tag:blogger.com,1999:blog-91989965169047056262024-02-18T20:43:06.021-05:00RAINY DAY CHEESE MAKINGALL ABOUT CHEESE AND CHEESE MAKINGRain http://www.blogger.com/profile/14377719049819222133noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-9198996516904705626.post-29691009633954246752021-01-09T16:17:00.000-05:002021-01-09T16:17:54.192-05:00What I've Been Up To<p style="text-align: justify;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPmQWR2pU-VKh3VWuaVHVEsBZjZKocz45_aN1P26F9eNS0fwSmj-NvqKwgaSCDeuR33PBOFaASmXKa28IWFAhxSS8F0IBY-WibowYrD1_r_-UY-1rDUnuK3taql_0NKx6BEL9E781CXU/s2048/20201008_121402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPmQWR2pU-VKh3VWuaVHVEsBZjZKocz45_aN1P26F9eNS0fwSmj-NvqKwgaSCDeuR33PBOFaASmXKa28IWFAhxSS8F0IBY-WibowYrD1_r_-UY-1rDUnuK3taql_0NKx6BEL9E781CXU/w640-h360/20201008_121402.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Firm Camemberts - my most successful cheese! I've made 8 wheels in the last few months!</td></tr></tbody></table><br />Hi Everyone! π</p><p style="text-align: justify;">It's been nearly a YEAR since I posted here on Rainy Day Cheese Making! I can't believe how time flies. Most of my friends know that last February, my husband and I bought our first home. We bought sight unseen and moved from a bad situation in Quebec to a lovely rural and peaceful setting in New Brunswick.</p><p style="text-align: justify;">I put my cheese making on hold because of lack of time, though I snuck in a few wheels here and there, I didn't have the time to blog about it.</p><p style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVFR8FKxeL0rX1VVt2jpYEshl3D14UA-PLo1QNwrN62YYlmOZD1WPeV8L-oV9dDF_ul9rssgyL4myp_lUD3xhGGkWgBh-52_I_M6h8PTurkL9WBEtYUM-M_-BFL4SgcU8UUvvDIGeI8w/s2048/20210109_113130.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVFR8FKxeL0rX1VVt2jpYEshl3D14UA-PLo1QNwrN62YYlmOZD1WPeV8L-oV9dDF_ul9rssgyL4myp_lUD3xhGGkWgBh-52_I_M6h8PTurkL9WBEtYUM-M_-BFL4SgcU8UUvvDIGeI8w/w640-h360/20210109_113130.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jarlsberg is another successful cheese in the roster. I've been making that one every few months.</td></tr></tbody></table><br />I was hoping to try many new cheeses in 2020, but we had a lot of issues with the new-to-us house and those plans had to be put on hold. Now that things have settled down a little bit, I plan on re-activating this blog with my cheese making efforts!</p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSZGZ1PRlz4cE9DK2S8eqJTjgQhEoVOASI_xBFO5VkBjNLyfXvaVJtYt3jQQpbipZ00ra596AP8Miie9tFuWMj47D7K8cGDh3HKp0367VUsgcs2ly1AWvBM6tOtXlki9hObjh0vEaGQo/s2048/20201130_130252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSZGZ1PRlz4cE9DK2S8eqJTjgQhEoVOASI_xBFO5VkBjNLyfXvaVJtYt3jQQpbipZ00ra596AP8Miie9tFuWMj47D7K8cGDh3HKp0367VUsgcs2ly1AWvBM6tOtXlki9hObjh0vEaGQo/w640-h360/20201130_130252.jpg" width="640" /></a></div><br />A few months ago, Alex designed these cheese labels for me, aren't they nice?<p></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMpw2reI064NzeNcOyOmGpmoMRamI96Kuf_bqf7LDZvNwXEmLhl-HTMW8_U1qSGTH6ltTwY3-DM3oAhMUbNHVRrCuTRId8ZzUzlVPg7sNOlZ7zNpBPuPnq3mT2PyDJNRIoVJDV6PzMJE/s1321/20210105_183533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="970" data-original-width="1321" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMpw2reI064NzeNcOyOmGpmoMRamI96Kuf_bqf7LDZvNwXEmLhl-HTMW8_U1qSGTH6ltTwY3-DM3oAhMUbNHVRrCuTRId8ZzUzlVPg7sNOlZ7zNpBPuPnq3mT2PyDJNRIoVJDV6PzMJE/w640-h470/20210105_183533.jpg" width="640" /></a></div><br />I don't ever plan on selling my cheese (too many legal ramifications), but I have been giving a few wheels away with lovely feedback, so I thought it might be nice to have fancy-shmancy labels to go with them!<p></p><p style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng5xKQuQzySG08PXyFKKxbbjAbrhCNOYMu2xrRMvDMratrIPdwfqHU-7YGnt237gLmC2ib2-P0GjOZ6GrgNLD2Boa4caLm_SOv1EQ1-szzqV_3MGPKjwtFdyJnLCTsLd5jBO0GN-AY9g/s2048/20201009_092839.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng5xKQuQzySG08PXyFKKxbbjAbrhCNOYMu2xrRMvDMratrIPdwfqHU-7YGnt237gLmC2ib2-P0GjOZ6GrgNLD2Boa4caLm_SOv1EQ1-szzqV_3MGPKjwtFdyJnLCTsLd5jBO0GN-AY9g/w640-h360/20201009_092839.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This is a 6-month Cheddar that will be ready in April 2021</td></tr></tbody></table><br />I miss making new cheeses. I've been looking up new recipes and I plan to do more videos this winter/spring.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJ-jB8bgUaRsyy2hkMP1jXl2xT0d_sYr3wYwSZ64I2EIQE80Fp3V7alLxctSez-r82WNVHb7eFV10HP1ngWPuB-Hnrlv0rHfAr0m3vvHw-MO_iRuKqT10nB1HX8ej2CTMijUrkpoKmiM/s2048/20210109_112956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJ-jB8bgUaRsyy2hkMP1jXl2xT0d_sYr3wYwSZ64I2EIQE80Fp3V7alLxctSez-r82WNVHb7eFV10HP1ngWPuB-Hnrlv0rHfAr0m3vvHw-MO_iRuKqT10nB1HX8ej2CTMijUrkpoKmiM/w640-h360/20210109_112956.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD19s32KkREE7dJ0JfN2Ob8-hzdocyS557IRU2tn7paq_fYSkjFi_tGXdrHQHBV5Jz-467ZvowGmtCE6eTPfCqMhd_UBL27mE6LXs9AvxvQFt2apCUQfiJs-etTnY6brZK7sIBGW6ZChw/s2048/20201212_175704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD19s32KkREE7dJ0JfN2Ob8-hzdocyS557IRU2tn7paq_fYSkjFi_tGXdrHQHBV5Jz-467ZvowGmtCE6eTPfCqMhd_UBL27mE6LXs9AvxvQFt2apCUQfiJs-etTnY6brZK7sIBGW6ZChw/w640-h360/20201212_175704.jpg" width="640" /></a></div><p style="text-align: justify;">I'm trying to make everything possible from scratch and this includes all of my cheeses. It's time consuming and it takes a lot of planning, but it's so rewarding to have some homemade soup, homemade crescent rolls and homemade cheese to go with it!</p><p style="text-align: justify;">All recipes are listed on my right sidebar!</p>Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com24tag:blogger.com,1999:blog-9198996516904705626.post-51528518800102381452020-03-17T17:08:00.000-04:002020-03-17T17:08:03.078-04:00A Successful Cheese Making Season Ends<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbgDKpPDXapmnKonoGG3AlzQfU49WiZw_lkClMCSyLFZmubamYUkgsKqOUMPDiBGTbSCiqiyeio11IqBCn_zmt8poeF_8FG7qx1X9oALWeHTcn_7_NH9TbM2dIsT4gIYN1NmfgEeHe34/s1600/20190621_103124-COLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbgDKpPDXapmnKonoGG3AlzQfU49WiZw_lkClMCSyLFZmubamYUkgsKqOUMPDiBGTbSCiqiyeio11IqBCn_zmt8poeF_8FG7qx1X9oALWeHTcn_7_NH9TbM2dIsT4gIYN1NmfgEeHe34/s640/20190621_103124-COLLAGE.jpg" width="640" /></a></div>
