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[bob ford <bobford79 AT yahoo.com>]

What do you do with the unused cheese.  It sounds like you produce more than 
you can eat.  Do you need a taste reviewer?  my address is......
  ......bobf

--- On Thu, 8/28/08, Robert Walton <waltonrp AT gmail.com> wrote:

> From: Robert Walton <waltonrp AT gmail.com>
> Subject: Re: [Homestead] Cheese Press
> To: akkabhomestead AT yahoo.com, homestead AT lists.ibiblio.org
> Date: Thursday, August 28, 2008, 5:21 AM
> > 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.
> Easily stackable.
> 
> 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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