tag:blogger.com,1999:blog-89022872476602020432024-03-13T20:58:45.759-07:00Dannon's Big CheeseThe journey of a novice cheese maker, be carefull it may get a little stinky around here.Unknownnoreply@blogger.comBlogger21125tag:blogger.com,1999:blog-8902287247660202043.post-47767862034178640462013-06-20T16:59:00.000-07:002013-06-20T16:59:04.174-07:00<div align="center">
NEW CHEESE PRESS!!!!</div>
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I have to admit I have been bad. I did not make any cheese in April or May. I think I was just discouraged because the cheese press I had was cumbersome and difficult to work with. But lo and behold my wife gave me new press, a dutch cheese press for Father's Day. I was very excited and it worked great. I think it looks so great that I don't mind it being out on the table, not sure if my wife agrees with me. So I made some cheese that very same day. I also taught a Mozzarella class early this month. I had donated for a work charity event a cheese class for 5 people. So I taught the class to my co-worker and her daughters. We did 2 batches during the class and they both turned out (with a little bit of coaxing) and we all had fun.</div>
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My first cheese I decided to make with my new press was my favorite, Manchego (to read about my first Manchego and some history go to this <a href="http://dannoncheese.blogspot.com/2011/09/spanish-cheese-manchego.html" rel="nofollow" target="_blank"><em><strong>post</strong></em></a>). I changed the recipe a little bit this time but not by much. It is a combination of the recipe found in Ricki Carroll's book "<a href="http://www.cheesemaking.com/cheesemakingbooks.html" target="_blank">Home Cheese Making</a>", Mary Karlin's "<a href="http://www.artisancheesemakingathome.com/index.html" target="_blank">Artisan Cheese making at Home</a>", and a few of my own changes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrxFKKELe73afchO_WA9satm_B-LU7G6WNtZBeWXCB3IasMKJSF9ka1oSyDsApszNxnpnGtw6ZEhAZmoF3aLhzimsWo1iec-VFgXixrOS4UkstPBpBnWRH3SEnDtDUAdf3hLrrA0ZLbA/s1600/IMG_1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrxFKKELe73afchO_WA9satm_B-LU7G6WNtZBeWXCB3IasMKJSF9ka1oSyDsApszNxnpnGtw6ZEhAZmoF3aLhzimsWo1iec-VFgXixrOS4UkstPBpBnWRH3SEnDtDUAdf3hLrrA0ZLbA/s320/IMG_1965.JPG" width="320" /></a></div>
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Recipe:</div>
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3 Gallons whole Milk</div>
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saffron threads (some boiled in water)</div>
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1/4 tsp. calcium chloride in 1/4 cup cool water</div>
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1/8 tsp. Buttermilk Culture</div>
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1/8 tsp. Mesophilic Culture</div>
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1/4 tsp. Thermophilic Culture</div>
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1/4 tsp. lipase in 1/4 cup cool water</div>
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1/4 rennet tablet in 1/4 cup cool water</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqRoK5aSYZWbaAXeLcjQezuFAOl_GEY9VDuCaH5Hp7SzyZJCVszCoB8_UCbl42BojRpfQ4FYu87F8u8JDqmofeD2INEHdIxVLqbMwJcUYnnuExiVLaW4EhIM7zQvP19cSHqXYMGMCrmw/s1600/IMG_1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqRoK5aSYZWbaAXeLcjQezuFAOl_GEY9VDuCaH5Hp7SzyZJCVszCoB8_UCbl42BojRpfQ4FYu87F8u8JDqmofeD2INEHdIxVLqbMwJcUYnnuExiVLaW4EhIM7zQvP19cSHqXYMGMCrmw/s320/IMG_1966.JPG" width="320" /></a></div>
-Heat Milk and saffron to 86°F <br />
-Add Calcium Chloride and stir<br />
-Sprinkle in all cultures, let hydrate 3 minutes then stir in a up and down motion<br />
-Let sit covered for 45 minutes at the 86°F<br />
-Add Lipase Powder and stir gently<br />
-Add Rennet and gently stir with whisk<br />
-Let sit covered for 30 Minutes (or until clean break)<br />
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-Cut curds into 1/2 inch cubes and let sit for 5 minutes<br />
-Cut curds into rice size using whisk<br />
-Let sit for 30 minutes<br />
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-Heat curds slowly to 104°F increasing temperature slowly and gently stirring (over 30 minutes)<br />
-Let Curds sit for 5 minutes<br />
-Line cheese mold with damp cheesecloth and ladle curds into mold<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMDh7kz1jtq93l67bZkrKsb8Dy0f7gIS2h5Ctlfu5Xt5KHTjHwNQ0O-08mvqi9cySqDeP0aeCwM9F14EwU1pCKbfBti-y0wfh-fn5RAErhq0LphWEyWxePzc_MxhwL-Y-bfD12_RdGGE/s1600/IMG_1973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMDh7kz1jtq93l67bZkrKsb8Dy0f7gIS2h5Ctlfu5Xt5KHTjHwNQ0O-08mvqi9cySqDeP0aeCwM9F14EwU1pCKbfBti-y0wfh-fn5RAErhq0LphWEyWxePzc_MxhwL-Y-bfD12_RdGGE/s320/IMG_1973.JPG" width="320" /></a></div>
-Press at 15 lbs. for 15 minutes (See how nice and easy this was, because of the leverage I only needed a 5l lb. weight in order to get to 15 lbs.)<br />
-Remove cheese and flip, returning it to mold and press again at 15 lbs. for 15 minutes<br />
-Repeat process again and press at 15 lbs. for 15 minutes<br />
-Flip cheese again and press for 30 lbs. for 8 hours<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tyaWweXSAnfLVK2CjJgfyWfTc9EwcltCLA3z9eQQxKfnrAud3kcbU09LwpGWcChjg6bMEXmI-BWtZYDBN7bzyY5n9Qw627a-0oLyeiyWnK75NFnL5o3jxWf84wB1XsODMyden7sp_wg/s1600/IMG_1974.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tyaWweXSAnfLVK2CjJgfyWfTc9EwcltCLA3z9eQQxKfnrAud3kcbU09LwpGWcChjg6bMEXmI-BWtZYDBN7bzyY5n9Qw627a-0oLyeiyWnK75NFnL5o3jxWf84wB1XsODMyden7sp_wg/s320/IMG_1974.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love my cheese press! Thank you wife!</td></tr>
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-Put cheese into a salt water bath and brine for 6 hours<br />
-Pat cheese dry and age (I will age it for 2 months but you can age it from 3 weeks to 12 months)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-dsTXqrRurgggkqfbHZAuQ-_8iFxWyX26NO58UqN0pbzd4m4l0KdoP6m-fsud0Z31g598JV7liG42FiCI17l8HxVQKGsJzdfPVOKmOTxBs_GvWJTUS3vXmKdvIp4orQ6zS_kM7tRSO8/s1600/IMG_1977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-dsTXqrRurgggkqfbHZAuQ-_8iFxWyX26NO58UqN0pbzd4m4l0KdoP6m-fsud0Z31g598JV7liG42FiCI17l8HxVQKGsJzdfPVOKmOTxBs_GvWJTUS3vXmKdvIp4orQ6zS_kM7tRSO8/s320/IMG_1977.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my final product, I think it looks great</td></tr>
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<tr><td style="text-align: center;"><img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5uH1RVEs2rutLY2suIH5YadTynoHbBgWziQ9xQcp4iBVMupdcYVXIeFKRTU5WQTEdV7X2fz4i6k-aBKIxNkLDe_SSGBxoDpT9UOMO91Qt6P9526rYvnZwlVhqCsvYAWK1HFg9wxQYtQ/s320/048.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was a previous Manchego. I think my new press makes the cheese so much better</td></tr>
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I really enjoyed my new press and how easy it was to press the cheese without it coming out lopsided. I am already planning on making some cheese again this weekend. Not sure what I might do. Most likely a cheddar or a Parmesan. Or if I get any votes or suggestions before then I might change my mind.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8902287247660202043.post-82780403814649989862013-03-16T17:09:00.000-07:002013-03-16T17:09:22.756-07:00<div align="center">
2013, The year of the Cheese!</div>
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Don't get mad. I know, I know. It has been a while since I wrote about cheese making. It has not been that I have completely stopped making cheese. In fact this year I have a goal to make one cheese a month. Now if I can just get in the habit of writing up a blog post afterwards.<br />
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January-<br />
In January I made a Parmesan in hopes to break it open for Christmas 2014. I have made a parmesan before and so I hope this will be just as tasty. I can not find the pictures I took but I will make sure to post some pictures on here when I open it up in 7 months. I decided I need to make Parmesan more often then once a year since I hate waiting for so long before I get to try it. Maybe I will try it again in April.<br />
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February-<br />
I made an English Cheddar. I have not made an official Cheddar yet. Only Farmhouse cheddar. I got the recipe off of Cheesemaking.com. You can see the recipe <a href="http://www.cheesemaking.com/store/pg/23-Cheddar.html" target="_blank">here.</a> I hope I will get some good mold growth. From reading the recipe and looking at other pictures I think it does look very rustic. I could only find the pictures I took of bandaging it.<br />
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Here is a picture after a month of aging. I have a little white mold, and a few specks of dark mold on it. I hope it continues. Not sure if I will cut it open in May when I parents come to visit. I might wait longer. We shall see how patient I am.<br />
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March<br />
I was looking for something new to make. So I was looking through Ricki Carrol's book for something. I live in Kentcuky and the Kentucky Derby was in three months so I thought to I should make it. I know it has nothing to do with Kentucky and is an English Cheese.<br />
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Hope everyone enjoyed my pictures and sorry for not blogging much about the experience. Hopefully April will be much better.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8902287247660202043.post-39159624865216197452012-09-24T17:09:00.002-07:002012-09-25T18:10:20.934-07:00<div style="text-align: center;">
Mozzarella Cheese Class</div>
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(1st Attempt)</div>
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I work in a 25 floor office building and every year we do a large United Way fundraising campaign. This year I was selected to be in charge of our floors activities. Our goal is to raise $12,000 (which is a 50% increase over last year) if we raise that amount by this Friday (9/28, which is also my birthday) I will be shaving my head.</div>
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Well for one of the activities I volunteered to teach a Mozzarella Class. I had never done one before but have shown some family members how to make it. So I thought it would be easy. I limited the class to 20 people and was charging $25. Well the class filled up really fast, so much so, I had to offer an extra class because I had close to 40 people wanting to go. Below are the pictures from my first class. My next class is on 10/3 and I have learned a few things I will do differently.</div>
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For this class I got a lot of stuff donated by a company that works for us. I made the below bags to give to each student. It included 1 rennet tablet, some citric acid, a thermometer, and a pair of playtex gloves for handling the hot curds.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_RqhCwVDZsAB9Gyj1UEzfoPa7qLmvlbqpcyvppbPAAhSNOgNXSuIFWAMGjHdNyLaqTvUa-dvGDs8KQpEdyIjj3Iki0WF0GxDLQhMTe4tk5pdZaxSJL3tmrgYvY2E3Tadw9A3QjpPOZo/s1600/IMG_1671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_RqhCwVDZsAB9Gyj1UEzfoPa7qLmvlbqpcyvppbPAAhSNOgNXSuIFWAMGjHdNyLaqTvUa-dvGDs8KQpEdyIjj3Iki0WF0GxDLQhMTe4tk5pdZaxSJL3tmrgYvY2E3Tadw9A3QjpPOZo/s320/IMG_1671.JPG" width="320" /></a></div>
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The next picture you can see the set up. I was a little over adventurous and tried to make 4 batches of cheese. I figured 4-5 people per batch would allow each person to have some hands on experience. The only problem was that I could not watch and help each team all the time. But we had fun. While the milk was warming I gave a short presentation on cheese making with some history and basics. I also showed them some of the tools I use (cheese press, muslin cloth, etc...) I use for my hard cheeses. At the bottom of this post you can see a video of my little presentation. As it turned out only one of the 4 batches turned out to be mozzarella like. Another one after some work was able to be sliced, but the other two were more like spreads. Not sure what happened, but it was bound to happen with an unfamiliar kitchen, and so much happening at one time. The stove really through me off since I was not sure how hot the elements were getting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsdn_I_tPC_KLkfk1xAJLIaOjKb9xuoJ31lohzaXUGtRaD7ogJWqM1JUKVnreLoSjafUNFbyBNeEjdvh06XlUB1B5mgi7793gqXz3KeWfHWv0RmKpOqbKFars_959TivWVU1W13s1OkU/s1600/IMG_1670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsdn_I_tPC_KLkfk1xAJLIaOjKb9xuoJ31lohzaXUGtRaD7ogJWqM1JUKVnreLoSjafUNFbyBNeEjdvh06XlUB1B5mgi7793gqXz3KeWfHWv0RmKpOqbKFars_959TivWVU1W13s1OkU/s320/IMG_1670.JPG" width="320" /></a></div>
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A few of the people in my class trying to make some cheese. You can see that most of them have their purple gloves on.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRI9CYOiiH-5V8KysXApMv37gxCGLjyoOmXRtCvxkJshVitclEv-c4F5ud_1tRIDpsSgb3MVe3UjCULh8hX9Iq26yFU921-cng-edUx1hY1evfpiFYKx-Z5oIP3cXLKheawDqbWuZWrI/s1600/IMG_1672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRI9CYOiiH-5V8KysXApMv37gxCGLjyoOmXRtCvxkJshVitclEv-c4F5ud_1tRIDpsSgb3MVe3UjCULh8hX9Iq26yFU921-cng-edUx1hY1evfpiFYKx-Z5oIP3cXLKheawDqbWuZWrI/s320/IMG_1672.JPG" width="320" /></a></div>
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This is one groups that did not turn out. One problem was that I was not very patient. The were not getting a very good clean break so I had them put the pot back on the stove to warm it up since I was afraid it never got to the 90 degree temp. But then I forgot about it for a little bit and it got to warm. They were never able to get very good curds to form.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJJ4RJsoEOUS3HuPMe1jWuGOwFUtYo4qYOasXz7TxzcgnlA23YQTk_LBmVh92CstnxD9O7bjK5KkHCt_sXp7Xr6BoWram4qAjB-R7E6h5bnH0ORd7eKyMhIp3KH8FcyoJHUFp_V_kbkQ/s1600/IMG_1673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJJ4RJsoEOUS3HuPMe1jWuGOwFUtYo4qYOasXz7TxzcgnlA23YQTk_LBmVh92CstnxD9O7bjK5KkHCt_sXp7Xr6BoWram4qAjB-R7E6h5bnH0ORd7eKyMhIp3KH8FcyoJHUFp_V_kbkQ/s320/IMG_1673.JPG" width="320" /></a></div>
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One of the groups</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguX_O1DI_Qkfa09cFo3_kiaXFkozIpvAe4exja5MraK9Rvlk-r5Wk5-YF_ku5qK3mcIPde5HQia-qAubeVQcy9QESjKLF-fsvjM_CjJkp8akJnj0TpaPPtnkoBFmOCTKO9WrD8uNr9gmM/s1600/IMG_1674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguX_O1DI_Qkfa09cFo3_kiaXFkozIpvAe4exja5MraK9Rvlk-r5Wk5-YF_ku5qK3mcIPde5HQia-qAubeVQcy9QESjKLF-fsvjM_CjJkp8akJnj0TpaPPtnkoBFmOCTKO9WrD8uNr9gmM/s320/IMG_1674.JPG" width="320" /></a></div>
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This group is the one that actually had their mozzarella turn out, except we were not able to get it very stretchy. The strange thing was that at first it did not look like it was going to turn out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcKgRMeYM8al9uq97XPHVMv7JyiLZjY2DIL-ThPK01ldba3Vz1h-DtYnr9jcTTKvlFeo6v6gWWj1Pjwhe8CfM60RHRY3Cv9VsIHw5FWdlD9Yh0JXlGSGsxUmSZqI7YpN5HIA3jhUb39k/s1600/IMG_1675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcKgRMeYM8al9uq97XPHVMv7JyiLZjY2DIL-ThPK01ldba3Vz1h-DtYnr9jcTTKvlFeo6v6gWWj1Pjwhe8CfM60RHRY3Cv9VsIHw5FWdlD9Yh0JXlGSGsxUmSZqI7YpN5HIA3jhUb39k/s320/IMG_1675.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuhyphenhyphen3mGCQUPTzA1qscXZX76PavtfzL4_n4D08ZOTKOcN_b9fN8Xp0TK8ucbzDEmFIpxf3jW5mKFyWX36BMmK0qXEmX0qTcD_FLhyeelkNRXDlQeuFPa_y22qxA1bS-HUbblRPqY_obgk/s1600/IMG_1676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuhyphenhyphen3mGCQUPTzA1qscXZX76PavtfzL4_n4D08ZOTKOcN_b9fN8Xp0TK8ucbzDEmFIpxf3jW5mKFyWX36BMmK0qXEmX0qTcD_FLhyeelkNRXDlQeuFPa_y22qxA1bS-HUbblRPqY_obgk/s320/IMG_1676.JPG" width="320" /></a></div>
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I had a lot of fun doing the class and hope all the participants did too. I think for my class on 10/3 I will only do two batches. One that I am doing while the rest of the class works on the other one. I think it was a little to much happening at once in a space not big enough for us.<br />
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All in All it was a great time. I will be giving one of the people in the class a Mozzarella Kit from <a href="http://www.cheesemaking.com/">www.cheesemaking.com</a>. I will post pictures of my 2nd class after is is over. Thanks yo all that attended and I hope they have some success when they make some at home.<br />