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Hi Friends!</div>
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Well, my cheese making season is officially over! Not because I don't want to make anymore, but because Alex and I bought a house and we are in the process of planning, packing and then moving to a new province in Canada. It's very exciting but my gosh it's an overwhelming amount of work! It's our first home, we have officially said goodbye to the renting game and we are so grateful! :)</div>
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All of my cheese making equipment is in boxes. I have some cheeses in the cave that we will either bring with us or eat up before we go.</div>
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This cheese making season was a great success. I revamped my blog, did a lot of written tutorials, video'd my taste tests, wrote printable recipes and I tried a few new cheeses like Fontina and Raclette. I had some cheese fails for sure, such as Feta and Mascarpone.</div>
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The highlights of my cheese making were delicious cheeses such as:</div>
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American Cheese</div>
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Firm Camembert</div>
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Goat Cheese</div>
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Homemade Cheez Whiz</div>
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Jarlsberg</div>
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Sour Cream</div>
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Colby</div>
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All of my recipes are on the side bar of this blog, please feel free to check them out!</div>
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My plans for the next cheese making season are to try some original recipes, learn more about the technical aspect of home cheese making, make new cheeses, video tape my tutorials and try to source some fresh raw cow's milk. I am also going to transition to vegetarian rennet. Though I don't think I will have goats this summer, I'm hoping to look into how to keep and care for dairy goats.</div>
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I'll see you all at the end of the summer of 2020!!! Thanks for joining me on my cheese journey!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com13tag:blogger.com,1999:blog-9198996516904705626.post-6124195398819250942020-02-09T19:19:00.000-05:002020-02-09T19:19:16.068-05:00Goat Milk Feta Taste Test<div class="separator" style="clear: both; text-align: center;">
<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/o6INcBIUaEo/0.jpg" src="https://www.youtube.com/embed/o6INcBIUaEo?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Hi Friends! π</div>
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Here is the video of our Feta cheese taste test. I was so hyped up to taste this cheese and it turned out to be saltier than the Dead Sea!!! We will still try to salvage it by rinsing it under cold water, but the next time I make Feta (and there will be a next time!) - I'll cut down the salt solution in the brine!!</div>
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So...I won't post a recipe for this until I have a success!!</div>
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- My little hound dog Jack is doing his best to get my attention throughout the video. -<br />
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Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com5tag:blogger.com,1999:blog-9198996516904705626.post-75699560292483886692020-02-02T12:45:00.000-05:002020-02-02T12:45:06.530-05:00Cheddar Taste Test (Two Cheddars Using Two Different Bacterial Cultures)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSV4uHAzhz-pOqGJ4tft-9CymwZxWKoGl2FwWEH2sP0TDF6PuFJVwVzDBhQuqIxoO_ttTaIY3D2TOzcX0X7hXZc2Nyu6f4aRFQte3SMSz9ci6Kanldihs5Q8nlAov0fdkF-8QyxFQQ8wA/s1600/Cheddars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="748" data-original-width="1307" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSV4uHAzhz-pOqGJ4tft-9CymwZxWKoGl2FwWEH2sP0TDF6PuFJVwVzDBhQuqIxoO_ttTaIY3D2TOzcX0X7hXZc2Nyu6f4aRFQte3SMSz9ci6Kanldihs5Q8nlAov0fdkF-8QyxFQQ8wA/s640/Cheddars.JPG" width="640" /></a></div>
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Hi Everyone :)</div>
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I recorded a taste test video for two of my Cheddars but the video just didn't turn out! I'll give you a quick summary in writing and add a video addendum below!</div>
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Yesterday I opened:</div>
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1. A Cheddar that I made in October 2019 that's been aging 3 months. For this cheese I used the culture MA4002 which is a mix between a mesophilic and a thermophilic culture. It's supposed to create a buttery texture and a milder taste.</div>
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2. A Cheddar that I made in July 2019 that's been aging 6 months. For this cheese I used the culture MA11 which is marketed as a "go to" mesophilic culture for hard cheeses.</div>
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A Cheddar that I opened a few months ago was made with MA11 and both Alex and I found it to be way too tangy for our liking. That's why I made another one with MA4002 to test if there would still be a tang.</div>
