Forum Replies Created
- Posts
Using a bamboo mat will work good allowing the whey to drain away from the cheese, Do you have a place to air dry? I thought about air drying in the house but with temps in the house pushing near 80 to 85 with 90% humidty , I had to just immediately put them in my mini fridge cheese cave, I bought controllers to manage temp and humidity and keep it at 57f with 85% humidity and flip daily,, The first cheese after several days had dried enough that I dipped it into wax and turn it daily though from reading i could probably just turn it weekly (since I still have some newer ones requiring daily flips i just flip them all)…
Oh about keeping things clean,handling, I just wash my hands with dish soap, rinse , then dry them off with a paper towel, I think it is a good idea regardless to stay as clean as possible to prevent introducing any mold that was not intended..I got my controllers from : Controller
In Korea milk that can be used to make milk (63c for 30 minutes) comes from 2 companies the rest use much higher temps.
That Milk cost about 9,000 won per liter or just around 8 and change USD per liter..Koreans do love cheese but they seem to have a limited market, I have gone to some of the larger markets such as Emart to discover they do have like cheddar, mozzarella, gouda, and a few others but not a great variety and certainly nothing like artisan cheese varieties…
I to am a fledgling cheese maker and currently have only 3 cheeses in my cheese cave at the moment, and have not tested them yet as I have at least 4 more weeks for one of them to be in the window of using the trier to test it’s progress… I have a farm house cheddar, a pepper jack, and a peppered traditional cheddar so far,,, I would like to make some blues but I have not decided how to keep it and prevent it from spreading contaminating the other cheeses in the mini fridge/cheese cave..
In Korea they do have that one place called cheese village that I have not visited yet , it appears they use goats milk there I hope to learn more about it in a few months from now…
I have located a farm near my location that also sells goats milk but I do not have enough detail in regards to how it is taken care etc, I hope to visit them and find out soon before I decide to try it..
I will be visiting a nephew in a few days who is graduating boot camp , so plan to make a batch of mozzarella, or instead make string cheese to hand (along with crackers) out to him and his new found friends…..
Welcome, it is kinda quite here but for a few of us,, So your in Japan? I am in Korea,, when you say affordable are you talking about the cost of milk?
I got most of my equipment from the internet, amazon etc…
Cultures and rennet same
In Korea I have found 2 choices of milk and one korean website that has some marginal supplies (rennet ) and it is over priced..
I did search out and found that Korea has a place called Cheese village and plan to visit just to check it out but it doesnt seem to be much more than a demo on making mozz…
Hey, yeah I am kinda new at this too ,,so I probable couldnt help much other that I think I read about the ice cubes recently if I remember where I will post a link…..
Kinda quite here…..
Bart
click on “cheese cave controller” to open
I also got another controller to maintain the milk temp spot on during processing no need to move the milk from sink or off the warmer etc………..
heheh, sounds like your way ahead of me this is only my fourth type and really 2 if if you discount mozzarella, and feta which is super easy to make…mentioning feta I ended up with too much so I drained the brine and got out three mason jars added olive oil and dried tomatoes,savory,sage,dill,tarragon, and marjoram and cubed feta cheese, (I had one made a few days ago it was great after a day in the herbs and eaten with a slice of Italian bread mmmm mmmm…
I will actually be waiting out the results of these first 2 before I plow ahead , I dont want to make a bunch of cheeses only to not be able to properly age them, I do have the tools just not alot of confidence just yet till I get a taste of the results..
I got a trier set yesterday so I will be able to make checks later
So I have a PH meter,,I tested my milk and the meter reads 7.0 at 57f,,, I warm the milk 1.5 gallons to 90f add culture 1/4 pack or 1 smidgen tsp wait 45 minutes, ph 6.9,,,added rennet 2 tablets covered and checked for clean break 60 minutes later nice clean break test of whey 6.8 rose temp to 100f stirring every 5 minutes for 30 minutes checked ph 6.7 from that point on never dipped below 6.7 (this was for pepper jack by the way and it seems to me even my cheddar ran same numbers….
I have no clue if those numbers are good or bad..???????Well at 10PM last night a Pepper Jack was born,,,and released from 33lbs pressure 12hrs later at 10AM, sure looks good I certainly hope I can care for it properly for the next 5 weeks ,,,
Thanks,,, I was pretty happy at the first time result so far….but time will tell 🙂
As for the type of cheddar,, I am still kinda new at this and am using a recipe from the Mad Millie Artisan Cheese Kit it just calls it cheddar, I looked around the internet and from what I can tell I didn’t do any slabbing and turning over the curds that I have made a farm house cheddar…….
just finished up with the Pepper jack tonight or it is in the press for the next 12hrs at 44lbs.
I followed the directions to the letter on time and temp etc except I deviated on the peppers….
I hope this doesn’t cause a failure,,, as the directions call out taking a teaspoon of hot chili flakes and 1/4 cup of water boiling for 15 minutes straining then adding the peppered water to the milk,,,setting aside the strained chili..
I used crushed red pepper,, I also had a fresh hot green chili pepper I sliced into very very thin slices, and a jalapeno I boiled the green chili and jalapeno separate from the crushed peppers, and dumped the liquid then mixed the strained peppers into the red chili flakes ,I am hoping to have a hotter pepper jack then what can be bought in the stores 🙂
I was just worried about the fact the recipe called out dried chili flakes and boiling and I added fresh green chili pepper and a jalapeno that actually had been pickled ?????
Hope I didn’t just screw up a pepper jack 🙂
I will try and post a picture of the outcome of the pepper jack in the morning 🙂
