Leave a CommentShare: |
Subscribe
;

I’m gonna get a halter on Glory Bee any day now! Really!
Glory Bee, on the driveway, on the other side of the house from her mother.

Soon as I chase her down…..the driveway….. Seriously, she’s killin’ me. We’re working on a secret plot to foil her forever. Stay tuned.
And now! For those of you joining me in the cheese challenge, I want to go over a few of the basic supplies and equipment you’ll want to gather now, if you don’t already have them. The good news is that many of the things you need to make cheese are probably in your kitchen right now, such as colanders and measuring spoons, etc. Normal kitchen stuff. There are a few specific things, though, and if you’re like me, when you try something new, you don’t want to spend a big wad of money. (What big wad of money?) Luckily, it doesn’t take a big wad of money to gather up the few things you need to get started making cheese.
For one, you need a large pot (stainless steel, glass, or unchipped enamel) and either a perforated ladle or large slotted spoon. (Stainless steel is best.) Hard cheese recipes usually call for two gallons of milk. You need a big mama pot. I found my big stainless steel pot at Wal-Mart for about $40. You may have a huge pot already. If you don’t, go looking for a “stock” pot–they make excellent cheese pots. And you can also use them as….stock pots! (I just used mine to blanch a ton of tomatoes all at once. A giant pot–you need one anyway!)
You also need a dairy thermometer, or any cooking thermometer that registers temperatures in the correct range. (Many candy thermometers, for example, don’t register low enough.) For dairy purposes, the thermometer needs to register below 100 degrees F and up to 220 F. I have a couple of different thermometers I use for cheese. One is a “real” dairy thermometer that is nice and tall and clips to the side of the pot, which is handy. The other is actually a meat thermometer but it’s digital and registers in the lower temps needed for cheesemaking. You only absolutely need one thermometer, and you can use any thermometer as long as it registers in the right range, so check the ones you already have.

You also need cheesecloth–and be careful about cheesecloth from hardware or grocery stores. It’s often not of the quality needed for cheese. The weave may be looser, which can cause you to lose your curds, and it also won’t hold up to washing for repeat use. (Be frugal. Re-use your cheesecloth.) It’s best to buy cheesecloth for cheese from a cheesemaking supply house–the quality will hold up to repeat use, which makes it cheaper in the longrun. For many hard cheeses, you also need cheese wax and a wax brush. (Cheese wax keeps the cheese from drying out during the aging process.) Or you can dip your cheese in wax instead of brushing it on, and after some hassles with the cheese brush during my cheddar-palooza, I’m now moving to dipping. I use an old crock pot to melt the wax, and when I’m done, I just put the lid on to keep the wax clean and handy for the next time I’m waxing cheese.

For aging cheeses, you need a “cheese cave” and that can just be an old fridge, large or mini. My cheese cave is an old fridge on my back porch. (It was free!) In a pinch, you can even use your regular refrigerator to age cheese, but it’s not ideal because the temperature required to keep normal refrigerated food is lower than what is optimal for most cheeses. Most cheeses age in the 45 to 55 F range. I keep my cheese cave fridge at 50 degrees.

A good way to monitor your cheese cave temperature is to keep a thermometer in a glass of water in the fridge. When you open the door, the temperature of the air changes, but the water will maintain temperature better and make a better spot-check on the real temperature your fridge is holding.

You’ll also need a cheese press. You can see how I made my homemade press here. I’ve made a few changes since I wrote the post about my press based on my experience using it. Overall, it works great. I love it. I did have some problems with the mold and the follower. For one thing, the mold didn’t have drainage holes in the sides, and PVC is a bit thick to punch holes in. Also, unless you have special woodworking tools, it’s difficult to make a follower that exactly fits your mold, which results in ridges around the edges of the cheese where the follower didn’t press it. Yeah, I know, that’s so cosmetic! But, as with any craft, the more you get into it, the more you want your result to be pretty. I also had trouble with the drip tray–I was using an upturned salad plate at first. Similar problem as with the ill-fitting follower–it left an impression on the bottom of the cheese. It wasn’t pretty.
I can’t take it!
I NEED MY CHEESE TO BE PRETTY!
And properly drained.
As an inexpensive upgrade, I now use a professionally-made cheese mold in my homemade press. I think this is a great compromise between homemade and, well, pretty. I love, love, love this cheese mold. (It was only $15.95.) It came with a follower that FIT. It also has nice, neat drainage holes on the sides. (I got it here and it fits just right in my homemade press.)