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Unfortunately the 6- month aged Cheddar (using MA11) was too tangy and yeasty. Sigh. The 3-month aged Cheddar (using MA4002) was also tangy but very edible and tasted like a Cheddar.</div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/nvvk7JmCM3M/0.jpg" src="https://www.youtube.com/embed/nvvk7JmCM3M?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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We recorded a follow up video after we paused for a bit to taste the cheeses again, here it is, but the conclusion is that I will never use MA11 again in my hard cheeses!</div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/gNYQyIiSc_o/0.jpg" src="https://www.youtube.com/embed/gNYQyIiSc_o?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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And just for fun, here is the pets' taste test video, they're so supportive! π</div>
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Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com8tag:blogger.com,1999:blog-9198996516904705626.post-60827550852485080052020-01-19T07:03:00.000-05:002020-01-19T07:03:03.525-05:00Mascarpone (Recipe and Instructions)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqyTarmmBhiq5nMyDgjG5X_Z5nDCCD3gOmdzWV7vAmLshWJx6KSOHlfJaFRZqhH64JiqdsjRrvs8SVSsKhy9TSqxbn_eNUj1Rb_mcdKp2BB4N2gOFWMqkNSDJzqBFATNyl4au87NyTaI/s1600/20200114_071831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqyTarmmBhiq5nMyDgjG5X_Z5nDCCD3gOmdzWV7vAmLshWJx6KSOHlfJaFRZqhH64JiqdsjRrvs8SVSsKhy9TSqxbn_eNUj1Rb_mcdKp2BB4N2gOFWMqkNSDJzqBFATNyl4au87NyTaI/s640/20200114_071831.jpg" width="640" /></a></div>
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Hi Friends! π<br />
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Mascarpone cheese is very basically an Italian cream cheese. Mascarpone is made from cream, where American cream cheese is made from milk. This cheese is extremely expensive to buy so I thought I'd give it a go and make my own. It wasn't much cheaper to make. π© And, likely because I don't have pure cream available to me (<a href="http://www.rainydaycheesemaking.com/2019/12/i-know-why-my-cheese-doesnt-melt.html" target="_blank"><u>I can only buy cream that is filled with gelatin and thickeners</u></a>), my yield was MUCH lower than expected.</div>
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This recipe should have produced at least two and a half cups of cheese, and it only produced one and a half cups. It was very delicious and worked well for the tiramisu that I made, no complaints there! </div>
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If you can find pure cream and you make this recipe, please let me know how it goes for you and what your yield is! Here is the recipe:</div>
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Mascarpone Cheese<br />
Yield: 1.5 cups to 2.5 cups<br />
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<a href="https://drive.google.com/open?id=1QkYmJdei2se89dUVVlzO-bWRhyPE7avc" target="_blank">β Print Recipe</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACtJVCUxaOuLu-XeflBXb94tTd7QiAy0n5xsh7zE6YGHjKaF46P7BGCdKn5dXlBEXsXnrnFizQm97_T6smT161sPYXt9U2MGG1C43ja90ugtiBE_8Fv73A7QOwrVSf-SslKbE9lfNaLY/s1600/20200113_133128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACtJVCUxaOuLu-XeflBXb94tTd7QiAy0n5xsh7zE6YGHjKaF46P7BGCdKn5dXlBEXsXnrnFizQm97_T6smT161sPYXt9U2MGG1C43ja90ugtiBE_8Fv73A7QOwrVSf-SslKbE9lfNaLY/s640/20200113_133128.jpg" width="640" /></a></div>
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<b>Ingredients</b><br />
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5 cups whipping cream<br />
5 tbsp lemon juice<br />
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<b>Directions</b><br />
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1. Pour the cream into a medium saucepan and bring to a simmer.<br />
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2. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 15 minutes.<br />
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3. When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.<br />
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4. Place a butter muslin-lined sieve inside a slightly larger bowl and transfer the cooled cream to the sieve.<br />
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5. Cover the cream and store in the fridge for 24 hours. After 24 hours the cream will set into Mascarpone cheese.<br />
<br />Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com12tag:blogger.com,1999:blog-9198996516904705626.post-5163634092512152872020-01-18T14:17:00.000-05:002020-01-18T19:59:10.988-05:00Homemade Cheez Whiz (Recipe and Instructions)<div style="text-align: center;">
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyAQ746-0kiJsr3DjrMFEcHL1c40B1KN-QawcF1BTK7Txh5mUy4tn7McOiUldxAUS0OerfqClXycRsjBCHcktzJCAnJDgu0sSICp6bi4Yl_rClGUENysGNprOPRUGKpHtUkFo_VwyBjE/s640/20191228_120128.jpg" /></div>
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Hi Everyone!</div>
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Today I'm going to show you how easy it is to make homemade Cheez Whiz! This is a great recipe for a cheese spread and it tastes very similar to the processed "cheese food" that you'd find in the supermarket. If you use orange Cheddar, it'll look like it too.</div>
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Homemade Cheez Whiz</div>
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(Makes about 2 cups)</div>
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<a href="https://drive.google.com/open?id=1Rmqy8dxQVfmUV-TLeel_k0uIOgoNLWa_" target="_blank">β Print Recipe</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho54I_lfZaPUK6GMIcCI1gwym6it0cQPKuqS3_FMiHrsva7WI-g86QNr9GqG_DKX3ZPLviJJF6A6oGB3GfZiBGwjeFfILEONXx9YHxfcwK0WMJWawZuwU41L7Uxu68niWm0pJOLTYroeM/s1600/20200113_131536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho54I_lfZaPUK6GMIcCI1gwym6it0cQPKuqS3_FMiHrsva7WI-g86QNr9GqG_DKX3ZPLviJJF6A6oGB3GfZiBGwjeFfILEONXx9YHxfcwK0WMJWawZuwU41L7Uxu68niWm0pJOLTYroeM/s640/20200113_131536.jpg" width="640" /></a></div>
