cheese Making

[bluc]

I recently started on cheesemaking. Cheesmaking has a few common steps. Culture the milk to acidify(protects cheese by dropping ph and adds flavour and texture) set the milk with rennet to form a solid mass "curd" cut curd to seperate a % of the whey, varies from cheese to cheese to affect texture. Then form the cheese either by manual press or under its own weight or combination of both.

Here is my equipment.

For the cheese process I use a sous vide circulator in a bain marie setup a 9l pot holds the milk inside a 20l container that is filled with water and heated by the circulator.

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I also made a simple press

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and I use a big plastic sealed box to keep pests away while draining or pressing cheese.

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Finally to age the cheese I have a bar fridge that the temp is controlled by a stc1000 controller and for humidity control I put cheese's into sealed boxs on sushi mats to keep them off bottom.

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[bluc]

Few examples of my cheese so far.

Double brie

moulds full and draining

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on mats for mould development

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finished product

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[bluc]

blue cheese.

poking holes for mould penertration

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Mould development

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finished cheese

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[bluc]

Various hard cheese

ementaler, gouda, parmesan & cheddar

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Grouya(washed rind stinky alpine cheese)

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and natural rind cloth banded cheddar.

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This I didnt make is store bought cheddar cold smoked by me.

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[bluc]

I also figured while I was here I might as well dive into the the salami/salumi rabbit hole as well. So am in the process of getting a bigger fridge with better temp humidity control to do salami and cheese in one unit. Will post separate thread when I have something to share :handgestures-thumbupleft: Any questions happy to try explain/help :handgestures-thumbupleft:

[dans.brew]

Some nice lookin cheese bluc! :handgestures-thumbupleft:
You'll be self sufficient come friday night drinks and nibbles.

[Tesla101]

Wow bluc, that's cool. Coming from dutch heritage, I love cheese. :)

How does the price compare to store bought cheeses, and what sort of dollars are involved to get set up?

[bluc]

On double brie I save about a 3/rd but I reakon its better than mid range store bought brie.
Parmessan you save lot more but you have to wait 1 to 2 years for it. Thinking of trippling my setup for hard cheese but happy with the amount of bloomy cheese I make as it doesnt keep. Anymore would be wasted or gifted..

[Tesla101]

Thanks mate. I definitely don't have time to take on another hobby just now but cheese making would be right up there if I did.

Maybe "another" retirement project. :roll:

[bluc]

As far as price anova cost me $165 on half price sale gastranorm about $30 stock pot to hold milk was $15 big w. Cultures you pay about 30-50 for enough culture/calcium chloride/rennet to process couple hundred litres milk..
Then there is few other things tongs mini measuring spoons curd knife etc prob another $60(i had most of these things already) press and box prob about $80. So few hundred.

You can do without the anova sous vide providing your willing to babysit temps. I already had it so I used it and it works great.

[bluc]

yea stilling cheese and chacuterie is gunna keep me occupied..

[Doubleuj]

Awesome mate, I actually started cheese making before stilling but never followed through. Those cheeses look amazing.

[Doubleuj]

I’m thinking of introducing a new forum rule that those who make awesome cheeses must donate some to the moderators :laughing-rolling:

[bluc]

Lol

[Carol]

Cheese looks great. It is definitely on my list of things to do when I get some spare time.

[Doubleuj]

But seriously Bluc, those cheeses do look better than amazing. I’m thinking you might have found your calling.

[bluc]

Salami and dry cured meat will be better. I aint that interested in cheese.(more so salami sulumi) But want to learn more bout lactic fermentation/souring..znd cheese is good place to start..

[Roddersvb]

Wow, not sure how I missed this post?
Your cheeses look great bluc, blues and washed rinds can be difficult to execute, good cheddars can be even harder!

[bluc]

Thanks mate. My brie and blue were best I did. Have not done cheese or salami for while but gunna get back to it...

[Wellsy]

Your salami looked staggering last time mate

Once I have figured out distilling and beer making I will give you a call. Look forward to chatting in about 10 plus years :laughing-rolling: