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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-18-2013, 11:25 AM   #1
CharredApron
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Default 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.



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.



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.



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.
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Unread 06-18-2013, 11:43 AM   #2
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Nice. The air drying takes place at room temp?
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Unread 06-18-2013, 11:51 AM   #3
CharredApron
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From what I read, yes
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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
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Unread 06-18-2013, 12:15 PM   #4
Thermal Mass
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Cool project HT, curious
My grandmother used to make cheese years ago, wish I could have picked up some tips.

How did you measure/estimate the pressures? BTW, neat, simple press!
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Unread 06-18-2013, 12:20 PM   #5
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very nice. must try that. i bought a press, now to use it.
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Unread 06-18-2013, 12:24 PM   #6
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Quote:
Originally Posted by Hometruckin View Post
From what I read, yes
Thanks. That's what I thought. I wonder if room temp means "70" though...
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Unread 06-18-2013, 12:28 PM   #7
SmokinJohn
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and where is the part where the cheese goes into the smoker?
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Unread 06-18-2013, 12:40 PM   #8
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I like it! I will take one block please.
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Unread 06-18-2013, 12:42 PM   #9
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That looks like a fun project.......I may have to look into that.

KC
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Unread 06-18-2013, 12:42 PM   #10
CharredApron
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Quote:
Originally Posted by Thermal Mass View Post
Cool project HT, curious
My grandmother used to make cheese years ago, wish I could have picked up some tips.

How did you measure/estimate the pressures? BTW, neat, simple press!
Torque wrench.
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Unread 06-18-2013, 12:45 PM   #11
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Quote:
Originally Posted by deguerre View Post
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 +/-
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Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
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Unread 06-18-2013, 12:46 PM   #12
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Quote:
Originally Posted by SmokinJohn View Post
and where is the part where the cheese goes into the smoker?
I am looking into that right now! IGBTYOT
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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
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Unread 06-18-2013, 01:02 PM   #13
Thermal Mass
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Quote:
Originally Posted by Hometruckin View Post
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!
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Unread 06-18-2013, 02:19 PM   #14
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Very nice Jed. Can't wait to hear how it turns out.
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Unread 06-18-2013, 02:30 PM   #15
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That is farkin' cool. I've gotta try that one of these days.
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