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Making Cheddar Cheese at Home!

Discussion in 'Food & Cooking' started by chefyanick, Dec 13, 2010.

  1. Dec 13, 2010 #1
    chefyanick

    chefyanick

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    Hello Everyone!

    I am making cheddar cheese at home soon, and I would like to know if anyone has a few tips!

    Curious about the mesophilic starter... I saw i can just let buttermilk age and it will give it to me?

    Also a good homemade cheese press is in order, and I'm thinking about using PVC pipe and whatever else I find.

    For the weight specification I will just use weights...

    Any suggestions from an expert out there?
     
  3. Dec 13, 2010 #2
    gunnar

    gunnar

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    I am not an expert, just make chevre from our goats milk at home.  While we have tried a culture from buttermilk it didn't work as well as a proper mesophilic enzyme.  Am waiting to get a proper aging room before I do a cheddar or other cheeses that need some time to age. As far as molds go, there are a variety of ways to fake it, it's mostly a matter of trial and error.  best of luck.,
     
  4. Dec 14, 2010 #3
    eastshores

    eastshores

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    This sounds exciting, please do keep us posted.
     
  5. Dec 15, 2010 #4
    siduri

    siduri

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    mesophilic enzyme?  is that rennet (from stomachs of animals)?  or something else?
     
  6. Dec 16, 2010 #5
    gunnar

    gunnar

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    sorry, made an error in saying meso enzyme.it's a bacteria while rennet is the stomach enzyme.