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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    Hey Gallant,I'm fighting a mold problem. Any recommendations on how to deal with it?
     
  2. gallantwarrior
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    gallantwarrior Gold Member

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    I suspect this isn't intentional mold? Lacking further info, the best way is to completely strip and clean your curing cabinet. I use ACV, but bleach works, too. You just have to wash all the bleach out and air it until no trace remains. You can also use a commercial food-grade sanitizing solution, which I use for lots of things, including mead bottles and cheese processing tools and containers. I recommend food-grade sanitizer because you don't have to deal with the after effects of bleach.
    More specific information might help. Good luck. It isn't an insurmountable problem, just a PIA.
    Where are you getting your milk these days?
     
  3. PredFan
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    Before I start the process, I steam sterilize all of my equipment. Is steam not enough to kill mold?

    I still get my milk from Publix. I quit going to the co-op, it was too costly and too much trouble.
     
  4. gallantwarrior
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    gallantwarrior Gold Member

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    Steam cleaning should be sufficient. I've not used steam but one of my milk customers discovered that if he steams his containers, he has fewer problems and his milk stays fresh much longer. He also uses steam to treat the containers he uses to can his jellies and preserves. If your containers are clean, look into the curing cabinet. Maybe you have some "leftovers" from making mold-cured cheeses?
     
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  5. PredFan
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    I'm back! I had to wait all this time for the last cheese to be ready and it was a parmesan so it took until May. Wow! Eight months!

    I bleached out my curing cabinets. Got rid of the wooden cheese press I had made and made one out of steel, that way I can bleach it down after each pressing.

    I think that since parmesans take so long to cure, I'll make one of them first but I have to make starter. I will quickly go to making Goudas since they are so easy and turn out so well.
     
  6. gallantwarrior
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    gallantwarrior Gold Member

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    Guess you got a handle on the mold problem.
    Good to see you here again. Because I'm moving to my Willow place and there's so much to do to get that far, I've decreased my milk production and therefore my cheese making, at least until next year. I found an interesting recipe I'm looking forward to trying. If I can find it, haven't packed it yet, I'll try to post it for you.
     
  7. PredFan
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    Well, I HOPE I have solved the mold problem. We shall see when I make my next batch.
     
  8. gallantwarrior
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    gallantwarrior Gold Member

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    Good luck!
    Are you still using the same milk source?
     
  9. PredFan
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    Yeah, Publix.
     
  10. gallantwarrior
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    gallantwarrior Gold Member

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    That's a grocery store, yes? Man, I haven't ever been able to get grocery store milk to turn into decent cheese. I guess I'm a little spoiled because I just march out to the barn and squeeze mine fresh. Right now, I've just got the goats, but I'm considering getting a milch cow after I get the barn finished and settled in to my Willow digs. Probably looking at 2019 for that project. Next year, I'll get some chickens...love fresh-picked hen fruit.
     

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