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View Full Version : Made my first Cheddar Yesterday. Pr0n


CharredApron
06-18-2013, 11:25 AM
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/s619/hometruckin/Facebook/iOS%20Photos/1015591_10201525456885423_2084586991_o.jpg (http://s1308.photobucket.com/user/hometruckin/media/Facebook/iOS%20Photos/1015591_10201525456885423_2084586991_o.jpg.html)

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/s619/hometruckin/Facebook/iOS%20Photos/920923_10201526182183555_2022187637_o.jpg (http://s1308.photobucket.com/user/hometruckin/media/Facebook/iOS%20Photos/920923_10201526182183555_2022187637_o.jpg.html)

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/s619/hometruckin/Facebook/iOS%20Photos/1009402_10201530298166452_1949470350_o.jpg (http://s1308.photobucket.com/user/hometruckin/media/Facebook/iOS%20Photos/1009402_10201530298166452_1949470350_o.jpg.html)

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
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
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
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
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
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:

Redhot
06-18-2013, 02:46 PM
You sure made that look easy. I LOVE cheese, you'll have to let me know how it turns out!

DaGoomba
06-18-2013, 03:34 PM
that looks great

Bob in St. Louis
06-18-2013, 03:45 PM
I was all set to do this until I saw the 55 degree thing. I don't have a cooler. :(
I am curious about how the torque of one of four bolts would translate into PSI on the cheese though.
Man.....this looks so easy, I'd love to find a way to do it. Does it have to be 55?

slow-smoker
06-18-2013, 04:08 PM
Nice work. Can't wait to see it when it's ready to be served.

CharredApron
06-18-2013, 04:23 PM
No, it can be put in the fridge, just takes more time to age.

Bob in St. Louis
06-18-2013, 04:28 PM
Oh cool, that sound promising. How do you know when it's done? Is there a "too warm" temp to stay under?

Sorry for the noob questions.

CharredApron
06-18-2013, 10:53 PM
Oh cool, that sound promising. How do you know when it's done? Is there a "too warm" temp to stay under?

Sorry for the noob questions.
For the initial drying stage, I am staying at normal room temp inside my air conditioned kitchen at 68/70 degrees. It seems to be drying quite well and Thursday I will wax coat it and put in the wine cooler at 55 degrees with a humidity of 65%

Tonybel
06-18-2013, 11:08 PM
I like it! I will take one block please.

Me too!

CharredApron
06-18-2013, 11:24 PM
Me too!
6 Months delivery time. Can you wait? Or do you want to place your order for another type of cheese. Too funny, I can't believe how this is turning out. My kitchen smells unreal!
Thanks,
Jed

landarc
06-18-2013, 11:29 PM
I have been wanting to try my hand at cheese, that sure looks great.

Tonybel
06-18-2013, 11:31 PM
6 Months delivery time. Can you wait? Or do you want to place your order for another type of cheese. Too funny, I can't believe how this is turning out. My kitchen smells unreal!
Thanks,
Jed

I will wait patiently.:bored:

nucornhusker
06-19-2013, 12:28 AM
I've never thought to try cheese. After seeing this I am very intrigued. Hmmmmmm...

Clayfish
06-19-2013, 05:40 AM
Brilliant! Good luck with the ageing, if you can wait that long...

bigbeef24
06-19-2013, 05:45 AM
Pretty cool!

Bigbeef24

Big Pappa UDS
Lang 48 Deluxe (In 4 Weeks)

chicagokp
06-19-2013, 06:55 AM
Very cool!

chicagokp
07-18-2013, 08:03 PM
It's been a month. How is the cheddar looking?

Bob in St. Louis
07-18-2013, 08:05 PM
Yeah....are you ready to give us some yet?

martyleach
07-18-2013, 08:13 PM
Great to see that you are getting into the cheese making as well. I have researched, read books, made a cheese cave (also works for drying prosciutto, salami, etc. Problem is my equipment is in my shop and I need to have a dust free period of serveral days before I get going... I can't wait. I plan on making a soft spreadable goat cheese (Chevre) first due to the short ageing required. I can't imagine waiting 6 months to find out I am a failure...

Looks great! I can't wait to get after it. Thanks for the inspiration.