Don't get me wrong. Any self respecting homesteader/DIYer has made cheese. I'm no different. I've probably made half a ton of cream cheese, cottage cheese, ricotta cheese, and other herbed spreadable cheese over the years, but never a cheddar or even a semi hard cheese like Swiss. Which we love the best. But, living post stroke is full of challenges every day. What I've got to say to that is..."What's one more?"
My excuse...I didn't have the molds,nor weights, nor a press. They are costly. Then, I figured I didn't need a fancy smancy cheese press or cheese molds the online places sold. I went to my favorite place to learn something new...YouTube. There isn't much that you can't find if you look for it. I also bought one of those Ricki Carol kits. The one with various cultures and rennet. It also came with cheesecloth, a thermometer, a strainer basket, and instructions. I much prefer my flour sack dish towels than cheesecloth. It's more sustainable than cheesecloth.
My friend in North Carolina had sent me home with a gallon and a half of frozen goat milk. Mel was tired of "tripping over" all those
|Mel built hers with 16" bolts|
All I needed was to fashion was the follower that moved freely inside the pipe on to the scrap pile. We tried several ready made options, like a wide mouth canning lids, but the all could not stand the pressure without bending. Mel then took a leftover piece of 1x4. She cut the insert and sanded it. We finally had something that would work...sort of. It took several more cuttings and sanding attempts before we got it perfect. By using wood as a follower, the wood would get wet and swell. After a while, the follower wouldn't move freely in the PVC. So, wood would not be the best option, but it's what we had. We also pulled small blocks from the scrap pile to take up the space between the follower and the top of the book press/cheese press. Voila! We had a cheese press and molds.
The weights were empty, gallon milk jugs filled with water. 1 gal of liquid= 8 1/3 pounds. I figure 1 jug equaled about 10 lbs or at least close enough for just playing around. I could fit two gallon jugs and two juice containers around the bolts. If I was successful and I liked making hard cheese, a yard sale or Goodwill would have a set of standard weights cheaper than new. And then, we'd have to buy the dairy goats to feed my cheese making endeavors. Right now, I was playing with options. Who knows, I could hate the process and not want to do it again. No sense in spending my nickles and dimes yet.
Now I was ready to make cheese! I mixed enough cow's milk with calcium chloride with the partially thawed goats milk to make two gallons of liquid. working with full gallons is a lot easier than cutting a rennet tablet into 1/8th or 16ths. Then I placed it in a large, heavy bottomed pot. I gently brought the combined liquid up to temperature. I added the culture and let it bloom in the warm milk. I added the required rennet. It was instant gratification to see curds forming as I stirred it in. I put the pot in a warm water bath to let the curds finish forming.
Now many folk will cut the curds very precisely with a long knife, aptly named a cheese knife. I'm a one handed homesteader living post stroke and don't have a lot of patience. I used a wire whisk to cut my curd. I didn't need perfect cubes. I just needed it cut fairly uniform small chunks, and the whisk did the job. It was a whole lot simpler.
I cooked off the curds and strained them dry. Getting that large pot full of curds and whey into the kitchen sink one-handed is another story. I poured the curds into the mold. I retained the whey for ricotta cheese later. But that's another process.
I have to say, that I'm actually pleased with the result. Did you know that cheddar cheese is made by cheddaring the curds? I didn't. I thought this was kind of neat. It seemed a shame to have to break that glossy, smooth cheddared cheese up to add salt, but I did.
I air dried, to set the rind, 1 1/2 pounds of freshly pressed cheddar. The bits and pieces that did not fit into the mold for the first weighted pressing was put in a bowl with cream, garlic and herbs for an overnight aged treat to be eaten with crackers. After all, the cheddar won't be aged for 3 months to a year before it's ready to eat. The whole process would need to be done on a large scale to meet our desires for this milk based product in the future because of the aging time involved.
After all is said and done, I may be investing in some weights. Cheese making is a labor of love and time. I can see myself doing this again. Now, about them goats... :o)
Nothing is impossible.