You can go with this inexpensive compromise between a homemade press and professional equipment, or you can go with your own homemade mold. You can make a mold out of just about anything–just be sure to use a food grade plastic material and punch holes in the sides.
To solve my drip tray problem, by the way, I now use the bottom out of a springform pan. It’s flat, so it doesn’t make an unwelcome impression on the bottom of my cheese. I off-balance the press just slightly with a cutting board tucked under one side so that it’s a little lopsided to promote drainage. (This is a yet unperfected area of my homemade cheese pressing. But it works. And leaves my cheese pretty!)
Ingredients such as rennet, starters, cheese salt, and so on vary per recipe. The first cheese challenge recipe (post date: November 15!) will be Monterey Jack. For Monterey Jack, you will need mesophilic starter, rennet, a small amount of cheese salt, and cheese wax. (These are inexpensive supplies, similar to buying lids and pectin, etc, if you’re canning.)
The only other big piece of equipment you need is–

I’m just kidding. Don’t be scared. You can use milk from the store. You’ll just miss out on all the ornery calf fun.
I get all my supplies from New England Cheesemaking Supply Company and to help you join me in this challenge, they are letting me give away one Basic Cheese Making Kit here today! Go here to see everything that’s included in the kit.

To be in the draw, just tell me you want it! Eligible entry closes at midnight Eastern tonight, October 19. One winner will be drawn by random comment number no later than 9 a.m. tomorrow, October 20. Good luck! Let’s make cheese! (And I’ll be giving away another Basic Cheese Making Kit soon, too!)
UPDATE 10/20/10: The winning comment number, drawn by random.org, is #172, Pam from Ohio. Email me at CITRgiveaways(at)yahoo.com with your full name and address for shipping!
THIS CONTEST IS CLOSED.
Posted by Suzanne McMinn on October 19, 2010Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.
Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!
If you would like to help support the overhead costs of this website, you may donate. Thank you!
"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....
Make friends, ask questions, have fun!
Prints and Free Wallpaper!
And she's ornery. Read my barnyard stories!
Entire Contents © Copyright 2004-2013 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.
1:20
am
1:29
am
The wife and I were just talking about trying to make cheese.
1:30
am
Enter Me!!!
~~HUGS~~
1:34
am
1:46
am
1:56
am
1:56
am
2:18
am
2:26
am
4:31
am
4:50
am
I want it, I want it! I have always wanted to try cheese making.
4:50
am
4:55
am
Please, oh please enter me for the cheese kit. As soon as my Gertie girl starts to give us milk, we’ll be in business.
5:37
am
5:46
am
5:51
am
5:52
am
6:02
am
6:14
am
6:19
am
6:34
am
6:44
am
7:01
am
7:02
am
7:07
am
7:09
am
7:13
am
7:14
am
7:15
am
7:16
am
7:16
am
7:16
am
7:17
am
7:27
am
7:31
am
7:33
am
And today is my birthday after all!!
tee hee….
7:34
am
FUN!!
7:35
am
7:37
am
7:37
am
7:44
am
7:45
am
7:45
am
7:47
am
7:47
am
7:58
am
Dede
7:59
am
8:00
am
8:00
am
8:02
am
8:04
am
8:05
am
We have a really great farmers market around the corner once a week, and our milk guy sells raw cow, sheep, and goat milk. I’ve made plenty of paneer and soft cheese, but I’m really starving for cheddar and jack. They don’t really do those around these parts….
8:09
am
8:14
am
8:20
am
8:23
am
Enjoy
8:32
am
8:34
am
8:35
am
8:37
am
8:37
am
8:37
am
8:40
am
8:42
am
8:43
am
8:47
am
8:47
am
8:48
am
8:50
am
8:54
am
8:54
am
8:56
am
I would love a cheesemaking kit
8:58
am
8:59
am
8:59
am
9:00
am
9:01
am
9:05
am
9:06
am
9:09
am
Love your blog!!!
Susan
9:10
am
9:11
am
9:12
am
9:12
am
9:15
am
9:17
am
Thanks for all your great instructions and for having a super contest!
9:20
am
Thanks for the opportunity to win the kit and for the cheese making tutorial!
9:24
am
9:26
am
9:27
am
9:28
am
Picked up some rennet and butter muslin, but need everything else!!
9:29
am