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<iframe frameborder="0" height="327" scrolling="no" src="https://r.office.microsoft.com/r/rlidPowerPointEmbed?p1=1&p2=1&p3=SDDB405702A6BB26B0!108&p4=&ak=!AL0woTMn-GJA4wg&kip=1" width="402"></iframe>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8902287247660202043.post-36448275526878690432012-09-09T17:12:00.000-07:002012-09-09T17:12:54.741-07:00<h2 style="text-align: center;">
Summer</h2>
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<img height="239" id="il_fi" src="http://iloveshelling.com/blog/wp-content/uploads/2010/06/Waiting-for-Sanibel-summer-shells.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="320" /></div>
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So it has been several months since I posted. Though I have made a few cheeses I have not made as many as I wanted too. But you know how it goes with summer time things tend to get busy. Anyways I am going to try and report a little bit on what I have done this summer with cheese. But since I am having a hard time finding my pictures this could be a short post. </div>
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As I said earlier this year my parents were flying in from Utah for a visit and I was trying to get several cheese's ready for them to sample. </div>
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Brie- I did a 3rd attempt at Brie, I think I did better this time then my other two times but not yet perfected. I need to try and do one for Thanksgiving. The goal is to flip it with out breaking the rine. Below is a picture of the 3 bries I made.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxggmrob4V-_TW2talgrueY055O4skkp3Bz2fDDNm68wmAQo4CMjXwBDQVrH7Av4qgLIfKX1750bn-8VnyyVF9KdB-ik_MxQeBoSysDM1FFw_jHH6_EdDq6K8yhWI-nn4261IZ2qBAHQ/s1600/WP_001276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxggmrob4V-_TW2talgrueY055O4skkp3Bz2fDDNm68wmAQo4CMjXwBDQVrH7Av4qgLIfKX1750bn-8VnyyVF9KdB-ik_MxQeBoSysDM1FFw_jHH6_EdDq6K8yhWI-nn4261IZ2qBAHQ/s320/WP_001276.jpg" width="320" /></a></div>
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Manchego- This one I added some herbs to instead of saffron. The saffron one is still my favorite but this one was okay. I did not add enough herbs to make it taste much different. Manchego is becoming one of my go to cheese's becasue it has a short age time period and it tastes very good. Especially when you use a buttermilk culture as your mesophilic culture</div>
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Cheddar- This was my 2nd attempt at cheddar and was not as good as my first. For some reason the cheese came out very sour like. My wife says it will taste great on a baked potatoe.</div>
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Cheese curds- I also tried making some cheese curds while my father was here since it is his favorite cheese. They were better then the first time I made them but they did not quite firm up quite like I had wanted them too.</div>
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One thing exciting that I am doing is teaching a Mozzarella class. At work I am part of a fundraiser for United Way and I offered to teach a mozzarella class. I am planning on a class of 20 people and charging $25 each. We will make 5 batches (4 people per pot) of cheese and the students will go home with some of the harder to find ingredients (rennett and citric acid). This will be my first time teaching. I hope to have a friend taking pictures that I will then post on here. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8902287247660202043.post-85742372530660417062012-05-27T16:32:00.000-07:002012-05-27T16:35:26.177-07:00<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-large;"><strong><span style="font-family: Verdana, sans-serif;">Another</span> <span style="font-family: Verdana, sans-serif;">Jarlsberg</span></strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKjtmUWoK_h69uY_bbz25xNTjU8b_3L5eQnVioTt5Lt0lCh6aU7uConqvUeGW_JUsagKPbh2PnXTy867pXkSGEMGuliPpr9XW1E5nOnCTUBQ9QMLGOZ_tDv_wbcvkL7h7_7aobKZa9q4/s1600/066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKjtmUWoK_h69uY_bbz25xNTjU8b_3L5eQnVioTt5Lt0lCh6aU7uConqvUeGW_JUsagKPbh2PnXTy867pXkSGEMGuliPpr9XW1E5nOnCTUBQ9QMLGOZ_tDv_wbcvkL7h7_7aobKZa9q4/s320/066.JPG" width="320" /></a></div>
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So I made another Jarlsberg out of 3 gallons of milk. I made one a few months ago which I now realize I never blogged about. I thought the last one tasted good and hope this one does too. I am however, having a hard time getting the more rounded shape of a Jarlsberg and I will have to wait and see if this one has the characteristic large eyes (holes).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOYd5vgMJ0DzgrMdbPShgS_R7RpIwfEytps3DllsNgHI3DdD6vfi29eK2kwKJCT8kvacC5KUCnMfJ8r1gQuMd5Js99OpoHGCPU0c0bqe52KPDqZ7eOtDERdMDu5EbL3pK3eQ3Z9SU4BE/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOYd5vgMJ0DzgrMdbPShgS_R7RpIwfEytps3DllsNgHI3DdD6vfi29eK2kwKJCT8kvacC5KUCnMfJ8r1gQuMd5Js99OpoHGCPU0c0bqe52KPDqZ7eOtDERdMDu5EbL3pK3eQ3Z9SU4BE/s320/049.JPG" width="320" /></a></div>
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The ingredients I used: </div>
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<li>3 gallons whole milk</li>
<li>1 1/2 packets thermophilic starter</li>
<li>1/4 tsp propionic powder</li>
<li>3/4 tsp calcium chloride in 1/4 cup water</li>
<li>3/4 rennett tablet in 1/4 cup water</li>
<li>salt</li>
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I first heated the milk to 92°F. Then added the culture and the propionic powder, after letting it sit for 5 minutes I mixed the milk well with a whisk.<br />
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I then turned off the heat, covered the pot and let sit for 45 minutes.<br />
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Next I added the calcium chloride whisking it into the milk and then the rennet. Maintaining the milk at 92°F I again let it sit for 45 minutes.<br />
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At this point I got a clean break<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3wZbtvrXfXglM5ClWwsQsPdNifSZMRnp5HarwrRzVCInMaV3zG3_MGcCFRt1gqI4AVGJQiXCGW3r2S2_CUnQZmkMAE0o-f0lHUorYXvaUT9sCrCtVrQDErGYjTmiN_NK8f1xsLzXCK0/s1600/051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3wZbtvrXfXglM5ClWwsQsPdNifSZMRnp5HarwrRzVCInMaV3zG3_MGcCFRt1gqI4AVGJQiXCGW3r2S2_CUnQZmkMAE0o-f0lHUorYXvaUT9sCrCtVrQDErGYjTmiN_NK8f1xsLzXCK0/s320/051.JPG" width="320" /></a></div>
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After the clean break I cut the curds into 1/2 inch pieces and stirred for 20 minutes with a spatula. And then allowed the curds to settle into the bottom of the pot for 5 minutes.</div>
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I then heated some water to 140°F in a separate pot and removed the whey to the tip of the curds</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbc-Q9FNdU9QGCX-KFlJtcyurqkkeyMJuQYX81z7nnpIoSwj9Z17kIK0kbwYyQ1aBESpuz_myshfcnq9I59mr4Zz33HK8loBpI9XnLIgdWWoitLTpp1PM-7Aw9Rsj8p3LSY7gdJrSZaY/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbc-Q9FNdU9QGCX-KFlJtcyurqkkeyMJuQYX81z7nnpIoSwj9Z17kIK0kbwYyQ1aBESpuz_myshfcnq9I59mr4Zz33HK8loBpI9XnLIgdWWoitLTpp1PM-7Aw9Rsj8p3LSY7gdJrSZaY/s320/053.JPG" width="320" /></a></div>
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Next I added about 2 cups of the 140°F water into the curds to bring the curd mixture to 100°F.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO01PqVkLSqs8Wt-U9fXS6LPRJKTRgV2OpIG3b0e6bfrDOEzKjQlCd5V7uiQkEfHGQwJQ3JKf0rWttaJePdxpcwrcOmn228BravTG63iT7bqZkd_qS7SD929c2YITdhMq0O0J3p1wCJA/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO01PqVkLSqs8Wt-U9fXS6LPRJKTRgV2OpIG3b0e6bfrDOEzKjQlCd5V7uiQkEfHGQwJQ3JKf0rWttaJePdxpcwrcOmn228BravTG63iT7bqZkd_qS7SD929c2YITdhMq0O0J3p1wCJA/s320/054.JPG" width="320" /></a></div>
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Then over the stovetop I heated the curds to 108°F over 30 minutes while stirring the whole time, once you get to the correct temperature I let it sit for 20 minutes.</div>
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I next ladled the curds into a damp muslin cloth and let drain for 5 minutes through a colander.</div>
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Then I put the curds into my mold and pressed the curds at 10 lbs for 30 minutes then flip and 15 lbs for 8 hrs. After which I put the cheese into a salt water brine for 8 hours.</div>
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Now it is sitting in my cheese fridge for aging until my parents get here at the beginning of July. The cheese looks a lot better then the other two times I have made Jarlsberg. Lets all hope I get some eye formation. <br />
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Look for a blog around the 4th of July, where I will report on this cheese as well as the Manchego.<br />
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKjtmUWoK_h69uY_bbz25xNTjU8b_3L5eQnVioTt5Lt0lCh6aU7uConqvUeGW_JUsagKPbh2PnXTy867pXkSGEMGuliPpr9XW1E5nOnCTUBQ9QMLGOZ_tDv_wbcvkL7h7_7aobKZa9q4/s400/066.JPG" width="400" /><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8902287247660202043.post-4701228209190668602012-05-13T19:48:00.000-07:002012-05-13T19:50:38.989-07:00<div style="text-align: center;">
<span style="font-size: large;"> Saffron Manchego </span></div>
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So my parents are travelling to visit us from Utah the beginning of July and so I have been busy trying to make several different cheeses for them to taste. Recently I have made Brie, English Cheddar, Jarlseberg and Manchego. Most of these cheeses that I have made before but am hoping to perfect a little bit. Today I will blog about the Manchego, lets hope that I am diligent this week and blog about the rest of them. With the Manchego I used:</div>
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<li>2 gallons whole milk</li>
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1/4 tsp buttermilk culture (normally it calls for mesophyllic but thought I would try something new)</div>
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1/4 tsp thermophillic culture</div>
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saffron threads (I diffused them in water over the stove top first)</div>
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1/4 tsp lipase powder in 1/4 cup water</div>
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1/4 tsp calcium chloride in 1/4 cup water</div>
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1/2 rennet tablet in 1/4 cup water</div>
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olive oil</div>
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paprika</div>
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First I heated the milk to 86°F then turned off heat and added both cultures (waiting 5 minutes) and stirred with a whisk. Letting it next set for 45 minutes.</div>
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Next I added the lipase, gently stirring it, and then the calcium chloride and the rennet. Then I let it sit for 30 minutes, at which point I got a clean break.</div>
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After the clean break I cut the curds into 1/2 inch pieces, waiting 5 minutes and then stirred it with a spatula for 30 minutes allowing the whey to drain as well as the curds to firm up.</div>
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I then slowly heated the curds to 104°F (over about 45 minutes) then let it sit for about 5 minutes. </div>
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I then let lined a colander with damp butter muslin and ladled the curds into the muslin, allowing the curds to drain for 15 minutes.</div>
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Next I put into my cheese press. As you can see below I have changed my cheese press a little bit. I had a hard time guessing on the weight when I was using a spring. So know I am just using some weights. It took a little bit of taking apart my press so that it could work.</div>
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After pressing it for over 8 hrs at 30 lbs I put it into a salt water bath for 8 hours. </div>
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It is now aging in my cheese fridge until my parents come in July (aging will be about 2 months total). As I have mentioned in my other posts on Manchego you can eat it in as little as 10 days or can go much longer, just depends on how you want it to taste. When it is does aging I am going to try and rub it with smoked paprika and olive oil.</div>
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<br /></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-8902287247660202043.post-49158325521293196232012-03-18T15:06:00.001-07:002012-03-18T15:07:03.012-07:00Soft Cheese Fun<div class="separator" style="clear: both; text-align: center;">
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I have used Ricki's book before but I had just borrowed from the library and not been able to dig into it. This past month my wife got it for me and I was very happy. I have decided to try and make as many recipes from it as possible over the next year. The best thing is that you all get to accompany on on these fun cheeses.<br />
Last week I made two cheeses with recipes basically found in "Home Cheese Making" by Ricki Carroll. I have not ordered my new supplies yet so I found two I could do with the ingredients I had. I choose to make a cheese called Lactic Cheese and some Cottage Cheese.<br />
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The first recipe in Ricki's book is Lactic Cheese. It tasted very close to a cream cheese to me and tasted good on some bagels. It made a lot of cheese. 1 gallon of milk made a little over 2 lbs of cheese. I have to come up a with a few recipes this week to use all the cream cheese in.<br />
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I used:<br />
1 gallon of whole milk<br />
1 packet of mesophillic culture<br />
4 drops from rennet dissolved in 1/3 cups water<br />
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I first started by heating my 1 gallon of milk and the mesophillic starter to 86ºF <br />
Then I added 1 tsp of the diluted rennet mixture and gently stirred.<br />
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I then let it sit in the pot with the burner turned off overnight, approximately 12 hours.<br />
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Overnight the milk had turned into a very loose yogurt like substance. I then poured the mixture into a muslin lined colander. As you can see I barely had enough room, this recipe made so much more then I expected since most of the cheeses I make follow a 2 gallon = 1 lb instead of the 1 gallon = 2 lbs this had.</div>
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I then left the bag to drain for about 12 more hours (while I was at work). I drained a lot of whey during this time.<br />
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After draining I flipped the muslin inside out into a bowl. At this point I just added some salt. You can ad a lot more types of ingredients but being my first time I did just salt and have used it mainly on bagels in the morning. It has a great taste with just the right amount of tanginess. I believe I will make this again when I have family visiting since it is a cheese you can see the fruits of your labor quite quickly.</div>
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Since this cheese was so easy in the process I made a 2nd cheese at the same time. So I made homemade small-curd cottage cheese.<br />
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This cheese does not even use rennet. I guess that is why it takes so long for the curds to form. The ingredients I used for this cheese was"<br />
- 1 gallon 2% milk<br />
- 1 packet mesophillic starter<br />
- 3 tbl cream<br />
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I first heated the milk to 72ºF and then added the mesophillic starter, mixing thoroughly.<br />
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I then let it sit overnight and most of the next day, about 24 hours at room temperature. I then cut the curds into 1/4 inch cubes and raised the temperature to 100ºF over about 15 minutes and then let it remain there for about 10 minutes while stirring occasionally. I then raised temp to 112ºF over another 15 minutes and leave it at that temp for 30 minutes. The process is cooking the curds I had which were very weak and soft and making them more firm. After the curds were firm enough I let them sit for 5 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4f_Q6ftbdP_4zcF0aRDh2hiW1CeYJXygYLlAIU63v4SPUhnAmJJpYUyjvLokkcmaEh77CaJChTDrncU-rtAxMnKtE0T_cV6QUMldsqmibks7MGLPiqXkhcvAvr7Itkum0KqU5VRgVjM/s1600/178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4f_Q6ftbdP_4zcF0aRDh2hiW1CeYJXygYLlAIU63v4SPUhnAmJJpYUyjvLokkcmaEh77CaJChTDrncU-rtAxMnKtE0T_cV6QUMldsqmibks7MGLPiqXkhcvAvr7Itkum0KqU5VRgVjM/s320/178.JPG" width="320" /></a></div>
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I then poured off the whey into a cheesecloth lined colander. Picture below is not very good of the curds hanging to dry.<br />
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Here is a another picture of the curds hanging to drain more whey out. I let it drain for about 10 minutes. <br />
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I then dipped the curds into cold water for 5 minutes. Next untie the bag and break up the curds into small pieces and add salt. This tasted okay but not as good as the lactic cheese. It was a little more sour then I liked and I did not get the creamy mixture you usually get when eating cottage cheese. I may just need to add some plain milk next time after it is all done to get that mixture. This made a little over 1 lb of cheese.<br />
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On too my next part of this blog which will be shorter since I had no pictures. About a month ago we had some family friends over to make cheese. The friend was actually in the cheese making class with me that started this whole thing. But since then they had moved and been to busy to get too much into the cheese making. This friend is also hopefully getting a goat here in the spring which will be lots of fun once I can get some milk from it.<br />
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We made mozzarella together but also for him to see some of the process of a hard cheese is made. So before they came over I started the process of making a Colby. Which was a brand new cheese for me. The part was fun, we made two mozzarella, one for me and one for his family. They both turned out really good. However the Colby did not turn out too great. It is really salty and has a bland flavor. I thing the reason is because I was trying to use a different mold to get the classic shape of a Colby but it was to small so I had to make another one with my other mold. This equated into 2 -1 lb bricks of cheese that I put into a salt bath that was meant for a 2 lb brick of cheese. With more surface area I think the salt was able to penetrate the cheese too much. Here is a picture of the finished cheese after it was waxed and aged.<br />
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I hope to try doing Colby again in about two weeks. Wish me luck. I also hope to try Brie again as well as make two more recipes from the first part of Ricki's book. Maybe Fromage Blanc, Mascarpone, Gervais, English cheddar, or other. Leave a comment and tell me which ones you think I should make.<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8902287247660202043.post-66523217936156825592012-01-05T18:36:00.000-08:002012-01-06T18:35:24.115-08:00A Cheesemaking Christmas<div class="separator" style="clear: both; text-align: center;">
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I had a week off from work between Christmas and New Years, and when I wasn't out doing things with the family and mother-in-law (who was visiting from California), I was making cheese. I made 4 types of cheeses during the week. All the cheese's I made were ones I had made before but I have been trying to make at least each cheeses twice to make sure I am getting the hang of it. The cheeses I made was Mozzarella, Farmhouse Cheddar, Jarlseberg, and a Saffron infused Manchego. Also in the past month I made some Brie and some Cheese Curds but I will blog on those later.<br />
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The first cheese that I made was a farmhouse cheddar. For Christmas I sent my dad a fake order form where he could order a cheese from me. The cheese he picked was the Farmhouse cheddar, he likes cheddar and he picked this one since it has a short agin period so he could try it sooner. For this recipe I followed a great book " Artisan Cheese Making at Home" by Mary Karlin and you can see my previous attempt at this cheese <a href="http://www.dannoncheese.blogspot.com/2011/08/first-hard-cheese-farmhouse-cheddar.html" target="_blank">here</a>.<br />
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So the ingredients you I used:<br />
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<ul>
<li>2 Gallons Milk</li>
<li>1/2 tsp Mesophillic Culture</li>
<li>1/2 calcium chloride diluted in 1/4 cool water</li>
<li>1/2 tsp rennett in 1/4 cup cool water</li>
<li>Kosher Salt</li>
</ul>
for this recipe you can also see I did not have liquid annatto so I tried to used some achiote powder which comes from annatto but as you can see it did not work.<br />
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Following are some typical pictures of heating the milk, then cutting the curds in order to drain more whey out of them<br />
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The book said the curds should be done when you can take a group of them in your hands and put soem pressure on tehm and form a solid mass that can easily be pushed back apart. As you can see it was able to do that.<br />
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After draining the whey from the curds I started pressing them. I like the press I have but as you can see it is a little hard to know how much weight I am using since the only way you can judge the weight is by seeing how much you have compressed the spring. So I decided to try using some household items the gave me the proper weight.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSP0iVL8aE4-D6JIUjgYcmfdCjJez3N0YBiA9rTeieWPdigPaSSTUHS75mP-pavOCy4YVF-64ZfZPcSnPcsm3UxIIarA9ByWvuHfp5Lacysa7swcQosIa9XsLZdyo29HufmSSy-MqR-QY/s1600/058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSP0iVL8aE4-D6JIUjgYcmfdCjJez3N0YBiA9rTeieWPdigPaSSTUHS75mP-pavOCy4YVF-64ZfZPcSnPcsm3UxIIarA9ByWvuHfp5Lacysa7swcQosIa9XsLZdyo29HufmSSy-MqR-QY/s320/058.JPG" width="320" /></a></div>
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This is the cheese after I pressed it, next I waxed my cheese.<br />
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Here is a picture of the final cheese, I will give an update when I cut into the cheese. I will cut it in half and send it to my dad (he only gets 1lb) I will keep the rest. It was age down in my cheese fridge for 1 month then it will get sent out, I am excited to try this cheese and hopefully my dad will like it.<br />
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Next I made a Jarlsberg, the same recipe I used <a href="http://www.dannoncheese.blogspot.com/2011/12/jarlesburg-parmesan-and-brie-oh-my.html">here</a>, the difference is I made my first cheese with 3 gallons of milk. It doesn't take any more time to make a 5 lb cheese then it does a 2 lb cheese, but I can only fit 3 gallons of milk in my pots. I for some reason did not take many pictures of this cheese but when I take it out of the fridge to move to a 65 degree enviorment I will take a picture of it.</div>
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Here are the pictures I did take, one thing that I followed different then last recipe was I ran out of calcium chloride and did not have time to get any more, plus I did not wax this Jarlsberg in hope I will have a little more eyelet movement.</div>
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I am also excited to try this cheese in 2 months. Hopefully it will have a little better shape and eyelet formation. I will post an update when I am done tell you how it tastes. I am really looking foward to having some Grilled Cheese Sandwhich with this cheese.<br />
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So the last cheese I made was Saffron infused Manchego and I found the recipe from the same "Artisan Cheese Making at Home". I lived in Spain for two years and had always enjoyed cooking with saffron. I would make Paella with it but I think was a lot cheaper and easier to find in Spain. So to find it I went to a store in Northern Cincinnati called Jungle Jims which is a really great store and has almost any food you could imagine, from a lot a different countries.<br />
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Here is a picture of the saffron, this little container cost $10<br />
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I followed basically the same recipe I did before except for adding the saffron, you can go<a href="http://www.dannoncheese.blogspot.com/2011/09/spanish-cheese-manchego.html" target="_blank"> here</a> to find my other Manchego. One reminder is this isn't technically Manchego because it is made with cows milk and not Sheep milk. The paprika I will use with some olive oil when it's aged a little while.<br />
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Here you can see the saffron start to color the milk a little bit.<br />
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This is the cheese before I put it in a water bath. After aging a few days it has turned even more orangish.<br />
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So there you have it, my cheese adventure over Christmas. I was quite happy that I made three different cheese in one week. And that not even including the Mozzarella and Ricotta I made while my mother-in-law was visiting. I was really excited because she has been the first person I have shown to make Mozzarella. Here is a picture of their first mozzarella.<br />
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So now I have 4 cheeses in my fridge that are being aged. These three I just talked about and the Parm I started several months agon (only 4 months left before I get to try it). I will take a picture of my little fridge sometime to show all the cheeses. I will be able to try the Manchego first in one more week. Hopefully some of you who read this blog will get to try some of the cheese I send to Utah for my dad. <br />
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<br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8902287247660202043.post-75669755710233469322011-12-06T19:04:00.000-08:002011-12-06T19:09:48.869-08:00Jarlsberg, Parmesan, and Brie Oh MY!!!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk4cio7P3HcMXr8YESX3A6hjTsBoLmU_LLo0OE3M_1BQaAO2198isgamZP73XM4CbU5RNKcKczOjZh8JSc2SaIOwTzPmoU5Sv7cYp3ehxNPaY47dNdEdmebWWVmN_PU-GpFiqXwvaaOI/s1600/065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk4cio7P3HcMXr8YESX3A6hjTsBoLmU_LLo0OE3M_1BQaAO2198isgamZP73XM4CbU5RNKcKczOjZh8JSc2SaIOwTzPmoU5Sv7cYp3ehxNPaY47dNdEdmebWWVmN_PU-GpFiqXwvaaOI/s400/065.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Jarlsberg after 2 months</td></tr>
</tbody></table>So I have been busy with making several cheeses and can now start blogging about them. The following three cheeses were made from recipes (with some small changes) from a great book called "Artisan Cheese Making at Home" and also from recipes on <a href="http://www.cheesemaking.com/">New England Cheesemaking</a> website. <br />
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<strong>Parmesan</strong><br />
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First lets start with the Parmesan. It is going to take 9 months to age before we can eat it. <br />
The ingredients I used are as follows:<br />
<ul><li>2 gallons milk (Whole, 2%)</li>
<li>A packet of Thermophilic starter</li>
<li>1/2 tsp calcium chloride in 1/4 cup cool water</li>
<li>1/2 tsp liquid rennet in 1/4 cool water</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33BJ5Z3PrAOfRF6Yv8v-CTEvr8Iit61arIagUJSxNMbA4XspQyglqw1r2sIinaKsyov3G6F0LJfkcyY4pcL2wTLVmr3uGyd_yPHgJU1TxW09atOipgZ4aYPenuLcfbFxlhf2NCo40zlM/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33BJ5Z3PrAOfRF6Yv8v-CTEvr8Iit61arIagUJSxNMbA4XspQyglqw1r2sIinaKsyov3G6F0LJfkcyY4pcL2wTLVmr3uGyd_yPHgJU1TxW09atOipgZ4aYPenuLcfbFxlhf2NCo40zlM/s320/049.JPG" width="320" /></a></div><div style="clear: both; text-align: left;">Instructions:</div><ul><li><div class="separator" style="clear: both; text-align: left;">Heat milk over low heat (double boiler) to 94ºF</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Sprinkle thermo B over milk and mix well with whisk</div></li>
<li><div class="separator" style="clear: both; text-align: left;">add calcium chloride and rennet, gently whisk for 1 minute</div></li>
<ul><li><div class="separator" style="clear: both; text-align: left;">let set for 45 minutes at 94ºF (until a clean break)</div></li>
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<ul><li><div class="separator" style="clear: both; text-align: left;">let set for 10 minutes</div></li>
<li><div class="separator" style="clear: both; text-align: left;">slowly raise temp to 124ºF over 1 hour</div></li>
</ul><li><div class="separator" style="clear: both; text-align: left;">Let set at 124ºF for 10 minutes</div></li>
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCANAAlV-D2NblSX6WMJIdJRwCDTteX_U6T2C1bGam4lXKGKeD8nrVkY2btl8QpNroVgYECUkHukVoPa7Cm6DteGWeS3Tbqj4k22XpZ3R5nOK38cCpxp7pzwvA0KZ6s6OCH1LY0P9jVN0/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCANAAlV-D2NblSX6WMJIdJRwCDTteX_U6T2C1bGam4lXKGKeD8nrVkY2btl8QpNroVgYECUkHukVoPa7Cm6DteGWeS3Tbqj4k22XpZ3R5nOK38cCpxp7pzwvA0KZ6s6OCH1LY0P9jVN0/s320/052.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiGTvHmOBOh2EtfQtWZm-05gO99usAnojC3DQFu1SZMe9YoH0gCblv-xV8_1XuY0lV0zUKghOQS1K2xdLx9atQ8LzwRlJNCSikHM-Yijd8Frpcarc7IpwShnCXsG0vWikFywR89q806U/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiGTvHmOBOh2EtfQtWZm-05gO99usAnojC3DQFu1SZMe9YoH0gCblv-xV8_1XuY0lV0zUKghOQS1K2xdLx9atQ8LzwRlJNCSikHM-Yijd8Frpcarc7IpwShnCXsG0vWikFywR89q806U/s320/053.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQk2hiEfIZhT4dT3tIL4MUiRC-J69TR3VKjvARN7AzdmAQ6o5HpRL8_3tDa6DmYsK0YIjFdU54weYCbyK6ruMjvsXGTcnDc4i57ESx_e1zUQrqy4LwyvxPs_Zct7seu0lz-a1YXfnqECY/s1600/056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQk2hiEfIZhT4dT3tIL4MUiRC-J69TR3VKjvARN7AzdmAQ6o5HpRL8_3tDa6DmYsK0YIjFdU54weYCbyK6ruMjvsXGTcnDc4i57ESx_e1zUQrqy4LwyvxPs_Zct7seu0lz-a1YXfnqECY/s320/056.JPG" width="320" /></a></div><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOhU08XhqmnTZ1uTCUkZ3UCpPiFdQtVu81z81ihEKtgrw3r0zISEA36BhXmIdGPRl9bPOmZhsDBomJBqGtoYZoT8akg3tdQxYzydDw1XBc7X10nGbxx05SGs67XIUhzGJC3D1e08jl4M/s1600/057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOhU08XhqmnTZ1uTCUkZ3UCpPiFdQtVu81z81ihEKtgrw3r0zISEA36BhXmIdGPRl9bPOmZhsDBomJBqGtoYZoT8akg3tdQxYzydDw1XBc7X10nGbxx05SGs67XIUhzGJC3D1e08jl4M/s320/057.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">looks like cottage cheese after the curds are drained</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul><li><div class="separator" style="clear: both; text-align: left;">Drain curds in muslin cloth for 5 minutes</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Put into mold and let drain another 5 minutes</div></li>
<ul><li><div class="separator" style="clear: both; text-align: left;">Apply 10 lbs for 30 minutes then flip</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Apply 10 lbs for 1 hour then flip</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Apply 20 lbs for 12 hours </div></li>
</ul></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseYL__wKoPafTibAwgpmFqDWNewa6n6mzjWaNo-m-eBqARIHX7oZb_hMX5ma10QKk9qlW3NvyAqwnILaCfch41Dmdt7VyA5BuLQYjn0wZpG9LzKcUWb_EUuHA-XwHd5bHIPwv1Xm3zPQ/s1600/058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseYL__wKoPafTibAwgpmFqDWNewa6n6mzjWaNo-m-eBqARIHX7oZb_hMX5ma10QKk9qlW3NvyAqwnILaCfch41Dmdt7VyA5BuLQYjn0wZpG9LzKcUWb_EUuHA-XwHd5bHIPwv1Xm3zPQ/s320/058.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using my press for the very first time</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE25NnzEqUInV_tjsbri4g1gjEWiBIETpljsaiU1HfJgnMrQUps2M4IoaKlEr6IbF5igYMFoiUdwBvs5J-rUv4oMay6hKUuhsygSNQpusDBYTFphpAVyEqcLmgqgGV71lJBg0n6hkPXg/s1600/059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQE25NnzEqUInV_tjsbri4g1gjEWiBIETpljsaiU1HfJgnMrQUps2M4IoaKlEr6IbF5igYMFoiUdwBvs5J-rUv4oMay6hKUuhsygSNQpusDBYTFphpAVyEqcLmgqgGV71lJBg0n6hkPXg/s320/059.JPG" width="320" /></a></div><ul><li><div class="separator" style="clear: both; text-align: left;">I then prepared a salt brine and soaked the cheese at 52ºF for 12 hours (the cheese weighed 1 lb and 12 ounces before brinning)</div></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HAHsFBTiJvjX3letKHSbRZjBRZ2rRVRp_fPQuqNz8AxS9hLppEiq5I1C2gzR9ZDrA9EAPP6d5qsLpbgy3KIvQv-RIduYpROv7_oQU8epr60_ak7AKm9VX0TNto-KON-dvVXM_WOJks4/s1600/062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HAHsFBTiJvjX3letKHSbRZjBRZ2rRVRp_fPQuqNz8AxS9hLppEiq5I1C2gzR9ZDrA9EAPP6d5qsLpbgy3KIvQv-RIduYpROv7_oQU8epr60_ak7AKm9VX0TNto-KON-dvVXM_WOJks4/s320/062.JPG" width="320" /></a></div><br />
<ul><li>After brinning I dried the cheese with a cheesecloth and let air dry for 3 days</li>
</ul>Now it is aging in my cheese cave at 50º, where I first flipped it every day for about two weeks and am now just flipping it every week or so. I have also rubbed olive oil on it now to help keep the cheese from drying out. This cheese has been hard trying to keep the mold off, I think one reason is because I do not have very much air flow, so I should get a fan. Also I was aging the brie (which will be discussed lower down).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuimIRvgMqvJuJOmS8eca8gz5yJtpfP1qTVj1D2s3iZZHM3JenEUARdW9sPm55fXp_WyoAIWxNEUCvaQOaAaCQGxgrXSBq7qiw8smpes1CPVj1lQ9qeM0QKJexS7rNEkbzDS9hbqF5brI/s1600/060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuimIRvgMqvJuJOmS8eca8gz5yJtpfP1qTVj1D2s3iZZHM3JenEUARdW9sPm55fXp_WyoAIWxNEUCvaQOaAaCQGxgrXSBq7qiw8smpes1CPVj1lQ9qeM0QKJexS7rNEkbzDS9hbqF5brI/s320/060.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My cheese after brinning</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicx-ArDREjKPm1xNGa_H0p3UP0cy9xF-gnQeEMgnT-q-1qxa05yVsG1wvV8n79oMmvUPam79sxcVsX5cZIyPKIX7Ql8HUmjV4-evNGbW6_QVikwY3xx7s7_Fl3JlqSilG2NpcoOIkzDtk/s1600/385059_10150394786998038_562188037_8369930_1354703597_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicx-ArDREjKPm1xNGa_H0p3UP0cy9xF-gnQeEMgnT-q-1qxa05yVsG1wvV8n79oMmvUPam79sxcVsX5cZIyPKIX7Ql8HUmjV4-evNGbW6_QVikwY3xx7s7_Fl3JlqSilG2NpcoOIkzDtk/s320/385059_10150394786998038_562188037_8369930_1354703597_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my cheese right now after being aged and rubbed with olive oil</td></tr>
</tbody></table><strong>Jarlsberg</strong><br />
<br />
Jarlsberg cheese is a Norwegian cheese that is part of the Emmental Swiss family, so you can expect the cheese to have the trademark eyelets that make it "wholly cheese".<br />
<br />
The ingredients are as follows:<br />
<ul><li>2 Gallons Milk</li>
<li>1.2 tsp Thermophilic C </li>
<li>1/8 tsp propionic bacteria</li>
<li>1/2 tsp calcium chloride in 1/4 cup water</li>
<li>1/2 tsp rennet diluted in 1/4 cup water</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgfQCekpvjtP5gDVO3BcLYLd2WWGrVr8v_dJGDH3ymTgXzmRcDSSagai_MXBo_LWasKJS9qndz_bDN5bn-iRrdPvve0ZRdacuCr69W5o3tNz6acgKKIFE0QxkMESOcaDBbXMgf2hdZgg/s1600/pics+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgfQCekpvjtP5gDVO3BcLYLd2WWGrVr8v_dJGDH3ymTgXzmRcDSSagai_MXBo_LWasKJS9qndz_bDN5bn-iRrdPvve0ZRdacuCr69W5o3tNz6acgKKIFE0QxkMESOcaDBbXMgf2hdZgg/s320/pics+005.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The process I followed was:</div><ul><li><div class="separator" style="clear: both; text-align: left;">Heat milk to 92ºF in a warm water bath</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Mix in the propionic then let set for 45 minutes</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add calcium chloride and rennet using a whisk gently</div></li>
<ul><li><div class="separator" style="clear: both; text-align: left;">let set at 92ºF for 45 minutes (until a clean break) </div></li>
</ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_2Z_ooyHS_cCKyEC3JGnK5xDkWmOW5FVhax1Hh3A26d_jS9H1ezF9eaWWHwFhaoTrffmB4zMoVlBGCiIrRW-Fg7founO1zlgVO_1ugBIjydTM_Yo3hd__6bK6syKgf7HIe6lksj6_zQ/s1600/pics+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_2Z_ooyHS_cCKyEC3JGnK5xDkWmOW5FVhax1Hh3A26d_jS9H1ezF9eaWWHwFhaoTrffmB4zMoVlBGCiIrRW-Fg7founO1zlgVO_1ugBIjydTM_Yo3hd__6bK6syKgf7HIe6lksj6_zQ/s320/pics+006.JPG" width="320" /></a></div><br />
<ul><li><div class="separator" style="clear: both; text-align: left;">Cut curds into 1/4 inch cubes and stir for 20 minutes</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Heat 3 cups of water to 140ºF</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Ladle out enough whey to expose the tops of the curds</div></li>
<ul><li><div class="separator" style="clear: both; text-align: left;">Add the heated water to bring the temperature of the curds to 100ºF</div></li>
</ul><li><div class="separator" style="clear: both; text-align: left;">Over low heat raise the temperature to 108ºF over 30 minutes while gently stirring</div></li>
<ul><li><div class="separator" style="clear: both; text-align: left;">after reaching 108ºF let curds settle and sit for 20 minutes </div></li>
</ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmNpvf8NcSBkcBP6e7qUlhZKXOvZt508IhsWGXAxnotOvfsOAp93HMeQpzMzpfAkIGoSZ5X2xVEDaCGsEJryzARD8PQZOHVKpBqMD8O0VovtGxWU3SnHfitRPmfmQRI7NqFUNr5pqYgg/s1600/pics+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmNpvf8NcSBkcBP6e7qUlhZKXOvZt508IhsWGXAxnotOvfsOAp93HMeQpzMzpfAkIGoSZ5X2xVEDaCGsEJryzARD8PQZOHVKpBqMD8O0VovtGxWU3SnHfitRPmfmQRI7NqFUNr5pqYgg/s320/pics+008.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8ro_qJFYTkdeJUDCvrta1a1YEfntk9Aa8v7Ul2PmQJwdGyXAT78elHU_9ySpSA8yctDTH5mXqrugGjzoqCLgq7bnynUogQQBI5TtTQhFifg4BAhjVJIcVwkghVFUoDj0sUNxDVdL4zs/s1600/pics+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8ro_qJFYTkdeJUDCvrta1a1YEfntk9Aa8v7Ul2PmQJwdGyXAT78elHU_9ySpSA8yctDTH5mXqrugGjzoqCLgq7bnynUogQQBI5TtTQhFifg4BAhjVJIcVwkghVFUoDj0sUNxDVdL4zs/s320/pics+011.JPG" width="320" /></a></div><ul><li> Drain curds in a cheesecloth</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJglrKXy7h5HFMu9zKAWawRTVB4UedMhlTFbl6BmzqaIm_gxgensosNrz4nsJ8crP3OB4Pd2Me0ENlntJI96hdAwMjak7Tk-sX3pFJ2Q91Ie5DG-Y3JPDKT_tZ4S60XxfSPzsfaOaiLpY/s1600/pics+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJglrKXy7h5HFMu9zKAWawRTVB4UedMhlTFbl6BmzqaIm_gxgensosNrz4nsJ8crP3OB4Pd2Me0ENlntJI96hdAwMjak7Tk-sX3pFJ2Q91Ie5DG-Y3JPDKT_tZ4S60XxfSPzsfaOaiLpY/s320/pics+015.JPG" width="320" /></a></div><ul><li> Press curds in a mold</li>
<ul><li>10 lbs for 30 minutes and flip</li>
<li>15 lbs for 8 hours</li>
</ul><li>Brine in a salt water bath for 12 hours at 50ºF to 55ºF</li>
<li>Air dry for two days</li>
<li>Coat in cheese wax</li>
<li>Age at 50ºF for 2 weeks flipping daily</li>
<li>Then age at 65ºF for 4-6 more weeks</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzsu9cuwUBl7ikvqKZoTFWjHtl9oU38RfdbC_USgxydNl8_Xlbt7SVHHLRU8mAFdKNHBhyphenhyphenU_kjlZNJu8k327H-lXvJj29AVQOeBcYn5dA8GtJLt4yQV-FGAXHPvLXS68HS5f98_Nw_uk/s1600/pics+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzsu9cuwUBl7ikvqKZoTFWjHtl9oU38RfdbC_USgxydNl8_Xlbt7SVHHLRU8mAFdKNHBhyphenhyphenU_kjlZNJu8k327H-lXvJj29AVQOeBcYn5dA8GtJLt4yQV-FGAXHPvLXS68HS5f98_Nw_uk/s320/pics+019.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk4cio7P3HcMXr8YESX3A6hjTsBoLmU_LLo0OE3M_1BQaAO2198isgamZP73XM4CbU5RNKcKczOjZh8JSc2SaIOwTzPmoU5Sv7cYp3ehxNPaY47dNdEdmebWWVmN_PU-GpFiqXwvaaOI/s1600/065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk4cio7P3HcMXr8YESX3A6hjTsBoLmU_LLo0OE3M_1BQaAO2198isgamZP73XM4CbU5RNKcKczOjZh8JSc2SaIOwTzPmoU5Sv7cYp3ehxNPaY47dNdEdmebWWVmN_PU-GpFiqXwvaaOI/s320/065.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>I have enjoyed eating this cheese, though it does not quite taste like the Jarlsberg I have bought in the store. It is almost gone, but before it is I need to make sure and make a Jarlsberg Grilled Cheese Sandwich. When I do, I will have to tell you how it tastes.<br />
<br />
<strong>American Style Brie</strong><br />
<br />
Now Brie is the most advanced cheese I have made to date. It made me really nervous to make a cheese where you actually want to encourage mold growth. Usually when you see mold you just wipe it off, but with Brie you want the white mold to grow, in face if you have ever had Brie and have eaten the somewhat hard bitter brine, that is the mold. So I guess we will have to wait till around Christmas to see if I was successful on my first Brie.<br />
<br />
Ingredients:<br />
<ul><li>2 gallon whole milk</li>
<li>1/2 cup heavy cream</li>
<li>pinch of mesophillic direct set starter</li>
<li>1/4 tsp thermophilic starter</li>
<li>1/8 tsp Penicillium candidum</li>
<li>1/8 tsp Geotrichum candidum</li>
<li>1/4 tsp calcium chloride in 1/4 cup water</li>
<li>1/4 tsp rennet in 1/4 cup water</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mdfeKb_1cxt-Ko7kXYeorH4oZuiIj5oMdYtQoOSlHz5cSjV_XupYHKQmPiq9uOwOFagYusIwfaJ8aTgGyzsJgHeUBu-0o74DnAzLy0swae0biOeSwSkAjPrVegZK7hH4kguVOqqQmzA/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mdfeKb_1cxt-Ko7kXYeorH4oZuiIj5oMdYtQoOSlHz5cSjV_XupYHKQmPiq9uOwOFagYusIwfaJ8aTgGyzsJgHeUBu-0o74DnAzLy0swae0biOeSwSkAjPrVegZK7hH4kguVOqqQmzA/s320/054.JPG" width="320" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs52uAmcMHe-4Gpik9eOsrki772yK6INNJ9p3Grm0be0O5z1EtMnDuI_TXwusMQgAnTLc_QXMixIWRByR8YvkqYSIx7MVOLqhB8rBnNpYhleYqy0tvsTUnEsKJZTHLksfo37gTpTqgUEU/s1600/055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs52uAmcMHe-4Gpik9eOsrki772yK6INNJ9p3Grm0be0O5z1EtMnDuI_TXwusMQgAnTLc_QXMixIWRByR8YvkqYSIx7MVOLqhB8rBnNpYhleYqy0tvsTUnEsKJZTHLksfo37gTpTqgUEU/s320/055.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the powder is the mold</td></tr>
</tbody></table>What I did:<br />
<ul><li>Heat milk to 90ºF</li>
<ul><li>Mix in both starters (meso and thermo) and both of the white molds (penicillium and geotrichum)</li>
</ul><li>raise temperature to 96ºF</li>
<ul><li>turn off heat and let set for 90 minutes</li>
</ul><li>mix in the calcium chloride and rennet then whisk gently</li>
<ul><li>let set for 30 minutes or until a clean break</li>
</ul><li>Cut curds into 3/4 inch cubes</li>
<ul><li>stir curds gently for 10-150 minutes</li>
<li>let set for 5 minutes then ladle out whey to expose curds</li>
</ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWuG6dF6acf3lLIlzplFf7yy0Etm1n3Yj1bzEkJQLPQjNZBMEXwzXA14BY8ZaxCNxECCh1JdnCOSXaJVUwthZ6xOwPxXXmCBG_ZgVQvXGiUuSCydG3xa-tnzkSwmwy_22r8M3JCDWxRw/s1600/056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWuG6dF6acf3lLIlzplFf7yy0Etm1n3Yj1bzEkJQLPQjNZBMEXwzXA14BY8ZaxCNxECCh1JdnCOSXaJVUwthZ6xOwPxXXmCBG_ZgVQvXGiUuSCydG3xa-tnzkSwmwy_22r8M3JCDWxRw/s320/056.JPG" width="320" /></a></div><ul><li> Gently ladle the curds into a mold (I have my wooden cutting board underneath to assist in flipping the cheese because you have to be careful not to break the cheese as you flip it.</li>
<li>Let curds drain for 1 hour</li>
<li>flip and drain for 1 more hour</li>
<li></li>
<li>leave brie at room temperature for 8 hours</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuLKhcP8_BkFV8AUUv1RQ5Y7HG9RzDyOjzErSsRX4mW9xp_WbEX_4dpx3ramBFv4-oXvTntfrTwMfNwkCAPuf5e5hvwr2ESqTZ_mIK6FMU-iNptGsAGmzYmikSbyvnCnZDrWWJK3QXFE/s1600/059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuLKhcP8_BkFV8AUUv1RQ5Y7HG9RzDyOjzErSsRX4mW9xp_WbEX_4dpx3ramBFv4-oXvTntfrTwMfNwkCAPuf5e5hvwr2ESqTZ_mIK6FMU-iNptGsAGmzYmikSbyvnCnZDrWWJK3QXFE/s320/059.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I had so much curds I used both my molds, so I have one big brie and one mini brie aging right now</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFD1KFiGQ4Iohgi2iLurvgpOA6xuH1X4G73e9jr5VyYvTB-TUbEJvwqkOE8CJ9d0tr7nA1KUKGqcCAkr6bpJyDHNz1zS8Mw5HqD96lA1PpqTwyFv29rJTIm3WRq50opHGpg6Kza_-Zz1U/s1600/061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFD1KFiGQ4Iohgi2iLurvgpOA6xuH1X4G73e9jr5VyYvTB-TUbEJvwqkOE8CJ9d0tr7nA1KUKGqcCAkr6bpJyDHNz1zS8Mw5HqD96lA1PpqTwyFv29rJTIm3WRq50opHGpg6Kza_-Zz1U/s320/061.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after 1 flip</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrhsSyoU_07M4jdaXUAt5fp3_gQaWnar9CLoZE6aO-Oz6H1JICn89mT9C10FGxCXgBGID5fopyrieiVlMAo0_wPncdGnzZfQLZjzrUguNLL8TkuaM-yK3Y5nTFyZRWiE91GXClkEO-rA/s1600/062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrhsSyoU_07M4jdaXUAt5fp3_gQaWnar9CLoZE6aO-Oz6H1JICn89mT9C10FGxCXgBGID5fopyrieiVlMAo0_wPncdGnzZfQLZjzrUguNLL8TkuaM-yK3Y5nTFyZRWiE91GXClkEO-rA/s320/062.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">before aging in cheese cave</td></tr>
</tbody></table><ul><li> Salt each side of the cheese lightly</li>
<li>Age at 54ºF at 80% humidity for 12 days, flipping once halfway</li>
<li>I have the cheese in some Tupperware containers that I can close. I have put some damp paper towels in the boxes to keep the humidity high</li>
<li>They are now sitting in my refrigerator at 38ºF</li>
<ul><li>Let age for 5-6 weeks</li>
</ul></ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeXUHpwqIiesd2g2pJ-I7Qrv2EFTm8759egt9fb7VeAY71tMIUiZ3h5_r3qqf2PdTUTktYUoHi0H7MO_mt7XR4tN7m9JJ7FmtcoFLH5sbrhRAwEvP8gfd5EH_d57Lv2nkMzNu1rnOMYA/s1600/063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVeXUHpwqIiesd2g2pJ-I7Qrv2EFTm8759egt9fb7VeAY71tMIUiZ3h5_r3qqf2PdTUTktYUoHi0H7MO_mt7XR4tN7m9JJ7FmtcoFLH5sbrhRAwEvP8gfd5EH_d57Lv2nkMzNu1rnOMYA/s320/063.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cheese before aging</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsMi7rzYM7JX0fZ3Fhyphenhyphen1a3txtcS8VYw8TZqh6q1IG7V7U8e7v6wRTYz3M_jcCbUEcje0jPky5JnupDb4Z96lrMyy4IZdZubppd_Nb7pngB4jC4B-HUn16rJoslG4pVI0F_UAdV_1-faI/s1600/379063_10150394622278038_562188037_8369324_242167318_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsMi7rzYM7JX0fZ3Fhyphenhyphen1a3txtcS8VYw8TZqh6q1IG7V7U8e7v6wRTYz3M_jcCbUEcje0jPky5JnupDb4Z96lrMyy4IZdZubppd_Nb7pngB4jC4B-HUn16rJoslG4pVI0F_UAdV_1-faI/s320/379063_10150394622278038_562188037_8369324_242167318_n.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">you can start seeing the mold growth on the side</td></tr>
</tbody></table>I am excited to see how the Brie turns out. We will try to eat around Christmas. Hopefully it does not kill us because I plan to take the small brie into work for my coworkers to try. I will keep you posted in the progress of the brie. <br />
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Also I plan to make cheese curds soon, hopefully this coming weekend.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8902287247660202043.post-86075826019054894522011-11-12T12:14:00.000-08:002011-11-12T12:14:19.998-08:00My cheesy birthdaySo it's been a while since I have wrote in the blog. But that doesn't mean I have stopped making cheese or not much has happened. First I had my birthday and I got a lot of good stuff for my birthday to help my my cheese making hobby. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cfqOKhQclTA/TptfZfVhkgI/AAAAAAAABr8/D8IqBhpBDhg/s1600/048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-cfqOKhQclTA/TptfZfVhkgI/AAAAAAAABr8/D8IqBhpBDhg/s320/048.JPG" width="320" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">So for my birthday I got many good things. I will try to describe them starting from the lower left hand corner. First I have a new cheese book that I am really enjoying. It is called Artisan Cheese Making at Home by Mary Karlin it is a great book that it a little more intermediate but has a lot of good recipes in it. I hope to eventually do every single recipe (or variation) that is in the book. Next you can see a a zip lock bag that has some ingredients. It contains some bacteria one is penicilliam and the other is Geotrichum next I have cheese cloth and above that I have a food scale so I can see how much my cheese weighs, going right from that I have some cultures the two there are thermophyllic and proprionic gas. Next I have a cheese board with 4 cheese knives/forks so I can make some good cheese plates. Then in the back you have my cheese press. The press came with two cylinders. Depending on how much cheese I am making at the time. 2 gallons of milk or 4 gallons of milk. On either side of the press you can see some cheese mats that are good to use when drying out the cheese or when aging it in your fridge. With these supplies I will be able to make cheeses from Brie, to Cheddar, to Parmesan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All in all you can see I got a lot of good stuff. I was very happy with what I got, hopefully for Christmas I will get a few more things, like maybe a cheese slicer, or a good thermometer/barometer that I can put downstairs to make sure I keep my cheese at the right temp and humidity.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8902287247660202043.post-18554898968711964642011-09-11T17:11:00.000-07:002012-01-21T14:37:39.096-08:00Cheesemaking Book Review: The Joy of Cheesemaking<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xpV9WBMu2B18UFdTg1w-pr6NicjzCZdjBkuRb9-aIUqtGq5zdTbYKrH8Wj-TqFeHwNh6ueZmfkzjBFvTmikVVsBMiBoaOgBk0-8c9e0gM2Me-SwZvMlmN2HhvCItJjrKi_019_c-3B8/s1600/20110911_12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xpV9WBMu2B18UFdTg1w-pr6NicjzCZdjBkuRb9-aIUqtGq5zdTbYKrH8Wj-TqFeHwNh6ueZmfkzjBFvTmikVVsBMiBoaOgBk0-8c9e0gM2Me-SwZvMlmN2HhvCItJjrKi_019_c-3B8/s320/20110911_12.JPG" width="320" /></a></div>
