Page 1 of 1
cheese Making
Posted:
Fri Jul 10, 2020 11:18 am
by 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.
20200302_113050_800x600.jpg
I also made a simple press
20200301_145308_800x600.jpg
and I use a big plastic sealed box to keep pests away while draining or pressing cheese.
20200301_145239_800x600.jpg
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.
20200525_102145_800x600.jpg
Re: cheese Making
Posted:
Fri Jul 10, 2020 11:25 am
by bluc
Few examples of my cheese so far.
Double brie
moulds full and draining
20200521_185215_800x600.jpg
on mats for mould development
20200304_163523_800x600.jpg
20200307_094912_800x600.jpg
image000000_03_450x600.jpg
finished product
IMG_20200403_195546_426_600x600.jpg
20200403_194438_800x600.jpg
Re: cheese Making
Posted:
Fri Jul 10, 2020 11:27 am
by bluc
blue cheese.
poking holes for mould penertration
20200509_120626_800x600.jpg
Mould development
20200329_143954_800x600.jpg
finished cheese
IMG_20200414_195703_062_600x600.jpg
Re: cheese Making
Posted:
Fri Jul 10, 2020 11:32 am
by bluc
Various hard cheese
ementaler, gouda, parmesan & cheddar
20200626_163006_800x600.jpg
Grouya(washed rind stinky alpine cheese)
20200626_162822_800x600.jpg
and natural rind cloth banded cheddar.
20200710_092712_800x600.jpg
This I didnt make is store bought cheddar cold smoked by me.
20200626_132622_800x600.jpg
Re: cheese Making
Posted:
Fri Jul 10, 2020 11:34 am
by 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:
Re: cheese Making
Posted:
Fri Jul 10, 2020 11:49 am
by dans.brew
Some nice lookin cheese bluc! :handgestures-thumbupleft:
You'll be self sufficient come friday night drinks and nibbles.
Re: cheese Making
Posted:
Fri Jul 10, 2020 12:43 pm
by 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?
Re: cheese Making
Posted:
Fri Jul 10, 2020 1:07 pm
by 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..
Re: cheese Making
Posted:
Fri Jul 10, 2020 1:13 pm
by 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:
Re: cheese Making
Posted:
Fri Jul 10, 2020 1:17 pm
by 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.
Re: cheese Making
Posted:
Fri Jul 10, 2020 1:18 pm
by bluc
yea stilling cheese and chacuterie is gunna keep me occupied..
Re: cheese Making
Posted:
Fri Jul 10, 2020 4:53 pm
by Doubleuj
Awesome mate, I actually started cheese making before stilling but never followed through. Those cheeses look amazing.
Re: cheese Making
Posted:
Fri Jul 10, 2020 4:55 pm
by Doubleuj
I’m thinking of introducing a new forum rule that those who make awesome cheeses must donate some to the moderators :laughing-rolling:
Re: cheese Making
Posted:
Fri Jul 10, 2020 5:21 pm
by bluc
Lol
Re: cheese Making
Posted:
Fri Jul 10, 2020 5:34 pm
by Carol
Cheese looks great. It is definitely on my list of things to do when I get some spare time.
Re: cheese Making
Posted:
Fri Jul 10, 2020 8:40 pm
by Doubleuj
But seriously Bluc, those cheeses do look better than amazing. I’m thinking you might have found your calling.
Re: cheese Making
Posted:
Fri Jul 10, 2020 9:57 pm
by 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..
Re: cheese Making
Posted:
Fri Nov 11, 2022 8:27 pm
by 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!
Re: cheese Making
Posted:
Sat Nov 12, 2022 5:59 am
by 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...
Re: cheese Making
Posted:
Sat Nov 12, 2022 8:09 am
by 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: