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This up to date variation comprises apparatus lists, step by step directions, and a troubleshooting chart.
Read or Download Cheesemaking Made Easy: 60 Delicious Varieties PDF
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Additional info for Cheesemaking Made Easy: 60 Delicious Varieties
Sample text
Table Jalapeno Cheddar 2 gal. , 3/4 tsp. Mesophilic 2 oz. 2 lbs. Table Derby 2 gal. , 3/4 tsp. Mesophilic 2 oz. 2 lbs. Table, cooking Leicester 2 gal. , 1 tsp. Mesophilic 4 oz. 2 lbs. Table, cooking Gouda 2 gal. , 1 tsp. Mesophilic 4 oz. 2 lbs. Table, cooking Caraway Gouda 2 gal. , 1 tsp. Mesophilic 4 oz. 2 lbs. Table Hot Pepper Gouda 2 gal. , 1 tsp. Mesophilic 4 oz. 2 lbs. Table Colby 2 gal. , 1 tsp. Mesophilic 3 oz. 2 lbs. Table, cooking Swiss 2 gal. , 1/2 tsp. Thermophilic 2 tbsp. Proprionic 1 tsp.
Do not squeeze the curds; simply mix the salt into them. STIRRING 4 hours 100° F. Allow the curds to remain at 100° F. for 1 hour, stirring the curds every 5 minutes to avoid matting. The curds can be kept at 100° F. by resting the cheese pot in a sink or bowl of water at 100° F. cheese on a clean dry cheese board or cheese mat. Turn the cheese several times a day for several days until the surface of the cheese is dry to the touch. This takes from 2 to 5 days, depending on the humidity in your kitchen.
Allow to set for 45 minutes. RENNETINC 1 hour 35 minutes 84° F. 1/4 rennet tablet (or 3/4 teaspoon liquid rennet) Add 1/4 rennet tablet or 3/4 teaspoon liquid rennet to 1/4 cup tap water and gently stir this into the milk. Top-stir for 1 minute. Let set covered at 84° F. for 50 minutes. CUTTING THE CURDS 84° F. curd knife Cut the curds into 1/2-inch cubes. Break the slices of curds into small pieces about the size of a quarter. The curd should be tough and tear when pulled apart. Mix 2 tablespoons of salt into the curds.