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Before I get to the review, take a look at this beautiful caprese salad that my wife arranged from some of my fresh mozzarella. It was a really good salad and I was very happy with the mozzarella. I made it to take to a party at a friends house and I made it very quickly will little guidance from a recipe. I guess I have made mozzarella enough times now to know how to make it. One nice thing is that it turned out almost as good as when I used the Snowville dairy milk. Not sure what made it turn out good. I did have to open a new bottle of rennett since I used up all of my first bottle. The salad is made up of tomatoes, mozzarella, basil, olive oil, salt, pepper, and some homemade balsamic syrup my wife made.</div>
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This is the 2nd book on cheesemaking I have read. I will do a review on the first at a later date. First I will tell you what I liked about the book, then what I thought could be better. Keep in mind I am writing this from the perspective as a relatively new cheesemaker. </div>
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I really like the color pictures in the book. It showed some nice pictures and had some nice stories of small operation cheesemakers. Also at the end of the book it had some very good information regarding how to cut different shapes of cheese and how to have a balanced cheese board. By making sure to put different types of textures, flavors, and milk on the board. All in all I would recommend this book to people who want to learn more about cheese and how to eat it. A good book for those who plan on buying the cheese at the store and then bringing it home and having a cheese tasting.</div>
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Now some of the things I did not like. The recipes were really lacking for a "home" cheesemaker. A lot of the recipes called for 5 gallons of milk. This can be hard unless you have a big enough pot. Even if you have a big enough pot (I do) I would not want to commit 5 gallons of milk to a cheese I had never made before. The book goes into a lot of detail on calculations on how much culture to use and how long after you get the right PH number before you should get a clean break. They also required some more advance equipment like a PH tester. While this book might be good for a commercial cheesemaker I would not recommend it for someone who is new or even intermediate in the cheesemaking field. </div>
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So if you are looking for a book to help you appreciate cheese then this might be your book but if you are looking for some guidance in your new found hobby I would not recommend this book.</div>
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<br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8902287247660202043.post-14640986757534791182011-09-05T15:33:00.000-07:002012-01-21T15:17:35.722-08:00Spanish Cheese, Manchego<br />
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So after making my first hard cheese, <a href="http://dannoncheese.blogspot.com/2011/08/first-hard-cheese-farmhouse-cheddar.html"><span style="color: red;">Farmhouse Cheddar</span></a>, I looked for a hard cheese I could make that did not need to take very long to age. For those who know me well, I have little patience and so it has been really hard for me not to cut open my cheddar and see how it tastes. So I found one. This is a Spanish Cheese and it is called Manchego. It is traditionally made from sheep milk but I used cow since I do not have access to sheep. I was quite excited to try it since I lived in Spain for two years and enjoyed several of the cheeses there. <br />
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First there are several types of Manchego. There is <em>Manchego Fresco </em>(fresh)<em> </em>which can be aged anywhere from a couple of days up to 2 weeks. <em>Manchego Curado </em>(Cured) aged three to six months. And then there is <em>Manchego Viejo</em> (old)<em> </em>which is aged at least one year.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ingredients with my ever faithful cheese journal</td></tr>
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So first the ingredient list<br />
<ul>
<li>2 Gallons 2% milk</li>
<li>1 packet mesopholic starter</li>
<li>1 packet thermophilic starter</li>
<li>1/2 tsp calcium chloride</li>
<li>1/2 tsp Rennett diluted in 1/4 cup water</li>
<li>2 lbs canning salt</li>
<li>1 gallon water</li>
</ul>
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-I first added the milk and heated it to 86°F<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDI_9BL_yJ5tO0xBtCCE8p3Urqv2wy_-ZRw2PFMjQ9Svhb5mBSwBkiETmChkEu_7oAQGQwLGHX9g6YDzg-DCwwUwQ9mTSxe_873Cc-lWB3FIYh2GSkoald2PdGY1jWK1ueSdFRfv74DZY/s1600/20110904_66.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDI_9BL_yJ5tO0xBtCCE8p3Urqv2wy_-ZRw2PFMjQ9Svhb5mBSwBkiETmChkEu_7oAQGQwLGHX9g6YDzg-DCwwUwQ9mTSxe_873Cc-lWB3FIYh2GSkoald2PdGY1jWK1ueSdFRfv74DZY/s320/20110904_66.JPG" width="320" /></a></div>
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-After reaching this temperature I turned off the heat and put in the calcium chloride mixed it up really well and then I put in both cultures. Then I let it set for 45 minutes off the heat (I was using a double boiler)<br />
<br />
-Next I added the diluted rennet and stirred (checking the temperature and making sure it was staying at 86°F, when it dipped I put it back on the heat). I then let this set, covered, for 30 minutes.<br />
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72zkf79XcxLAerodQ20k4rApgNJ3-oy7XzoitsDGdcTihiiPvtc1TZbCplM47_6a5dlalzO-HRPJSo4FnqFkg5wD5JfKZk4hIIjwS2EIiBOxi9d6d64Gxb3GpWJRg6MJ0XdeI0smyEgc/s320/20110904_68.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clean break of the curds</td></tr>
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-After getting a clean break I cut the curds in to 1/2 inch cubes, then let it set for 5 more minutes.<br />
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<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghv7TG4-T2OvtBvH9IFB1nJLga3JMl67IqNo9SdVFa3gjfOStQSlBSjZfv_B_WsHm8c-165aMNHltafEEvZ1e590mf0FGcjHWou9xiec0qgLF9qTyYP-AY_Rt4p9mdoVXPOFFER8L5m0M/s1600/20110904_69.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghv7TG4-T2OvtBvH9IFB1nJLga3JMl67IqNo9SdVFa3gjfOStQSlBSjZfv_B_WsHm8c-165aMNHltafEEvZ1e590mf0FGcjHWou9xiec0qgLF9qTyYP-AY_Rt4p9mdoVXPOFFER8L5m0M/s320/20110904_69.JPG" width="320" /></a></div>
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-Next came a new part for me and before I started I did not realize I had to sit there for 30 minutes stirring the curds with a whisk gently changing the 1/2 inch cubes into little rice size curds. For me it looked a lot like cottage cheese at first.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqPEGrp2dz1ODoVirUKh2FjXgEMw2_IedCT8tPhwacKANeDK1u9WQ8ou3tVaMSlFyL-3Jb_-afMj-F0U_-jD0bx8zJoSPukGbpc6q4dfWW8g3chCUJKQDhiLyiA2ST24ms3qpMH7UN4Q/s1600/20110904_71.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqPEGrp2dz1ODoVirUKh2FjXgEMw2_IedCT8tPhwacKANeDK1u9WQ8ou3tVaMSlFyL-3Jb_-afMj-F0U_-jD0bx8zJoSPukGbpc6q4dfWW8g3chCUJKQDhiLyiA2ST24ms3qpMH7UN4Q/s320/20110904_71.JPG" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpYsASQj06FcCoGUKvqsa-OlmWZV9ffC0WGgC_mqWAcW-7KsBKtEiDgdW2CL-tmBk-dFcsuofM6dVpfRmrizqhLMYNknHpYvu8Y25MQsoj2jO1DLU2c3b41IM0s11Z8xhif107KDOFuc/s1600/20110904_72.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpYsASQj06FcCoGUKvqsa-OlmWZV9ffC0WGgC_mqWAcW-7KsBKtEiDgdW2CL-tmBk-dFcsuofM6dVpfRmrizqhLMYNknHpYvu8Y25MQsoj2jO1DLU2c3b41IM0s11Z8xhif107KDOFuc/s320/20110904_72.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The curds while I stirred them</td></tr>
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<div style="text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73SZBsepgGM3TVvWUl8tlsqFGwNPm9jFBH79co82Kto6Ur2MVablsV3lHoFOIGrx8y-iNnP3mvAVBqQo2l0_8bN9G4ONQQzEh_YGKumAebBcQVN68-8WTiCu3dErcv0xacBDMABXUW9E/s1600/20110904_76.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73SZBsepgGM3TVvWUl8tlsqFGwNPm9jFBH79co82Kto6Ur2MVablsV3lHoFOIGrx8y-iNnP3mvAVBqQo2l0_8bN9G4ONQQzEh_YGKumAebBcQVN68-8WTiCu3dErcv0xacBDMABXUW9E/s320/20110904_76.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The curds near the end of the 30 minutes</td></tr>
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</td></tr>
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-Now I heated the curds slowly to 104°F (increasing 2° every couple of minutes) stirring gently<br />
-then let the curds set for 5 minutes.<br />
<br />
-I then poured off the whey (keeping it to make whey ricotta out of it) and ladled the curds into a cheesecloth lined mold.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAuHIYOb0gNnjgrjhFHmoY0EbI-mKj-hNR9-k0_ZdkIkkXo_2WyFGC-578Zuj_k8vLy_-8K7OU_KEzSLGmbVLsrK5ygBLusluyX37VZJdfIQ-Fn6MMScjG54hcdajicaG-Rulz-m0OPU/s1600/20110904_77.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAuHIYOb0gNnjgrjhFHmoY0EbI-mKj-hNR9-k0_ZdkIkkXo_2WyFGC-578Zuj_k8vLy_-8K7OU_KEzSLGmbVLsrK5ygBLusluyX37VZJdfIQ-Fn6MMScjG54hcdajicaG-Rulz-m0OPU/s320/20110904_77.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pouring off the whey but still capturing any curds that sneak through</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWn77t200iXImoGZuqK87oHIm7Gl7gtaOQZIXO2usRI0Uz4wKCEm2wD_J4HT3ePtb4TsboMxQWcKQgjckVk7-jx4B5ogFi7L24lWaYPjtdaakg4Zh-vTR6MWQ8EH8CuOhj5yUERf0QsI/s1600/20110904_78.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWn77t200iXImoGZuqK87oHIm7Gl7gtaOQZIXO2usRI0Uz4wKCEm2wD_J4HT3ePtb4TsboMxQWcKQgjckVk7-jx4B5ogFi7L24lWaYPjtdaakg4Zh-vTR6MWQ8EH8CuOhj5yUERf0QsI/s320/20110904_78.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The curds after pouring off most of the whey</td></tr>
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-Next I pressed the bricks with the same crude press I used last time using 1 brick for every 5 lbs of pressure I needed<br />
-First 15 lbs for 15 minutes, then taking cheese out flip it over and then back into the press<br />
-repeat this 3 times but on the third time use 35 lbs (7 bricks) for 6 hours.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFC_ZtGsE1SkpGnQ8wnxNNoPAQxjUY5HyBDLRYo7tRrtqEuYisHpTLwa-Rm-yVjowQcaZzbZeBocFMPBg6cssAlGfGTcgUe0JFaiiJccg0kUrLg-IaluS1-GblOnv60kA-2VYILDauwY/s1600/20110904_83.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFC_ZtGsE1SkpGnQ8wnxNNoPAQxjUY5HyBDLRYo7tRrtqEuYisHpTLwa-Rm-yVjowQcaZzbZeBocFMPBg6cssAlGfGTcgUe0JFaiiJccg0kUrLg-IaluS1-GblOnv60kA-2VYILDauwY/s320/20110904_83.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manchego in mold after being pressed</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Yd8Q_l8J8_pGsUyfe34GtpTGf-ckQdLdS20OwSW2eDjeWXWuJd4bFAOaI3cY5dpzSRTUYRNTAqTDIU23C97MyFPdFPDmntcTghyduK50YoWhHknwe_klGugFiZgGhx7IdH2FvUR3uNY/s1600/20110904_84.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Yd8Q_l8J8_pGsUyfe34GtpTGf-ckQdLdS20OwSW2eDjeWXWuJd4bFAOaI3cY5dpzSRTUYRNTAqTDIU23C97MyFPdFPDmntcTghyduK50YoWhHknwe_klGugFiZgGhx7IdH2FvUR3uNY/s320/20110904_84.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese out of mold, after being pressed</td></tr>
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<br />
-Next I created a salt brine solution by using 2 lbs of cheese and 1 gallon of water I soaked the cheese in this brine for 6 hours at 55°F<br />
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-After the 6 hours I cut the brick of cheese in half, so that I can eat one as a Fresco and hopefully the other as a Curado<br />
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-Now I coated both bricks of cheese (I estimate that each one was around 1lb so 2 lbs in total, but I need to get a food scale soon so I will now exactly) in olive oil. </div>
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For those who have been to Spain or know anything about them they use olive oil for everything, I was often told contradictory things that olive oil can do, for example if you have a dry scalp use olive oil, if you have dandruff use olive oil, if you want to gain weight use olive oil, if you want to lose weight use olive oil, etc... So in my mind using the olive oil is what make it very Spanish.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bezeH2KdycOCTjhOycYIa3p1zaufZoEUjuJmzZUQgqm7zk4DeR4ryPrqmQJJ5SQjfrD9C6yqNEHS3PyB1SNtmyJ7-kmRYlit7oZwm8QiFI_RS7JKxEdVS3VNh2M1rat0tdP-fYTRRSA/s1600/20110904_87.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bezeH2KdycOCTjhOycYIa3p1zaufZoEUjuJmzZUQgqm7zk4DeR4ryPrqmQJJ5SQjfrD9C6yqNEHS3PyB1SNtmyJ7-kmRYlit7oZwm8QiFI_RS7JKxEdVS3VNh2M1rat0tdP-fYTRRSA/s320/20110904_87.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me coating the Manchego in olive oil</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE06BwbBa31nl-jwSfRh0-4JvvQOmJFDTCcVCGZDc01xhmlCWE9FSMDrdYlzu1OvYQQZhxMjUXu1RmFircFDOq7-_slCC2ck7R0-WtaXzI7WkSBTdmhyGkzavEpla8F1_BxEa-zEwACg/s1600/20110904_85.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE06BwbBa31nl-jwSfRh0-4JvvQOmJFDTCcVCGZDc01xhmlCWE9FSMDrdYlzu1OvYQQZhxMjUXu1RmFircFDOq7-_slCC2ck7R0-WtaXzI7WkSBTdmhyGkzavEpla8F1_BxEa-zEwACg/s320/20110904_85.JPG" width="320" /></a></div>
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So that is it for this adventure, I am quite satisfied. I did have some troubles at the beginning keeping the water at 86°F it kept wanting to be a little higher. I will have to figure out a easy way of keeping the temperature steady. I am really excited to try this cheese in the next few days. We will see if I can wait till the weekend before I break into it. Now I just need to flip it every day and rub of any mold that grows with some salt water. Sometime soon I need to make some more cheddar because at work we will be having a chili cook-off and I want to bring my own cheese to put on top of it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyHG71IYUiwKqbp0m2ZZt1QnkrPpiCmr87UgRWuIWoJ8_1fWYlpFVC-jTRVvynSUAGhbM1TTmm9E4tJASGzguocnGnUSCZXMrGlv0Vw0ZF6XJFbkNmZ6qTeMg1xmNVCaTYp2nFm7a2o0/s1600/20110904_90.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyHG71IYUiwKqbp0m2ZZt1QnkrPpiCmr87UgRWuIWoJ8_1fWYlpFVC-jTRVvynSUAGhbM1TTmm9E4tJASGzguocnGnUSCZXMrGlv0Vw0ZF6XJFbkNmZ6qTeMg1xmNVCaTYp2nFm7a2o0/s320/20110904_90.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My cheese fridge in my basement. The ones on the top row is my Farmhouse Cheddar coated in red wax and my Manchego below that coated in olive oil.</td></tr>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8902287247660202043.post-27535699297873198262011-09-04T19:35:00.000-07:002012-01-21T15:32:04.289-08:00Different Milk, Different Results<div class="separator" style="clear: both; text-align: center;">
I have made homemade Mozzarella several times now, each time I have had to adapt a little from the recipe I was following because I could never get the cheese to set enough. Some things I have had to do were letting the mozzarella set after putting in the rennett longer than the 5 minutes the recipe called for (I was letting it set for as much as 20 minutes). I have also had to let the mozzarella drain in a hung cheesecloth. I had to do this to get the mozzarella dry enough to handle. After talking to the Specialty Cheese Category Manager at work he said I should try Snowville Dairy milk since it has not been homogenized. So I decided to try it. I had to go to a grocery store a little ways away to get it and it was $7.00 for a gallon of this milk, so a little expensive for my blood. I thought I would try it and see if it was worth the extra money.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTBUGroGHHH8gvPUlTFA8R0VFWv_yfxuG2jKig-45aHNpVh7mSmmTb5eTzJsV_aAsPl_x2Z8mQ4gXeOQt680jTyI8Isz5K8ElBTKkxhFaHPiMhjeawJU5qlUFp2C3DTjJO_JkQ6x7v1w/s1600/20110904_55.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMTBUGroGHHH8gvPUlTFA8R0VFWv_yfxuG2jKig-45aHNpVh7mSmmTb5eTzJsV_aAsPl_x2Z8mQ4gXeOQt680jTyI8Isz5K8ElBTKkxhFaHPiMhjeawJU5qlUFp2C3DTjJO_JkQ6x7v1w/s320/20110904_55.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients used, you can see the Snowville Dairy milk</td></tr>
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Ingredients:<br />
<ul>
<li>1 Gallon Whole Milk</li>
<li>1 1/2 tsp citric acid diluted in 1 cup cool water</li>
<li>1/4 tsp Rennett diluted in 1/4 cup water</li>
<li>1 tsp salt</li>
</ul>
-First mix well the milk and citric acid in pot, heat milk mixture to 90 degrees<br />
-take off heat and add Rennet carefully, stirring very gently in a up and down motion.<br />
-Let milk set 7 minutes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEF4IwasubZttkQPrUHUNLfEFD6PNDPd0FvWKtYLzdDdMXE16Y_iWSQu5l4TcHaoB3-DyRVl2VtNIa3DlOo4zDvKe-axDSm4phyB_xcC0APoTpV0Rhbi1dFIvVicYj2UUHx2oKQamZ-4/s1600/20110904_56.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEF4IwasubZttkQPrUHUNLfEFD6PNDPd0FvWKtYLzdDdMXE16Y_iWSQu5l4TcHaoB3-DyRVl2VtNIa3DlOo4zDvKe-axDSm4phyB_xcC0APoTpV0Rhbi1dFIvVicYj2UUHx2oKQamZ-4/s320/20110904_56.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see a much better clean break from this Snowville Dairy milk</td></tr>
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<br />
