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Created page with "This article describes my first attempt at making cheese. I picked up a copy of [http://www.goodreads.com/book/show/1270920.Cheesemaking_Made_Easy Cheesemaking Made Easy: 60..."
This article describes my first attempt at making cheese. I picked up a copy of [http://www.goodreads.com/book/show/1270920.Cheesemaking_Made_Easy Cheesemaking Made Easy: 60 Delicious Varieties] from the local library for instruction. Most (all?) of the recipes start with 2 gallons of whole milk and end up creating 2 lbs of cheese. The shopping lists and instructions below are for creating 2 lbs of Gouda from 2 gallons of supermarket whole milk.
==Before you Start Gathering Material==
*The author points out, specifically, that aluminum cookware should not be used as it can impart a taste to the cheese.
*A good thermometer is very important. The cheese making process appears to be sensitive to temperature.
*Use a glass bowl for the brining process. I had a couple spots of oxidization form in my stainless steel bowl.
==Hardware List==
*12qt stainless steel pot
*stainless steel ladle
*stainless steel curd knife
**I bought a 14" but a 12" would be fine for a 12qt pot
**Also sold as an "icing spatula"
**[http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=curd+knife&rh=i%3Aaps%2Ck%3Acurd+knife Amazon.com] link
*stainless steel food thermometer
*glass bowl
**used for brining
**should be able to hold 1 gallon of liquid
*cheese cloth
**I don't think the grade really matters too much for this recipe.
*cheese press
**You can build one of these for pretty cheap
**I'll talk about it below.
* cheese drying board
**Can be made pretty easily.
**Discussed with the cheese press.
==Ingredients==
*2 gallons of whole (vitamin D) milk
*1.25 lbs of course salt
*water
*cheese rennet tablets
**do NOT use junket rennet tables as they sell to make ice cream
**can use rennet liquid instead
**can be bought off [http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=cheese+rennet+tablets+-junket&rh=i%3Aaps%2Ck%3Acheese+rennet+tablets+-junket Amazon.com]
*mesophilic cheese starter culture
**can be bought off [http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=mesophilic+cheese+starter+culture Amazon.com]
*Vinegar
==Before you Start Gathering Material==
*The author points out, specifically, that aluminum cookware should not be used as it can impart a taste to the cheese.
*A good thermometer is very important. The cheese making process appears to be sensitive to temperature.
*Use a glass bowl for the brining process. I had a couple spots of oxidization form in my stainless steel bowl.
==Hardware List==
*12qt stainless steel pot
*stainless steel ladle
*stainless steel curd knife
**I bought a 14" but a 12" would be fine for a 12qt pot
**Also sold as an "icing spatula"
**[http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=curd+knife&rh=i%3Aaps%2Ck%3Acurd+knife Amazon.com] link
*stainless steel food thermometer
*glass bowl
**used for brining
**should be able to hold 1 gallon of liquid
*cheese cloth
**I don't think the grade really matters too much for this recipe.
*cheese press
**You can build one of these for pretty cheap
**I'll talk about it below.
* cheese drying board
**Can be made pretty easily.
**Discussed with the cheese press.
==Ingredients==
*2 gallons of whole (vitamin D) milk
*1.25 lbs of course salt
*water
*cheese rennet tablets
**do NOT use junket rennet tables as they sell to make ice cream
**can use rennet liquid instead
**can be bought off [http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=cheese+rennet+tablets+-junket&rh=i%3Aaps%2Ck%3Acheese+rennet+tablets+-junket Amazon.com]
*mesophilic cheese starter culture
**can be bought off [http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=mesophilic+cheese+starter+culture Amazon.com]
*Vinegar