We are making a FarmHouse Cheddar. Last time i made a Gouda and fucked it up in the final pressing. I spent some time troubleshooting amd planning. I am going to take more pics during the process this time.
Thanks to who followed along last time and i might do this on the regular.
im listening
Heating whole milk to 90°F
Got everything measured and lined up in order of use.
Right to left: Mesophilic Culture, Calcium Chloride, Lipase, and Rennet.
All diluted in 1/4 non chlorinated water (exept meso culture.)
As always, a shot of cheap vodka while we wait.
Cheese press changed a bit.
I drilled some holes for some short dowel rod as a safety to stop tipping on the final press without cheesecloth, because it will not be a snug fit between the mold and plastic follower.
Gonna make Homemade Poutine (shoutout to leafs) with my Gouda curds and duck fat in a bit.
fuckbois?
To what?
Yeah, i'm talking to you.
What's the difference between regular cheddar and farmhouse cheddar?
It's faster easier version of traditional Cheddar, i forgot to mention i am making a sharp cheddar as i am using lipase and aging for 3 months.
Hope your cheddar works out ok. Requesting burrata next.
seconding burrata request
Added Meso Culture, hydrate 5 mins.
Stir well and let ripen for 40 mins, lets the bacteria grow.
Moooooore Vodka.
Thanks, i'll look into that one.
Add calcium chloride, stir.
Add lipase, stir.
Rennet, stir, and let set for 40 mins
I'm looking forward to seeing how you fuck it up.
Clean break on the curds.
Horizontal cuts
Vertical cuts, let heal for 10 mins.
Gently stir and slowly raise temp to 100° over 30 mins.
looking forward to the result op
Poutine time!
Precooking my fries (not in olive oil.)
Make a roix for gravy.
Strained and hang for an hour.
Salted and press for 10lbs for 10 mins.