-Cut curds into 1/2 inch cubes<br />
-Heat to 105 degrees stirring gently<br />
-you are suppose to do this so the cheese does not knit back together, in the past my curds were not strong enough to knit back together so I did not do it, this time however with the better milk they did knit back together, so make sure to stir gently.<br />
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-After you reach 105 degrees turn off heat and let it set for 5 minutes<br />
-Next ladle curds with a slotted spoon into a microwave safe bowl<br />
-Pour off as much whey as possible, form mozzarella into a ball<br />
-Knead curds (wear globes the cheese is hot)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIj9lscV-R6_54EDrId9bh-r9BYGx-jS9eYw2VBMmr4aPWx-FWV8vQrlOgS9HWJAiKiazkTuj5hB-5dnTryE1E10_lQqX8WCk0bf2j_6tpN-kUHv_nYi9X9EMG5VItKKoyn8k9GlgPVFs/s1600/20110904_59.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIj9lscV-R6_54EDrId9bh-r9BYGx-jS9eYw2VBMmr4aPWx-FWV8vQrlOgS9HWJAiKiazkTuj5hB-5dnTryE1E10_lQqX8WCk0bf2j_6tpN-kUHv_nYi9X9EMG5VItKKoyn8k9GlgPVFs/s320/20110904_59.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me kneading the curds, you can see all the whey leaving the curds</td></tr>
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-Microwave for 1 minute, take out and knead cheese<br />
-Microwave for 30 seconds (two times) each time taking out and kneading cheese<br />
-Add salt and start the fun part of stretching the cheese like taffy. Do this until it starts to cool and has a nice sheen, then form into a ball.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKCyAgsB_rbf8Cy05gpnWyYdBWzYp5MiQqsBE7-CFFk0qSTVQ7is-6CUGkH-NsCU8zTQNH4-SxI_0QkvQY12aSyKqTzvuZre2EO6N2y-5CV1WbvlY-K7IGH7qUrTFqx2pFLvn28LNjZk/s1600/20110904_61.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKCyAgsB_rbf8Cy05gpnWyYdBWzYp5MiQqsBE7-CFFk0qSTVQ7is-6CUGkH-NsCU8zTQNH4-SxI_0QkvQY12aSyKqTzvuZre2EO6N2y-5CV1WbvlY-K7IGH7qUrTFqx2pFLvn28LNjZk/s320/20110904_61.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me having fun with pulling the cheese like taffy</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX-fVq_5z68EYgP9IsWf1n0Yz0BeVJMHNL_hbH0K9QV3tnOdTreotnNuCBqlUdgvGswXYX1__GSaJlw6UYZleeRz32A3M56sVwbSoEXwgm0ZgCiG_5SptD2vtT25C32Qw4jlqOTTKB0k/s1600/20110904_62.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX-fVq_5z68EYgP9IsWf1n0Yz0BeVJMHNL_hbH0K9QV3tnOdTreotnNuCBqlUdgvGswXYX1__GSaJlw6UYZleeRz32A3M56sVwbSoEXwgm0ZgCiG_5SptD2vtT25C32Qw4jlqOTTKB0k/s320/20110904_62.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Snowville Dairy homemade mozzarella ball</td></tr>
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My wife grabbed some tomatoes from our fridge (store bought) and we ate cheese and tomatoes, but then I went to the garden and got a fresh tomato. You can see the difference, the garden tomato is the darker red one and it tasted so much better.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMqJFVAs8AfGEZYkEQTDsrpsts1rFxqJmgXWCr21r-B1CCLCy9YBGollM_7mb6jcnyYC_IUFVzedFGP64B1jza57HQbNYWhXuWzcif-qdeXB_lhzEZKe8FohBkThN9Li_qZvsRF3XEjk/s1600/20110904_63.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMqJFVAs8AfGEZYkEQTDsrpsts1rFxqJmgXWCr21r-B1CCLCy9YBGollM_7mb6jcnyYC_IUFVzedFGP64B1jza57HQbNYWhXuWzcif-qdeXB_lhzEZKe8FohBkThN9Li_qZvsRF3XEjk/s320/20110904_63.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy tomatoes and mozzarella, plus my wife had some pesto she had bought to go with it.</td></tr>
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All in all it was a more successful cheese making then I have had in the past. Using the Snowville Dairy milk that had not been homogenized really helped with getting a really good clean break, however the taste of this mozzarella was not much different then my past ones, so I do not think I will make it a habit to use this much more expensive milk. I guess if I ever make a video on how to make home made mozzarella or was asked to teach a few people I might buy it so I can show them how it is suppose to work, but most likely I will just continue to use the cheaper milk I have found locally.<br />
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Also this weekend I made a Spanish cheese called Manchego. I lived in Spain for 2 years so I was excited to make this cheese, also it only takes a few days to age for Manchego Fresco, but you can let it age longer for a stronger flavor, look again soon to see how that went.<br />
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Also if you like the blog please click on the "Follow" button, it nice to see who enjoys reading.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8902287247660202043.post-86909708810263095882011-08-17T19:23:00.000-07:002012-01-22T12:50:34.404-08:00First Hard Cheese- Farmhouse Cheddar<br />
After getting my cheese making in the kit from the <a href="http://www.cheesemaking.com/">New England Cheesemaking Supply Company</a> I was anxious to try out a hard cheese. The only problem is I have to be a little patient since hard cheeses take some time to age, some like Parmesan take 10 months!!!. So for my first cheese I told Farmhouse Cheddar, mainly because I only have to let it age for 1 month. I guess we will have to see if I can wait that long.<br />
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I first started with all the ingredients below. The big red brick is the wax that I will melt to cover the cheese (I will blog about that later). You can also see the mold I will be using to shape the cheese. And then right in front of the milk in the square packet is the live culture that is the secret to getting the right taste. It is called mesophilic <span style="background-color: white;">culture and is used for low heat cheeses. This is all so very exciting.</span><br />
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8caKi6Zw-6OebJIfneoxNvnaVk2oKMd01Rb5G0lm2IBdkCehBHIrHsNfu3YBHyVsjeTQBM-XyHYr5BGL1LCfDdwOtaYN2o6001nqSABunHb_K9uDL9Cdc31h062NVKpvMrrbJiAD0SM/s1600/20110904_34.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8caKi6Zw-6OebJIfneoxNvnaVk2oKMd01Rb5G0lm2IBdkCehBHIrHsNfu3YBHyVsjeTQBM-XyHYr5BGL1LCfDdwOtaYN2o6001nqSABunHb_K9uDL9Cdc31h062NVKpvMrrbJiAD0SM/s320/20110904_34.JPG" width="320" /></a></div>
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Here is my ingredient list:</div>
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2 Gallons Whole Milk</div>
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1 packet direct-set mesophilic starter (or 4 ounces prepared mesophilic starter from <a href="http://www.cheesemaking.com/" target="_blank">New England Cheesemaking</a>)</div>
1/2 teaspoon liquid rennet (or 1/2 rennet tablet) diluted in 1/4 cup unchlorinated water<br />
1 tablespoon cheese salt<br />
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<br />I first put the 2 gallons into my new stainless steel pot and that into a bigger stainless steel pot with water in to create a double boiler. I set the burner to level 2 and slowly warmed the milk up to 90 degrees. The water on the in the outer pot was around 94 degrees. This took about 15 minutes. I then added the culture and covered for 45 minutes. This I was able to do by just removing it from the heat and it stayed at the 90 degrees.</div>
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After this I added the rennet and slowly stirred the diluted rennet into the milk. I put in on the burner for a little bit to warm the water back up to 94 degrees then took it off again and let it sit for 45 more minutes. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVwyohz4wduhjT1s11nyYW-gj7vkr6MvIX3lb1RaqGdAAU0dohUZ4fjXdfzy__xvR9SwPteH2XPZpWacfBsGcVAuT-A2yVHS9qUGv5bR7VYWrMX3wD4tJaMDkgHTWBPkvxEegV_cXwgQ/s1600/20110904_35.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVwyohz4wduhjT1s11nyYW-gj7vkr6MvIX3lb1RaqGdAAU0dohUZ4fjXdfzy__xvR9SwPteH2XPZpWacfBsGcVAuT-A2yVHS9qUGv5bR7VYWrMX3wD4tJaMDkgHTWBPkvxEegV_cXwgQ/s320/20110904_35.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My double boiler</td></tr>
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After letting the milk set for 45 minutes the curds had formed and I got a somewhat clean break. I then had to cut the curds into 1/2 inch cubes I did this by taking a long knife and cutting the cheese one way with 1/2 inch between each cut I then rotate the pot 90 degrees and cut more lines 1/2 inch apart. I then needed to cut he cheese underneath the surface so I just did not have very, very, very long cubes. To do this you angle the knife at a 45 degree angle and using the previous lines cut to make the 1/2 inch cubes. </div>
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Next I heated the curds slowly to 100 degrees (about 3 degrees every 5 minutes) I kept the burner between level 2 to level 3. This is called cooking the curds, allows the whey to be released from the curds. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofEAgxkICVBwwSsY1TEXojBO7o8KAwVUY9UNIPCmMOkv1pLadsYBJ7-cgIS1nWjqRg-MRUnagDllH7gFcVa0RX4-kNw0XiLJINBnql03AiwmYQhsTWDVQcnc9yBBk6aLiQbw30nNJZAo/s1600/20110904_37.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSk650-01NXWWaS7PPrZ55YQS4MQHFqmcWVEww-jZGiN9R6S8pl_lTXsn1sayb94wCV0ly9XYgtjJYU1tGyH_kYuFtC3QlOzzrdct-BQa5IKPO7NrOmPNSKE89wl5IjfAcfAr5N_ZMmEE/s1600/20110904_36.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSk650-01NXWWaS7PPrZ55YQS4MQHFqmcWVEww-jZGiN9R6S8pl_lTXsn1sayb94wCV0ly9XYgtjJYU1tGyH_kYuFtC3QlOzzrdct-BQa5IKPO7NrOmPNSKE89wl5IjfAcfAr5N_ZMmEE/s320/20110904_36.JPG" width="320" /></a></div>
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At this point I scooped the cheese curds into a piece of cheese cloth and then hung it up off our cabinets for 1 hour to let all the whey drain out.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofEAgxkICVBwwSsY1TEXojBO7o8KAwVUY9UNIPCmMOkv1pLadsYBJ7-cgIS1nWjqRg-MRUnagDllH7gFcVa0RX4-kNw0XiLJINBnql03AiwmYQhsTWDVQcnc9yBBk6aLiQbw30nNJZAo/s1600/20110904_37.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofEAgxkICVBwwSsY1TEXojBO7o8KAwVUY9UNIPCmMOkv1pLadsYBJ7-cgIS1nWjqRg-MRUnagDllH7gFcVa0RX4-kNw0XiLJINBnql03AiwmYQhsTWDVQcnc9yBBk6aLiQbw30nNJZAo/s320/20110904_37.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do you like my little bungee cord</td></tr>
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Next you break the compressed cheese into walnut size pieces. Here is the picture when I just started breaking up the cheese</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPlxtA9-vNAZaDnORUFuVi4HOhqLlatEz6e6ij4QX_ne6Mjt1RC41L5pMaRkVfZM2wC-MN7JFv_gLCHGZYq0FELN0VDHilFn3whlLdUWqXkEntfhNXh-2YHaVV5ugWSI0j8MAzbFjV4Q/s1600/20110904_38.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPlxtA9-vNAZaDnORUFuVi4HOhqLlatEz6e6ij4QX_ne6Mjt1RC41L5pMaRkVfZM2wC-MN7JFv_gLCHGZYq0FELN0VDHilFn3whlLdUWqXkEntfhNXh-2YHaVV5ugWSI0j8MAzbFjV4Q/s320/20110904_38.JPG" width="320" /></a></div>
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Here is a picture after I was done breaking up the cheese. I then added the salt and mixed it around. At this time I could already tell it was different from the soft cheeses I have already made by just the smell of the curds. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2bNNTUQNrQCBatkwu6VRqv31YKrlZlnRLGutMMGhWk1mxRR_2V5eL2L_Ih9dsh8a4egChdcIzBDYxg3XvTHTCkQMb1l_VzhimT9FnScbDp6hucOSI0Uo9iDiUv8eKj2k7F9Lf876nyI/s1600/20110904_39.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2bNNTUQNrQCBatkwu6VRqv31YKrlZlnRLGutMMGhWk1mxRR_2V5eL2L_Ih9dsh8a4egChdcIzBDYxg3XvTHTCkQMb1l_VzhimT9FnScbDp6hucOSI0Uo9iDiUv8eKj2k7F9Lf876nyI/s320/20110904_39.JPG" width="320" /></a></div>
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Since I do not have an actual press, I hope I will eventually have one, I had to make one. I did this by putting a little custard dish upside down into a pie plate and set the mold on top of the custard dish, this allows the whey to drain without keeping the bottom of the mold wet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rQtDSxQmeNYeOhAtTpX7a8R6faIOs3xPU2kXB005aWNDMlxPpkLp1E1sBGlTh1WMP5AW_N9Yd3-_EWyU1yvFjiRq_TowmhjRbwzck7Z0BAiYrl6qrFThw2wAiEXnNhtEXIjKUGr7QLo/s1600/20110904_42.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rQtDSxQmeNYeOhAtTpX7a8R6faIOs3xPU2kXB005aWNDMlxPpkLp1E1sBGlTh1WMP5AW_N9Yd3-_EWyU1yvFjiRq_TowmhjRbwzck7Z0BAiYrl6qrFThw2wAiEXnNhtEXIjKUGr7QLo/s320/20110904_42.JPG" width="320" /></a></div>
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Here you can see the mold entirely filled ot the rim with the curds. You can also see the whey already begining to drain.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LeQx8vcZCogBe6q9Kz6DX6hFo6BJATJoPC-5YKN5zrTha_PgRMrMnm6rHmbhF6josZ9mZw8Hq7eHHB9TUzUH_hfFd32bioHBgOkmpQsDZy5VBV-elE9mjEBk29Hhze__kidylJ97C8M/s1600/20110904_41.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LeQx8vcZCogBe6q9Kz6DX6hFo6BJATJoPC-5YKN5zrTha_PgRMrMnm6rHmbhF6josZ9mZw8Hq7eHHB9TUzUH_hfFd32bioHBgOkmpQsDZy5VBV-elE9mjEBk29Hhze__kidylJ97C8M/s320/20110904_41.JPG" width="320" /></a></div>
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TO press I first needed to out 10 pounds for 10 minutes. For my improved press I used two bricks in a big tuppaware container. Then I took the cheese out (that was lined with cheesecloth) and flipped it. Then I had to put 20 pounds for 10 more minutes. This took 4 brick and again flipping the cheese</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHqNLLg-zuMjD7d-ayoBKuI7P7I6ado1Erxv5c5kFCwzMdsJdSgz37erxcJeE86kt00J9u_xVF58mDGa7CBykdgVVOWTIxgqStEIF9roIlZasyHnDaj_sZwrEKTw7Ht6yjyzxAEclO4o/s1600/20110904_43.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHqNLLg-zuMjD7d-ayoBKuI7P7I6ado1Erxv5c5kFCwzMdsJdSgz37erxcJeE86kt00J9u_xVF58mDGa7CBykdgVVOWTIxgqStEIF9roIlZasyHnDaj_sZwrEKTw7Ht6yjyzxAEclO4o/s320/20110904_43.JPG" width="320" /></a></div>
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After that I needed to do 50 pounds for 12 hours. Since I was worried about the 10 bricks falling over and put my whole made up press into my big pot that kept everything from falling.<br />
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrs4V6MKnq36yCby5na8XIwROr46rJWm7x62xm1_g3vJsJ71KFTa_hxXrpc7uRd5gW2jAnUYV1CtHC-9LqBCpT3-4P-PrAmGg3-s10PZUAw_I0lnJWN3zSH74luCAVzVApi1OsQk7Wqc/s1600/20110904_46.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrs4V6MKnq36yCby5na8XIwROr46rJWm7x62xm1_g3vJsJ71KFTa_hxXrpc7uRd5gW2jAnUYV1CtHC-9LqBCpT3-4P-PrAmGg3-s10PZUAw_I0lnJWN3zSH74luCAVzVApi1OsQk7Wqc/s320/20110904_46.JPG" width="240" /></a></div>
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After waiting overnight this is what it looked like.</div>
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Now I just need to wait 3-5 days as it airs out. I also cut the block in half that way I can try one half after the required 1 month of aging, and then let the other one age longer. Tomorrow I plan to wax the two halves and letting age downstairs in a little fridge at around 50 degrees. Today, after it has sat for 3 days, it already has a very nice cheese aroma.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToFgDoUSPQvZcWqRIrfAOwjvV1g8tSatX2UqxeaTg7M2Kkp-0GXmWnmqAEhpwADygOFohtWIzPSO0wekI1QPv1Ya7wbmD0H8wvtgqddXYsHamFinPG7DFBQw4G2CPzeXqM2mJ4zVCESY/s1600/20110904_53.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToFgDoUSPQvZcWqRIrfAOwjvV1g8tSatX2UqxeaTg7M2Kkp-0GXmWnmqAEhpwADygOFohtWIzPSO0wekI1QPv1Ya7wbmD0H8wvtgqddXYsHamFinPG7DFBQw4G2CPzeXqM2mJ4zVCESY/s320/20110904_53.JPG" width="320" /></a></div>
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Also below you can see I was able to make a decent amount of ricotta from the left over whey. About 2 cups. So out of 2 Gallons of whole milk I was able to get about 2 pounds of Farmhouse Cheddar and about 2 cups of Ricotta.</div>
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I can not wait to try my cheese it a mere 4 weeks. Right now it is a little hard since it is in view but once it goes downstairs it will be much easier. I plan to make real cheddar and parmeson during the month of September. Stay tuned.<br />
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</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8902287247660202043.post-43704265629365524742011-08-15T18:38:00.000-07:002011-08-15T18:53:36.197-07:00Patience is a Virtue<div align="center"></div><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsljCQeAi3CJcf_UGPNQ9BTZ9ojFifBa2SDr9qqeb_oRmxPulJag3uGJMuUvhDhxe-cGqRLwp5aIAWY7TDR8uluJWEShuj4QqZPcIVaeTtfJxBOypfUblpT3DnmcHA7YJX8ctdmTwroE/s1600/County+Fair+and+Cheese+035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsljCQeAi3CJcf_UGPNQ9BTZ9ojFifBa2SDr9qqeb_oRmxPulJag3uGJMuUvhDhxe-cGqRLwp5aIAWY7TDR8uluJWEShuj4QqZPcIVaeTtfJxBOypfUblpT3DnmcHA7YJX8ctdmTwroE/s320/County+Fair+and+Cheese+035.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese Glorious Cheese, What Else Could I Ask For</td></tr>
