 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"my new toy is on order  my first project will be to squeez seome liquid out of our home made ricotta so it will not cause the canolli fillings to run loose."
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 Rank: Junior Member Groups: Registered
Joined: 11/25/2009(UTC)
Posts: 143
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Scotty just how many hobbies do you have?
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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wow you pin me down, ill try to list them
motorcycles
eating
making
sausages
corned beefs and pastramis
smoking food
grinding my own beef
dutch oven cooking- just breads
i have a sweedish dough mixer but almost never use it
folks have given me a juicer AND A pasta maker-
i like to make wine and vinegar
beer brewing-still a novice
distilling
making essences
none of which i persue vigorously
the funds come from not smoking or drinking --strange eh ??? lol
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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I left out reloading and combat pistol shooting
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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OK MORE CHEESE TALK
iM GETTING READY TO TRY A HARD CHEESE THAT REQUIRES THE PRESS.
We are going to try something called farm house cheddar. Everyone usually likes cheddar
You need citric acid, liapse. renett and a bacterial culture called a MESOPHELIC CULTURE.
The word mesophelic mere;y identifies the culture as a low temperature culture.
All of us on this website spend a fortune on aparatus and try every chissling method to save money on other components of our hobby.
A MESOPHELIC CULTURE CAN BE PURCHASED FROM A CHEES SUPPLYER OR YOU CAN USE 2 CUPS OF CULTURED BUTTERMILK TO MAKE ENOUGH FOR MANY CHEESES.
1- place 2 cups cultured buttermilg in a qt jar
2 - allow the buttermilk to come to room temp. about 72 or a bit more
3 - allow to ripen for 6 to 8 hours. it is ready when it reaches the thickness of yogurt.
4 - pour into an ice cube tray and freeze- place the cubes in a plastic zip lock.
5 - 2 cubes = 1 ounce of mesophelic culture
----THE CUBES ARE GOOD FOR A FEW MONTH I THINK-- TO MAKE MORE, PLACE A COUPLE OF CUBES IN SOME MILK AND DO THE SAME PROCESS
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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All worked fairly close to the way the instructions went BUT BUT BUT now i have a 3 pound block of cheese stuck in the cheese press. I tried pushing it both directions with no luck.
I suspect that a finer weave of cheese cloth was required so it would not stick in the drain holes.
Any one have any experience????
the mold is a stainless tube open at both ends and has many drain holes on the sides.
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Rank: Junior Member Groups: Registered
Joined: 2/17/2013(UTC)
Posts: 78
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Sounds like it's stuck well mate lol. Have you tried tapping it on the ends to try and loosen it from the holes?. I worked in a cheese factory many years ago, we used a sheet very similar to non stick baking paper with holes in it instead of cloth. The presses we had were about 30 foot long though holding 20kg blocks. Sometimes cheddar can get dry and stick to the press walls also, maybe some hot water might help loosen it to?. Good luck.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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lol Goog-- it finally came loose.---i think that rubbing the drain holes helped-- This is my first hatd cheese-- ill post pics in a while
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