Farmhouse Cheddar

[Julie]

You are so bad, that pic is just wrong and yes you will be tasting

 

[SarahRides]

Looks great Julie! Sorry, haven't been on much lately to reply!

I hadn't tried placing the curds in a bag before to drain (none of my instructions said to), was that to get more moisture out?

I've made a few farmhouse cheddars (mostly because they are easy). I even made one that I added herbs to that came out pretty good! I love the smell of the cheese.

 

[djrockinsteve]

Ah, Dan, I will let you milk Bueford!

Just make sure you warm your hands first, Buford hates cold hands on him.

 

[milbrosa]

I tried making cheese, but I struck out. I bought a cheese press a couple years ago, but I've never used it. I really wanted to make that farmhouse cheddar. I tried making some simple cheeses first to get the hang of it, ones that didn't require a press, but none of them came out especially good. Most of the milk I have access to is high temperature ultra-pasteurized. It doesn't seem like it makes good curds. It makes little pebble grain curds.

I tried calling a bunch of stores in my area. No one (no one period nobody) sells plain old pasteurized whole milk, the kind that separates, like we used to get delivered to our house when I was growing up. Few of them sell regular homogenized milk that isn't ultra-pasteurized either. Whole Foods does, and Walmart does, but no one else.

I contacted several local farms that sell raw milk. It is legal in Texas to sell raw milk so long as it is sold directly off the dairy farm. Still, I suspect it is a hassle, as not many farmers do it. They all have long waiting lists to sign up to buy their product, and you have to agree to buy a certain amount weekly. All of them are 40 or more miles away, so it doesn't seem practical for me. And in reality, I would prefer plain old pasteurized milk over raw milk anyhow. Of course, I could pasteurize it myself.

I guess if I ever move out of the city, I'll give it a try. But for now, it doesn't seem possible for a city dweller to make good cheese, given the lack of suitable milk. So much for "progress". I think it stinks that buying real food is so difficult these days.

 

[Angelina]

Yea, I hear ya on the goats milk cheese, I love feta cheese so I now have to find someone local who sells goats milk.

I have been looking for goats milk too and I came across this site, it may help you find the milk you want, and it looks like Pa has a lot of resources.

http://www.cheesemaking.com/goodmilklist.html#Anchor-Virginia-59125

 

[milbrosa]

Angelina, thanks for posting that cheesemaking.com site. That is the site I bought most of my cheese making equipement and supplies from a couple (er, was it three?) years ago. At the time the good milk list for Texas had very slim pickin's in my area. Now I see a farm listed that sells raw milk that is really close to me!

I'm tentatively happy now!

 

[Julie]

I was just reading an article this morning about milk. Gettting raw milk can be risky, you need to use it within 3 to 4 hours of the cow being milked.

milbrosa, you are right ultra does not make a good cheese. If you have a store that sells pasteurized milk, use that and if it comes from a local dairy that is even better.

Thanks Angelina, I was on their site this morning, they have a wealth of information. But out of the 4 sites that I was on to buy supplies, Brew and Wine Supply is coming in the cheapest. Go check them out and remember their site is still under construction, so if you do not see what you are looking for, give them a call. I know they love people calling them.

Sarah the kit I used was Ricki's Hard Cheese Kit and yes that is to get more moisture out.

 

[Julie]

Julie thanks for sharing. Theres more turning there then I do during the night. Really though it sounds like the first week or so and expecially the first several days you need to pay attention to a time table and be available. It sounds like it would be another interesting hobby. I look forward to tasting it!


So how soon before you're cutting the cheese?

you are in one he11 of a mischievous mood, aren't you? So how many different pics did you post up here from the time I went to bed and you decided to settle with this one?

Six months before we can cut the cheese

 

[lloyd]

Julie congrats on the cheese My mother made cheese when I was young. I am very interested in returning to the craft. This Thread and the new source for supplies n(Brew and Wine Supply) will be a great help. Im looking forward to having fresh milk as my neighbor's cow will be caving some time next week.

 

[Julie]

Ok, here is a pic of our Farmhouse cheddar after I waxed it. We have lately made a Monterey Jack. I'll start another thread on that one.

 

[Runningwolf]

Julie that is so awesome. Can't wait to get a slice.

 

[Julie]

Julie that is so awesome. Can't wait to get a slice.

Well we are going to make some different ones and I'm thinking of a wine and cheese afternoon, I know you are interested.

 

[Runningwolf]

Party...am I interested???? Duhhhh!!

 

[grapeman]

I wish you guys were closer. I'd be there to cut the cheese with you guys and gals in a heartbeat! I even have some Adirondack Woodturner handmade cheese cutters and serving dishes with domed glass covers. He lives right around the corner from me a couple hundred yeards away from where Mrtree hailed from.

 

[Julie]

I wish you guys were closer. I'd be there to cut the cheese with you guys and gals in a heartbeat! I even have some Adirondack Woodturner handmade cheese cutters and serving dishes with domed glass covers. He lives right around the corner from me a couple hundred yeards away from where Mrtree hailed from.

Rich, I wish you lived closer, this would be awesome to get together with you.

 

[Flem]

Looks yummy, Julie! That sure seemed quick!!

 

[Julie]

Oh it is quick to make but now I have to leave it age for 6 months and unlike wine, where you can take a little sip here and there to see how the wine is progressing, you can't take a little nip here and there.

 

[Brew and Wine Supply]

sure you can, with one of these, a cheese tirer. Just makes your cheddar look like swiss after a while..lol

 

[Julie]

sure you can, with one of these, a cheese tirer. Just makes your cheddar look like swiss after a while..lol

I will have to see about getting one of those. lol, gee this might be dangereous, I propbably won't have any cheese left to age after a month.

 

[Brew and Wine Supply]

you'll have to do what I do with wine,,, just make more...