I decided to try making some cheddar last fall. Couldn't find fresh milk around here but bought some low temp. Pasteurized non-homogenized milk at Whole Foods Market. I don't have a proper "cheese cave" that stays at 50-55* for aging so I aged in my refrigerator in a large Tupperware type container with the lid slightly cracked. I set the cheese on a small plastic flat bottom colander to allow it to breath on the bottom (good thing - 1/8" of water collected in the bottom and would have ruined the cheese). I've basically been forgetting about it ever since putting it in the fridge but dug it out today. I'm happy with how it turned out - nice and crumbly but melts in your mouth. Only complaint is a little bitter after taste. I cut it into 6 wedges and vacuum sealed them.
I used several sources including Gavin Webber's youtube channel (and his recipe except I did not add anatto): https://www.youtube.com/watch?v=xEnifYNnDCA
I bought supplies and used advice from New England Cheesemaking Supply Company: http://www.cheesemaking.com
I plan to make Gavin's Parmesan cheese next.
I didn't think to take pictures until after cutting it into wedges. The cheese cloth/lard covering was uniformly blue-green with mold (no contaminants) and peeled right off. No soft spots either. The initial weight was 4 lb 5 oz. - forgot to weigh it today. I started this on 9/14/19.
I used several sources including Gavin Webber's youtube channel (and his recipe except I did not add anatto): https://www.youtube.com/watch?v=xEnifYNnDCA
I bought supplies and used advice from New England Cheesemaking Supply Company: http://www.cheesemaking.com
I plan to make Gavin's Parmesan cheese next.
I didn't think to take pictures until after cutting it into wedges. The cheese cloth/lard covering was uniformly blue-green with mold (no contaminants) and peeled right off. No soft spots either. The initial weight was 4 lb 5 oz. - forgot to weigh it today. I started this on 9/14/19.
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