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That is a real shame to hear about the loss. I don’t know but if I were in your shoes and the fact that the milk was raw, , I would have erred in the direction of caution and tossed it……
I made a pepper jack that didnt seem to want to knit back together,,I increased the pressure, and time and that seemed to fix it. I suspect the same would apply to the Colby. Also on my batches after that I tried using a warmed up wet towel wrapped around the press that also seems to have worked out well or at least the appearance of not wanting to knit has all but gone in the last 3 hard cheeses since applying the warm towel to the press (wrapped around the hoop).
Hey just broke into my Pepper jack Wheel it turned out great ,, I am so happy as I was worried due to the fact that my first farmhouse cheddar being older still doesn’t taste right yet..
I just tried out tested the Pepper Jack despite the numbers posted something went right as it turned out awesome so good in fact some visitors twice today wiped out half my wheel 🙂
Hey yeah thanks 🙂 , I am looking forward to taking the trier and testing as soon as the window for testing them gets here I think one of them will be ready near the 22 of Sept at the earliest..
Got it on my calendar to send me a message when it’s ready 🙂I just waxed all of them yesterday or the last 2 made, should I continue to flip them daily or can I just start doing it weekly since there is no evidence of dripping, moisture problems?
Mentioning moisture, I noticed today after relocating my cheese cave onto a small table custom made for it that the drain pan for the mini fridge was full..probably since the temp is set for 57f and so the condenser cannot heat the water enough to evaporate it.
I just ordered a 50W silicone heat pad to install in the drain pan with a float switch , any thoughts?
To be honest I didn’t have a cheese diary started. I guess as it has been mentioned several times in several books and on the message boards I need to do that.
The cheeses made above where made exactly as mentioned in the Mad Millie recipe guide that came with the kit other than I added a different pepper in the jack cheese recipe.
Since I didn’t deviate from the recipe at all and no missteps or late times etc I guess I didnt really know what one would add or write in the notes?
I have come to the conclusion that having just got the meter and no buffer solutions had arrived , I may have had a calibration error while playing with the new toy…
I got the 4.0 7.0 10.0 solutions to include storage solution a few days afterwards and it appears the unit was off , but I am not sure it was off by enough to not read.
Also with the PH ranges will that range be dependent on the starting point of the milk being used?
I would think that adding air movement across the air drying cheese would be fine.
I actually wanted to make my own press but if Japan is anything like Korea , they don’t have like a home depot type place around here most of the stuff I find is usually in a hole in the wall out of the way place near industrial areas 🙂
I went for a full day trying to spy out all the items I would need, it was a fail to find the components and quality of materials I was looking for 🙁
The concept of self help in Asia is to call someone else to do it for you. Like doing something yourself is beneath you, like a low person , probably the same in Japan,, hell I couldn’t even find filters for the water filter or actually I did but they wanted to charge me more than what is cost to have a guy come over and change them out monthly 🙁
crazy,,,,,,My cheeses have come out of my Tupperware made press quite wet and are still quite wet after a few days.
If you made your press, and after the pressing period your cheese is still fairly wet, ,, I am not an expert but it is possible that maybe your curds where not cut small enough to release the whey?
I know it depends on what your making but from what i can tell from lots of reading is that the larger your curds are cut the more moisture they tend to retain,,
the press does express some of the trapped whey between the curds but it is really meant to allow the curds to knit back together,
oh I ordered for my first go a mad millie hard cheese kit and it comes with a decent plastic press with pressure indicator on it it was like 138 bucks but it was worth it comes with all the tools to get started…….
That ought to work good for the air dry period. I bet if you wonder around the markets you will be able to find containers with raised plastic mats inside bpa free even etc (I have seen them here in Korea just have not bought any yet).
Those rounds are actually 6 liter batches or about 2 gallon, the press came with 2 and 6 gallon molds….
I have AC in the house but they are for looks most of the time,, I turned mine on a few days last month and my utlity bill came in at 546 dollars YIKES!!! So back to fans…needless to say lol
Oh and for asking questions about Korea not a problem..
I love blue cheese too just worried it will attack my other cheeses in the cave so until I come up with a soltuion will have to wait,, I also like swiss and did order the Proprionic Shermanii (Swiss) C6 – 1 Packet 25g for 25.48 cents on amazon ouch ,,,
Cheese Culture- Roqueforti (blue cheese) goes for around 10 bucks good for 10 to 12 gallons of milk..
LOL I must a been on something this morning,, actually for 3500 won gets 980 ml almost a liter for about 3 dollars and change, still kinda high 🙂 that 9,000 won was for three milks the other day 2×980 ml packaged together small discount and 1 980ml bottle alone..
As I am new to this too, I have one concern I have not brought up. So far every hard cheese I have produced once removed from the press the next day have shown no signs of dripping whey onto the mats or pans underneath (they have been ever so slightly moist which dried off completely by the next day and rind development could be seen by the 4th day), In fact my cheeses are now on mats (plastic mats) in the cheese cave without pans to the exception of one that is over the humidity controller and I put the pan under it to prevent moisture from the controller from hitting the bottom of the cheese , I at first thought this was good, but not having tasted the end result yet not sure, just guessing but I am wondering at the end will this result in a dryer possibly crumbly cheese?
Unless someone chimes in with actual experience I guess time will tell……..
