Tutorial For Cheddar Cheese

As I promised, I finally made my first Cheese! I must say that my first attempt failed! I discovered the thermometer was way off which lead to the milk being too hot and killing the culture. So I used a digital meat thermometer and it worked!

I started with 2 gallons of whole,store bought milk. Be prepared that you have a big enough pan for all of it. I ended up using my canner. Before I make  it again I will find a bigger pan to use just for cheese.

Be forewarned that making hard cheese will take all day long!

Step #1
I poured 2 gallons of milk into a large pan. I filled the sink with water to 86 degree's and let the milk warm to that temperature.In the mean time in 1/4 cup of cool water, add 1/2 teaspoon of Calcuim Chloride and still till dissolved.  Add to milk and stir.

Step #2
Once your temp is at 86 degree's add the culture. Let it set about 3 minutes then stir for 1 minute. At this point you have to let the milk ripen. Cover and don't move the pan for 45 minutes, but make sure the temp. stays at 86 degree's. I did this by keeping a pan of simmering water on the stove. I would then add a small amount to the sink water, wait and let the temp. rise back. Do not add TOO MUCH hot water or you will kill your culture!

Step #3
After 45 minutes in 1/4 cup cool water, add 1/2 Tsp. Rennet, I used Vegetable Rennet. Add to milk and stir using an up and down motion for 1 minute. Cover and let set another 45 minutes. Keep check on your temp. to make sure it stays at 86 degree's.

Step #4
After 45 minutes you should have curds! You then need to cut the curd into cubes size of 1/4 inches. To do this take a long knife and starting at the far left side begin to cut the curd from top to the bottom. Once cut all the way across, turn 90 degree's and cut across the cuts you already made starting from the left. Once cut , turn knife at a 45 degree angle and cut again as before, The turn 90 degree's and cut at a 45 degree angle. It will now look like this.

Let curds set 5 minutes. After setting for 5 minutes begin raising temp 2 degree's every 5 minutes until you reach 100 degree's. Raise the temp. by adding hot water to the sink, a little at a time to reach the 100 degree's. This will take awhile. Be sure you take your fingers and move the curds around to keep them from sticking together. do this GENTLY! Once temp is reached maintain the 100 degree's for 30 minutes and continue to stir with hands to keep curds loose. It will look like this...

After 30 minutes let set UNDISTURBED for 20 minutes.

Step #5

After the 20 minutes, line a colander with Butter Muslim and pour curds into colander and drain.

I drained until no liquid remained and then let set 15 minutes. I then transferred to a cutting board and cut into 3" slices.I transferred back into pot with temp kept at 100 degree's. Cover pot. Turn curds every 15 minutes for 2 hours, keeping temp. at 100 degree's.

Step #6

Curds should be like chicken meat, rubbery. Break into 1/2 inch pieces. Place cover on pot. Keep temp at 100 and stir with fingers every 10 minutes for 30 minutes. DO NOT SQUEEZE! Remove pot from sink after 30 minutes, add cheese salt to taste and stir.

Step #7
The mold I have you don't have to line but others you do so now is the time to line your mold with cheesecloth. Add folded cheesecloth to bottom and set in a pan. I used a cake pan. Begin placing curds into mold. Press them down to get all of them in. Add cheesecloth to top.  Add your  mold top (pressing top).

 Adjust the pressure to 10 pounds for 15 minutes. After 15 minutes remove from mold, unwrap, turn curd over, re-wrap, put back into mold and press at 40# for 12 hours.

After 12 hours repeat the process above and press at 50# for 24 hours.
After 24 hours remove from mold, unwrap and air dry at room temp for 2-5 days or until dry to the touch.

Step #7
Add melted cheese wax to the solid curd. Cover completely and add several layers.

It will look like this when finished. Be sure to date made and date expected to be done as I have done here.

You need to store for 10 months at 50-55 degree's. I bought a dorm refrigerator as my cheese cave.

If you want a sharper cheese just age it longer.

I did not add cheese coloring as I see no need for it, but if you want to add to your own then add it at the beginning.

This is a very time consuming process. It took all day to get to the pressing stage. I think it will be well worth it to know it's all natural with NO CHEMICAL additives that are so bad for you. Hope you enjoyed this tutorial. If you have questions please post and I will follow up with an answer. Thanks! Have fun!

Shingles From Chicken Pox

Sorry I have not been on the blog for a bit but I have come down with "Shingles". I had chicken pox as a child but never in my life did I ever think I would have shingles. I am finding out just how painful they are. It is said that 1 in 5 people will get shingles. That's a lot of people!

Mine started as a small rash on my left side. I didn't think much about it but then it started spreading to the front part of my belly. Then came the itching and burning! Let me tell you this is the worst pain I have ever had. Blisters formed and hurt so bad it was difficult to wear clothes, let alone work. They tell you NOT to burst the blisters, but I DID! I just could not stand it. The doctor gave me a anti-viral drug and pain meds to help. It hurts worst at night when I am trying to sleep.

I did some research and many people say applying Apple Cider Vinegar helps. I tried it and it took the pain away! I soaked it like this for about 30 minutes then applied Calamine Lotion which cooled it. The pain was gone! SO I went out to the garden and planted my root crops! I intend to do this all day long. My pain is minimal now which is GOOD!

Shingles affects your nerves and it will  be on one side of the body, never both sides. It can appear on your face and if it does get to the doctor as fast as you can. If it gets in the eyes it can can cause blindness. I was lucky mine is on the torso. You can also have it more than once, although  there is only a 2% chance of it recurring. It surfaces mainly when your resistance is low or you are under stress. There is a shot available but it is so costly that most can not afford it, including myself.

I hope you never get this. It rates as the most painful affliction I can think of. My mother-in law had it and she could not wear clothes. I never knew the agony she was in until now. Take care of yourself, reduce your stress level and build your resistance. If you are like me and unlucky enough to get it, go to the doctor as fast as you can. Use Apple Cider vinegar and Calamine and try to get through it. If you have any questions post a comment and I will get back to you. Have a wonderful day!

Cheese Making Supplies

I have decided to start making cheese. My husband and I both love it and since I want to get back to more "homemade" foods,cheese happens to be one of those. There are basic supplies you need to get started. None are expensive as I live on a budget. I did not have any of the supplies so I had buy them. Most I purchased through Amazon.com and New England Cheese. To start you need:

The Cheese Press

This presses the curds. It helps to drain the whey from the curds and makes a solid block of cheese over several hours of gentle pressure. I bought this one through Amazon.com. It's very sturdy and comes packed to you as you see. It's not a big thing at all, in fact I was a bit surprised at how small it was. I think I was expecting something large and bulky, which this is not.

Once you take it apart it looks like this. The smaller white thing is for a 2# and the larger is for a 5# cheese. This is actually constructed from drain pipe that is used by plummers. It's very thick and sturdy. The base is wood and the spools are long threaded bolts. I will be using this very soon and then I will do a tutorial with photo's.

This is basic supplies. Butter Muslim is a very tightly woven cheesecloth made for cheese. The Cheese wax is used to seal the cheese for aging. You will need cheese salt and a cheese thermometer.

The thermometer needs to measure to 220 degree's.

In order to make cheese and depending on what kind you want to make you have to have a Culture to start the process. So this is what you need to start.

I will be doing soft cheeses first, cottage and cream cream & sour cream. Those you must master first as that will give you a feel for making other types of cheese. As soon as I start to make them I will do a tutorial.

Have a great Day!