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<b>Ingredients</b></div>
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1/2 pound Cheddar cheese cut into small pieces</div>
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1 cup evaporated milk</div>
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3/4 tsp salt</div>
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3/4 tsp dry mustard</div>
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1 beaten egg</div>
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<b>Directions</b></div>
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1. Melt the cheese, milk, salt and mustard together in a saucepan over medium low heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOnURkXnO8-YQ8FFUP_tMcaJaVeveFlxbrWVlZrMYCCEvZb04Tq-nrQ_wScoJn2AFaphAW3wybSTKNpvKP1dBxKqpJeWYbbpAueTLqMIfde_HQrTWnhQM_ET-L_E69urT3fjiAHJOF-w/s1600/20200113_133520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOnURkXnO8-YQ8FFUP_tMcaJaVeveFlxbrWVlZrMYCCEvZb04Tq-nrQ_wScoJn2AFaphAW3wybSTKNpvKP1dBxKqpJeWYbbpAueTLqMIfde_HQrTWnhQM_ET-L_E69urT3fjiAHJOF-w/s400/20200113_133520.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja70YZr7oGKalaHKSlZSdfmbQJGD6I6_tLTXCb3GbD3SgSmlwu2emEqBwAD5fxeooHjsevD36ljZRIv0roDk0K1dcG3i7sziHp3ZuzDFjEj0uj2boqQeiyMziFQsDdWsasvu8NDKv4mgQ/s1600/20200113_133531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja70YZr7oGKalaHKSlZSdfmbQJGD6I6_tLTXCb3GbD3SgSmlwu2emEqBwAD5fxeooHjsevD36ljZRIv0roDk0K1dcG3i7sziHp3ZuzDFjEj0uj2boqQeiyMziFQsDdWsasvu8NDKv4mgQ/s400/20200113_133531.jpg" width="400" /></a></div>
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2. Stir about a cup of the hot mixture very slowly into the beaten egg, whisking constantly to temper the egg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLA9RK42o3v8LcbuC7r7Z1q0IgO5ARXI67h-rPKDOLl6LGQE1jvzp9f1kb7BLIQqlwBaFL0zw1gNzhTuwQ_BafBEf0OAeudiqJqNA01fkJAZSwchPanIBqP-RbCDSbQkfVwxmGo1po6mI/s1600/20200113_133815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLA9RK42o3v8LcbuC7r7Z1q0IgO5ARXI67h-rPKDOLl6LGQE1jvzp9f1kb7BLIQqlwBaFL0zw1gNzhTuwQ_BafBEf0OAeudiqJqNA01fkJAZSwchPanIBqP-RbCDSbQkfVwxmGo1po6mI/s640/20200113_133815.jpg" width="640" /></a></div>
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3. Add the egg mixture back to the pot and continue to cook over medium low heat until thickened. Don't bring it to a boil or it might curdle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKijeveigkFkEj2d89qZnEnvPjZyRFmGHXcT9wa6Aszpx59LpVJfoj6ovb0pdcjvoarJzoozWXOaNsCsf1t7Dc7_PG8ZgiEzk6pWubnRdzAzFiirSFlGRnSPDOMyGBxNfgJq9Xa5WaE4/s1600/20200113_134223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKijeveigkFkEj2d89qZnEnvPjZyRFmGHXcT9wa6Aszpx59LpVJfoj6ovb0pdcjvoarJzoozWXOaNsCsf1t7Dc7_PG8ZgiEzk6pWubnRdzAzFiirSFlGRnSPDOMyGBxNfgJq9Xa5WaE4/s640/20200113_134223.jpg" width="640" /></a></div>
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4. Pour into a glass jar and let cool; then refrigerate. Best to eat this within a week to ten days.</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com4tag:blogger.com,1999:blog-9198996516904705626.post-70221734701072163272020-01-08T12:25:00.001-05:002020-01-08T12:25:05.947-05:00Colby and Camembert Taste Tests<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/7njKNVRa1fQ/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/7njKNVRa1fQ?feature=player_embedded" width="320"></iframe></div>
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Success!!! We opened the Colby and Camembert cheeses yesterday and they are both delicious!!</div>
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Please click the links for the recipes:</div>
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<a href="http://www.rainydaycheesemaking.com/2020/01/colby-cheese-recipe.html" target="_blank"><u>Colby</u></a></div>
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<br /></div>
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<a href="http://www.rainydaycheesemaking.com/2020/01/firm-camembert-recipe.html" target="_blank"><u>Firm Camembert</u></a></div>
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<br />Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com4tag:blogger.com,1999:blog-9198996516904705626.post-26815918311935002712020-01-08T12:25:00.000-05:002020-02-08T12:26:32.634-05:00Colby Cheese (Recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-5YgOmEMuP7TS6kie4BiubHLJkm0U2HWBRMs7TDS1gIAkMz25TeGLYWiFcnxnLjzpae2BC0ru68cZkbTbo_qDV80CZ7yh063jIXcB4DjQNlaRDZ4-j1t8Ywb1FLxBHTxA9seIhD81qQ/s1600/20200108_103234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-5YgOmEMuP7TS6kie4BiubHLJkm0U2HWBRMs7TDS1gIAkMz25TeGLYWiFcnxnLjzpae2BC0ru68cZkbTbo_qDV80CZ7yh063jIXcB4DjQNlaRDZ4-j1t8Ywb1FLxBHTxA9seIhD81qQ/s640/20200108_103234.jpg" width="640" /></a></div>
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Hi Everyone,<br />
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Another cheese success! I made a Colby cheese in early October and after about 3 months of aging, it was delicious. (<a href="http://www.rainydaycheesemaking.com/2020/01/colby-and-camembert-taste-tests.html" target="_blank"><u>click here for the taste test video</u></a>) </div>
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It's very much like a Cheddar, but it's milder, creamier and softer. I will definitely be making this lovely cheese again!</div>
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Here is the recipe. The next time I make it, I'll add either a video tutorial or photo instructions to this post!</div>
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<b>Colby </b>(<a href="https://drive.google.com/open?id=1VAsPO8l1nm_AVE1k0N_-CTGCVL2SF0GN" target="_blank"><u>for a printable version, click here</u></a>)<br />
(Recipes courtesy of <a href="https://www.littlegreencheese.com/" target="_blank">Gavin Webber</a> and Margaret Peters)</div>
