one quart warm water.

 

2.Cool the brine in your freezer, some salt will precipitate out.

 

3.To use the solution, simply place it in a bowl and place your cheese into it.

 

4.After you are done with the brine, you can store it in a container in your freezer.

 

5.With each new cheese, you will need to add additional salt so that the solution is saturated.

 

6.The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.

Cheddar Cheese Recipe..

 

One of the most widely enjoyed cheeses, cheddar is a personal favorite of the Cheese Wizard's wife. Traditionally this cheese was shaped into large drums and aged with a loose cloth covering it rather then a wax. This recipe is a slight variation of traditional cheddar recipes. The difference is it includes a stirring step instead of a traditional cheddaring step that involves cutting the curds into strips and draining them. The results are almost identical but it saves the cheesemaker a couple of hours of time. As with many hard cheeses, this cheese must be aged at least 3 months and 9 months or more will produce a superior quality cheese as it will get sharper with age. One final note: don't expect this cheese to be bright orange, the color seen in grocery stores is usually artificial.

 

INGREDIENTS

 

1 Gallon Fresh Milk

1 oz. Mesophilic Starter Culture

1/4 tab Rennet

1 Tablespoon Salt

 

 

1.Using a double boiler, warm the milk to 90 F (32.25 C).

 

2.Add 1 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.

 

3.Allow the milk to ripen for one hour.

 

4.Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes.

 

5.Slowly pour the rennet into the milk stirring constantly with a whisk.

 

6.Stir for at least 5 minutes.

 

7.Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.

 

8.With a long knife, cut the curds into 1/4 inch cubes.

 

9.Allow the curds to sit for 15 minutes to firm up.

 

10.Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together.

 

11.Cook the curds at 102 F (39 C) for another 45 minutes. During this time, gently stir the curds every few minutes so they don't mat together.

 

12.Drain the whey by pouring through a cheesecloth lined colander. Do this quickly and do not allow the curds to mat.

 

13.Place the curds back into the double boiler at 102 F (39 C). Stir the curds to separate any particles that have matted. Add the tablespoon of salt and mix thoroughly.

 

14.Cook the curds at 102 F (39 C) for one hour, stirring every few minutes.

 

15.Carefully place the curds into your cheesecloth lined mold.

 

16.Press the cheese at about 20 lbs. (9 kg) for 45 minutes.

 

17.Remove the cheese from the press and flip it.

 

18.Press the cheese at about 40 lbs. (18 kg) for 3 hours.

 

19.Remove the cheese from the press and flip it.

 

20.Press the cheese at about 50 lbs. (22.75 kg) for 24 hours.

 

21.Remove the cheese from the press. Place the cheese on a cheese board and dry at room temperature for 3-5 days, until the cheese is dry to the touch.

 

22.Wax the cheese and age it in your refrigerator for 3-24 months. The longer the cheese is aged the sharper the flavor it will develop. Be sure to flip the cheese every few days.

 

 

 

 

POSTED BY NANA

 

 

 

Link to comment

Pixie, the yogurt "cheese" does taste like yogurt but is denser when you let the whey drip out of it. (all yogurt has whey in it) It's texture will be more like cream cheese if let set to drip long enough. It is tangy tasting. Different but not bad. The fresher the yougurt the less tang. You can actually do the same thing with sour cream to make it more concentrated. The whey that drips out is definitely usable as is the whey from cheese making. You can use it in soups, baked goods, smoothies, puddings or you can drink it but it sometimes does have a "cheese" taste to it that some people like and some do not. Our animals all loved it also.

 

Nana's Cheese 101 was great. Very very good. Thanks Nana.

 

I didn't read all the way through it yet so I'm not sure what it says about rennet but I know that you can buy rennet in the grocery store under the name of Junket. You will normally find it where you find pudding mixes. It is in a small packet that contains large "tablets" that you can make a sort of custard and other things out of. The instruction paper that comes with it has a recipe for using it to make cottage cheese. This makes a pretty good beginner project as it's easy to follow and understand.

 

I really must warn you though,,,, making yogurt, cheese,and other dairy products is ADDICTING! :happy0203:

 

 

:24:

 

 

Link to comment

Here is a recipe from the book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats . There are a lot of recipes using whey in it.

 

Fermented Sauerkraut - 1 quart

 

1 medium cabbage, cored, and shredded

1 TB Real or Sea Salt

1/4 Cup whey (Whey is the clear liquid when straining yogurt or kefir and operates like a natural preservative.)

