johncheese

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  • in reply to: Slip Skin On Camembert Or Brie #2084

    johncheese
    Participant

    some good ideas..cheers

    On a humorous side I accidentally found a 17th century recipe for “Slip Coat Cheese”

    Sounds the same a we don’t want however I’m sure it’s not .
    The wording and facts are very interesting. Refer to the mice statement

    Hope this is ok to put in
    John

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    in reply to: Earl and Linda Bombay #2083

    johncheese
    Participant

    hi there.
    I’m no expert in the field of cheese making but I do try and cOver most subjects as they come up or as I experience myself.
    I don’t know what the shelf life is for raw milk and even though you may wish to store your milk I believe it would still finish as a yoghurt. It would just take longer. We are alwaYs advised to use the freshest of milk for cheese making.

    Your mould problem. I’m sure we all have problems with mould along our vast learning curve. You mentioned about continuous brining. I have just finished a cows milk Manchego named Hispanico and am trying to age it with a natural rind. The trick with this is to ensure the cheese is dried at room temperature for about two weeks before moving to your cave at about 10 to 15 deg C. During this time, wipe off mould daily and after the rind has begun to firm up ( 3-4 days) smear it will a little olive oil. This will help reduce the mould growth and also the daily removal of the little which still grows. Do this daily until put into your cave.
    If that does not work Try waxing the next batch. No oiling. Much safer and trustworthy outcome. Wish I had a Dexter 🙂

    Good luck John

    in reply to: Cheese cave from a domestic fridge #2068

    johncheese
    Participant

    Hi again Christine

    At last I have received two temperature thermostats as you suggested before.

    For approximately AUD 12 each delivered this was a bargain for a good cheep solution to control your fridge temperature.

    The 1st unit works well however be very careful as on the first try of the second Unit was tripping the main circuit breaker to our unit. After a refund I decided to look inside.
    The LIVE was connected direct the Earth. This was supposedly a checked item. Danger!

    Hope you are having good results with yours and thanks again

    in reply to: Cheese cave from a domestic fridge #2055

    johncheese
    Participant

    Thanks a lot Cristine and Murray for the answers.
    All sounds very logical. I will now purchase one of your suggested controllers and use it in the second fridge I have set up.
    Will keep in touch.
    Cheers
    John

    in reply to: Cheese cave from a domestic fridge #2051

    johncheese
    Participant

    Hi Christine

    Love the concept of the very affordable device. When you receive it can you give me some indication as to how frequently it switches on and off. If there is a good historeisis ( gap in temp between off and going back on ) then I will most definitely get one and put my timer on my fridge back in the house where it should be 🙂

    The reason why I ask the question, and I would like anyone who Knows their electronics to help me, is that I don’t know if switching on and off very frequently going to do any harm to the pump and does it boost the power bill. I just don’t know.

    Love to know the answers.
    Cheers

    in reply to: culture suppliers #2050

    johncheese
    Participant

    Hi. It’s me again

    I have managed to answer my own dilemma on culture and mould procurement.

    I have only just found a cheese making supplier in Australia which seem to beat all other in price by a very high percentage along with a low fixed shipping rate.

    This being

    http://www.omnomcheese.com/shop-1/

    Worth a browse

    in reply to: culture suppliers #2049

    johncheese
    Participant

    Hi
    I too would like to know a choice or suppliers in Aus. Cheese links is my current but sometimes the postage stops me purchasing if for just one or two items. I have to wait until my order needs are greater

    They are good though and cover all cultures

    in reply to: Cheese cave from a domestic fridge #2047

    johncheese
    Participant

    hi Robert
    A pity about your trial. Maybe your seals are not efficient or the door is opening too often.
    I too have had extremes in ambient temperaturEs especially when living in Western Australia
    I did make an error in my earlier reply. I meant to say that I set my time for about 4 to 8 times a DAY for 5 min each.
    How do you check the temp. I was advised to leave a glass of water in the fridge with the thermometer always sitting in it so that when the door opens the temp won’t shift before you you get a chance to read it.
    Thanks for your history. Cheers!

    in reply to: Cheese cave from a domestic fridge #2045

    johncheese
    Participant

    I too have only a domestic fridge and Di not want to mess with the electrical system.
    Instead I read a tip and have put it into place.
    Purchase a 24 hour timer plug/socket and set the timer only to come on for a few periods and times during the day
    I set mine for 4 times an hour To go on for a period of approx 5. Min
    Because one is not opening the door frequently the the temperature should hold fairly steady

    Mine stays between 11 and 12 dg C . Obviously can be adjusted by increasing number of intervals or time on.

    Hope this helps others

Viewing 9 posts - 1 through 9 (of 9 total)