Pressed Cheese - Derby - #3

Derby Cheese -

Milk: 2 Gallons - Puleo's Whole Milk
Expiration: March 3
Made: February 19
Waxed:February 23
Ready: 2-3 Months
Press: Cheesy Press
Fridge: Wine Fridge
Temperature: 48-50
Humidity -??
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll

Notes: Several differences to this cheese from recipe. Non-accidental changes -Renneting step was 1 hour and 15 minutes and cheese was drained for 20 minutes in a colander between heating and slicing. Accidental changes - I may have heated the curds to quickly during the stirring time. Also, directions were unclear about the slicing/draining step. I cut into about 8 strips and laid them flat. Temperature during this step dropped considerably. I tried to maintain 94 degrees, but dropped to around 80.

Next Time: 4 long strips for draining. Stack the strips into a block and rotate every 15 minutes. Use water for the towel which is hotter than 94 degrees.

My Next Cheese Press

I plan on ordering the Sturdy Press when i upgrade my equipment. It is made by the user smolt1 on cheeseforum.org.

cheeseforum.org/forum/index.php/topic,3760.0.html - Thread
SturdyPress.com - website

Pressed Cheese - Farmhouse Cheddar - #2

Farmhouse Cheddar -

Milk: 2 Gallons - Puleo's Whole Milk
Expiration: ??
Made: February 12
Waxed: ??
Ready: 1 Month
Press: Cheesy Press - Overnight until Feb 13
Fridge: White Dorm Fridge
Temperature: 46-50
Humidity - 55-80 (sponge/bowl)
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll

Notes: Cheese was pressed for 14.5 hours overnight. Temperatures during pressing between 63-70. Came out of press slightly lopsided. Used butter muslin rather than cheese cloth at all stages.

Feta Cheese

Milk: 1 Gallon - Puleo's Whole Milk (Cow)
Expiration: Feb 4
Set: Jan 30
Drained: Cheese Cloth (Single Layer) - 6 Hours
Ready: 4-5 Days
Press: None
Fridge: Regular
Storage - Tupperware
Optional Ingredients: Lipase
Recipe Source: Home Cheese Making - Ricki Carroll

Preparation Notes:  All Steps took place between 84-90 degrees. Water Bath heating method. The Renneting step was about 1:25.  Used 2 tablespoons of kosher salt. It was not stored in any liquid.

Final Results: After 4-5 days, it had a deeply bitter taste. After about a week, it was fully developed and mellowed in flavor. Another week left some very strong flavored pieces. I am not sure if this is due to salt settling on the bottom, or left over whey being soaked back into the cheese.

Soft Cheese - Fromage Blanc

Fromage Blanc -

Milk: 1 Gallon - Puleo's Whole Milk
Expiration: Feb 4
Set: January 25/26 (15 hours)
Drained: Butter Muslin (Single Layer) -11 Hours
Ready: Immediately
Press: None
Fridge: Regular
Storage - Tupperware
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll

Preparation Notes:  Heated over extremely low direct heat. Remained on stove during setting time. Ambient Temperature in Apartment reached 65 degrees overnight.

Final Results: Slightly Tangy Flavor but not sharp. Consistency somewhere between ricotta and cream cheese. Almost has a whipped quality. Edit: After overnight refrigeration, the consistency became slightly thicker, and more like heavy whipped cream cheese.

Pressed Cheese - Colby - #1

Colby Cheese -

Milk: 2 Gallons - Puleo's Whole Milk
Expiration: January 28
Made: January 17
Waxed: January 19 (Dipped/Red)
Ready: 2-4 Months
Press: Cheesy Press
Fridge: White Dorm Fridge
Temperature: 46-50
Humidity - 55-80 (sponge/bowl)
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll

Notes: Cheese was dry to the touch on sides before waxing. Less dry on the top and bottom. Did not rub with vinegar before waxing.