An Update on the Cheese

I think I have finally got the Cheese Igloo set to the right temperature so I don’t have to fart around with the thermostat anymore. It is amazing what a bulldog clip can be used for.

The cheddar that I made at the end of January is now in a vacuum sealed bag and is ripening for an opening date around October when my friend gets back from Afghanistan. The Goat Milk Gouda (with the Sage, Kosher Salt and Extra Virgin Olive Oil Rind) has been vacuum sealed for it’s protection. It probably would be eaten by now if it wasn’t.

The Gouda that I made for my mother has had it’s rind oiled and now it is just waiting until it can be vacuum sealed as well.

The Caerpilly that my son and I made is now in the Igloo, well it is in a ripening box in the Igloo. I will be washing it with a simple brine solution every few days for the next little bit. Then in about 15 days or so it will be time to crack that sucker open.

Teacher’s Convention Project or Our first Caerphilly Cheese

It is the time of the year where Kids get two days off in order for the teachers can have a convention, but enought of that. It is cheese time again and this time I had a helper, my Son.

Todays cheese is a Welsh Miner’s Cheese called Caephilly. We started with 12 Litres of Milk (3.25 Homogenized) and also the first time I used Calf Rennet and of course I have pictures

This is the Milk warming in the Cheese Vat. I have rigged up a way to hold the thermometer.

This one is of the cut curd after adding the Rennet

After heating the curd and letting it rest I then drained it to get rid of the whey.

This is going to be the biggest cheese I have made to date this is triple the amount of curd that I have ever produced.After you drain it then you should stack it and allow more to whey to drain out.

In order to have it drain and have the whey drain away from the curd, I lifted the the edge of the insert for the vat and propped it up with a measuring cup.

After the stacking, I then milled (broke up) the curd slabs and added salt and mixed it.

Then I placed it in a cheese cloth mold ready for pressing. It has to mbe pressed and flipped several times at a lower pressure then a final press at the end pressure.

More will come on this.

Update on the Gruff Gouda

I have started to oil the rind on the Gruff Gouda and it smells wonderful . The rind is pretty tough so it should get softer and more delicious as the time goes by.

I am using a mixture of Extra Virgin Olive Oil, Kosher Salt and Sage. I cannot wait for taste testing in a few weeks.

A New Cheese Vat and a Granny Gouda

Yesterday, I picked up my new cheese vat, a 17 quart counter top roaster. So far it has performed well and I am happy with it. I have started to make a Gouda for my mother. This one was made with 8 litres of Homogenized Milk and a pint of Half and Half.

It turned out not to be a pretty cheese, but I have had time to post pictures of the new Vat.
This is it with my high tech thermometer holder.

Little Miss Muffet would have to sit on her Tuffet a long time before I give up these curds and whey

Goats Milk Gouda Time

On Saturday I made a Gouda using Goat Milk and use Turmeric to colour it to the normal Gouda hue. I started with a water bath and heated 8 litres of milk to temperature and then added my culture, calcium chloride and turmeric. As you can see that the Cheese Vat hangs precariously on the edges. I need to find a better pot or I need to find better way to set this in.

After I let the cu lure “bloom” for an hour, I brought it back up to temperature and added the Rennet and let it do it’s business for 45 Min’s to an hour. After I had what is called a clean break (curd cuts cleanly not as mush) I started to raise the temperature slowly and removed 3 litres of whey and replaced it with hot water. After I had reached edthe appropriate temperature it was Pre-press time. I pressed the curd in the whey for 30 Min’s. Then I transferred the whey to my Cheese Press and pressed it for 8 hours. Sorry I go caught up with the process to get pictures of this. The result was this 3 pound Bundy of a Gouda

The splotches are from un-dissolved turmeric. I should be able to fix this on the next Gouda. The Cheese is now in the Air Drying stage and will sit on the board for the next few days being flipped a few times a day. Then into the Cheese Igloo.


I am back, and I brought Cheese

I know that the four people that had been reading this blog were probably upset that I had not updated it in about three year, well Mom, Garandma, strange man with the weasy voice. Sorry!

I have now started a new cullinary journey and wish to share it with everyone. I make cheese and I am not affraid to tell the world. How did this come about you ask? I know you didn’t but humour me. If people know me they should know that I love cheese. Cheddar, Gouda, Mozzarella etc it has been something I have loved since I was a boy. If you have ever gone to a store and priced out a piece of Gouda you would have a heartattack. I figured that I could do this and it had to be a bit cheaper, it is in the long run. I have now made two successfull Goudas, three disasters and one awesome Cheddar (well I hope it is awesome it wont be ready for 6-7 months) I have had three sucesses with Mozzarella as well.

Here are some of my sucesses:
This was a Mozzarella and a Riccota that I made for some Home Made Ravioli

I recieved a Cheesepress for Christmas and this was the Gouda I made on Boxing Day

———–>>>>> This is my lovely Cheddar

I will post every time I make a Cheese and tell you how it is doing.

I am planning on making a Goats Milk Gouda this weekend. Joy

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