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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-18-2013, 11:25 AM
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#1 |
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Babbling Farker
  
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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06-18-2013, 11:43 AM
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#2 |
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somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Nice. The air drying takes place at room temp?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-18-2013, 11:51 AM
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#3 |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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From what I read, yes
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06-18-2013, 12:15 PM
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#4 |
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is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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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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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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06-18-2013, 12:20 PM
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#5 |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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very nice. must try that. i bought a press, now to use it.
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Out. Again. |
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06-18-2013, 12:24 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-18-2013, 12:28 PM
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#7 |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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and where is the part where the cheese goes into the smoker?
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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06-18-2013, 12:40 PM
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#8 |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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I like it! I will take one block please.
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Chris- Midwest BBQ Outreach |
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06-18-2013, 12:42 PM
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#9 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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That looks like a fun project.......I may have to look into that
 .KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-18-2013, 12:42 PM
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#10 | |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
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06-18-2013, 12:45 PM
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#11 | |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
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06-18-2013, 12:46 PM
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#12 | |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
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06-18-2013, 01:02 PM
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#13 | |
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is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Quote:
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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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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06-18-2013, 02:19 PM
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#14 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Very nice Jed. Can't wait to hear how it turns out.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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06-18-2013, 02:30 PM
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#15 |
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is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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That is farkin' cool. I've gotta try that one of these days.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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