| T O P I C R E V I E W |
| windypines |
Posted - Aug 25 2008 : 09:58:57 AM
I just sliced into my first waxed cheese. Wow, not bad. I had a colby, and a caraway gouda. I served it as a treat at my parents 50th anniversary party. I figured it was as good as place to try it as any! Everyone really liked it. They were both about 3 months old. I was happy they turned out!!
Michele |
| 23 L A T E S T R E P L I E S (Newest First) |
| nampafarmgirl |
Posted - Sep 05 2008 : 10:00:15 AM
I am so jealous. I want to make some too......I have never made cheese, where should i start? I love all cheeses.. I dont suppose any of you live in the Nampa Idaho area.....
Kim
Farmgirl Sister # 302 |
| Amie C. |
Posted - Sep 03 2008 : 7:50:39 PM
quote:
Originally posted by Aunt Jenny
My main concern is where to put the cheese to age.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com
Yeah, I made cheese once and I tried putting it in the pantry. My husband kept slicing off little bits, and the poor cheese was gone in a week. |
| windypines |
Posted - Sep 03 2008 : 3:28:25 PM
Kris,
Like I said, I have it set as warm as possible. Lets say the first setting is one. I have it set about halfway between off, and 1. Keeping a thermometer in it helps. My husband did make me keep something in the freezer part. I had bags of flour in it, to take up space. Or he said it would keep running.
Michele |
| kristin sherrill |
Posted - Sep 03 2008 : 3:21:44 PM
Michele, I've just gotten back on line after a week or so but I could read the forum. So I really wanted to ask you about using the fridge to age your cheese. It works for you? And what temp should it be set at? I made hard cheese last year, but just kept it in the kitchen. It was good , but i think it would stay colder in the fridge. I'd love to have a root cellar! That would be great. In the future though. Thanks, Kris
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| windypines |
Posted - Aug 29 2008 : 11:26:23 AM
The press would make an excellant present!
I had that extra fridge turned down as far as I could. The temp uaually ran about 45-50 degrees. I did try keeping a small container of water in it for moisture, but it just lead to extra mold on the parm. Finally took it out. It seemed to be just fine without the water. I did get an extra thermometer to keep in the fridge.
Jenny I am sure you could handle making hard cheese. It is really not hard. I learned from a book!
Hope you get what you wish for, for your birthday!!
Michele |
| windypines |
Posted - Aug 29 2008 : 11:25:18 AM
The press would make an excellant present!
I had that extra fridge turned down as far as I could. The temp uaually ran about 45-50 degrees. I did try keeping a small container of water in it for moisture, but it just lead to extra mold on the parm. Finally took it out. It seemed to be just fine without the water. I did get an extra thermometer to keep in the fridge.
Jenny I am sure you could handle making hard cheese. |
| Aunt Jenny |
Posted - Aug 28 2008 : 2:49:22 PM
Oh, now I DO have an extra fridge for milk..I could use that to age it in?? Awesome! I will be doing that after Mona calves for sure!! yay!!!! I have needed an excuse to get a cheese press...it would be perfect for someone (DH) to get for my birthday , wouldn't it???????
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| windypines |
Posted - Aug 28 2008 : 04:17:28 AM
in answer to a few questions, I have a cow, so I use cow milk. I do have a store bought press. I tried rigging on up, which worked, but the store bought one gives you better results. I aged it in a extra refrigerator. I have some parm. that smells good also! By far our favorite cheese is colby. It is good fresh, just squeaks, but about a week old it is the best. I just keep that in a drawer in the fridge, wrapped in cheese cloth. It does get hard on the outside, but I cut it off. I have some relatives that eat the hard outside.
Michele |
| mikesgirl |
Posted - Aug 27 2008 : 10:56:33 PM
I want to try hard cheese too! We don't have a cow but our neighbor in Montana has too much milk, so I"m going to 'share' her cow!