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Yield: 750g wheel of cheese</div>
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<b>Ingredients</b></div>
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8 liters whole milk</div>
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1/8 tsp MA4002 culture</div>
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1/4 + 1/8 tsps Calcium Chloride</div>
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1/8 + 1/16 tsps Double Rennet</div>
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Cool filtered water</div>
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<a href="http://www.rainydaycheesemaking.com/2019/08/cheese-brine-recipe-and-instructions.html" target="_blank"><u>Brine Solution</u></a></div>
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<b>Directions</b></div>
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<b><br /></b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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<b>Stage 2: Caring for the curds</b></div>
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<b>Stage 3: Molding, Pressing and Brining</b></div>
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<b>Stage 4: Drying and Aging</b></div>
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<b><br /></b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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1. Heat the milk to 86F or 30C in a double boiler.</div>
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2. Sprinkle the culture into the milk and let sit 5 minutes.</div>
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3. Stir for 2 minutes then let sit for 1 hour, holding the temperature at 86F or 30C.</div>
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4. Mix your Calcium Chloride into 1/4 cup cool filtered water. Mix your Double Rennet into 1/4 cup cool filtered water.</div>
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5. Add the Calcium Chloride and mix well for 1 minute. Add the Double Rennet and mix well for 1 minute.</div>
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6. Let sit 45 minutes at 86F or 30C.</div>
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<b>Stage 2: Caring for the curds</b></div>
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7. Check for a clean break. Slide a knife into your curd. If the knife is clean and the break looks semi-firm, it's a clean break. You can always wait a further 15 minutes if you're not happy with your clean break.</div>
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8. Cut the curds into 1/2 inch cubes then let heal for 5 minutes.</div>
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9. Cook the curds to 104F or 40C over 40 minutes. Don't rush this step!</div>
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10. Stir the curds gently for 15 minutes, holding the temperature at 104F or 40C.</div>
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11. Heat 6 liters of water to 104F or 40C.</div>
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12. Using a strainer and ladle, drain the whey to the level of the curds. Let sit 5 minutes.</div>
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13. Wash the curds: Add enough hot water to replace what you removed and stir for 15 minutes.</div>
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<b>Stage 3: Molding, Pressing and Brining</b></div>
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14. Drain your curds into a cheesecloth-lined mold.</div>
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15. Press at 20 pounds for 30 minutes.</div>
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16. Flip, redress the cheese then press at 20 pounds for another 30 minutes.</div>
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17. Flip, redress the cheese then press at 40 pounds for 1 hour.</div>
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18. Flip, redress the cheese then press at 50 pounds for 12 hours.</div>
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19. Brine the cheese for 12 hours in your cheese cave, flipping halfway through.</div>
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<b>Stage 4: Drying and Aging</b></div>
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20. Air dry your cheese wheel for 3 days, flipping twice a day.</div>
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21. Seal your cheese and age it for 2.5 months in the cheese cave at 10 Celsius. Flip three times a week.</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com0tag:blogger.com,1999:blog-9198996516904705626.post-34033698527275396372020-01-08T12:24:00.002-05:002020-02-08T12:26:58.561-05:00Firm Camembert (Recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxLFQ-klWEPqHUjHZ88vZOyeHRSnmqgs-b7BQphBUm_8VHz1K1xsc0ExhsRu0c5dBlK0v7M8inIGJiJKcZLVsh1tyJS2DiRH24SwxE5yMAFqVv2EnVpPY0RTg2P4Yf1SjWIQ_FLU2688/s1600/20200108_103511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxLFQ-klWEPqHUjHZ88vZOyeHRSnmqgs-b7BQphBUm_8VHz1K1xsc0ExhsRu0c5dBlK0v7M8inIGJiJKcZLVsh1tyJS2DiRH24SwxE5yMAFqVv2EnVpPY0RTg2P4Yf1SjWIQ_FLU2688/s640/20200108_103511.jpg" width="640" /></a></div>
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Hello Friends!</div>
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Do you like soft bloomy white mouldy cheeses? I do! I made a really good Firm Camembert at the beginning of December. Here is the <a href="http://www.rainydaycheesemaking.com/2020/01/colby-and-camembert-taste-tests.html" target="_blank"><u>Taste Test Video</u></a>. This particular Cam is firm, that's why I called it that! The usual Camembert you'd get from France is runny and very strong in flavour. I usually make those, but decided to try something different this time and I wasn't disappointed! I'll be making it again, that's for sure. It only needs five to six weeks to ripen before you can eat it, so it's what I'd call a "quick" cultured cheese.</div>
