Any Home Bakers Here?

[bruceha2000]

Hi Jared. DW brought home some new stamps, these are sun related. I thought of you with your astronomy interest. Apparently they have been out for a year

Has any of your aged cheese gotten aged enough to try yet?

 

[jnicholes]

Hi Jared. DW brought home some new stamps, these are sun related. I thought of you with your astronomy interest. Apparently they have been out for a year

Has any of your aged cheese gotten aged enough to try yet?

I don’t know what solar cycle that is, but that is a giant sunspot.

My solar filter actually broke again. Need to get a new one.

This is actually the first cheese I’m aging for the full length of time. Usually, I get excited and try it early. This time, I’m gonna try to be patient and wait a full month, like the directions say.

 

[ronott1]

I am going to be making cheese tomorrow. This time, I’m not waxing. I am bandaging. I’m basically following these instructions.

https://cheesemaking.com/blogs/learn/how-to-bandaging-cheddar-for-aging

I’m gonna see how this works for a wheel of farmhouse cheddar, which has to be aged for one month. If it works well, and keeps out the mold, I’m going to try it with a wheel of Derby and Leicester.

Derby needs to age 3 months, and Leicester needs to age 9 months.

If I’m successful, it will be a long time to wait, but I’m sure it will be worth it.

I will be watching to see how the new cheese method goes!

 

[pennyJo1960]

Good morning Home Bakers ... Jared your doing great !

 

[cavemanrich]

View attachment 3178435

I am in the final stage of the bandaging process this morning. I need to take the cheese out of the press at 10:45 tonight. Then, I can start aging it for one month.

Jared,,, can you post the recipe/procedure/instructions for makin your "CHEDDAR"..
At this very moment, I have a "FARMERS CHEESE" curdling on the stovetop.
Done old school way/method with active bacteria,,, instead of vinegar, or lemon juice. Will strain, and press it out in a few hours. My cheese does not need any aging.
Will be making some cheese blintzes next couple of days. If its not too hot (weather wise) may consider baking some cheese cake.

 

[Sally PB]

@jnicholes, is that a cheese press on your table? Can you get a picture of it from a little farther away, to show the whole thing?

I'm fascinated by this process.

 

[jnicholes]

Jared,,, can you post the recipe/procedure/instructions for makin your "CHEDDAR"..
At this very moment, I have a "FARMERS CHEESE" curdling on the stovetop.
Done old school way/method with active bacteria,,, instead of vinegar, or lemon juice. Will strain, and press it out in a few hours. My cheese does not need any aging.
Will be making some cheese blintzes next couple of days. If its not too hot (weather wise) may consider baking some cheese cake.

https://blog.cheesemaking.com/farmhouse-cheddar-beginners/

This is what I am using.

@jnicholes, is that a cheese press on your table? Can you get a picture of it from a little farther away, to show the whole thing?

I'm fascinated by this process.

Yes, that is a cheese press. My uncle helped me build it several years ago. I’ll get a better picture later.

Bandaging is done. One month from now, it will be ready.

 

[Aria]

Making Cheese...GREAT PROJECT.....I have two loaves of Sourdough
Multigrain Seeded Bread Rising. Family visit tomorrow.

 

[jnicholes]

Here are some better pictures of the press. My uncle helped me build it several years ago. It still works.

ETA: There’s normally a white cheese mold on it, but it’s in the dishwasher right now.

 

[pennyJo1960]

Good morning Home Bakers. Getting warm not starting the oven if I do not have to.