Farmgirl Sister #98
Check out my new online store
http://www.shopthefrontier.com/VFstore/index.php?manufacturers_id=79&osCsid=6be4b25bf9555031c6e2e86bbde23dba |
| Aunt Jenny |
Posted - Aug 27 2008 : 10:15:04 PM
I am just dying to make hard cheeses. I make mozzarella, ricotta and cottage cheese from the milk from Mona, my cow, and used to do soft goat cheese when I had dairy goats before I got Mona (almost 3 years ago now) but never have tried cheddar or any of the others I want to try. I have the Ricky Carroll book and another by Gladys Toth..I just need to do it. My main concern is where to put the cheese to age.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| DianaMT |
Posted - Aug 27 2008 : 8:57:06 PM
Congrats to you Michele :-) Do you have a storebought press?
Diana MT
Is your tea pot ready for winter:
http://montanamadetradingpost.com/patterns.html |
| electricdunce |
Posted - Aug 27 2008 : 07:14:55 AM
I'm impressed!
Karin
Farmgirl Sister #153
"Give me shelter from the storm" - Bob Dylan
http://moodranch.blogspot.com
http://domesticnonsense.etsy.com |
| nubidane |
Posted - Aug 26 2008 : 8:07:35 PM
What did you make your cheese with??? Goat, sheep or cow's milk? |
| windypines |
Posted - Aug 26 2008 : 6:41:58 PM
Cheese making is not hard, it just takes time. An hour setting with the starter in it, a half an hour sitting with the rennet, 40 minutes stirring and bringing it up to temp, then 30 minutes maintaining that temp, rinse, drain, add salt, and either eat as curds or press. Having the press made all the differnece in the world when making hard cheese.
It takes a while to do, but yummy, fresh cheese is the best.
Michele |
| levisgrammy |
Posted - Aug 26 2008 : 06:06:37 AM
I just had someone offer to get me into a co op where I can get raw milk. Is it difficult to do. May just have to try my hand at that.
Denise
farmgirl sister #43
"Take a lesson from the teakettle, though up to its
neck in hot water...it sings!"
www.torisgram.etsy.com |
| sweetproserpina |
Posted - Aug 26 2008 : 06:02:06 AM
Wow, great job! I'm afraid to try making hard cheeses, it always sounds so tricky. Love making soft cheese though, they are soo yummy.
"Isn't it splendid to think of all the things there are to find out about? It just makes me feel glad to be alive--it's such an interesting world."
http://quaintandkeepinghouse.blogspot.com New Homekeeping Blog!
http://theprimroseway.blogspot.com/ |
| ddmashayekhi |
Posted - Aug 25 2008 : 5:32:48 PM
I can testify to how yummy Michele's cheese was at the party! We're first cousins, so I was there. It was delicious & had the perfect texture. Michele's homemade cheddar cheese was superb too! We were lucky enough to get some from her. My husband keeps telling her to go into business! She's that good at it!
Dawn in IL |
| herbquilter |
Posted - Aug 25 2008 : 5:31:53 PM
Debi,
Way to go!!! That's amazing & something I'm going to try sometime.
Blessings,
Kristine ~ Mother of Many, MRET & Wellness Coach
http://herbalmommasda.blogspot.com/
Farmgirl Sister #97
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| windypines |
Posted - Aug 25 2008 : 12:56:44 PM
Debi, I used recipes from a Ricki Carroll book. Lots of recipes in it. I have my own cow, so plenty of raw milk.
Michele |
| debinmtns |
Posted - Aug 25 2008 : 12:34:08 PM
Congradulations!!! Oh, wow! Wanna share how? Did you get recipes off line? Always interested in something new.
debinmtns #63
http://www.handcraftedncreated.blogspot.com
http://www.abunchofcountryswappingals.blogspot.com |
| Aunt Clemys Farm Girl |
Posted - Aug 25 2008 : 11:26:01 AM
Congrats, Michelle.
You are keeping a lost art alive to pass onto future generations.
You are an inspiration.
Aunt Clemys Farm Girl
Farm Girl #300
Kansas to Massachusetts |
| Bellepepper |
Posted - Aug 25 2008 : 11:11:59 AM
Good for you! I tried making cheese once. Didn't work. Read somewhere that you have to use raw milk. Mine was from the grocery store. I may try again someday. You have inspired me. |
| prairielandherbs |
Posted - Aug 25 2008 : 10:05:26 AM
oh man that is fantastic! i can't wait to become a cheesemaker. :) |
