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Old 03-21-2017, 11:57 AM   #11
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Originally Posted by Dawgluver View Post
Gah! Brainzzz!

Neat endeavor though, bliss!
My aunt told me she thinks there are tiny interstellar beings in the cheese and they are trying to communicate with the mold. ha ha ha so funny. Brainzzzz...it's something isn't it?

I'm having fun, and it is work, but we like cheese, so it works out. I'm looking forward to the part where we TASTE the cheese. The first stuff will be ready in a couple weeks now. Some of it ages 3-6 weeks, some ages for months and years. We have about 30lbs of cheese put up in the cheese cave so far. Tomorrow I make parmesan again. We are feeling blessed by the whole thing.

You know how when you freeze cheddar or colby, it crumbles and doesn't stick together as well as cheese that has never been frozen? That is one of my DH's pet peeves, and this might fix that problem and we'll have fresh cheese available. He likes to eat cheese out of hand.
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Old 03-21-2017, 12:19 PM   #12
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Please let us know if you need any additional taste testers for, you know, quality control. We'd all be happy to gorge, um, I mean help you out!
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Old 03-21-2017, 12:27 PM   #13
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Please let us know if you need any additional taste testers for, you know, quality control. We'd all be happy to gorge, um, I mean help you out!
Oh I do, I will, need taste testers and I wish you were closer, I could send you some for your birthday! Happy Birthday!
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Old 03-26-2017, 11:21 PM   #14
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The second parmesan, Parmesan2.



Cheddar1, waxed in red.



First ripened cheese, Caerphilly. 7 out of 10, salty, less salt than feta, tasted somewhat like brick, can be sliced, does melt. MMMMMMMM We've got cheese.

Here's my list of what I've made besides mozzarella, curds, ricotta, with some help from DH for the press and buying milk, on sale, and DS, on taking out brining cheeses at 2 am, thank goodness I was tired.

Starting in late february and ending yesterday, from my cheese log.
Havarti
Butterkase
Caerphilly
Colby (2 1/2 months)
Parmesan1 (10 months)
Romano1 (8 months)
Cheddar1 (6 months or much more)
parmesan2
romano2
gruyere (6 months and more)
cheddar2

Each cheese is between 2 and 5 lbs and they are stored in the cheese cave refrigerator in the basement. So now when I need some cheese, once it ages, then I'll have it available.

And I spent today making mother cultures to cut the cost of buying cultures of meso and thermo. Tomorrow I think some swiss cheese of some type or a second colby. Milk is on sale today, tomorrow and tuesday. Then, after that, I might get a little break. Gardening season is calling.
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Old 03-27-2017, 12:36 AM   #15
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Wow blissful, that's impressive.
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Old 03-28-2017, 03:18 PM   #16
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Thanks for the encouragement taxlady and everyone.
I made some mother cultures frozen now, so that will save money on buying them. Yesterday I made colby2 and I took it out of the mold this morning.
Today I'm making Emmentaler (swiss type cheese) for the first time. I need at least three types of swiss cheeses for Christmas when I make swiss cheese fondue, four is better. Then when I shred up the cheese mixture, I keep it in the freezer to use in quiches and egg dishes and ham dishes. I have one Gruyere, so I need 2 more swiss types--just can't decide what to make.

2 oz of rennet runs between $7 and $9, a 4 gallon recipe of cheese uses about a teaspoon of rennet. There are different types, organic vegetable, vegetable, and animal. Each is labeled so that 1/2 teaspoon is enough for 2 gallons of milk, double rennet is 1/4 teaspoon for 2 gallons of milk, triple rennet is 1/6th teaspoon per 2 gallons of milk--something to pay attention to! I just found a source for organic vegetable triple rennet.

This sure keeps me busy and on my feet for about 7 hours a day!
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Old 03-28-2017, 03:26 PM   #17
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You are making me really want to invest in a cheese cave/wine fridge
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Old 03-28-2017, 03:31 PM   #18
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You are making me really want to invest in a cheese cave/wine fridge
Well, splitting hairs....no one makes you ....anything. I take what you say in a very positive way, just as I'm sure you meant it. But if you want to do it, just get an old used fridge, and the thermostat units were super expensive a year or so ago and now you can get them for $28.50. And if you decide not to have a cheese cave anymore, you can use the thermostat portion to keep your crock pot at just about any temperature you like!
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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Old 03-28-2017, 03:36 PM   #19
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Are the mother cultures what make the different cheeses the kind of cheese they are?
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Old 03-28-2017, 03:49 PM   #20
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Are the mother cultures what make the different cheeses the kind of cheese they are?
Essentially yes. There are other factors too. The two cultures most often used alone and with other cultures are mesophilic and thermophilic. Meso is for lower temperatures while thermo cultures can be heated higher. I was reading a manchego recipe which uses both!

Other factors:
How long you stir at each stage.
How big you cut the curds.
The temperature you bring the curds up to.
How long you rest the curds.
If you wash the curds to heat them or to cool them.
If you add salt to the cheese, as it controls how acidic it gets.
If you mill the salt in or if you brine the cheese after pressing.
How long and at what poundage you press the curds.
How long and at what temperature and humidity you age the cheese.
Whether you wash the rind to protect the cheese or if you wax it or if you grow something moldy on the outside of it.

It makes a difference what kind of milk you have, sheep, goat, or cows, or? and whether it is pasteurized and homogenized, or raw. So, there are lots of factors and the mother cultures are part of the recipe that makes them what they are.
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