Monday, September 15, 2014

homemade cheese

basic soft curd process for Farmhouse Cheddar

use non homogenized, low temperature pasteurized milk 3L
heat to 32C and add mesophilic culture hold for one hour at 32
add rennet, stir and hold for another hour at temp
then cut curds and raise temp to 38C very slowly over 1/2 hour

drain for 1 hour or so
3L of milk will yield from 300 to 350 grams of cheese

press for 10 mins then turn over, press again for 15 mins
then turn over, press for 12 hours

from a square mold after overnight pressing
air dry at room temp for about 5 days

vacuum bag after drying 

some b.linens mold has taken hold, shouldn't be a big problem
age for 3-4 weeks at 10C in vegetable drawer of refrigerator 

a little more challenging, Bleu cheese
innoculated with high quality store bought cheese from France

after one week of air drying the bleu mold is really taking hold
it requires longer aging unwrapped at 10C

mini bleu test

still hitting the beach, nicer than ever

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