Anyone making homemade cheese?

[(MT)Montanafowler]

i've been wanting to try this for about a year now, i'd love to try making a cheddar or a gouda. anyone else a fan of cheese and makes it?




(que Huntall jumping in, since he's the professional around here )

[Mornin Beef]

Just cuttin it over here. But I'm pretty sure you just pour milk into a bucket and put it in your basement for a long time.

[assateague]

You have to find raw or low-pasteurized milk. Basically cook it slow, add rennet, then form. But you have to let cheddar and the like age for a while. I've wanted to make it for a while, but finding raw milk is 100 times harder than finding meth. And in not sure in patient enough for it to sit in the fridge for 10 months.

[BrewGUN]

I made some fresh Mozz a few months ago, pretty tasty, great on homeade pizza. The amount of milk to cheese ratio is pretty rough.
http://www.cheesemaking.com/
Thats where I got my stuff, but theres a ton of other sites.
Only one way to go about it, jump right in!
...and send samples

[(MT)Montanafowler]

You have to find raw or low-pasteurized milk. Basically cook it slow, add rennet, then form. But you have to let cheddar and the like age for a while. I've wanted to make it for a while, but finding raw milk is 100 times harder than finding meth. And in not sure in patient enough for it to sit in the fridge for 10 months.

yeah i've been watching youtube videos, big mistake, now i'm craving cheese BAD. i think i would have a hard time waiting 6-12 months.

i might try some farmer's cheese with vinegar this next week, just for shits and giggles.

[rebelp74]

I've made mozzerella but never anything else.

[assateague]

I made some fresh Mozz a few months ago, pretty tasty, great on homeade pizza. The amount of milk to cheese ratio is pretty rough.
http://www.cheesemaking.com/
Thats where I got my stuff, but theres a ton of other sites.
Only one way to go about it, jump right in!
...and send samples

I saw this recipe the other day- darn near instant mozzarella (30 minutes). Don't know if this is how you did it or not:

1 gallon Milk, not ultra-pasteurized
1 1/2 tsp. Citric Acid powder, dissolved in 1/4 cup room-temperature water
1/4 tsp. Liquid Rennet or 1/2 tablet Rennet, dissolved in 1/4 cup room-temperature water
1 tsp. Cheese (Flake) Salt or Kosher Salt

1. Pour the milk in to a large pot. On medium-low, heat slowly to 55 degrees Fahrenheit. Stir slowly and continuously to keep from scalding.

2. Once the milk reaches 55 degrees, pour in the citric acid mixture and stir well. Keep heating.

3. When the milk hits 88 degrees, add the rennet mixture and stir well. Right around this time the milk will start to thicken, and you’ll see little white flecks stick to your spoon as it starts curdling.

4. Once the milk is in the 90-degree range, it should be noticeably curdled. Stir very gently at this point, if at all — you want to encourage the curds to knit together.

5. Between 95 and 105 degrees, the curds will be quite thick. Turn off the heat once they start separating from the sides of the pot, and there’s a very clear distinction between the curds (white clumps) and whey (yellow liquid).

6. Let the curds rest for 5 minutes.

7. With a perforated or slotted spoon, ladle the curds into a bowl. The curds will continue expelling whey once they’re in the bowl, which is fine. Once you have pulled most of the curds out of the pot (some little bits will probably still be floating about), pour any excess whey back in the pot.

8. Using a microwave, heat the curds for 60 seconds. Drain off any excess whey, then fold the curds over once, then once again. This is to distribute the heat evenly.

9. Microwave again for about 30-40 seconds, depending on the strength of your microwave. Pour off the whey.

10. Sprinkle the salt onto the cheese, and then fold the curds over twice again. Put them back into the microwave for another 30-40 seconds. Pour of any excess whey.

11. At this point, the cheese should be very hot, and look like melted mozzarella!

12. Stretch the cheese, and then fold it back on itself. If it tears when you try to stretch it, the cheese is not hot enough; just repeat the microwaving process. Stretch it again once or twice. If you want a more string-cheese like cheese, do it a few more times.

