Cheese - Reasonable cheese 2

Continued from yesterday, we saw the curd set enough to get a relatively clean break.

The next step is to cut the curds into dice sized cubes. This doesn't need to be too fussy as far as size goes as the object is just to allow as much whey to escape the curd as possible. Some people use a whisk to gently cut their curds. I used a long knife. Either way, just try to not leave any large pieces.

I then raised the temperature gradually over 15 minutes until it was around 39 deg C, and held it there for an hour stirring gently every few minutes to prevent the curds from clumping.

Some of the cheeses I've read about included a step in their manufacture that involved replacing the whey with clean water for the final cooking. For no better reason other than it seemed like a good idea at the time, I did that. I drained the whey (pictured), then added hot water until the temperature read 43 deg C and held it at that temperature for about 15 minutes stirring gently.

After the 15 minutes the whey got smaller, tighter, and more dense. It sunk to the bottom as soon as it was let off the spoon.

It was time to deploy the "120 things in 20 years whey cool cheese press".

So I did.

I poured off the water, and tipped the curd into a cotton cloth lined strainer.

I then placed the wrapped curd into the press and clamped it down without going crazy on the pressure.

After 10 minutes I changed the cloth, flipped it over and clamped it down again for around 15 minutes.

Not a lot of whey came out this time. I covered it in yet another cotton cloth, flipped it over again, and clamped it down hard this time.

I left it overnight, and on opening it looks a lot like it did last night. But that's kind of ok, because last night it looked like a cheese.

It looks like a cheese but smells faintly of babies. Nice smelling, healthy, happy babies, but babies just the same.

I'm not sure that a cheese should smell like a baby.

Maybe babies smell like cheese.



My cheese smells like babies.

Cheese - Cheese press

After making fresh cheese, you need some kind of cheese press to to remove all the excess whey.

I got hold of some PVC storm water pipe and an end cap from stuff I bought to finish the bigger aquaponics project, a plastic lid from a coffee jar, and a clamp.

The idea was to attach the end cap and drill holes all over the place, so that when the coffee jar lid is pressed into it like a plunger, It should squish out as much or as little whey as desired. The coffee jar lid, like many things it turns out, is of a standard size and thus fits snuggly in the role of plunger.

The "120 things in 20 years whey cool cheese press" doesn't look particularly sterile, but it looks kind of cool. It should be capable of applying pressure ranging from a tiny bit, to WHEY too much.

I'll attempt some kind of sterilization on the entire apparatus. And perhaps some kind of pun removal procedure on myself.

This also means I'll be attempting to make some kind of cheese. I've been thinking that I might follow some directions this time. Or not. We shall see.





UPDATE:

According to an independent nose, my cheese's current bouquet is

• cheesy
• a little sweet
• vaguely salty
• a little bit like vinegar 

Cheese - Haloumi and ricotta

I think I just made cheese!                                                                  [see the full haloumi story]

Haloumi is made with goat or sheep milk, but not in my house. All I have is cow's milk. It's also interesting in that you can fry it. I think you can even deep fry it.

After reading a stack of different recipes I've settled on a cross between an average of them all, and the limitations of my abilities and equipment.

First I made a double boiler to make the heating process gentle. I started by putting a cake cooling rack into a large fryingpan. Next I drowned a large saucepan about half filled with two litres of pasteurized, but not homogenized milk. I brought the milk to around 30 °C (the water in the frying pan was sitting at around 55 °C). Then I added around 7 drops of my vegetarian rennet.

After sitting at mostly 28-30 °C (fluctuating between 32 °C and 27 °C) for one hour, I was utterly surprised to find I had set the curd.

I cut the curd (lumpy stuff) into 1 cm cubes 

I then stirred it for around 25 minutes at around 40 °C.

I collected it into a sieve.

Then placed it onto a piece of cotton cloth in a colander

I added a weight to press it (5 litres of water in milk bottles), and left for a half hour or so to squish out much of the remaining whey.

Leaving that aside, squishing, I brought the whey up to the boil (around 88 °C) and added a teaspoon of salt and about 3 table spoons of vinegar.

This curdles the whey into ricotta!

I poured it through a sieve lined with a cotton cloth to collect the cheese.

Ricotta can be eaten right away and it tastes great, but I'm going to take it to a dinner party I've been invited to tonight and see what less biased people think. In fact I think I'll take some haloumi as well.

That being done and my ricotta put in a tub and refrigerated, the next step is to unwrap the haloumi ...

and cut it into smaller sections...

then add it back to the simmering whey to cook for a half hour or so.

I see my haloumi has floated to the top of the whey. I'm not sure what that means so I'm frantically researching.


CONCLUSION: I don't think it means anything.

the end result from my 2 litres of milk was...


90 g ricotta (tastes like ricotta!)

280 g haloumi (no idea yet)