Home made cheese...
Home made cheese...
Follow on from my brewing, brought a cheese kit from www.cheeselinks.com.au and made some brie on the weekend. Peeps wanted to know what the process was so here it is :
1. Start with all the ingredients - 10 Litres Organic Non homogonised milk, plus the other stuff in the cheese kit..
2. Add Type B starter to 500mls of milk and stir then let it sit..
3. Pour all milk including starter into a large pot and bring to 31c (or as close as you can) and leave for 90minutes..
4. To help retain it at 31c best to leave the pot in a sink full of warmish water...
5. It was 11.30am i was hungry and thirsty so it was melted cheese on spelt toast with a fresh Saaz Pilsner to wash it down!
6. After 90mins + 30mins of adding another Starter we get to cut the curd!! Milk basically sets like yogurht and you cut it into 2cm cubes...
7. Once the curd is cut you leave it for about 15mins then turn the curd over gently in the pot..
8. Then you leave it again for another 2 x 15mins turning the curd again, it will start to break up now..
9. Drain off most of the whey (clear lquid) from the curd...Scoop the curd into your hoops....can be any shape really round, square we did both. Also note i thought we would only get about 2kg's of cheese but i reckon we got heaps more, make sure you have enuff hoops! we had to use the rice cooker basket...
Also Line a tray with cheesecloth so all the whey can drain out...
This is the left over whey
10. Now you have to constantly turn the cheese over so it drains...said somthing like turn on the second hour, sixth hour and then the next day..
11. And turn again!
12. The next day you make a brine solution (20% salt - 80% water) and soak the cheese on both sides for 2 hours.
Then all we did was line the tray again with more cheese cloth, let them dry and put then on a cack rack in the cupboard until tonight when i'll put them in containers with a dish of water for humidity - 4 weeks from now and we sample!!!
1. Start with all the ingredients - 10 Litres Organic Non homogonised milk, plus the other stuff in the cheese kit..
2. Add Type B starter to 500mls of milk and stir then let it sit..
3. Pour all milk including starter into a large pot and bring to 31c (or as close as you can) and leave for 90minutes..
4. To help retain it at 31c best to leave the pot in a sink full of warmish water...
5. It was 11.30am i was hungry and thirsty so it was melted cheese on spelt toast with a fresh Saaz Pilsner to wash it down!
6. After 90mins + 30mins of adding another Starter we get to cut the curd!! Milk basically sets like yogurht and you cut it into 2cm cubes...
7. Once the curd is cut you leave it for about 15mins then turn the curd over gently in the pot..
8. Then you leave it again for another 2 x 15mins turning the curd again, it will start to break up now..
9. Drain off most of the whey (clear lquid) from the curd...Scoop the curd into your hoops....can be any shape really round, square we did both. Also note i thought we would only get about 2kg's of cheese but i reckon we got heaps more, make sure you have enuff hoops! we had to use the rice cooker basket...
Also Line a tray with cheesecloth so all the whey can drain out...
This is the left over whey
10. Now you have to constantly turn the cheese over so it drains...said somthing like turn on the second hour, sixth hour and then the next day..
11. And turn again!
12. The next day you make a brine solution (20% salt - 80% water) and soak the cheese on both sides for 2 hours.
Then all we did was line the tray again with more cheese cloth, let them dry and put then on a cack rack in the cupboard until tonight when i'll put them in containers with a dish of water for humidity - 4 weeks from now and we sample!!!
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totally awesome.
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- huge
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how much that milk set you back?
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Direkt, leave my thread now promptly please.
Friday - Yep all from the kit, they say the kit makes up to 40kg...
Think the milk was $2.50 a litre - expensive yes but when you make cheese its ALL ABOUT THE MILK QUALITY. Also remember cheese retails in supermarkets for ridiculous amounts of money.
Next up will be cheddar - probably harvarti (if the brie dosnt kill us) and then we will make fetta after that.
Cheese is real simple to make once you understand it like anything else it just takes time.
Friday - Yep all from the kit, they say the kit makes up to 40kg...
Think the milk was $2.50 a litre - expensive yes but when you make cheese its ALL ABOUT THE MILK QUALITY. Also remember cheese retails in supermarkets for ridiculous amounts of money.
Next up will be cheddar - probably harvarti (if the brie dosnt kill us) and then we will make fetta after that.
Cheese is real simple to make once you understand it like anything else it just takes time.
- universal sea
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a tip..
a massive dish in Quebec is called poutine
this is fries, cheese curds, and gravy poured over top
so one could follow Fents' (aka Aunt Jemima) recipe.. and after the cheese is in curds form, proceed no further. Cover freshly cooked chips in cheese, then pour gravy over top, and you have poutine.
a massive dish in Quebec is called poutine
this is fries, cheese curds, and gravy poured over top
so one could follow Fents' (aka Aunt Jemima) recipe.. and after the cheese is in curds form, proceed no further. Cover freshly cooked chips in cheese, then pour gravy over top, and you have poutine.
poutine is the shiz.universal sea wrote:a tip..
a massive dish in Quebec is called poutine
this is fries, cheese curds, and gravy poured over top
so one could follow Fents' (aka Aunt Jemima) recipe.. and after the cheese is in curds form, proceed no further. Cover freshly cooked chips in cheese, then pour gravy over top, and you have poutine.
nice work fents, looks tip-top.
(discreet)
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aroes wrote:promising, but lost me at offensive mid range snarl
Big Ups to Fents and your lady for making your own cheese.... at the market on the weekend I gots to work with lots of yummy cheeses and took home smoked, double brie, walnut and fruit cheeses and some vintage.... have not done that for yonks.... combined with some water crackers or grissini, a bit of proscuitto (or ham or chicken or no meat)... and you have yourself some tasty treats!
Havarti is the shit!!!! Share please
Havarti is the shit!!!! Share please
k.
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aroes wrote:promising, but lost me at offensive mid range snarl
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oooh cheeese!!!mrj wrote:Cheese is a kind of meat
A yellow tasty treat
I milk it from my teat
But I have to be discrete
cheese is very sweeet!
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at the Mighty Booshmrj wrote:Cheese is a kind of meat
A yellow tasty treat
I milk it from my teat
But I have to be discrete
I wanted to be a hero. I wanted to be the center of attention. I wanted the glory, I wanted the fame. I wanted the pretty girls to come up and say, "Hi, I see that you're good at Centipede."
Fents wrote:tiny'st bit of white mould growing this morning!!!
Sounds revolting but will probably taste like the fucking bomb.
Nice one Fents.
I wanted to be a hero. I wanted to be the center of attention. I wanted the glory, I wanted the fame. I wanted the pretty girls to come up and say, "Hi, I see that you're good at Centipede."
Ahhh.system wrote:no mould == no taste.C.I.A. wrote:Fents wrote:tiny'st bit of white mould growing this morning!!!
Sounds revolting but will probably taste like the fucking bomb.
Nice one Fents.
New thing for the day taken in.
I wanted to be a hero. I wanted to be the center of attention. I wanted the glory, I wanted the fame. I wanted the pretty girls to come up and say, "Hi, I see that you're good at Centipede."
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Re: Home made cheese...
Dude... This picture reminds me of a Bukake porno i saw once... Great Flick.Fents wrote:
Onya on the cheese tip Fents, will you be taking orders ??
Camabert ? Gorgonzola ?
japesfooishbar wrote:yes, of course, but i'm also truly awesome at procrastination.mecka wrote:oh noes teh grammar and spelling police are coming!fooishbar wrote:(discreet)
surely you have better things to do with your time foo.
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fent, you in good company. bring on roffey's fine foods!
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