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12:21 pm
October 31, 2010
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I'm pretty excited to hear that your 5 gal stainless steel pot will fit inside there! What is the diameter of the waterbath? I think I could LOVE this thing if I can afford one some day!
1:04 pm
May 3, 2011
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If you are getting a Weck style canner, consider the ones with the drain spout on them, it is really hard to empty the ones that don't have that. I had a friend tell me this before I got one, and I am really glad she did. It costs more, but the difference in usability is significant.
1:07 pm
January 26, 2010
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Re mold/waxing/etc.
Definitely look for pinholes. Make sure the cheese surface is completely dry before waxing – if it's still weeping, it's not ready. Some sources suggest wiping the wheel with a vinegar soaked cloth, then letting that dry thoroughly before waxing. Some suggest refrigerating the wheel for several hours before waxing because that's thought to improve adherence of the wax. Having a very clean, mold-free, dry cheese surface has made the most difference for me in my kitchen.
Re cloths – I keep my cheesecloths of various weights on a separate shelf in a closed cabinet in my laundry room, then boil what I'll need before cheesemaking. Disposable cheesecloth gets stored in a ziploc and dipped in hot water before use, then allowed to air-dry in an already scrubbed clean kitchen. This isn't foolproof, but I have fewer problems when I follow these procedures than when I cheat here and there — and yes, I do cheat now and then
2:35 pm
September 5, 2011
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Thanks Leahs Mom and Suzanne for your words of wisdom. And always to Laura!
What's the best way to get the mold off before I wax it then? Should I just "pick" it off or use a vinegar cloth? So that I get it all?
3:59 pm
January 26, 2010
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Depends on how much mold – if it won't brush off with the vinegar cloth, you can trim with a knife.
4:44 pm
September 30, 2010
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I have been gifted an ancient green 1950's era fridge as my cheese cave! I am excited!
7:18 pm
May 14, 2005
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FYI, for those of you who got the homemade cheese presses at the retreat with the homemade molds, I do recommend upgrading the mold if you can. This mold will work for you for the standard two-pound cheeses:
http://www.cheesemaking.com/st…..all-1.html
I also recommend this drip tray:
http://www.cheesemaking.com/st…..-Tray.html
The homemade press is excellent–it's actually better in a LOT of ways than an expensive spring-based press. (The weight is constant on your homemade press with direct weights!) However, you won't be sorry if you upgrade the mold and get a "real" drip tray. Makes life much easier, and also makes your cheeses "look" better with a professional mold and follower.
7:24 pm
October 31, 2010
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Banjo – my 2 cents worth on the vindgar wiping: If wiping, I personally prefer to use a salt water solution (brine) to vinegar. The reason is that I don't like the little bit of vinegar flavor it leaves on the cheese and prefer the salt flavor instead. I know you're not using a LOT, but when I smell the vinegar smell and have that faint vinegar taste on my cheese, I just don't care for it. Salt water works great, and just adds a little salt to the cheese which is a flavor you want anyway.
7:25 pm
October 31, 2010
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Suzanne – do you have photos of the home-made presses your class made somewhere? I'd love to see the handiwork! They're probably out here somewhere and I missed them.
11:33 am
September 30, 2010
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The mold looked good so I ordered it. Now about that drip tray…does it go under the mold, then the mold filled with curds goes on top of it, with the follower and then the weights? Can I get a picture of the whole thing put together?
Thanks!
Carrie
12:06 pm
May 14, 2005
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Carrie, here is a pic of me using my homemade press and homemade mold with a lid from a can of coffee (cut out for a runoff spout) as a drip tray. (Not ideal.) You can see where the drip tray is, under the cheese. (Scroll down to the pics where the cheese is in the press. That is NOT an example of a well-knit cheese, by the way, but rather an example of a NOT well-knit cheese. I've gotten much better now!)
http://chickensintheroad.com/c…..know-jack/
You can see the drip tray in place in my spring-loaded press here:
http://chickensintheroad.com/c…..got-gouda/
(That's a four pound stainless steel mold.)
You can see the plastic two pound mold with the drip tray here (and a much better knit cheese–scroll down to the pic where the curds have been ladled into the mold, you see it sitting atop the drip tray):
http://chickensintheroad.com/c…..ng-romano/
Queso fresco is a really easy pressed cheese to start with, by the way:
http://chickensintheroad.com/c…..se-please/
12:12 pm
May 14, 2005
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oh and–you won't have any trouble using professional molds in homemade presses–as long as they fit, and the NEC molds and drip trays will fit the homemade press you have. Homemade presses are superior in some ways because of the constant pressure (as opposed to repeatedly having to reset the weight on a spring-loaded press). My main opposition to the homemade press is that I didn't like lifting the weights. Other than that issue, it's actually a better, less-hassle, more consistent press. If you have a height issue when you put the mold in the press, you can always add additional followers.
On the other hand, I do feel that professional molds (and drip trays), as an upgrade to a homemade press, are worth it and superior.
3:59 pm
September 30, 2010
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I am definintely using the homemade press, I made it and I like it. And I carried that sucker all the way back accross the country. This forum is terrible, look what it made me do.
I've ordered the mold, drip tray and everything else I need from New England (starters, lipasse, color, disposable cheese cloth, red wax, wax brush, ). Found a $5 off coupon on FB (whoopee). Then I ordered my regulator for my cave, cheese books (Carroll and Farnham), stainless steel slotted ladle, butter muslin and sushi roll kit for drying etc. from Amazon. I threw in a Fry GranDaddy for good measure. It IS free shipping after all. I get my old fridge on Sunday.
New England Cheesemaking needs to give you some free stuff.
My husband just told me I can buy the Weck (today is my birthday). Except he doesn't know I dropped a couple hun just now on everything else. I feel like a drug addict, or something. But…by the end of September I am going to be up to my knees in cheese.
Never would have done it if I hadn't gone to that retreat.
Can I keep the cheese wax in an old crockpot and just heat that sucker up when I need to wax up a round? What's the best practices for that? Or maybe keep it in a stainless steel pot and put it in the Weck until it melts to the proper temp. What would you all do?
Signed,
Admitting you have a problem is the first step in getting help.
4:20 pm
May 14, 2005
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Go, Carrie!!!
I do keep my cheese wax in a dedicated cheese wax crock pot now. It's just easier. I keep enough in there all the time that it's deep enough to dip. (Easier than brushing and minimizes missing spots, which can happen more with brushing.)
4:29 pm
September 30, 2010
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I wondered if dipping would be better..thanks!
6:43 pm
October 31, 2010
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I keep my waxes in the deep stainless steel mixing bowls – dedicated, of course.
I can heat them using a "double boiler maker" which is a small platform that you put into the bottom of a pot large enough for whatever you're using as your main container. Or..I have also heated it directly on the stove. After they cool down, turn them upside down and store on a shelf for the next time. (keeps the dust out)
Using the stainless steel bowls on the stove top (either double-boiler style or directly) gives me a lot of control regarding the heat source and how fast/slow I melt the wax.
8:33 pm
May 14, 2005
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It does take a long time, FYI, in a crock pot, so I can see how a stainless steel bowl/double boiler setup would be faster! But the crock pot is the lazy way if you like that. I just set it going and wait till it melts deep enough to dip then put the lid on when I'm done.
Carrie, try a couple ways and figure out what works for you. For a long time, I waxed with a brush and used a dedicated pot to melt wax. I didn't even have a lid for that and just put foil over it between times.
After a few trials, you'll figure out what feels most convenient to you. There is no one way, so whatever you LIKE is what's best.
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