Intermediate Cheesemaking: Beyond chevre

[RockyToggRanch]

Feta is the easiest one I've done. I'll try to post the curd recipe I use...I adjusted it...should make it again and write it down first.
Maybe with pix?

 

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Yes, pix please!

 

[RockyToggRanch]

Okay. My first batch of cheese this yr will be curds.

Perhaps cheesing this weekend....

 

[RockyToggRanch]

OOOhhh....or will it be cheddar?

http://chickensintheroad.com/cooking/stirred-curd-cheddar/

 

[RockyToggRanch]

I love this site too thought I'd share...


oops

 

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Your link led me to an ad to sign up for a hotmail account.....

 

[RockyToggRanch]

hmmm.... let's hope my cheese making abilities out whey my computer skills

 

[RockyToggRanch]

Sterilizing equipment...getting ready for the first batch of the season. 4 gallons of milk to turn into cheese curds to bring to Easter dinner at my sisters

 

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I'm so jealous! I got my cultures and rennet this week for the season, and I bought my first molds, since I couldn't make them....I got two of the little pyramid molds. That should be fun with the ashes I saved for some ash-ripened cheese.

 

[RockyToggRanch]

Okay, so, I've made 3 4gallon feta batches, 2 4 gallon cheese curd and one failed 4 gal chevre. Yes, I somehow screwed up chevre!

It didn't set up at all overnight....just looked like thick milk. I added more rennet and went to work...9 hours later...nothing:/


Mind you..last yr I made chevre every night just to keep up. I just gave away 20 lbs of frozen chevre from last yr.

I dumped it My first ever failed chevre.

I want to try some aged cheese this yr. Have any of you made pepperjack cheese? My DIL has requested it...