Just had a slice of my homemade, year-old, hickory-smoked jalapeno cheddar cheese

Got the recipe and how to make. Sounds great

milk yer jerseys

rennet
inoculate
culture
bag
press
( cheddar if you can wait )
salt
smoke

real food
who of you can understand this
and has the luxury to produce it

only the poor and the elite

what will the rest of you do

when the shtf?
clueless?

clueless.
,
.

If I have milk, I'll make quick cheese.


1 gallon of milk
1/4 cup of vinegar
salt to taste

Heat the milk to I think it's 275 degrees. Add the vinegar and stir. It will start to clump alittle. Pour that through a piece of cloth, like t-shirt material. Squeeze it out. Then hang it someplace to drip dry. I hang mine in the fridge over a bowl. In about 7 hours, you have cheese. Break it up in a jar and close it up tight. It'll last a few days and is great on stuff like spagetti.

I was never able to keep my cheeses that long, 90 days and they were mine, and the hubbies, and the kids.

Sounds really good.

If you use lemon juice instead of vinegar it gives a finer texture and a slightly different milder taste.

I use a vegetable rennet to form a curd and slice it up with my big cheese curd knife that I got from this place:
[link to www.cheesemaking.com]

Recipes at this site and in her book.
I like to put my cheese in the vaccum seal bags to age, as it keeps the cheese moist and while it ripens.

vacuum...in a rush this morning. Anyways, I can tell you from trial and error. There is a way to make good cheese, and there is a way to make dried-out crap that isn't any good.
First of all, to make a traditional cheese wheel, that is moist and delicious, you need a quality cheese press.
I have ordered several, and this one is the BEST for an amateur homemade cheese-maker:
[link to www.cheesemaking.com]
This press is great for pressing cheese curd into a solid wheel of cheese! Let the crust form, slather it in cheese wax, and then seal it in a vacuum bag and place it in your cheese refrigerator to age and become delicious. Cheese refrigerator? Use a small refrigerator and this thermostat:
(bottom of page)
[link to www.leeners.com]




For those who just want a soft cheese to add spices to and use as a spread or a dip...
Kefir grains are excellent-they last forever and just dip them in the milk overnight, take them out the next day and let your milk set and then strain it in a cheesecloth or nylon bag....add chopped sundried tomatoes, garlic, toasted sesame seeds, garlic and chives.

For a slightly sour soft cheese spread that makes an excellent layered strawberry jam and "cheesecake" dessert, fromage blanc cultures are the way to go:
[link to www.cheesemaking.com]

I just use store-bought milk, but for somebody with some land and a dairy cow or a few goats, they could really make some delicious things....for almost free!

Need a new, interesting hobby that tastes delicious? Take your pick. Forget these stupid pricks who claim to be your leaders-they are worthless idiots. Take some time off from the pitiful stupidity.
[link to www.leeners.com]

You could try this, too:
Plain Yogurt (or flavored is really good, too)
Cheese Cloth

Dump the container of yogurt in the middle of 2 layers of cheese cloth. Twist it tight and hang it off of a rack in your fridge with a bowl underneath. The liquid will drain off over the next few days and you are left with something close to cream cheese that you can mix spices into.

If you use a fruit yogurt, the end product is really good for making mini-cheesecakes.

DrPostman, I hope that you do take the plunge and buy a cheese press. The good news is that you can make your own Stilton cheese. Inoculate your milk with Blue Penicillium Roquefort, make your wheel of cheese, pierce the cheese with multiple puntures from a pin, and let it age in a controlled environment such as a cave or refrigerator crisper. It will magically turn into blue cheese.

[link to www.leeners.com]

I am debating tonight what to do with 4 gallons of milk sitting on my stove tonight. Have already added the annatto, so it will be a nice yellow cheese, intend to add lipase and make a Manchego cheese, but should I add sliced olives and rosemary, caraway or jalapeno?

Hmmmm...well I've decided to add chopped jalapenos and will smoke this wheel with apple wood later. I'll let you know what it taste like in about a year or so if we're still here.

save Mr. T a slice

Wow thanks for the cheese sites and the ideas! My hubby and I love cheese......I can't wait to try them!!

Here's what you can do with a cheese press. Made this last night...Manchego fresca with jalapenos. Rubbed it down with salt and I'm letting it dry. I might smoke it(if it will fit in my pipe).
[link to good-times.webshots.com]

That's a big wheel of cheese. Are those ghost faces in your wine bottles?

Thought maybe somebody might like to see the home cheese-press in action. This is a black and green-pimento-stuffed Italian cheese wheel I am pressing tonight. Oh, it smells delicious. It's very pretty, with a mild yellow cheese speckled with green and black olives and red pimentoes. By Italian cheese, I mean I inoculated the milk with Lactobacillus heleviticus, along with others. Supposed to have all sorts of healthy effects on the fermented milk, but it also makes it taste good .
[link to good-times.webshots.com]

Fabulous thread. Love the idea of making my own cheese. I plan on doing it this week!

THANKS!!!

The whey(the greenish-yellow stuff) draining from the cheese makes an good starter for sourdough breads, kraut, pickles, aged meats, ect.

Cheese
[link to community.webshots.com]

This Blue Stilton is for Dr.Postman. It's actually pretty easy to make, just takes a little time-for the mold to grow.
[link to good-times.webshots.com]

No kiddin'! May not make any right quick, but as of now, this is definitely on my schedule. When married, my wife and I used to make yogurt. Wasn't hard, and I shall now look up a recipe.

Threads like this are why I really like GLP. Thanks, all.

that sounds fucking good right about now.

Hickory smoked MMMMMMMMMMM

I think I may try this idea, probably the simplest of any of them.

I will try this