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</div>So since that last time I wrote I have tried making mozzarella several times. Each time it seemed to fail. The curds never got firm and when I put it in the microwave it would come out way to runny. The first time I thought it was because I had used to little rennet, since my wife had said the last mozzarella was too firm, the next time I thought it was because I used the wrong brand of milk, the third time it was a different brand of milk. Finally I decided it was because my wife was not in the room with me. When I made the mozzarella from the previous post she was there telling me to be patient, let the curds set a little longer, let the whey drain a little more. Well she told me the same things again. After scooping out the curds I again felt that the cheese was to runny and I was about to give up, but she kept telling me to be patient, to endure to the end, and so I did. And I got some good cheese out of it. Here are some pictures from the successful cheese making.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDk_J2IMjaMBQQV_tqaeDsD3onoDYsU9gwmjoD9dU1Xp_qtt-eVrXAM04TGBsXWSSvFrH6MT6hcCUR0lscJyB6FgxhB-0RFTEYyLR8gq-tUFmlnRWyolrpMJbF8I0oSKXAvcBI45eU5Y/s320/County+Fair+and+Cheese+020.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;">After cutting the curds into 1/2 inch cubes</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqabqnSZ6MvH-DcDEl-ZuZfdfwJbRZW6802xPbQQzYlf5U1llpJCV_pKeUN_C7KRy2agkAMfhgqT3IOdCs3KKsA5rkOVR5cAj0_9VFpkDbdUA2_p0ePdEO0o47DUsCvMpwV0FC2LTX6U/s1600/County+Fair+and+Cheese+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqabqnSZ6MvH-DcDEl-ZuZfdfwJbRZW6802xPbQQzYlf5U1llpJCV_pKeUN_C7KRy2agkAMfhgqT3IOdCs3KKsA5rkOVR5cAj0_9VFpkDbdUA2_p0ePdEO0o47DUsCvMpwV0FC2LTX6U/s320/County+Fair+and+Cheese+021.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Draining the whey out of the cheese, this is the part </div><div class="separator" style="clear: both; text-align: center;">that my wife had to tell me to be patient, I thought it was all wrong</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYWTTclNnFjT3Pr4X9IX6JspKiaIAEIqFVE_-ByE4M2NDWM7cWvAwadoptgoJOZxdp4iwyEw-v7vm2OCVQoWI78Bfr36koOylgXD5GzYa3LPLbsSPhp6K9hEA925o61Hx2wS9GNo2Rus/s1600/County+Fair+and+Cheese+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYWTTclNnFjT3Pr4X9IX6JspKiaIAEIqFVE_-ByE4M2NDWM7cWvAwadoptgoJOZxdp4iwyEw-v7vm2OCVQoWI78Bfr36koOylgXD5GzYa3LPLbsSPhp6K9hEA925o61Hx2wS9GNo2Rus/s320/County+Fair+and+Cheese+030.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">This is me kneading the cheese, I wear the rubber gloves to </div><div class="separator" style="clear: both; text-align: center;">protect my hands from the cheese, its about 130 degrees</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1Ud_jNAt8xxSGSX9t_tr47v48oVrQVIWDu4iZ7Bhp0ZdVA9llQl25brorHAeIobBzD_sTfQj4kLPry5dl_3vhgTZyjW3o70QwgEUSE2jxLg8EmCouVuq9Mq0tSCLqtG_9_5MUsdOgvw/s1600/County+Fair+and+Cheese+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1Ud_jNAt8xxSGSX9t_tr47v48oVrQVIWDu4iZ7Bhp0ZdVA9llQl25brorHAeIobBzD_sTfQj4kLPry5dl_3vhgTZyjW3o70QwgEUSE2jxLg8EmCouVuq9Mq0tSCLqtG_9_5MUsdOgvw/s320/County+Fair+and+Cheese+033.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The fun part, pulling the cheese like taffy</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48zjSPoFrhhedrzzDkTLfD7rOZsbbKSw3fOamIjJDh76byUjtXrFHL2QReOMjuekhqYEqwnB6KnLRw7evIkJUVGmLrHeEDMEL6C-xAlvGXvixilcI-DkZB-Tc1TCWoqtZYd-jeylotis/s1600/County+Fair+and+Cheese+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48zjSPoFrhhedrzzDkTLfD7rOZsbbKSw3fOamIjJDh76byUjtXrFHL2QReOMjuekhqYEqwnB6KnLRw7evIkJUVGmLrHeEDMEL6C-xAlvGXvixilcI-DkZB-Tc1TCWoqtZYd-jeylotis/s320/County+Fair+and+Cheese+034.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Pulling the mozzarella into a ball</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsljCQeAi3CJcf_UGPNQ9BTZ9ojFifBa2SDr9qqeb_oRmxPulJag3uGJMuUvhDhxe-cGqRLwp5aIAWY7TDR8uluJWEShuj4QqZPcIVaeTtfJxBOypfUblpT3DnmcHA7YJX8ctdmTwroE/s1600/County+Fair+and+Cheese+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsljCQeAi3CJcf_UGPNQ9BTZ9ojFifBa2SDr9qqeb_oRmxPulJag3uGJMuUvhDhxe-cGqRLwp5aIAWY7TDR8uluJWEShuj4QqZPcIVaeTtfJxBOypfUblpT3DnmcHA7YJX8ctdmTwroE/s320/County+Fair+and+Cheese+035.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">the ball of mozzarella</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">So as you can see it pays to have your wife tell you what to do. Had it just been me in the kitchen I would have given up, I still think that the first time I got it to work, the curds were a little firmer. But don't tell my wife I think that I am right. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We ended up snacking on most of the cheese but last night I made manicotti. The recipe I used called for three cheeses and guess what? Two of the cheeses I used were homemade cheeses. The Ricotta and the Mozzarella. I only had to use store bought Parmesan. Next year I hope to be able to make manicotti and use ONLY homemade cheese.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Also this past week in the mail I got this little package. YIPPEE. It is from the Queen of Cheese (you can access her website from a link on the right). The kit came with some cultures so I can make some different cheeses, some molds, some cheese wax, and a few other things I will need. I was really excited.</div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Check out my post that is comming in the next few days to see my first attempt at making a hard cheese, a Farmhouse Cheddar in fact.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8902287247660202043.post-15820387884047146932011-08-07T15:23:00.000-07:002011-08-07T15:23:57.437-07:003rd Time is The Charm-Mozarrella<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQDfVLaVysJaE52SJih_xvK8yFoyuqmq9k0Jfk9yqoQmhhL05AG1yTcGvFldWRAljZWngMg4iptla-eJf_1G-PyI9o9JvukM6oCt2Rbt3-XNHkh6ZRXmdB_ga8lsA0CEXk7HxFRRpYMQ/s1600/Untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQDfVLaVysJaE52SJih_xvK8yFoyuqmq9k0Jfk9yqoQmhhL05AG1yTcGvFldWRAljZWngMg4iptla-eJf_1G-PyI9o9JvukM6oCt2Rbt3-XNHkh6ZRXmdB_ga8lsA0CEXk7HxFRRpYMQ/s320/Untitled.png" t$="true" width="320" /></a></div><br />
Last Sunday, after running to the store Saturday night to get more whole milk from a local dairy and not Kroger, I made some more mozzarella. <br />
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The ingredients I used are as follows:<br />
<ul><li>1 Gallon Trauth Farms Dairy Whole Milk</li>
<li>1 1/2 tsp Citric Acid diluted in 1 Cup cool water</li>
<li>1/4 tsp Rennet diluted in 1/4 cup cool water</li>
<li>1 tsp canning salt</li>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ek1keR90V40hOlBo4bYfLDdLI_1s18CDARCMNUg5v92U_agIOv8KcdEjA5sFI0VuMrzfndsEbZfNgu-q14_DswpVdg-utCyYECxMDIjxVp-cIsCxmawUvbYl10tsE8AnVItg9tDz-cA/s1600/blogthis+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ek1keR90V40hOlBo4bYfLDdLI_1s18CDARCMNUg5v92U_agIOv8KcdEjA5sFI0VuMrzfndsEbZfNgu-q14_DswpVdg-utCyYECxMDIjxVp-cIsCxmawUvbYl10tsE8AnVItg9tDz-cA/s320/blogthis+001.JPG" t$="true" width="320" /></a></div>I first heated the citric acid and 1 gallon milk to 90 degrees (this took about 15 minutes), I then took the milk off the burner and I gently stirred in the diluted rennet. <br />
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After this I covered the warm milk and let it sit for about 10 minutes. The curds and the whey separated much more than the last time I did this. At this point I was able to make a clean break. I then cut the curds into about 1 inch cubes with a long knife.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Next I heated the curds to 105 degrees while gently stirring every once in awhile. Once it reached 105 I took it off the burner and began scooping the thick curds out with a slotted spoon into a colander. Using my rubber gloves I drained as much whey out as possible before putting it into a microwave safe glass bowl. Jenelle was amazed of how the curds kept leaking whey.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlajd_SNBr-sMXQ6NbjSEnExP_cMQ4xnMcBrcxFd1rfQSv5htSqzfE3Ppy_QooNJN0GbuqcdKY55VjMiRL0sNtIa5VNYxbAjx1fJWQrPVXvJRoXzPM2Wg4lLOHsrOlnZHaXyQU4YaJ8g/s1600/blogthis+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlajd_SNBr-sMXQ6NbjSEnExP_cMQ4xnMcBrcxFd1rfQSv5htSqzfE3Ppy_QooNJN0GbuqcdKY55VjMiRL0sNtIa5VNYxbAjx1fJWQrPVXvJRoXzPM2Wg4lLOHsrOlnZHaXyQU4YaJ8g/s320/blogthis+002.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I then put it into the microwave for 1 minute taking it out and kneading the cheese. I then nuked it for 35 seconds and kneaded again (I did this step a total of three times). Draining the whey each time.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSRUhvQaxE1F9c8Y5wiakFU03ThKvlIXod4v8wHEJMFND7sm6LhXsIEfqEAw83QCMkABXlrwLfm71Sv_YUatTN_JjCAVrsqX4cBCD4v25iA4mvun5fK5sO5KwQpxfeO5FOCOO2rIZ-Cg/s1600/blogthis+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSRUhvQaxE1F9c8Y5wiakFU03ThKvlIXod4v8wHEJMFND7sm6LhXsIEfqEAw83QCMkABXlrwLfm71Sv_YUatTN_JjCAVrsqX4cBCD4v25iA4mvun5fK5sO5KwQpxfeO5FOCOO2rIZ-Cg/s320/blogthis+005.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The next part was fun, I started stretching the cheese like taffy, it was really stretchy as you can see. At this time I also added the salt. After stretching it till it got a little shiny I made the mozzarella into a little ball.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_Yb9qvKNet3jejTKdbcQzRTXArko_J1aCgBnE2jt1vDJG_sA5irgUpgGEbs3GLTJZn8j0BfYN2AgYo_JHMEsNnF-DFpOyvD1ui-FLU1cKDdg3uIr864LR6VBeubd2kjuKxN4gKM_FCU/s1600/blogthis+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-_Yb9qvKNet3jejTKdbcQzRTXArko_J1aCgBnE2jt1vDJG_sA5irgUpgGEbs3GLTJZn8j0BfYN2AgYo_JHMEsNnF-DFpOyvD1ui-FLU1cKDdg3uIr864LR6VBeubd2kjuKxN4gKM_FCU/s320/blogthis+007.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFLHM0cc7vE4vM6v9daAuM2eEA9UDPK3ipemE3z_ztU6QXccZer_Ou7I5VZGo3QLLp2xAVbyacKIHq6vcPemlIHTIvvsk8tOvxAH5RFP7JZUs8RC2JzYuS2oBzxEe2Esl8UNOapeErWQ/s1600/blogthis+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFLHM0cc7vE4vM6v9daAuM2eEA9UDPK3ipemE3z_ztU6QXccZer_Ou7I5VZGo3QLLp2xAVbyacKIHq6vcPemlIHTIvvsk8tOvxAH5RFP7JZUs8RC2JzYuS2oBzxEe2Esl8UNOapeErWQ/s320/blogthis+008.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It tasted really good, though Jenelle thought it was too firm for Fresh Mozzarella.. Here is a picture of the final product.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDVmGMGujU7x8DbZPDaErHM3sOAGaEbLhLRMxess-xw8koMafLKG_HuDjzUqZ8F0oFI7rCUykM7_Edssgvil4rwtpplBBUl7OZl_7z75WjEaSgv7dI7K2UgcQb22_6qZFPd8kgiC93qo/s1600/blogthis+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDVmGMGujU7x8DbZPDaErHM3sOAGaEbLhLRMxess-xw8koMafLKG_HuDjzUqZ8F0oFI7rCUykM7_Edssgvil4rwtpplBBUl7OZl_7z75WjEaSgv7dI7K2UgcQb22_6qZFPd8kgiC93qo/s320/blogthis+009.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I tried to make some ricotta from the whey but I got some much curds for the mozzarella that there really was not much left for ricotta.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLerbtl_PCaYNkMvZAZdkJK6Dg2_2q1cz_mh-2YWDI0cda_J7lTF8AEtPU1aH2DGe_fMaJ4buGBWR6jNOSrKTX_bYwSYU2KQkaKKX_GXM9JLgx-mXUDWl8Ehx_JebNJYsz4GJ8KwFC634/s1600/blogthis+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLerbtl_PCaYNkMvZAZdkJK6Dg2_2q1cz_mh-2YWDI0cda_J7lTF8AEtPU1aH2DGe_fMaJ4buGBWR6jNOSrKTX_bYwSYU2KQkaKKX_GXM9JLgx-mXUDWl8Ehx_JebNJYsz4GJ8KwFC634/s320/blogthis+010.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We ate the cheese with some tomatoes and also used it on some pizza later in the week (see below)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUcpVv_jdLS4eIWLmSPNFdlnMF1-Z_c5MNZQGmo_xDd5N5EC4YMQEN_xUdYiM0mtJJf1XEJa4BIi4hrDd5tkB_cRc9ntEHW3-qfVwo1zdNP6BmBwvL0A73n6-9ouDhsVs547YmdI9LN0/s1600/mozzarella+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUcpVv_jdLS4eIWLmSPNFdlnMF1-Z_c5MNZQGmo_xDd5N5EC4YMQEN_xUdYiM0mtJJf1XEJa4BIi4hrDd5tkB_cRc9ntEHW3-qfVwo1zdNP6BmBwvL0A73n6-9ouDhsVs547YmdI9LN0/s320/mozzarella+003.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I will hopefully be ordering some cultures soon so I can start making different cheeses, the only problem is that I will not know if I was successful until months later after I have let the cheese age.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8902287247660202043.post-67453140129594468802011-07-31T20:00:00.000-07:002011-07-31T20:00:04.830-07:00Ricotta, Ricotta, what to do with all this RicottaSo last night after making the mozzarella and ending up with a bunch of ricotta I started thinking to myself. What am I going to do with all this Ricotta, if every time I have whey I can make ricotta. We used in it salad, and put it on crackers, but after a while that could get old. So it a cheese making book I have there was a recipe for Ricotta Pancakes with Banana Pecan Syrup. The recipe is from Paula Lambert's "the Cheese Lover's Cookbook and Guide". The only change I made was that I also used walnuts since I did not have enough pecans. They were good. The girls and I liked them. They were moist and the syrup was really good. It also filled our Sunday morning with the smell of bananas, nuts, and the all important butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-jFyNXrX63a0/TjV7POXMyyI/AAAAAAAABZY/eHt0iBzhyLY/s1600/mozzerella+and+ricota+pancakes+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-jFyNXrX63a0/TjV7POXMyyI/AAAAAAAABZY/eHt0iBzhyLY/s320/mozzerella+and+ricota+pancakes+016.JPG" t$="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 Cups flour</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon sugar</div><div class="separator" style="clear: both; text-align: left;">2 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">2 eggs, separated</div><div class="separator" style="clear: both; text-align: left;">2 cups milk</div><div class="separator" style="clear: both; text-align: left;">1/4 cup homemade ricotta</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the syrup</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons butter</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chopped pecans</div><div class="separator" style="clear: both; text-align: left;">2 bananas</div><div class="separator" style="clear: both; text-align: left;">1 cup maple syrup</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ul><li><div class="separator" style="clear: both; text-align: left;">Mix dry ingredients</div></li>
<li><div class="separator" style="clear: both; text-align: left;">In separate bowl beat egg whites until stiff but not dry</div></li>
<li><div class="separator" style="clear: both; text-align: left;">In large bowl beat egg yolks, milk and ricotta until smooth and then add dry ingredients gently with a large spoon.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Fold in the egg whites.</div></li>
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</div><div class="separator" style="clear: both; text-align: left;">For syrup</div><ul><li><div class="separator" style="clear: both; text-align: left;">Melt butter in a skillet over medium heat</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add nuts and saute for about 1 minute until fragrant</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add bananas that have been thinly sliced, stirring for about 2 minutes</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Add the syrup and cook for 2 minutes longer, until the syrup is hot and slightly thickened.</div></li>
</ul><div class="separator" style="clear: both; text-align: left;">The pancakes were good, but Daisy was a little concerned before she ate when I told her I had made cheese pancakes. She told me she did not think that sounded good and wanted her cheese to be on the side.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Keep tuned for tomorrow's post where I will post about my 3rd attempt at making mozzarella that I tried this evening.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8902287247660202043.post-14170040618403515302011-07-31T09:33:00.000-07:002011-07-31T09:52:46.484-07:00Finally Mozzarella, well..... almost.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fF0FXjradowULaM0mP7NQB451betcKI42u0X2tTWx34CcptWocrngtljpUK1iZ37J-7FjL9FTg0Rbn8NXD5mkiEEBNSC0wRUhnvEY5J8tA2h7m1HZSjOaUwXQlUPKE7flvnR42TOZI4/s1600/fdgdfs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fF0FXjradowULaM0mP7NQB451betcKI42u0X2tTWx34CcptWocrngtljpUK1iZ37J-7FjL9FTg0Rbn8NXD5mkiEEBNSC0wRUhnvEY5J8tA2h7m1HZSjOaUwXQlUPKE7flvnR42TOZI4/s400/fdgdfs.png" t$="true" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Last night I tried my hand at making homemade mozzarella again. This time I used a full gallon and had a good thermometer that worked.<br />
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Here is my ingredient list this time:<br />
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1 Gallon Milk<br />
2 tsp Citric Acid<br />
