Cheese Time Fuckbois

Vertical cuts both ways

Stirred curds
Beautiful

More cheap vodka

Some water 180° f

Gouda stinks

Remove 1/3 whey

this is fascinating, thank you OP

Gee, that made everything perfectly clear.

Use hot water to replace and raise temp to 95

Remove 1/3 again and replace till temp is 102

Stirring and maintaining temp for 45 mins

what gives? been more than 45 min

Poured curds into cheesecloth and press 20lbs for 20 mins

Fucking phone wont decide what orientation for my pics, sorry.

Moor vodka while we wait comrad.

Where do you get your mesoculture, OP?

Flip and re-dress with cheesecloth
30lbs for 20 mins

I should just hang myself since i cant take a pic correctly...

No, just move out of Australia.

Kek

hand yourself by your feet then your pictures will be perfect

what booze ya got there pal?

Re-dress and flip
50 lbs 12-16 hours

I will be lurking and commenting in the meantime. More vodka and food while we wait.

I have a simple apple wine going second day into primary fermentation, what about you bro?

Any of you faggots following?
More vodka and lurking...
I need some form of human communication.

I'm watching.

Drinking too much tonight,
But still going.
Making sure levels are balanced and nothing goes to shit while final press.

k back from sleep. what happened next?

One hour left on the final pressing
Drained whey about halfway through

Amazon bro

Making saturated salt brine for the cheese when it comes out soon.

The pressure step takes how long?

How does this pressing setup work?
Is the cheese in the metal can looking container?
I'd assume the can would hold the cheese shape, but wouldn't it also stop the weight from being applied?
what dumb thing am I not seeing. :)

>but wouldn't it also stop the weight from being applied?

there is a "lid" inside the container. The weight rests on the plunger, not on the container itself. Imagine holding a syringe in your hand and pointing the needle towards the ground, then stacking weights on the plunger. Same idea.

for wvhat purpose?

to keep the cheese in, i guess. like how mozarella and feta come with liquid.

Thanks. That's a lot cooler than I would have thought.
I've only seen cheese being made in hows its made giant wheels kind of thing.

WHEN WILL IT BE DONE

Never, because i am a fuck up retard who didnt soak the cheesecloth in whey first and had it stick to the cheese.

Fuck. Fuck fuck.

Gonna break it up into cheese curds to at least have some cheese to eat.

Tune in next time when i eat a fucking bullet!

you're breaking my heart man

will the curds at least be tasty

what a tweest. You'll get em next time

Broke into curd bites and salted.
At least when cheese gets screwed up you can almost always do something with it.

Gouda style cheese curds.

>try to eat a bullet
>bullet sticks to the barrel

Salted and in a container.
Into the cheese fridge under the ricotta. (Quite empty at the moment)

I will still be lurking and will make a new thread when i troubleshoot and make another cheese.

It wasn't supposed to be like this

Curds are one of my favorites,
They are usually made a bit different but maybe i will discover something new.

Kek
Underrated post

Is home made booze hard to make/expensive to make?
Would like to make some for the novelty of it to serve to friends.

Best thread on Veeky Forums right now, thanks OP

it only looks like a little chunk was torn off why is it ruined?

Looks pretty gouda!

It was pretty bad all around.
If i wax the cheese like that there is a good chance of an air pocket that would let bad mold grow.

How do you wax the cheese?

Easy as fuck desu.

Idk about where you live but up here in Canadia it is incomparably prices.
Let's say for beer making you need 100 dollars start up.
After that a kit cost like 30 bucks. For that money I could buy 15 beer or make 50+.
Hard alcohol is even more overpriced. Similar start up cost then a 10 dollar bag of yeast a 10 dollar bag of sugar and less then 10 dollars in distilled water.
I can rent a water distiller for less then 10 bucks a day after the brewers beer is done have like 12 26s

very good thread OP, looking forward to the next one. How much does all the kit set you back to start off?

I have bought rennet and cultures from a brewing distributor and I like in Canada.
Any major city in the states would likely have more niche stores of this nature.

...

I enjoyed the thread regardless. Better luck next time.

Some brush it on.
But i dip it, use a double boiler to melt the wax and do half at a time.

+1

So i did some research and i think i have found the issue.

On the final press which is 50lbs for 12 hours,
i am going to remove the cheese cloth for that press.

I am glad some of yall enjoyed the thread and followed along. I will be doing a second run soon and will document as i go, regardless of if it is a success or not.

Worse come worse we all learn a bit here and there.

Why are all females useless

Why is this so bad? Only some little bits have come off, most of the cheese is intact, why didn't you go with it?

I'm guessing the next step would have been covering it in wax and then leaving it to mature for God knows how long, right? Total guess though, I could be completely wrong