I made cream cheese to serve on Mother's Day. I served some of it plain and some flavored. My mother was so impressed that she ordered her own copy of Home Cheese Making.
Tag: cheesemaking
Stirred-Curd Cheddar Batch #1 – Part 3
One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
Stirred-Curd Cheddar Batch #1 – Part 3
One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
Stirred-Curd Cheddar Batch #1 – Part 3
One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
Stirred-Curd Cheddar Batch #1 – Part 3
One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
Wax On…an Update on the Farmhouse Cheddar
A little over a week ago I told you about making my first batch of cheddar, the Farmhouse Cheddar, which you can read about here.
At the end of that post, I said there'd be more to come and I'd post updates, but really? "I flipped the cheese over so the other side could dry some more" doesn't make for great reading. So I took a few pictures now and then and figured I'd post at the end of the drying stage.
Why?
Because after the drying phase comes the waxing phase.
So here we go.
Stirred-Curd Cheddar – Batch #1 – Part 1
The loud crash I heard through the kitchen window while I was gulping down my cheeseburger and potato salad politely suggested that I might want to figure out a better way of weighing down my curds.
Sunday Morning Notes
A few minutes ago I flipped over my Farmhouse Cheddar and put it back in the mold and under 20 lbs of weight. It sat under the weights all night - for a total of 12 hours, and will remain under 20 lbs for another 12 hours. Then tonight I peel off the muslin/cheesecloth and set the cheese on a wooden board to start the drying process.
Farmhouse Cheddar Batch #1 and a Bit of Baseball
Finally.
I'm making a hard cheese.
Chèvre – My First Batch of Goat Cheese!
Would you look at that!? Okay, it doesn't look all that special. In fact, if you hadn't read the title of this post, you would be safe in assuming it's cream cheese, or maybe ricotta. But it's not. It's goat cheese. My first batch of goat cheese. And it's yummy. Okay. First thing you… Continue reading Chèvre – My First Batch of Goat Cheese!