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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