blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,415
Since the Camembert I made in May, I haven't made anymore camembert but I hope to make a few batches before Christmas, since it doesn't take too long and it is so delicious.
Then I made some cream cheese but over cooked it. It became grainy and wouldn't melt. I'll have to try again.
White and Orange cheddar curds.
A batch of meso and thermo cultures, 4 quarts of each for cheese making.
Then I made provolone that was gorgeous.
A rat trap like cheese, like a colby. Then my best provolone batch that stretched beautifully.
I started using skim or 1% P&H milk with heavy whipping cream P& no H, instead of whole milk, as it makes a better curd, no fracturing. The only bad thing is the mixed gallon of milk makes just less than a pound of cheese instead of a little over a pound of cheese when using whole milk. A couple ounce difference but the cheese is smoother and more bendable and meltier.
Colby again.
Colby again, but that one got contaminated (and was pictured on the food safety roulette thread).
Cheddar Curds, white and then orange.
Gorgonzola which ought to be ready by Christmas.
Another double batch of white and orange cheddar curds for a birthday present for a friend.
As of the last batch listed here, that was my 100th batch of cheese! Woo hoo. I've been learning about it for 2 years and I still find it to be fun and meditative.
This is camembert sliced.
The is the colby like rat trap cheese.
This is the spectacular failure of contaminated early blowing colby. Which I had to throw out because I didn't want to take a chance on anyone getting sick.
So, that's my update for now. I'm really impressed with all my long aging parmesans, cheddars, swisses, that I take out of the cheese cave in 1 lb packages for us to eat after they are a year or more old.
I made minestrone soup the other day with separate macaroni and hamburger for the guys, and DH melted some shredded parmesan over it and it melted like a dream, just beautiful. He had to show me his bowl! He is so spoiled!
Now you know.
Then I made some cream cheese but over cooked it. It became grainy and wouldn't melt. I'll have to try again.
White and Orange cheddar curds.
A batch of meso and thermo cultures, 4 quarts of each for cheese making.
Then I made provolone that was gorgeous.
A rat trap like cheese, like a colby. Then my best provolone batch that stretched beautifully.
I started using skim or 1% P&H milk with heavy whipping cream P& no H, instead of whole milk, as it makes a better curd, no fracturing. The only bad thing is the mixed gallon of milk makes just less than a pound of cheese instead of a little over a pound of cheese when using whole milk. A couple ounce difference but the cheese is smoother and more bendable and meltier.
Colby again.
Colby again, but that one got contaminated (and was pictured on the food safety roulette thread).
Cheddar Curds, white and then orange.
Gorgonzola which ought to be ready by Christmas.
Another double batch of white and orange cheddar curds for a birthday present for a friend.
As of the last batch listed here, that was my 100th batch of cheese! Woo hoo. I've been learning about it for 2 years and I still find it to be fun and meditative.
This is camembert sliced.
The is the colby like rat trap cheese.
This is the spectacular failure of contaminated early blowing colby. Which I had to throw out because I didn't want to take a chance on anyone getting sick.
So, that's my update for now. I'm really impressed with all my long aging parmesans, cheddars, swisses, that I take out of the cheese cave in 1 lb packages for us to eat after they are a year or more old.
I made minestrone soup the other day with separate macaroni and hamburger for the guys, and DH melted some shredded parmesan over it and it melted like a dream, just beautiful. He had to show me his bowl! He is so spoiled!
Now you know.