Draining the Curd
Finally we are organised enough to try some hard cheeses. At first I thought I could just use a makeshift press like some bricks on a piece of timber and store the cheese under the house, however I quickly realised that there is a little more to it that, plus I didn’t really want to crawl under the house every few days to turn cheese. So, Instead of making the cheese and worrying about the specifics later I thought it best to keep checking the classifieds for used wine coolers and in the meantime I would build a cheese press, order a couple of different cheese molds, followers, wax and cultures and get set up for success (hopefully).
It wasn’t too long before I found a used 16 bottle (should hold 12 cheeses) wine cooler on the net for $50.00. The cheese press also turned out to be simple, cheap and quick to build, all the ingredients turned up on time and I was able to bring 7.6L (2Gal) of raw milk back from the farm. Sometimes everything just seems to run smoothly 🙂
I chose Farmers Cheddar (aka Farmhouse Cheddar) for my first hard cheese because it is reasonably quick to make and matures in just 1 month, although longer is better. This is ideal for us as we often eat a block of Cheddar a week and eventually, when we move to the farm we will not be able to spend 5-6 hours making traditional Cheddar, although it would probably turn out tastier. The first step is to get everything clean and sterile. I will not go into every every detail or the exact equipment needed as there are many good books on the subject, instead I will roughly detail some things that I thought important and helpful.
Maintaining 32°C (90°F) was easy in our kitchen sink
1. Warming the milk to 32°C (90°F) was easy and quick in our double boiler, but be careful to monitor the milk as the temp can rise rapidly when you don’t expect it.
2. After the target temp is reached in the double boiler the kitchen sink can be filled with 33°C water and the milk drum placed in the water prior to adding the starter culture (1/2 tsp mesophilic to 1-2 Gal). This keeps the milk at the correct temp for the 45mins culturing time.
3. Prior to adding the rennet to the milk I heated the water surrounding the milk slightly as it had dropped 1-2°. Top stirring (gently stir with an up and down motion in the top 1/4 inch of milk using a ladle) raw cows milk for a couple of minutes after stirring the rennet through ensures that the rennet is mixed throughout the creamier milk that separates to the top in unhomogenised milk. Remember, don’t disturb the milk for 45 mins (or until a clean break) as this will ensure that the curds develop correctly.
4. After cutting the curds you can again used the double boiler to heat the curds slowly (2° every 5 mins) from 33°C-43°C (90°F-100°F), this requires constant attention and the curds should be stirred gently to ensure even heat distribution.
Success with the press. After 12hrs in the press the cheese was shaped with a slight slope but thats fine
5. Be sure to collect the whey that is drained off when you are ready to hang the curds as you can used it for many different recipes or if time permits re heat it to near boiling (foamy surface), drain through butter muslin for 2-3 hrs and you are left with the best Ricotta ever :). Just be sure to refrigerate after drainage and keep for 1 week.
6. When hanging the curds in cheese cloth I recommend not tying the top with wool yarn as the fibres can end up on your cheese.
7. After the 1hr of hanging, gently break the curds into roughly 1inch round pieces and mix through 1 tbs of cheese salt.
8. It was exciting using the press for the first time. It goes like this: Line a 1kg (2lbs) cheese mold with cheese cloth, apply 5kg of pressure (10lbs) for 10 mins, re-dress the cheese mold, 10kg (20lbs) for 10 mins, re-dress the cheese mold, 25kg (50lbs) for 12 hrs.
9. Remove and un-dress the cheese, place on a cheese board/mat away from pets and pests and air dry for a few days, or until dry. I have read that you should turn the cheese multiple times every day but this was unrealistic for us as we were both working. I think that by placing the cheese on a cheese mat (see bottom photo) a good compromise can be met as it allows moisture to escape and some airflow to reach the bottom of the cheese, just be sure to turn it when you get home.
This cheese is still air drying and will soon be placed in the wine cooler (12°C @ 80% Humdity) so time will tell whether it is successful or not, it sure looks alright though 🙂
Drying the cheese on a cheese mat will hopefully reduce the need for constant turning. Note: I will soon attempt to make thistle rennet with the thistle flowers seen in the jar.