1/4 tsp Rennet, diluted in 1/4 cup cold water<br />
2 tsp salt<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AkfVOb8xMAs/TjV-VUTvUcI/AAAAAAAABaM/wlvEcaRDyRI/s1600/mozzerella+and+ricota+pancakes+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-AkfVOb8xMAs/TjV-VUTvUcI/AAAAAAAABaM/wlvEcaRDyRI/s320/mozzerella+and+ricota+pancakes+001.JPG" t$="true" width="320" /></a></div><br />
As you can see from the picture above I am also using rubber gloves, last time I learned that when you microwave the cheese it gets very hot. This recipe is suppose to take only 30 minutes, but for me it probably took closer to an hour, it may be because I am heating up the milk slower then I am suppose to or something.<br />
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First step was to mix the milk with the citric acid and warm it up to 88 degrees, at that point you put in the rennet and then warm it up to 105 degrees. I thought I was doing good at this stage until when I got needed to put in the rennet. The thermometer read 88 but when I moved it to put in the rennet it registered closer to 100, I guess my post is not doing a good job at warming the milk evenly. So I only had to leave it is a little longer and it was up to 105 but in some areas only up to 100. So I need to figure out the best way to get the milk to read close to the same temp no matter where in the pot it resides.<br />
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After it got to 105 I took it off the heat and let it sit for about 5 minutes. It look much more promising this time because I was able to get a clean break, this is where you can put your finger into it the curds and pull it out with out having a lot milk residue on your finger. Though it did not look quite like yogurt like it is suppose too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bN2H9a4nVOg/TjV-YMggIfI/AAAAAAAABaQ/QSDEQt0cwqg/s1600/mozzerella+and+ricota+pancakes+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bN2H9a4nVOg/TjV-YMggIfI/AAAAAAAABaQ/QSDEQt0cwqg/s320/mozzerella+and+ricota+pancakes+002.JPG" t$="true" width="320" /></a></div><br />
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I then scooped the curds out with a slotted spoon into a microwave safe bowl. I was able to get much more curds this time then last time. I then formed the curds into a lose ball and drained as much whey as I could. I then microwaved it for 1 minute removed it and formed the cheese into a ball again (this is where I needed the rubber gloves) and then draining off they whey. I did this two more times for only 30 seconds.<br />
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By this time the cheese had started to get more stretchy. I then started kneading it and pulling it. At this point I put in the salt. I was able to get a somewhat smooth ball of cheese that tasted very close to mozzarella. We ended eating it with some tomatoes with a basil and balsamic topping. I thought I had done okay but was a little disappointed that it only produced a rather small ball of cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mgSEJnn-8wU/TjV96XSwgrI/AAAAAAAABaI/pMC4XH8u9Uo/s1600/mozzerella+and+ricota+pancakes+004.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mgSEJnn-8wU/TjV96XSwgrI/AAAAAAAABaI/pMC4XH8u9Uo/s320/mozzerella+and+ricota+pancakes+004.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-_t_2G6QN5O0/TjV9dcaAasI/AAAAAAAABaA/y0ZYEGV-4qY/s1600/mozzerella+and+ricota+pancakes+005.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_t_2G6QN5O0/TjV9dcaAasI/AAAAAAAABaA/y0ZYEGV-4qY/s320/mozzerella+and+ricota+pancakes+005.JPG" t$="true" width="320" /></a> After I was done I searched the Internet for videos of people making mozzarella to see how much cheese they yielded from 1 gallon of milk. They seemed to get much more than I did and when they took the curds out it was in much bigger pieces then what I got. After some searching I think I might know what my problem was (at least I hope). I have been using Kroger milk and I think it has been ultra pasteurized. Which kills the living enzymes in the milk and allows m<span style="background-color: white;">ilk to keep fresh longer. So at 10:45 last night I ran out to the store to buy some milk that comes from a local dairy in hopes that it will work better. I will hopefully try that tonight</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-bCR7FFey394/TjV9dOH9ReI/AAAAAAAABZ8/WviFa9n4FJ8/s1600/mozzerella+and+ricota+pancakes+006.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-bCR7FFey394/TjV9dOH9ReI/AAAAAAAABZ8/WviFa9n4FJ8/s320/mozzerella+and+ricota+pancakes+006.JPG" style="cursor: move;" t$="true" unselectable="on" width="320" /></a><a href="http://3.bp.blogspot.com/-C2dTMrYqyTg/TjV8id_Y0XI/AAAAAAAABZs/EcnRI4YT_O8/s1600/mozzerella+and+ricota+pancakes+009.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-C2dTMrYqyTg/TjV8id_Y0XI/AAAAAAAABZs/EcnRI4YT_O8/s320/mozzerella+and+ricota+pancakes+009.JPG" t$="true" width="320" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-knlIEpXwKSw/TjV8ILJ2xYI/AAAAAAAABZo/g3kLHRfTEnY/s1600/mozzerella+and+ricota+pancakes+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-knlIEpXwKSw/TjV8ILJ2xYI/AAAAAAAABZo/g3kLHRfTEnY/s320/mozzerella+and+ricota+pancakes+011.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But back to what I did with all the whey left over from the mozzarella. I of course made some Whey Ricotta. I don't want to waste the milk. So I made it again much similar to the way I have before. I was able to get quite a bit of curds out of the whey and make a nice chunk of Ricotta. It tastes good and I ate some last nigh with some slices of tomatoes. This morning I also used some of the ricotta for breakfast. Look to a future post to see what I made for breakfast with the Ricotta.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><img height="72" src="http://4.bp.blogspot.com/-bCR7FFey394/TjV9dOH9ReI/AAAAAAAABZ8/WviFa9n4FJ8/s320/mozzerella+and+ricota+pancakes+006.JPG" style="filter: alpha(opacity=30); left: 46px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1898px; visibility: hidden;" width="96" />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8902287247660202043.post-12017300906164604282011-07-26T17:27:00.000-07:002011-07-26T17:27:49.694-07:001st attempt at MozzarellaThis past week we went to a very unique store called Jungle Jim's. People call it a foodies paradise because they have almost any type of food you can imagine. The purpose of the trip was to get some cheese making supplies. We bought citric acid, rennet, and some muslin cloth to use as a cheese cloth. I wish they would have had some cultures but oh well, I guess I will have to order those online.<br />
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To make Mozzarella I used the following:<br />
<ul><li>1/2 gallon of whole milk</li>
<li>1 teaspoon citric acid</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/8 teaspoon rennet dissolved into 1/8 cup water</li>
</ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RlmWyiK6E_k/Ti9TmLWj-AI/AAAAAAAABXY/eMZCnNOWME4/s1600/DSC01741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" src="http://3.bp.blogspot.com/-RlmWyiK6E_k/Ti9TmLWj-AI/AAAAAAAABXY/eMZCnNOWME4/s200/DSC01741.JPG" t$="true" width="200px" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I put the milk and the citric acid in my enamel pot, (I decided to try doing it without using a double boiler). I started to slowly heat the milk to 88 degrees. The only problem was that when I went to grab the digital food thermometer I found out it did not work and that the other two food thermometers (a meat thermometer and a candy thermometer) do not go down to 88 degrees. So I thought I would just go by feel. So when I thought it was 88 I put in the rennet and started heating the milk up to 105 degrees.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6dDHB-6wYdM/Ti9T_3s5G7I/AAAAAAAABXc/teC9lghsySY/s1600/DSC01742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="http://2.bp.blogspot.com/-6dDHB-6wYdM/Ti9T_3s5G7I/AAAAAAAABXc/teC9lghsySY/s320/DSC01742.JPG" t$="true" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Here you can see the curds and whey separating. After it got to what I thought was 105 degrees I took it off the heat and let it sit for a few minutes. In this recipe after you let it cool down you spoon all the curds out with a slotted spoon into a microwave safe bowl. I did this but could never get very much curds. After you do get enough curds you are suppose to put it in the microwave and a few other things. Since I did not get enough curds I decided to make ricotta. In most cheese recipes you can use the whey to get some whey ricotta. So I heated the whey up to 200 degrees using the meat thermometer. I took it out and put it into the muslin cloth. And set it up to hang. This allows the whey to completely drain from the curds.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xR_18n85ckg/Ti9UFcHBVDI/AAAAAAAABXg/jYMgyeVc4OY/s1600/DSC01743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="http://3.bp.blogspot.com/-xR_18n85ckg/Ti9UFcHBVDI/AAAAAAAABXg/jYMgyeVc4OY/s320/DSC01743.JPG" t$="true" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">After letting it sit for about 10 minutes I took it out of the muslin and actually had my first succes in cheese making.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-apVcHNrrgVw/Ti9UXpAYOwI/AAAAAAAABXk/heyip14jHME/s1600/DSC01744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="http://1.bp.blogspot.com/-apVcHNrrgVw/Ti9UXpAYOwI/AAAAAAAABXk/heyip14jHME/s320/DSC01744.JPG" t$="true" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">After putting a little salt on it it tasted really good. The next day we had a salad using the ricotta and fresh tomatoes from our garden. It tasted really good and I even took some to work the next day. I was very excited to finally have some success even though it came from a failure. A good lesson in never giving up.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T0wxJCvooZA/Ti9U1M1vxqI/AAAAAAAABXs/SiEUXVdqhgw/s1600/DSC01746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="http://2.bp.blogspot.com/-T0wxJCvooZA/Ti9U1M1vxqI/AAAAAAAABXs/SiEUXVdqhgw/s320/DSC01746.JPG" t$="true" width="320px" /></a><a href="http://1.bp.blogspot.com/-OuNPuIW042Q/Ti9TjVvgjfI/AAAAAAAABXU/bLsSKXhI6pg/s1600/DSC01748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="http://1.bp.blogspot.com/-OuNPuIW042Q/Ti9TjVvgjfI/AAAAAAAABXU/bLsSKXhI6pg/s320/DSC01748.JPG" t$="true" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I plan to try Mozzarella again this weekend after buying a new thermometer. I look forward to hopefully getting it right this time.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To answer a question asked on my last post. Parm will take about 10 months to age. I will just put it downstairs in my basement in a small fridge we have down there. Out of sight, out of mind. What I think will be harder is when I do a cheese like a cheddar that you only have to age for 1 month but the longer you wait the better it gets. I think I would be very tempted early to taste it. I guess I will just have to make enough to split the batch into different "aging" blocks. One to use soon, one to use in 6 months, and maybe one to use in 1 year. But for both of these I will have to wait till I get a cheese press.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8902287247660202043.post-46215109384123633292011-07-25T18:54:00.000-07:002011-07-25T19:18:06.916-07:00There is a first time for everything<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIK4dIy4odF2Sdl-vKgpzAXditoUmjs3t8O-XZJux14tZxmOtUWVNtwIbK1XMkD1rd3CQlffF4eOpKGt8mUPD5teRlwy07hOQCwFj2IhT4P68v__PLEX7q4o_wLzaQcBgE7T1kK0tlcCE/s1600/IW5CAEIZHBVCASM790ACAIV4UNNCAUDBY7VCA38SMOACA3PSLAJCA0Z29NOCAVQH85ZCAW3TCASCASU0W59CA9XAW54CAV9A1F2CAHFD5GQCAFA8VBVCA1U2R4DCA82BFCNCANK8L1NCA5MTUKXCAXD51PJ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIK4dIy4odF2Sdl-vKgpzAXditoUmjs3t8O-XZJux14tZxmOtUWVNtwIbK1XMkD1rd3CQlffF4eOpKGt8mUPD5teRlwy07hOQCwFj2IhT4P68v__PLEX7q4o_wLzaQcBgE7T1kK0tlcCE/s1600/IW5CAEIZHBVCASM790ACAIV4UNNCAUDBY7VCA38SMOACA3PSLAJCA0Z29NOCAVQH85ZCAW3TCASCASU0W59CA9XAW54CAV9A1F2CAHFD5GQCAFA8VBVCA1U2R4DCA82BFCNCANK8L1NCA5MTUKXCAXD51PJ.jpg" t$="true" /></a></div>In my first adventure in making cheese I used only the items I had in my house, since I did not have any Rennet, Citric Acid, or Cultures, I made a very easy cheese that almost anyone can make, Ricotta. The ingredients I used were:<br />
<ul><li>1 Gallon Whole Milk</li>
<li>2 squeezed lemons</li>
<li>a little bit of vinegar</li>
<li>various spices (I will comment on these later)</li>
</ul>One problem I had with this first experience is that I was only slightly following a recipe from a book while at the same time trying to repeat the processes I learned in the 2 hour class I took at my local library. All I did was warm the milk up on the stove using a doubler boiler after it reached a temperature (I was told in class what temperature this was but currently do not remember) I took it off the stove and added the lemon juice and the vinegar. Almost instantly I could start seeing the curds and the whey separating. This could be seen by a slight yellowish liquid forming on top. After letting it sit there for 15 minutes I poured it into a cheese cloth that was sitting in a colander.<br />
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This I think is were my 2nd problem occurred. Since the cheese cloth I had was not very finely woven and appeared to me to have large gaps I decided to use two different sets of cheese cloth in order to catch all the whey. In short the curds ended getting caught in between the two cloths. After letting it sit and drain out for a little while I put what I could into a bowl and seasoned it with salt and other spices. This is my third issue. When in the class I took the man teaching seasoned his but when we sampled the cheese I could not taste the different spices very well so I decided to put some more in. The problem being that I used dried spices and he had used fresh spices.<br />
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So all in all this first attempt at making cheese did not turn out. While it tasted "okay" on crackers it really was not very good. But do not fear, I did not let this get me down, I am staying strong in my desire to become I good cheese maker. I look forward to the day I eat my first cheddar or first Parmesan. Keep reading to find out about my next adventure "Mozzarella".Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8902287247660202043.post-83697347375418830452011-07-25T18:13:00.000-07:002011-07-25T18:15:51.666-07:00The Beginning of my Cheese Journey<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IZ7DvjS89tK4vorMOcbuKBJrtbESrqZqqVJ7EWOzrQcfCvJMCwN56cpWn2PIEw1mGZ3vrcWJqxgnHcA1Jb9WNrgQYJpwm3Dc4tU3SV0STH3VHj5xclrPzDlG629M_CqsI4xy4i3Kgkg/s1600/WO4CA2FCT2SCAKMVVI8CAYS2IR1CAP87DJICA79H8SWCAL85TO3CACVE4SZCA8QXRA9CA79FFXJCAAI3WKQCAEBO4DQCAZRYKBDCAGBDR2YCADK7N3ACAYGTRMUCA3KU4DDCA52VP40CAQUNJBICAI9TXET.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IZ7DvjS89tK4vorMOcbuKBJrtbESrqZqqVJ7EWOzrQcfCvJMCwN56cpWn2PIEw1mGZ3vrcWJqxgnHcA1Jb9WNrgQYJpwm3Dc4tU3SV0STH3VHj5xclrPzDlG629M_CqsI4xy4i3Kgkg/s200/WO4CA2FCT2SCAKMVVI8CAYS2IR1CAP87DJICA79H8SWCAL85TO3CACVE4SZCA8QXRA9CA79FFXJCAAI3WKQCAEBO4DQCAZRYKBDCAGBDR2YCADK7N3ACAYGTRMUCA3KU4DDCA52VP40CAQUNJBICAI9TXET.jpg" t$="true" width="200px" /></a></div><br />
Hi, my name is Dannon. For several years now my wife has been telling me I need to get a hobby. She likes to paint and draw, but I do not have the patience for something like that. Usually I just read books and I tell her that is my hobby. Well recently I saw a poster at our local library about a cheese making class. I like cooking, I like cheese, and I like doing things that most people don't know how to do, so I signed up. In the class we learned the philosophy behind cheese making and made Ricotta cheese during the class. It was fun and so begins my journey.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This blog will be a chronicle of my cheesy adventures. From the mistakes to the successes, from the discovery of my own recipes to tips on how to get into cheese making yourself. As I begin this journey the only equipment I have are things found in any kitchen in the United States. I have an oven, I have pots, I have a ladle, I have milk, and I have vinegar and luckily I had some cheese cloth my wife happened to have.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>In each post I will tell you about each of my cheese making escapades, and hopefully fill it with pictures of the process. Enjoy and I hope you too will realize how truly easy it is to make your own cheese.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0