 

Mix the cabbage, salt and whey in a mixing bowl. Use a wooden pounder, or other similar device, to "hammer" the cabbage to release the juices for several minutes. (Since I didn't have a wooden pounder I used the "pusher" from my food strainer, briefly) Then transfer all of the cabbage into a quart sized canning jar, pressing firmly on the cabbage mixture so that the juices cover the cabbage. I add a little filtered water if necessary, so the "kraut" won't be too dry. Leave 1" head space between the top of the cabbage and the top of the jar. Cover tightly and store the jar at room temperature on your counter for 2-3 days before refrigerating. Although you can eat the "kraut" right away, flavor develops with age.

 

Link to comment

Oh thank you, thank you, thank you!

 

I posted this elsewhere but no answers:

 

Last week I used a pint of heavy cream and three tbls of french vanilla yogurt (couldn't find plain) to make, I thought, my own yogurt. :huh: Well, I left it in the oven over night and wound up with this really thick, sweet ? that had a slight tang. The guys loved it with peaches and with chunky applsauce.

 

The problem is...what did I make? I'd like to make it again but I also want to make actual yogurt and other cheeses.

 

:shrug:

 

 

Link to comment

how long does the yogurt need to drip? i had it suspended for close to 2 days and it still tasted and smelled like yogurt. i put the yogurt in a cheese cloth, and becasue oi had to way to really suspend it, i clipped the cheese cloth to a juice jug, and let the whey drip into the jug. i get about a 1/4 cup of whey out of the yogurt, but the "cheese" is lumpy and looks and tastes like yogurt still. well, what yogurt would taste like if one were to put garlic and spices in it.

 

am i missing a step? or did i just do it wrong?

 

 

Link to comment

Pixie, usually 24 to 48 hours is long enough for the whey to drip out of the yogurt. I get about a half cup from two cups of yogurt when I hang mine, sometimes a bit more. The "cheese" does have the taste of yogurt but thicker. If the yogurt is very fresh, that will be less tangy, older will be stronger. I mix herbs, spices and sometimes mayo or salad dressing with it and make dips and spreads out of it and especially like it on top of baked potatoes. It's a good substitute for sour cream in a recipe but remember it's SUPPOSED to taste like yogurt because it IS. If you normally eat yogurt with fruit then add THAT to it instead with some honey or a little powdered sugar and use it on crackers or top cookies with it. In other words, make a desert cheese out of it.

 

As for what you made from sweetened flavored yogurt Grace, I suspect it was yogurt. As for it being thick, it was most likely just a good culture and the right temperature. That's what it takes to make good yogurt. Try repeating it with unflavored yogurt and you should get a plain yogurt. The important thing with yogurt is to get a Good, active culture. It should be listed on the ingredients as a live culture. Try it again and let us know how it turns out.

 

 

Link to comment

i am definately using the yogurt. i will be making toast, and spreading the yogurt cheese on it, then adding a tomato fried in olive oil with chili powder and oregano. my favorite snack. i used some of it yesterday to make coleslaw. i shredded white and purple cabbage and added 2 heaping tbs of the yogurt cheese, and mayo with a generous squirt of mustard, and a can of romano beans. it was very goooood! we ate it with homemade burgers.

 

 

Link to comment

Those are both great sounding and I can't wait to try them. The toast especially. :feedme:

 

Glad you like the "cheese". :)

 

 

 

 

 

Link to comment

Mother, I got the plain yogurt and tried it again.

 

Wow! I never knew. It is wonderful. Now I feel like I've been cheated all these years. What I used to buy from the store is not comparable. My DH has fallen in love with it. (How do I keep him from eating it all?)

 

Now, on to trying "cheese making"!!! :)

 

 

Link to comment

Making your own cheese, yogurt, sauerkraut, jellies, etc. is so rewarding. My family is constantly after me to "Make More!". When that happens...you know it's good. Often it's the little things, that are the big things. Knowing you remembered your Mothers cheese lets you know your family will remember yours as well. Nice thought.

God Bless you for all your sharing.

 

Mother Nature

Link to comment

Congradulations Grace, I'm glad it turned out so well. Don't bother to keep DH from eating it, just make more. :happy0203:

 

 

It's easy enough to do and fairly cheap and good for you at that. Just smile and accept ALL the praise!! :)

 

 

 

Link to comment

My Dad used to take farmer cheese or yogurt and place it in a jar of jelly/jam that was all but empty, just had the stuff stuck to the sides and stirred up until the jar was clean and the cheese/yogurt was flavored. Yummy!!!!and nothing went to waste.

 

 

 

My son's science project for this year is about all the different things he can make and the steps required to make those things. We are buying a gallon of unpasteurized milk and starting from there...thanks for the tips. It has been a long time since I made any of these things, hope I remember with the help from above...literally and from this forum.

 

Link to comment

There should be a recipe for cottage cheese inside the box along with lots of other recipes. That is if it's the Junket brand. If not, I'll send you a copy of the one in mine.

 

I've never needed to use it to make yogurt. My yogurt turns out smooth and cream every time unless I use goats milk and then it's a bit thinner. If I felt like it I could use knox unflavored gelatin or put in some powdered dry milk to help that but I like it either way so don't bother.

Link to comment

i did find a little recipe leaflette in my box. for custard yogurt and ice cream. i have not read it yet, just skimmed over it. i will be doing more research on it today, combing through all cheese related threads, and looking at the links posted...i have deceded to make a cheese log. not the edible kind, but the journal kind, that way i can keep track of everything i do, and i will know where i went wrong if i fail...i think thats mentioned in nanas post.

 

once i make it, i will have to let you know how it turns out. i may have to wait because i need to pick up a few supplies from out of town.

Link to comment

http://shannak.myweb.uga.edu/making.html Cheese Making

 

 

 

BAKER'S CHEESE

 

Following this recipe for the cheese is my recipe for "Milwaukee Cheesecake" along with some background on how I got into this cheese.

 

Baker's cheese is made from skimed milk so it is a natural for powdered milk. This is the procedure for about a pound of cheese from a gallon of milk.

 

1. Mix up a gallon of milk from powder. I used one gallon of water and 388 gr powdered milk. Alternatively, use a gallon of 1% milk.

 

2. Heat to 90F and add 1/8 tsp EZAL culture or whatever you use as equivalent.

 

3. A few drops of rennet in 1/4 cup water is added to milk.

 

4. Let sit for 8 hrs if you can keep the temp at about 90F or overnight at room temp. Actual target is pH of 4.5 if you have a way to measure it.

 

5. Pour curds and whey into cheesecloth lined colander and then hang up to drain for 15 minutes.

 

6. Press bag lightly between boards and drain until "moist but not wet". This takes about 2 hrs.

 

The cheese can then be refrigerated till needed. It is also, one of the few cheeses that freeze well.

 

 

 

BRIE/CAMEMBERT

 

The difference between Brie and Camembert as found in typical American cheese shops is mainly a matter of shape and size. Brie is a large wheel and Camembert is 3-4 inches. Traditionally, Brie would also have a red smear coating of B. linnens but it is strictly an option here.

 

This one gallon batch will make two; 4" cheeses about 1.5" thick when ripe. You can use whatever mesophylic starter you normally use and you need at least one of the camembert cultures.

 

1 Gallon Homo Milk

1/2 tsp Calcium Chloride

 

Heat to 90F then add:

 

1/8 tsp of EZAL Meso culture

1/8 tsp of P. camembert

1/8 tsp of G. camembert

One drop of B. linnens

 

Ripen for one hour, then add:

 

1/8 tsp rennet then rest for 2 hrs.

 

Cut gently and dip the curds into perforated molds about 4" diameter and 8" high, resting on a small plate. A one gallon batch will fill two such molds.

 

Every few hours, put another plate on top and flip the moulds. In time, they will shrink down to less than 2" thick. By the next day, they should slide freely in the mold and retain their shape when the mold is lifted off.

 

Measure out 1/4 cup of salt onto a small plate and set a cheese in the salt. Turn the cheese over and put the clean side in the salt. Roll the edges in the salt and then wipe off excess salt and set the cheese on a draining matt and do the same to the other cheese. Handle the cheese gently at this point or it will fall apart and you have a mess. Continue this procedure until most of the salt has been rubbed into the two cheeses.

 

You now put the cheeses on a plastic or bamboo draining matt cut to fit into a plastic shoebox. Put the lid on the box and leave about a half inch opening and keep in a cool place. Ideally, around 55F and 85% humidity. The shoebox will maintain the humidity as described.

 

In a week or so they will start to grow the surface mold and after about 10 days will look like white furry hockey pucks. At this point you remove them from this environment and wrap them in foil and put in the fridge for about 20 more days. From here on, you can taste the cheese as it ripens to determine the best time schedule for your taste. By 60 days it will be a shell with white soupe inside so you have to sample it every week or so until you find what works best for you.

