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Hi Roger
In terms of your yield, things seem ok there. But your set time doesn’t sound great.
I recently wrote an article about how the seasons (and what the cows are eating) can affect your cheese making. You can check it out here.
I agree that it would be worth trying another milk source and see if your set time improves. If not, then there may be another part of your process that needs altering.
Good luck! Let us know how you go.
Hi Candy
I use a couple of things as draining mats. I started out using bamboo sushi mats/rollers, and then I also bought some food grade plastic mesh that I could cut to size. The food grade mesh was easier to get clean and as I say, could be cut to size, while the bamboo mats were easier to come across and were cheap enough to use and throw out if they got too yucky.
Hi. I find that with vacuum packing you can sometimes end up with whey pulled up into the area that will be heat sealed, which obviously prevents a full seal from being possible. To combat this I do the first seal close to the cheese, leaving about 2 inches more plastic than I need, and then carefully wipe this excess clean of any whey, and seal again 1/2-1″ above the first seal just to make sure. I haven’t had any ‘leaks’ since doing it this way.
Hi Pearlyshells
Wow!! You’ve been busy with your cheese making. What a great effort after just a few weeks. Keep it up : )
Yes, you can vac pac your hard cheeses without waxing them first, but there will be a difference in how they age, compared to how they might age waxed, bandaged or with a natural rind.
Check out this post where I talk about the benefits, and the possible results of vacuum packing your cheese. It will give you some more information on what you might expect once you open the packet.
Drop back here and let me know if you have any more questions after reading the post and I’ll do my best to answer them.