Thanks for the opportunity.
9:32
am
9:32
am
9:37
am
9:40
am
9:41
am
Now all I need is a COW!
9:42
am
I’m a chicken about doing it on my own.
9:42
am
9:44
am
9:44
am
9:47
am
9:47
am
9:49
am
9:51
am
9:52
am
9:52
am
9:53
am
9:53
am
9:53
am
9:56
am
9:58
am
10:01
am
10:04
am
10:05
am
10:06
am
10:06
am
10:09
am
10:10
am
10:13
am
I’m looking forward to reading about all your cheeses, too…
10:13
am
10:14
am
10:18
am
But NO!
10:19
am
I’m planning on doing this challenge with you…I just started dabbling in cheeses this past summer. Have made the same as you…LOTS of soft cheese and I’ve tried farmhouse cheddar a couple times.
I’d love to have the BASIC cheesemaking kit!!!
10:26
am
10:26
am
10:29
am
10:29
am
10:36
am
10:37
am
10:39
am
10:42
am
10:43
am
10:47
am
10:49
am
Thanks, too, for the tip about wax in and old crockpot. That’s a great idea (and just as we were getting ready to donate our old one!)
10:51
am
10:52
am
10:56
am
10:57
am
I’m very interested in the cheese making…
I even took a one-day workshop from a local cheese maker, but then I was too nervous to make cheese all by myself and I didn’t have all the stuff….
11:08
am
11:12
am
11:12
am
11:13
am
11:27
am
11:32
am
11:35
am
11:36
am
11:39
am
11:42
am
11:44
am
11:46
am
11:52
am
12:01
pm
12:02
pm
12:02
pm
12:03
pm
12:03
pm
12:18
pm
12:21
pm
12:21
pm
12:22
pm
Abhaya from Oregon
12:24
pm
12:33
pm
12:37
pm
12:41
pm
12:42
pm
12:43
pm
12:44
pm
12:45
pm
12:48
pm
12:49
pm
12:51
pm
12:52
pm
1:10
pm
1:15
pm
1:19
pm
1:19
pm
1:22
pm
1:25
pm
I’ll be out of town during your first cheese challenge
1:26
pm
We just tried my very first cheese that I made following your instructions, it has been aging for 60 days and all 6 testers loved it including a judge of dairy goats from the Dixie Nationals!
I used our Alpine goats milk and have 3 more aging…
My question is can I replace the cow’s milk with goat’s milk to join you making the Monterey Jack?
thanks! and would love to win the cheese kit!
1:32
pm
1:41
pm
1:46
pm
1:47
pm
1:50
pm
1:51
pm
1:52
pm
1:54
pm
1:58
pm
2:02
pm
2:07
pm
2:14
pm
Thank you,
pattyb :
2:18
pm
2:25
pm
2:27
pm
2:31
pm
2:40
pm
2:42
pm
Barbara
2:43
pm
2:43
pm
2:50
pm
2:52
pm
2:55
pm
2:56
pm
2:58
pm
3:15
pm
3:33
pm
3:36
pm
3:47
pm
3:54
pm
4:01
pm
4:04
pm
4:13
pm
4:16
pm
4:26
pm
Duh on my part!!!!!!
I was up quite early and I reckon my brain was not quite awake to pay attention that the contest closes tonight! OY!!!!!! Thanks for alerting me to that just now. LOL….
4:32
pm
4:42
pm
4:53
pm
Looking forward to the next installment of Glory Bee vs. the halter.
5:01
pm
ps: you have the cutest cows I’ve ever seen…
5:03
pm
THANK YOU to NECSC!!!
5:03
pm
5:04
pm
5:07
pm
5:12
pm
I can’t wait to see the next chapter on cheesemaking.
Thanks for entering me.
5:12
pm
5:23
pm
5:27
pm
5:33
pm
5:47
pm
I love really sharp cheese, and would love to be able to make my own.
5:52
pm
5:52
pm
6:37
pm
6:50
pm
7:07
pm
7:15
pm
7:39
pm
7:51
pm
8:05
pm
8:09
pm
Margaret
8:32
pm
8:33
pm
9:31
pm
I’d love to win this!
Thanks for the giveaway!
~Jenny~
10:07
pm
10:12
pm
10:30
pm
10:31
pm
11:08
pm
11:17
pm
11:22
pm
The cheese stands alone.
I would love to win a cheese making kit!
11:24
pm
11:30
pm
11:32
pm
Just became vegetarian, need to learn now how to make chesse…
11:46
pm
I have the cows……..well they are beefers in the pasture, and a few are pets! Sooooo count me in on being the Lucky Winner of a Cheese Making Kit.
I’ve followed all your unique and healthy ways…….and
CHEESE is on my list to try next!
Thanks! Liz
12:33
am
9:00
am
1:10
am
Thanks
1:24
am
Thanks for sharing your experience with making Jack cheese!
It’s always helps to see other people’s technique.
Cheese making is a fun challenge and I feel so empowered when I score a success. I’ve had my share of failures but the learning curve is heading in the right direction.
It’s a great blog.
11:53
am
10:28
am
4:17
pm
4:23
pm
2:45
pm
I want to build it. where did you get the professionally made cheese mold that fit the plan.
2:47
pm
The press plans are here:
http://chickensintheroad.com/cooking/how-to-build-a-cheese-press/