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Here is the recipe, and the next time I make it, I'll update this post with either a video tutorial or a photo tutorial!</div>
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<b>Firm Camembert </b>(<a href="https://drive.google.com/open?id=10FAqLgvnJplnP_QnushFnmcOvfWkCehA" target="_blank"><u>for a printable version, click here</u></a>)<br />
(Recipe courtesy of <a href="https://www.littlegreencheese.com/" target="_blank">Gavin Webber</a>)</div>
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Yield: 2 x 300g wheels of cheese</div>
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<b>Ingredients</b></div>
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4 liters whole milk</div>
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1 cup whipping cream (35%)</div>
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1/32 tsp Mesophilic Aroma B Culture</div>
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1/32 tsp Thermophilic B Culture</div>
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1/32 tsp Penicillium Candidum</div>
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1/64 tsp Geotrichum Candidum</div>
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1/4 tsp Calcium Chloride </div>
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5 drops Double Rennet</div>
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Cool filtered water</div>
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<a href="http://www.rainydaycheesemaking.com/2019/08/cheese-brine-recipe-and-instructions.html" target="_blank"><u>Brine Solution</u></a></div>
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**For this cheese, besides the usual equipment, you need <a href="https://cdn.shopify.com/s/files/1/2836/2982/products/cwcf-mold-ripened-cheese-wrap_2048x.jpg?v=1551457927" target="_blank"><u>Cheese Wrap</u></a>. It's a breathable packaging that helps the bloomy white mould to form. You also need two <a href="http://cheeseforum.org/articles/wp-content/uploads/2011/10/Small-Camembert-etc-Gravity-Draining-Hoops-425w-x-425d-inch-108w-x-108d-mm.jpg" target="_blank"><u>Camembert Hoops</u></a>.</div>
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<b>Directions</b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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<b>Stage 2: Caring for the curds</b></div>
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<b>Stage 3: Molding, Draining and Brining</b></div>
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<b>Stage 4: Drying and Ripening</b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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1. Heat your milk and cream in a double boiler to 95F or 35C.</div>
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2. Add the 4 cultures, one at a time, sprinkling slowly over your milk mixture. Let sit for 5 minutes.</div>
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3. Stir well for 2 minutes and let sit for 4 1/2 hours, keeping the temperature at 95F or 35C.</div>
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4. Prepare your Calcium Chloride by mixing it in 1/8 cup cool filtered water. Prepare your Double Rennet by mixing it in 1/8 cup cool filtered water.</div>
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5. Add the Calcium Chloride and stir for 1 minute. Add the Double Rennet and stir for 1 minute. </div>
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6. Cover and let rest 30 minutes, holding the temperature at 95F or 35C.</div>
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<b>Stage 2: Caring for the curds</b></div>
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7. Check for a clean break. Slide a knife into your curd. If the knife is clean and the break looks semi-firm, it's a clean break. You can always wait a further 15 minutes if you're not happy with your clean break.</div>
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8. Cut the curds into 1/2 inch cubes. Let them heal for 10 minutes.</div>
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9. Very gently stir the curds for about 1 minute. Cover and let rest 10 minutes.</div>
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10. Repeat #9.</div>
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11. Repeat #9.</div>
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12. Heat 1.5 liters of filtered water to 95F or 35C.</div>
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13. With a strainer and ladle, remove 1.5 liters of whey from the curds.</div>
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14. Wash the curds: Add your heated water and stir gently for about 20 seconds. Cover and let rest 10 minutes.</div>
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15. Gently stir again for 1 minute. Cover and let rest 30 minutes.</div>
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<b>Stage 3: Molding, Draining and Brining</b></div>
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16. Drain the whey to the level of the curds.</div>
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17. Gently and evenly ladle the curds into two Camembert hoops. You may need to give the curds a chance to drain slightly before continuing to add more curd.</div>
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<i>Note: This can be tricky because the hoops don't have bottoms. Just make sure you set up your hoops on a surface where they can drain well. I use a little plastic cutting board sitting on a pot in the sink.</i></div>
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18. Drain for one hour.</div>
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19. Flip the hoops carefully and let drain 90 minutes.</div>
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20. Repeat #19.</div>
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21. Flip the hoops and drain for 2 hours.</div>
