All about cheese!

OK so now I have to start something new. I am taking the easy road first. We like cream cheese so I ordered the cream cheese kit from the link you sent. Looks like an easy way to start this off lol.

 

Im diving in...got stuff ordered and working on getting the rennet, citric acid, etc. I want to try a few different cheeses. I'll have to wait to try parmesan since it takes so long to age.

 

I figured the cream cheese one looked really simple. If it goes well I will try some mozz and then maybe move on from there.

 

I'd be interested in hearing how the cream cheese thing goes.

I have a local customer of mine who does brewing/cheese retail, I get my stuff from there.. haven't tried a kit before (of any kind).

 

not completely done yet but heres the start, I need to camfer the edges, route a drip groove and get some rubber feet ...The difficult part is calibrating the spring tension. With current springs 1 full turn of both wing nuts is 6lbs. 8= 48 so just over 8 turns for 50lbs. I got a lighter set of springs but they collapsed at 40lbs with that one 1/4" is 5lbs of pressure. on a scale. So next time I go to town I need to get some springs in between these two sizes. The lighter set prob would work depending on what cheese is being made.

 

I've wanted to try making cheese, I've just not pulled the trigger yet. I'm going to keep an eye on this thread. I want to try making some Colby, but it's a little more complicated and I don't have a good place for storing the cheese while aging.

 

From what Ive read its not necessarily complex just have quite a few steps to making it. As far as storage goes Im getting a wine cooler fridge to keep the optimal temp and you can add a cup of water in there just to keep the right humidity if needed. I still need a few items to start my cheese process but Ive got about 95% of the stuff needed.

http://www.culturesforhealth.com/learn/recipe/cheese-recipes/colby-cheese/

on my list of cheeses to make...
http://www.culturesforhealth.com/learn/recipe/cheese-recipes/pepper-jack-cheese/

 

https://www.cheesemaking.com/ultrapasteurizedmilkforcheese.html

I need to source some fresh cow milk, I believe the store bought stuff is UHP eventhough it says its not...I got some 2% milk from the store yesterday since it was cheap. They didnt have whole milk cheap so anyhow I tried a batch of mozzarella online...it failed miserably. I next used a recipe from the rennet tablets and it worked but not the best. It did however work. The whey you have from the leftover mozzarella is supposed to be able to make ricotta cheese so later today I'll see if that works.

 

well I found local sourced milk, Im going to have to pay $5 a gallon but if the cheese is good it will be worth it!

 

$5 a gallon for locally sourced milk isn't bad.

 

Has anyone tried making cottage cheese?

http://www.cheesemaking.com/learn/cheese-making-recipes/how-to-make-cottage-cheese.html

 

Subbed
I don't make cheese but my mommy does lol, sometimes the wife will run a batch of mozzarella.
Milk source up at mom's place:

 

funny thing is I emailed the farm directly and they quoted me $4 a half gallon! the store where they sell it is $5.68 a gallon...Im not real good at math but its cheaper to go to the store where they sell it

 

Its on my list to try but I have other cheeses that are more interesting to try and make first.

 

Word.

This is why I use the $7 milk for mozzarella. UHP is cheese death.

 

I liked it because it looks like a quick reward for the work.

 

Farmers cheese is also a good first timer recipe.

Super quick. Totally customizable for flavoring, and you pick the texture.

 

so sounds like you've made some?

 

I've made mozzarella a handful of times and farmers cheese twice.

 

cool, Im going to try a cheddar cheese recipe later today. Kind of long time for the prep but hopefully worth it. I think it will work this time since I have raw milk.