Saturday, July 29, 2017

Cheese Mold

Just a quick post today. Sam asked me about my cheese mold so I thought it merited a post. This is the Cheddar mold - as you can see it's perforated all over. This is to allow the whey to seep out during the pressing stages so that the cheese gets as dense as possible.

When it was in the pressing stage, I lined the mold with cheesecloth to keep the cheese all in one blob...making it easier to flip out after. The reason why I ended up using my roasting pan was so the cheese didn't sit in its own whey during pressing. If I had just put it on a breadboard for example, it would have been sitting in whey - and making the pressing process kind of useless because it would have kept reabsorbing the liquid at the bottom.

This is NOT the ideal set up, but it worked for me! :) The roasting pan has little ridges in it, so balancing the weight on top was like building a very heavy house of cards!

I keep saying mold mold mold...I have to differentiate between the plastic type (as above) or the wonderful living bacterial type that I can't wait to see on my cheese hee hee...actually if I follow the true Canadian spelling, bacterial fluffy white and blue stuff is spelled with a "U" as in mould. I'll do that from now on!


Plowing Through Life (Martha) said...

You have it down to a science :) I really like your setup. I never thought I'd find cheese making so fascinating...and I am totally fascinated by it :)

Rain said...

Thanks Martha :)) You know, now I understand that little nursery rhyme "Little Miss Muffet sitting on a tuffet, eating her curds and whey..." She was just eating homemade cheese!!! LOL! I'm just as fascinated and very surprised that I'm learning so much so quickly. Everything on my Santa list is all cheese-related now!

MrsDuncanMahogany said...

You are like the cheese hero! :)

Rain said...

Ha ha ha...thanks Dianna! :))