 

 

 

CHEDDAR CHEESE

 

We described the basic process for Cheddar on the Cheese making Page but several other steps are required for true Cheddar cheese. In particular, instead of just letting the curds drain and ripen before pressing, they are allowed to form a matt which is sliced into slabs. These slabs are stacked and flipped during the acidifying process and then broken into lumps for pressing. This process is called "cheddaring".

 

I will describe the process for two types of Cheddar here. The standard Cheddar is a hard cheese that needs at least 6 months to ripen and is best just eaten by itself. For sandwiches, slicing and melting, a softer version is preferred and this is a "washed cheddar". The process is the same except for the washing step just before pressing.

 

The following is for a 4 gallon batch. Cut everything in half for two gallons.

MILK

 

3.5 gallons water

1810 grams (one box) powdered skim milk

4 pints whipping cream

 

1. Heat water to 170F, mix in the powder and after all the lumps are out, add the cream.

I usually do this the night before and just let it sit on the stove and cool over night. A fan helps in hot weather.

 

2. Adjust milk to 86F, then add:

 

2 tsp calcium chloride

1/4 tsp color (optional)

1/2 tsp EZAL M101 lactic culture or 1/2 cup prepared culture

 

3. Ripen for 45 minutes at 86F or until pH drops a measurable amount (.02 units)

 

4. Adjust temp for 86F then add 2 tsp liquid rennet or equivalent tablets. Stir thoroughly for no more than two minutes. Cover kettle and allow curd to set for 30 to 60 minutes until firm enough to cut.

 

5. Cut curd with whisk and let rest for 10 minutes.

 

6. Add heat very slowly to heat curd to 101F over about 30 minutes. Stir very gently and break up big lumps.

 

7. Maintain 101F for 75 minutes or pH 6.10, stirring regularly. This point is called wheyoff and is an important benchmark in the process.

 

8. Let curd rest without stirring for about 5 minutes, the carefully pour off the whey. When most of the whey is off, set the kettle on its side to drain into the sink till runoff stops. Then stand the kettle in the sink with warm water (120F) for about 15 minutes to form a firm curd matt.

 

9. Lay the matt on a clean surface and cut it into slabs about 1-1/2 inch thick. Lay these on the bottom of the kettle and put the kettle back into the sink of warm water. About every 15 minutes, re-arrange them by flipping and stacking them so the get presses by their own weight to about half the original thickness. Continue this for 90 minutes or pH 5.3.

 

10. The next step is known as milling and represents another benchmark in the cheese process. The slabs are broken up into small pieces (walnut sized) and salted which drastically slows the acid production and essentially ends the make.

 

11. If the softer cheddar is desired, cover the milled curds for cold tap water for 15 minutes, then drain again.

 

12. In either case, we now weigh the cheese and add 2.5% by weight of salt. It usually works out to about 60 to 70 grams (3-4 tablespoons) for a 4 gallon batch. Mix the salt into the curds thoroughly for several minutes.

 

13. Pack curds into the cheese press and press lightly for an hour. Flip the cheese and continue pressing and flipping, gradually increasing the pressure with each flip.

 

14. After about 5 hours, remove the cheese from the press and wrap in a cheese cloth bandage that is just a bit longer than the circumference of the cheese and wide enough to cover the ends. Return the cheese to the press and press at 50 lbs overnight.

 

15. Flip the cheese and press for another hour and do this until the surface of the cheese is smooth and devoid of pits and cracks.

 

16. Remove cheese cloth and air dry till the surface is dry to the touch then wax or rub with olive oil and age at 50F for at least 60 days for the the washed cheddar and 6 months for the hard.

 

 

 

GOUDA CHEESE

 

Gouda is what is known as a "washed curd cheese" and step #5 (below) is the washing process. The object is to reduce the amount of lactose that is available to the meso bacteria to turn into acid. The result is a mild and smooth cheese that is truly luscious. The only shortcoming is that it does not keep forever as a hard cheddar would.

 

The procedure is basically that described in Cheesemaking Made Easy with a few variations that suite my style.

 

The following is for a 4 gallon batch. Cut everything in half for two gallons with the exception of the wash water in step #5.

 

1. Heat milk to 90F, add 1 cup meso starter, stir well; add 2 tsp liquid renet, stir for one min.

 

2. Hold at 90F for 75 minutes

 

3. Cut curd and rest for 10 min.

 

4. Raise temp slowly to 100F, taking about 30 min to get there.

 

5. While doing #4, heat 6 quarts of water in a separate kettle to 100F.

 

6. Ladle off 2 qts of whey and add 2 qts of the 100F water. Repeat two more times at 10 minute intervals. Total time at 100F should be about 60 min.

