We are finally in a good spot with our milk cow an are getting plenty milk. We have played around with some soft cheese making an are starting to make ice cream too. But I would like to start making cheddar cheese now an so any recipes you may have....an that you would like to share would be greatly appreciated!
We've made the farmhouse cheddar in Ricki Carroll's book. So far all the cheeses we've made from that book have turned out great. Montasio was the best. She has goat cheese recipes too if you have access to that milk.
After a few frustrations with DIY hacks, we made this cheese press out of some pipe, scrap wood and bar bell weights. Cost nearly nothing since DH had the weights already.
PS Canning/pickling salt is the same as cheese salt, only way cheaper and you can get it at a grocery store.
Location: Sierra Nevada mountain valley CA, & Nevada high desert
posted 4 years ago
Greetings, We have a few Mini Jerseys, I made Chedder for the first time, it's ageing as we speak. I'll let you know if the method works well.
let's see if the pictures come up. These two rings are small batches from a couple weeks ago.\
I do trust cheese recipes from a biologist, just makes sense to me he knows what he's doing!
I've been pleased with all of them but the hard cheese recipe. I didn't press it properly (not enough weight) and grew mold in the nooks and crannies. My press is only 4" in diameter which is sized ok for a one gallon batch but I want to step up to a 2-5 gallon batch with a larger press and a lot more weight . The parts I was willing to eat after 3 months were tangy and flavorful but crumbly and I had a lot of waste do to the mold. Normally I don't sweat mold on commercial cheese but it's easily defined, mine was a bit more like blue cheese in appearance but I didn't make blue cheese so I didn't trust it.
True Cheddaring requires monitoring the PH of the curd and more expression of whey prior to salting and pressing. I think maintaining heat near 100 degrees might be important as well but it's not always stated.
A solid press finishing at 50 lbs minimum sounds very consistent in small batches.