[Homestead] Cheese Press
waltonrp at gmail.com
Thu Aug 28 07:21:05 EDT 2008
> Realize a few things: (this is from memory)
> 2. Using bricks or uniform weights will allow you to calculate psi, which will be important for some cheeses. You buy little devices to measure psi for cheesemakers. I never got that serious about it, preferring to stay on the intermediate level, estimating psi.
I've been blessed with lots of homestead rocks. I take flat ones at 5
and 10 lbs. I don't know why I didn't think to weigh some bricks.
There is an "off the wall" press design that mihgt be more accurate,
but I hear that crooked cheese can be an issue. Anyone use one?
> 3. If you don't have a root cellar, make an area where you can control the humidity for aging cheeses. Cheddars need this-they don't age well in the fridge due to the moisture's not right.
The fridge is a pain unless it is dedicated one. I'm thinking of a
space in the crawl space. That';s going to be tough to secure and
tough to get to.
> 4. Invest in some good cultures. They keep frozen for years.
Did. Much better than the buttermilk, yogurt route. I reculture them
like sourdough starter.
> 5. Don't forget about smoking cheeses....mmmmm
Provolone is in my future, now that I've learned Mozzarella.
> 6. I made molds out of plastic containers(like Tupperware, Rubbermaid) by heating up a skewer and melting holes in the sides and bottom-worked ok
Good idea. Cheap, too.
> 7. I am so freakin' jealous of you!!! I want goats and I want them NOW.
I'm off work this week. Milking is a joy. Next week when I'm working,
it becomes more of a chore. I still like twice a day. 3 goats not
producing very well brings 2 gallons for cheese + some to drink a day.
Adds up real fast!
Rob - Va
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