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-   -   Made my first Cheddar Yesterday. Pr0n (https://www.bbq-brethren.com/forum/showthread.php?t=163669)

CharredApron 06-18-2013 11:25 AM

Made my first Cheddar Yesterday. Pr0n
 
The weather here is nice and hot! Did some research and found that you need to cook milk @ 90 degrees to make Cheddar. So I took 2 gallons of milk and set it out side under my tiki hut and let it come up to temp. I added 1/2 Teaspoon of Calcium Chloride, 1/2 Teaspoon of Rennet and 1 Packet of Mesophilic Culture and set mother nature to work. 90 minutes later I had curds to cut.

http://i1308.photobucket.com/albums/...84586991_o.jpg

After cookin at 100 degrees for about an hour and a half I drained and saved the whey. Loaded the curds into my nifty homemade press and press it at 5 LBS for 15 minutes.

http://i1308.photobucket.com/albums/...22187637_o.jpg

Removed it form the press flipped the cheese over and put back in the press at 20LBS pressure for 14 hours.

Took it out of the press this morning now it is air drying for 48 hours before I seal it wax.

http://i1308.photobucket.com/albums/...49470350_o.jpg

See ya in 6 Months!

Thanks for looking.
Jed

P.S. Bring the whey to 200 degrees and hold for a few minutes and 1 tablespoon vinegar and strain through butter muslin and you will have fresh Ricotta Cheese, Yummy stuff.

deguerre 06-18-2013 11:43 AM

Nice. The air drying takes place at room temp?

CharredApron 06-18-2013 11:51 AM

From what I read, yes

Thermal Mass 06-18-2013 12:15 PM

Cool project HT, curious :popcorn:
My grandmother used to make cheese years ago, wish I could have picked up some tips.:cry:

How did you measure/estimate the pressures? BTW, neat, simple press!

deepsouth 06-18-2013 12:20 PM

very nice. must try that. i bought a press, now to use it.

deguerre 06-18-2013 12:24 PM

Quote:

Originally Posted by Hometruckin (Post 2520351)
From what I read, yes

Thanks. That's what I thought. I wonder if room temp means "70" though...

SmokinJohn 06-18-2013 12:28 PM

and where is the part where the cheese goes into the smoker?

oifmarine2003 06-18-2013 12:40 PM

I like it! I will take one block please.

code3rrt 06-18-2013 12:42 PM

That looks like a fun project.......I may have to look into that:eusa_clap.

KC

CharredApron 06-18-2013 12:42 PM

Quote:

Originally Posted by Thermal Mass (Post 2520382)
Cool project HT, curious :popcorn:
My grandmother used to make cheese years ago, wish I could have picked up some tips.:cry:

How did you measure/estimate the pressures? BTW, neat, simple press!

Torque wrench.

CharredApron 06-18-2013 12:45 PM

Quote:

Originally Posted by deguerre (Post 2520390)
Thanks. That's what I thought. I wonder if room temp means "70" though...

After the 2 days drying it goes in the wine cave at 55 +/-

CharredApron 06-18-2013 12:46 PM

Quote:

Originally Posted by SmokinJohn (Post 2520395)
and where is the part where the cheese goes into the smoker?

I am looking into that right now! IGBTYOT

Thermal Mass 06-18-2013 01:02 PM

Quote:

Originally Posted by Hometruckin (Post 2520420)
Torque wrench.

Thanks, misunderstood as a compression not a rotational force measurement.
I'm sure the design of the press has that conversion factored in. Makes it ultra simple, beats trying to fit a bathroom scale in there somehow!:mrgreen::crazy:

fingerlickin' 06-18-2013 02:19 PM

Very nice Jed. Can't wait to hear how it turns out.

Gnaws on Pigs 06-18-2013 02:30 PM

That is farkin' cool. I've gotta try that one of these days. :thumb:


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