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22. Flip the hoops and drain for 12 hours.</div>
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23. Carefully remove the cheese from the hoops and place in brine for 3 hours at room temperature.</div>
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<b>Stage 4: Drying and Ripening</b></div>
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24. Pat the cheese wheels dry with paper towel and air dry for 24 hours, flipping once.</div>
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25. In a ripening box, ripen your Cams for 14 days in your cheese cave at 11-13 Celsius and 95% humidity.</div>
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<i>Note: I use a plastic Tupperware container and place a small wet piece of paper towel inside then close the lid. This really works well to keep the ripening box humid.</i></div>
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26. Flip your cheese every 2 days. At the end of the two week ripening time, check to make sure you have an even coverage of bloomy white mould. If it isn't even, let it ripen for an additional week.</div>
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27. When you are happy with the bloomy white mould on your cheese (mine took 14 days), pat down the cheese all over with your hand to encourage formation.</div>
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28. Wrap your cheese wheels in cheese wrap (shiny side out).</div>
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29. Finish ripening in your kitchen fridge for 3 weeks.</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com0tag:blogger.com,1999:blog-9198996516904705626.post-15796662227954857102019-12-22T12:07:00.000-05:002019-12-22T12:07:42.202-05:00Fontina Taste Test<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/bXSdjwUGj9Q/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/bXSdjwUGj9Q?feature=player_embedded" width="320"></iframe></div>
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Hi Everyone :)</div>
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We tasted the two Fontina cheeses I made in September. Oh my gosh...both wheels were delicious! Each wheel was made with a different bacterial culture because I wanted to see, smell and taste the differences. I wasn't disappointed!! I will definitely be making this cheese again!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com2tag:blogger.com,1999:blog-9198996516904705626.post-77889820160964747152019-12-20T14:44:00.000-05:002019-12-20T14:44:10.303-05:00Wrapping My Camemberts<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/MoLaUrDWpLQ/0.jpg" src="https://www.youtube.com/embed/MoLaUrDWpLQ?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Hi Friends :)</div>
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My cheese making season is ramping up!! Today I had to check my Camemberts to see if the bloomy white mould was forming well, and it was! I wrapped them up and they'll be ready to eat around January 10th. I can't wait to try these!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com4tag:blogger.com,1999:blog-9198996516904705626.post-432149625292639892019-12-15T13:03:00.000-05:002019-12-15T13:51:23.427-05:00I Know Why My Cheese Doesn't Melt<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2giZAitCdP4A-aDM-RVK-FnlbuSqgphwZsjvKAjHYlTuVzJjGbUVnXccTqV5mjbsMPsQpfGvrPJ7wt3LDW_5Afk2sIVrxL6XC5IGdKU0Sw1C0TFkupKCS6ndMaZUCi1We_Fk1LEgDNw/s1600/20171119_193911.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2giZAitCdP4A-aDM-RVK-FnlbuSqgphwZsjvKAjHYlTuVzJjGbUVnXccTqV5mjbsMPsQpfGvrPJ7wt3LDW_5Afk2sIVrxL6XC5IGdKU0Sw1C0TFkupKCS6ndMaZUCi1We_Fk1LEgDNw/s640/20171119_193911.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My 2018 Camembert</td></tr>
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Hi Friends,</div>
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I've done a lot of research and for those interested, I'm about to talk about why my cheese is not melting; as well as the outrageous way that milk is manufactured here.</div>
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Thanks to Leanna for suggesting some things that got me started on my melting research! FINALLY I found information that didn't require me to go back to University:</div>
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<span style="color: #660000;">"Cheese is mostly protein, fat, and water, you can kind of think of cheese as a sponge." explains David Montgomery (Outreach Specialist and Assistant Coordinator at the Center for Dairy Research in Madison, Wisconsin).</span><br />
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<span style="color: #660000;">"The protein strands, also known as casein, form the spongey-part of the sponge, the structure that gives the cheese its shape. The gaps in between the strandsβor the "holes" in this proverbial cheese sponge are filled with fat and water, the other two main ingredients in cheese. So when a cheese is heated up, the protein structure breaks down, releasing the fat and the water, and that is what causes cheese to melt." (myrecipes.com)</span></div>
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Another lovely fact: </div>
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<span style="color: #660000;">"The nutritional bottom line is that pasteurization and homogenization </span>(in milk)<span style="color: #660000;"> destroy nutrients and proteins, make healthy fats rancid, and cause free radicals to form in the body." (organicconsumers.org)</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnondKO72jrQoGR8RXgU0eQlEzfj9Fqnk1J1477mNaU94Ag8LMU27NraX5bLhd8tuBukpuvprPkTuQSXOhwvfBzid0TIznRWqGOmsdS8RFcMb18ME09SRjPka3ufKMSDspAs9CYCIa6A/s1600/20170820_111428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnondKO72jrQoGR8RXgU0eQlEzfj9Fqnk1J1477mNaU94Ag8LMU27NraX5bLhd8tuBukpuvprPkTuQSXOhwvfBzid0TIznRWqGOmsdS8RFcMb18ME09SRjPka3ufKMSDspAs9CYCIa6A/s640/20170820_111428.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My 2017 Red Wine Infused Cheddar</td></tr>
