Intermediate Cheesemaking: Beyond chevre

[Wildsky]

I'm so excited! I found a source of raw milk. Straight from the cow, into the bulk tank - then into my container. I called, got their schedule and am going this morning to make my first purchase. A wonderful member of our CSA turned me onto them.

I've been wanting and wanting to make cheese, butter, etc, but needed the milk. Fair warning....I'll be back with lots of cheesemaking questions.

Wow thats awesome!!!

 

[Wildsky]

My Feta cheese is FANTASTIC! I know it hasn't aged enough yet, I only put it in the brine on Tuesday evening, but I took a couple of skinny slices off one piece and the kids and I tried it.
Even they said it was good!

All I need now is a nice ripe tomato from the garden and I'll be set!!!

 

[Henrietta23]

My Feta cheese is FANTASTIC! I know it hasn't aged enough yet, I only put it in the brine on Tuesday evening, but I took a couple of skinny slices off one piece and the kids and I tried it.
Even they said it was good!

All I need now is a nice ripe tomato from the garden and I'll be set!!!

Alright, I know what I'm making next. I can't wait!!

 

[Wildsky]

I'm so bummed!

I started making cheddar this afternoon, did everything right except I couldn't fit the entire 16 quarts of milk so I used half that.

I can NOT get a clean break, in fact the pot is full of slightly thick milk, I'm so mad, what a stupid WASTE

 

[freemotion]

Did you review all the steps and make sure you did them all?

Did you or anyone else move or disturb the pot once you added the rennet?

Did you let it sit and check for a clean break a few minutes later, and again, and again?

Was the temp of the milk held at the proper temperature the entire time? Did it fluctuate?

That's all I can think of.... It happens. It is pig/chicken/dog food now! Full of wonderful cultures, supermilk!

 

[Wildsky]

Did you review all the steps and make sure you did them all?

Did you or anyone else move or disturb the pot once you added the rennet?

Did you let it sit and check for a clean break a few minutes later, and again, and again?

Was the temp of the milk held at the proper temperature the entire time? Did it fluctuate?

That's all I can think of.... It happens. It is pig/chicken/dog food now! Full of wonderful cultures, supermilk!

Yes.
No
Checked in 30 minutes per the recipe. Waited a further 10 minutes and nothing.
temp was the same the entire time, my thermometer isn't the best, but it didn't fluctuate at all. Perhaps its just not working.

Its still in the pot and I can now see a break, not clean but its there - do you think it will be safe to continue? The temp has stayed pretty much the same, its hot as heck here.

 

[freemotion]

Cheddar is so much work, I'd be inclined to finish it up as a "mystery" cheese and not bother with cooking the curds, raising the temp a degree or two every five minutes, etc, as that is torture and if you don't have a clean break....it may not age well. I'd cut the curds, do a good, long, gentle stir, and then press it lightly and let it age for a few days and when it smells good, eat it up. It won't be cheddar but it will be yummy!

Or you could skip pressing it and drain it bag-style. Depends one your whim!

 

[Wildsky]

Cheddar is so much work, I'd be inclined to finish it up as a "mystery" cheese and not bother with cooking the curds, raising the temp a degree or two every five minutes, etc, as that is torture and if you don't have a clean break....it may not age well. I'd cut the curds, do a good, long, gentle stir, and then press it lightly and let it age for a few days and when it smells good, eat it up. It won't be cheddar but it will be yummy!

Or you could skip pressing it and drain it bag-style. Depends one your whim!

Thanks Free, I'm going to try do something with it.

I was finally able to cut the curds, but it was super fragile, and when I stired it so gentle they broke up - so it looks more like cottage cheese now than anything, but I'm raising the temp slowly and I'll see what I get. I hope its not a total loss.

 

[~gd]

Cheddar is so much work, I'd be inclined to finish it up as a "mystery" cheese and not bother with cooking the curds, raising the temp a degree or two every five minutes, etc, as that is torture and if you don't have a clean break....it may not age well. I'd cut the curds, do a good, long, gentle stir, and then press it lightly and let it age for a few days and when it smells good, eat it up. It won't be cheddar but it will be yummy!

Or you could skip pressing it and drain it bag-style. Depends one your whim!

I used to buy a product sold as "aged cheddar curds" It appeared to be curds that had been drained but not pressed. Very,very "sharp" with none of the mellowness of real Cheddar. loved a small bit with sweet apple pie where the sweetness was balanced by the sharpness. I don't think it was aged long enough to be called cheddar either, but I am just guessing...~gd

 

[freemotion]

I'm not sure how what is sold as "cheese curds" is made, or even what it tastes like....I was told it squeaks on your teeth, which I would likely get a kick out of. I enjoy textures (or detest them!), too. They must have a few days of aging on them to get a sharp taste. Sounds yummy!

If the curds are that fragile, I'd drain them in a bag, hanging it overnight. I use a big S hook that is made for hanging plants or bird feeders and hang my bag over the sink from a cupboard door knob.

You may have gotten a bit of rogue bacteria in there. It may not survive long aging. Just use the sniff test and if it smells good, eat it. Sometimes it has to do with the pH of the milk, too. Commercial cheesemakers test pH and don't necessarily go by the clock, or they adjust the pH so they can go by the clock. We have to guess and hope and enjoy the mystery and adventure.