For a few months now, Guy and I have been making our own cheese. Well, actually, Guy usually makes it while I watch the baby, which makes it a joint effort. We started with Mozzarella, and had a lot of success. From milk to cheese takes only a half hour! And its easy too! We use the leftover whey to make delicious bread. This past weekend we finally ventured into the world of more complex cheese making.
We decided to make Farmhouse Cheddar, because we eat a lot of cheddar and this recipe seemed reasonably simple and only needs to age for a month. With all cheese making(I think - maybe just some of it), you have to start with milk that is not ultra-pasteurized, we have been able to find it at MOM's, and its from Pennsylvania, local enough for me. You do have to be careful to raise the temperature of the cheese very slowly, but we found that the hardest part of the process was finding weights to press the cheese, to expel more of the whey.
That is a cutting board on the bottom, with a stainless steel cheese mold, the cheese is inside it, being pressed by a empty tin, weighted down with a bocci ball set, 3 heavy books and a box of photos. 50 pounds for 12 hours. That tower didn't last, and we moved it to the bathtub, where we tied the bocci ball ropes to the handicap railings in the tub and put our 20 quart pot of water on top of it.
In the end, we have 2 pounds of organic, local, homemade cheese! It is drying right now, tonight we will wax it, and then it has to age for a month. I can't wait!
Mozzarella Cheesemaking Kit
Home Cheese Making: Recipes for 75 Delicious Cheeses
Plays! (180 + 14 weeks) - All the kids attended their classes at MAHC. We went to the Arden Theater's production of The Light Princess. W attended his Teen Program and played D and ...
1 day ago