13. You can then twist or braid the cheese, or tear off pieces and roll them into small balls. If you’re going to refrigerate the cheese for later, drop it in a bowl of ice water to get the temperature down quickly.

Seems pretty darn easy. I've found a dairy close to here that sells "low pastuerized" milk. According to them, this is only heating to 140 degrees for an instant, in a large vat, so they technically meet the minimum state standard, but preserve the cheesemaking capabilities. Gonna try it when I get back from Florida.

[rebelp74]

Thats pretty much what I do. I saw it on Good Eats and it works pretty good.

[Bootlipkiller]

Nut cheese!

[waterfowlman]

Never made any cheese at home but know a few ladies who can whip up a batch in no time.

[assateague]

Just puked in my mouth a little bit.

[jehler]

Never made any cheese at home but know a few ladies who can whip up a batch in no time.

you want crackers with that dick cheese?

[rebelp74]

Never made any cheese at home but know a few ladies who can whip up a batch in no time.

you want crackers with that dick cheese?

[aunt betty]

I make some really stanky cheese every time I eat California Mix veggies.
Spicy cheese on Mexican night.

[Mornin Beef]

I make some really stanky cheese every time I eat California Mix veggies.
Spicy cheese on Mexican night.

Your a sick pup in a good way and your avatar is too small. Win lose.

[jehler]

My farts don't smell

[rebelp74]

Mine smell like roses.

[assateague]

Mine smell like freedom.

[Mornin Beef]

My farts don't smell

I had a best friend in growing up that never flinched and wholly kept up an act that he never could smell my farts. Basically rendered every single weapon I had useless. HotSBDs, loud screamers, sharts, I tried everything. Still to this day I am mad he was so impeccable in his charade. He never ever...ever gave in to complaining about one of my bisquicks. YOUR EFFIN TOOTS STINK JEHLER THERE IS NO SUCH THING AS POOPLESS BUTT WHISPERS. He was the gaseous most lactate intolerant milk drinker I had ever known. We would sit in groups for journalism class after lunch and I would smell that horrendous daily doubler and hold a poker face til the strangers got it. Best times of my life. Funniest times of my life.

[(MT)Montanafowler]

My farts don't smell

I had a best friend in growing up that never flinched and wholly kept up an act that he never could smell my farts. Basically rendered every single weapon I had useless. HotSBDs, loud screamers, sharts, I tried everything. Still to this day I am mad he was so impeccable in his charade. He never ever...ever gave in to complaining about one of my bisquicks. YOUR EFFIN TOOTS STINK JEHLER THERE IS NO SUCH THING AS POOPLESS BUTT WHISPERS. He was the gaseous most lactate intolerant milk drinker I had ever known. We would sit in groups for journalism class after lunch and I would smell that horrendous daily doubler and hold a poker face til the strangers got it. Best times of my life. Funniest times of my life.

i've just discovered a new kind of stink, i tried cottage cheese for the first time the other day. i loved it but holy fuck. my girlfriend is probably going to murder me in my sleep when she gets a wiff of this new species of anal gaseous seepage

[assateague]

I can't stand cottage cheese. Except in lasagna- then it's awesome.

[rebelp74]

I can't stand cottage cheese. Except in lasagna- then it's awesome.

I don't do cottage cheese at all, ricotta makes much better lasagna.

[assateague]

No way. Ricotta is dry. Try it with cottage cheese in the place of ricotta- you'll despise that dry crap forever afterward.


On a side note, what is this thing for?

[*]

[rebelp74]

Mix oil and basil in the ricotta, and I add some other cheeses too. As much as I can't stand cottage, I'll give it a try.

[assateague]

I cannot eat it plain or with fruit- makes me gag like liver. But in lasagna, it's awesome.

[rebelp74]

Plain liver is the worst. Good in dirty rice and some other stuff though.

[3legged_lab]

Mine smell like roses.

Women are the only ones I've ever heard make this comment.

[rebelp74]

Mine smell like roses.

Women are the only ones I've ever heard make this comment.

I just broadened your horizons!

[3legged_lab]

Or...

[rebelp74]

Negative.