Cheese making.

Discussion in 'Food & Wine' started by PredFan, Sep 22, 2013.

  1. PredFan
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    PredFan Platinum Member

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    Last week I started making my own cheese. I've been wanting to do that for a long time. My first try will be ready when I get home tonight. I don't know what kind of cheese it is called, it's very very basic:

    Milk, Cultured Buttermilk, rennet, salt. And real animal rennet, not this vegetarian rennet bull shit. Make the curds, throw out the whey, press it into the form, cure it in the fridge. It will be cheese tonight and I can eat it or coat it in wax and age it a few weeks. This first batch I am planning to not age. It was my first try and it only went so-so. The 2nd attempt which i am curing for two weeks instead of one isn't ready yet.

    Now that I've gotten a general understanding, I'm going to try some Farmhouse Cheddar. I innoculated my sterile milk with the mesophilic starter culture early this morning. Can't wait to see how that goes when i get home.

    I love doing this kind of thing.
     
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  2. drifter
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    drifter Platinum Member

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    That's cool ! I've been wanting to learn how to do that to.
     
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  3. jon_berzerk
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    jon_berzerk Platinum Member

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    so do i since

    i have been pretty good at cutting it for years
     
  4. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    Very Coolth! Please post pics and a review!
     
  5. Missourian
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    Missourian Platinum Member

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    Try some of the curds...whenever I am in Wisconsin, I pick up some of those squeaky little devils...they are often salty, but a treat none the less.
     
  6. PredFan
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    PredFan Platinum Member

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    Yeah Squeeky Cheese. I get it whenever I'm there as well. Over at the Brat Stop.
     
  7. Missourian
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    How'd your cheese turn out?
     
  8. PredFan
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    PredFan Platinum Member

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    Tried my first brick of cheese yesterday. It was pretty decent. The starter was only buttermilk so it was a very mild flavor. I even put a few pieces on a burger patty and it melted like it should. The 2nd batch from the same recipe, I'm going to cure for 2 weeks and then wax it for aging. Meanwhile, I'm planning on making some Farmhouse Cheddar tomorrow.
     
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  9. jon_berzerk
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    jon_berzerk Platinum Member

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    a couple of guys from Wisconsin come out every spring

    and stay on the property for the spring goose season

    they always load us up on fresh cheese
     
  10. PredFan
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    PredFan Platinum Member

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    Btw, I've never ever had success posting pictures here.
     
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