Cheese making.

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

  1. gallantwarrior
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    gallantwarrior Gold Member

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    About the same here, a gallon equals about a pound of cheese. Moist cheeses, like chevre and blanco are a bit heavier, drier cheeses result in slightly less weight per gallon of milk.
    I keep a log, as well. Especially with cheeses that require longer aging. My mead log is number, but the cheeses have years associated with their production.
     
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  2. PredFan
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    PredFan Platinum Member

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    Just made my first Manchego. I learned that there are 4 types depending on how long you age it.

    Manchego Aceite is aged more than a year and kept in olive oil.
    Manchego Viejo is aged from 3-12 months
    Manchego Curado from 3-12 weeks
    Manchego Fresca up to 5 days

    This one will be the Viejo.
     
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  3. PredFan
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    PredFan Platinum Member

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    Just made the Manchego Curado, took it out of the brine this morning.
     
  4. gallantwarrior
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    gallantwarrior Gold Member

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    And....?
    How is it?
    I've been milking 5 does daily since I weaned the kids. Now, I'm making cheese about 4 times a week. This week, it's cheddar. I have a half dozen to wax this afternoon, as well as three gallons of milk to make into a new cheese. My smoked provolone is a hit, but I need some more sharp lipase to make more.
     
  5. PredFan
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    I had to remove it early due to problems with mold, but it tastes very good. It's smooth, almost like a cream cheese but firmer. I'm going to try some recipes with it soon.
     
  6. gallantwarrior
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    gallantwarrior Gold Member

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    Amazing how many new recipes you find using cheese when you make your own and have plenty. Where are you getting your milk, and are you using raw or processed milk? Have you noticed a difference if you use one or the other?
     
  7. PredFan
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    I've been getting mine from Publix. I tried the raw milk from local farmers co-op here, way too expensive.
     
  8. gallantwarrior
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    The plus side of having my own milk production associates, plenty of fresh, raw milk to experiment with. After I get settled in my "country" place, I plan on raising Highland cattle. They're primarily meat animals, but all cows make milk, right?
     
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  9. PredFan
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    My first Gouda. I must say it tastes fantastic!
    image.jpeg
     
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  10. gallantwarrior
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    Excellent! I gave one of my smoked provolone to a gal at the local liquor stores. I went by this afternoon and she bought me a growler of her favorite brew (about $18 worth of beer, she bought me the growler, too!)
     
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