There are two cheeses in progress today. The first is a soft cheese experiment using all of the cream that was skimmed from four gallons of raw milk, about 3 pints worth. For this cheese I did not cut the curd since it was so delicate, I ladled most of the curd and whey into the form and it is draining out of the bottom and holes. After it is done draining it will be brined for several hours, but I want to give the bacterial cultures some time to really make this one tangy. I also added a squeeze of lemon juice and the last of the Maytag Blue.
Recipe- 3 pints skimmed raw cream
- 1/2 cup buttermilk
- Rennet
- Kosher Salt
- 1/2 ounce Maytag Blue cheese
- Quarter of lemon juice
The second cheese is a combination of raw milk and 2% (it's what I had in the fridge).
Recipe- 2 gallons raw milk, skimmed
- 1 gallon 2% milk
- Rennet
- Salt
- 2 cups 1% buttermilk
Pictures will be coming soon, but the kitchen is kind of a mess so that needs fixin' first.
Lastly, I found a wonder forum of cheesemakers at
http://cheeseforum.org/forum/index.php. So far it looks like a bunch of amateur, aspiring, and professional makers talking about the nitty gritty details of being a home cheesemaker.
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