 

7. Pour off the whey and carefully lay kettle on its side over the edge of the sink and let it drain for about ten minutes or until it just drips.

 

8. Break curd into mold sized chunks and pack into a cheesecloth lined mold.

 

9. Press at about 20 lbs for 30 min, flip and repeat.

 

10. Remove cheese from mold, remove cheesecloth and dress cheese with bandage per instructions above.

 

11. Press at about 40 lbs for 3 hrs, flipping several times during the interval.

 

12. Because of the nature of the beast, you will end up with a log of cheese which does not look much like a classical Gouda. At this point I cut the log into two or three Gouda sized pieces and if they are rough looking, I press them between plates or cheese boards for an hour or so just to clean up the ends. No weight is needed if you stack them up as the cheese above will provide ample weight.

 

13. Dissolve 1.25 lbs of salt in 2 quarts of water in a stainless or plastic pan and float the cheeses in this brine for 3 hrs.

 

14. Remove from brine and air dry at 50F for three weeks.

 

You can then eat them or red wax them for that Gouda look".

 

 

 

MOZZARELLA

 

This cheese requires thermophylic cultures and powdered milk must be used to get the proper stretch.

Ingredients:

 

1 Gallon reconstituted powdered skim milk

1 Pint whipping cream

1/2 tsp Calcium Chloride

1/8 tsp S. thermophylus

1/8 tsp L. lactis

1/2 tsp liquid rennet

1 cup salt

 

Heat milk, cream and calcium chloride to 90F.

Add cultures and ripen for one hour.

Add 1/2 tsp rennet diluted with 1/4 cup water to milk and stir for no more than 2 minutes.

Let curd set for one hour undisturbed.

Cut curd and rest for 15 minutes, then heat slowly to 100F stirring very gently only to distribute heat.

Rest at 100F for 15 minutes then drain off whey and set kettle in sink with warm (100F) water.

Use a turkey baster to remove whey as it forms and once the curd has matted together, flip it about every 30 minutes and remove whey and maintain water bath at 100F.

 

The proper stretch can only be achieved at a pH of between 5.3 and 5.1. If you have no way of measuring it, assume it is near enough at 4.5 hrs from the time the culture was added. At this point, break up the curd mass into walnut sized pieces, put them in a plastic bag and refrigerate overnight.

 

The next day, heat up enough water to cover the curds to about 170F and place the curds in this water. If all goes well, the curds will soften up so they can be stirred and kneaded into a dough-like consistency. Use a pair of large spoons to press individual pieces together to build up one mass from all the pieces. This lump of cheese can be pulled and stretched like taffy and once it takes on a sheen, form into a ball and place in a pan of cold water. The trick is to keep the curds around 135F as this is the actual temperature that proper stretching

 

When the ball is cool, mix one cup of salt with one quart of water and float the cheese in this for about 8 hours. As an alternate you can add 1% salt by weight to the cheese toward the end of the kneading process.

 

The cheese is then stored in the fridge after air drying for a few hours.

 

 

 

STILTON

 

The following recipe/procedure for making Stilton cheese presumes you have read and understand the basics of cheesemaking as described on the Cheese Making Page.

 

It should be noted that it is one of the few cheeses that does not suffer from the use of homo milk.

 

Ingredients Required:

 

2 gallons homo milk

1 pint whipping cream

1 tsp calcium chloride

1/4 cup mesophilic starter culture

1/8 tsp P. roqueforte

1 tsp rennet

2 tbs salt

 

Heat milk and cream to 88F then add cultures and rennet and hold at 88F for 90 minutes.

 

Cut curd with French whisk very gently and let rest for 30 minutes.

 

Pour off whey till just over curd and let rest for 30 minutes.

 

Dip or pour curds into cheese cloth lined colander or tub. Form cheese cloth into a bag and hang to drain for 15 minutes.

 

Press bag of curds between boards with 10 lb weight for 2 hrs.

 

Return the curds to the kettle and break up into walnut sized pieces. Add 2 tbs salt and mix thoroughly.

 

Put curds into 4" mold and set aside to drain and compress by its own weight. Invert the mold several times a day for several days until the cheese slides out and retains it shape.

 

To ripen the cheese, it should be in a cool and humid environment. A plastic shoe box with the lid on will maintain about 95% humidity with the cheese inside. For the first month or so, it wants to be around 60F.

 

After surface blueing is obvious, pierce the cheese from both ends about 20 times with a long needle.

 

It is delicious at 60 days but just keeps getting better with time.

Link to comment

Archived

This topic is now archived and is closed to further replies.

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.