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The only "whole" milk available to me is pasteurized and homogenized. So basically the milk that I buy has pre-damaged fat molecules and protein structures that are destroyed during production. Using grocery store milk, my cheese will NEVER melt.<br />
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By the way, <span style="color: #660000;">"...and cause free radicals to form in the body"</span>??? This is for another discussion!</div>
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I watched a video the other day by <a href="https://www.youtube.com/channel/UCE31MqUy6nIMJ_f8y4R3_AA" target="_blank">Gavin Webber</a>. He lives in Australia and is a fantastic home cheese maker. He said the following - I'm paraphrasing, he was answering a question about North American "whole" 3.25% milk:</div>
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<span style="color: #660000;">- The milk and milk product producers have many sources of dairy milk. They receive milk from a large number of dairy farms and mix them all together.</span></div>
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<span style="color: #660000;">To make what's labeled as "whole" milk, the producers will skim off enough of the milk fat to make a global 3.25% "whole" milk. In Australia, the norm for "whole" milk is anywhere from 3.6% to 4.2% milk fat. In North America, the regulators have decided </span><span style="color: #660000;"><b>(for us)</b></span><span style="color: #660000;"> that 3.25% milk fat is more than enough fat for us to consume. We are being gipped!!!</span></div>
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<span style="color: #660000;">The producers then take the cream (milk fat) that they skimmed off the milk to make both butter and what's labeled "cream". Here is another gip: They thin out the milk fat with water to make it stretch more, then add a gelatin to thicken it. Nobody who buys store bought cream and butter is actually getting pure cream and butter. - </span></div>
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Now...I knew that our "whole" milk wasn't as fatty as other countries, just from reading things on the <a href="http://cheeseforum.org/forum/index.php" target="_blank">Cheese Forum</a>. But I really had no clue about the cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rWvKDx5xegyDQ0bR16QzJA_UQHMoQmIt-RNMlA7Gj20vDUyUtGq94qojfoIM6gnOGps1VdIe4_rGXvOYC-xUu5M5-ww1od-I8pTQThZgrHk6PGqPyKu7ZSX9jsroKIxrV94a7Y45KL8/s1600/20191215_094953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rWvKDx5xegyDQ0bR16QzJA_UQHMoQmIt-RNMlA7Gj20vDUyUtGq94qojfoIM6gnOGps1VdIe4_rGXvOYC-xUu5M5-ww1od-I8pTQThZgrHk6PGqPyKu7ZSX9jsroKIxrV94a7Y45KL8/s400/20191215_094953.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKniLSNPQ1uJMBfFDhxmSVYY-Te9LL8K7zDtCPQV5nlOrgbbjRBaJNyCG94weCUPFn9yXVmGQvZ5EvMkQw5OJ2EIQSUwWCCi-_SujLV5l14ce2__-tULdc8G7EE1GJO_7I0sHnRKmFzek/s1600/20191215_095001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKniLSNPQ1uJMBfFDhxmSVYY-Te9LL8K7zDtCPQV5nlOrgbbjRBaJNyCG94weCUPFn9yXVmGQvZ5EvMkQw5OJ2EIQSUwWCCi-_SujLV5l14ce2__-tULdc8G7EE1GJO_7I0sHnRKmFzek/s400/20191215_095001.jpg" width="400" /></a></div>
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So I decided to pull out my Quebon brand supposed 35% milk fat Whipping Cream and check the ingredients. You can see that I circled some culprits with the word "cellulose". This is the definition of cellulose in food production (among others):</div>
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<span style="color: #660000;">A thickener or emulsifier that mixes well with water and prevents the water from separating from the liquid used in products such as ice cream and cream.</span></div>
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<span style="color: #660000;">Cellulose may also be found on ingredient lists under the names carboxymethylcellulose, microcrystalline cellulose, or MCC. Although cellulose can be found in most plant matter, the most economical sources of industrial cellulose are cotton and wood pulp. (the spruceeats.com)</span></div>
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Oh dear, that last sentence made me feel sick, makes me think of hot dogs and all that crap they put in as fillers. My grandfather used to say they used sawdust to fill hot dogs...I don't think he was very far off...</div>
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So when I buy my supposed "whole" milk, I am buying a milk which has had a great deal of the milk fat destroyed (not to mention the protein structure). When I posed the question "how can I get my cheeses to melt?" I read a suggestion on the cheese forum, "add cream to your milk". Adding grocery store "cream" to my milk might compensate for the destroyed fat by way of cellulose, but will it compensate for the destroyed protein structure? I'm guessing <b>not</b>.</div>
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In Quebec there seems to be two dairy cooperatives: Agropur and Parmalat. These cooperatives basically consist of most of the dairy farmers in Quebec who supply the coops with fresh milk. Non-Quebec based cooperatives seem to be supplied their fresh milk from the DFC - Dairy Farmer's of Canada.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcifRbpODzWnh0SwzROYNQdQSI9GMwqhdneigkIMYLpNEb1qfoZizEe5xpCnXRPNDG1kRGANKVufUDpjPphG0Yw8PfMLD0wTQi-L1FXRRbGUvkbxqXIrS5Rq6h9kdGUamDK87ofac2KTg/s1600/20191215_095216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcifRbpODzWnh0SwzROYNQdQSI9GMwqhdneigkIMYLpNEb1qfoZizEe5xpCnXRPNDG1kRGANKVufUDpjPphG0Yw8PfMLD0wTQi-L1FXRRbGUvkbxqXIrS5Rq6h9kdGUamDK87ofac2KTg/s400/20191215_095216.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3EWg9eXWn-oeGEW-xVf4mW3JSvE1AHu9lchuWAgIOIDonEXU_DvzcbYGdX1kew762QiUCJv4GTJLE6zmh9O-DqM1s3auFyQ_IPBUZOdnUiCVaaeW9fYhhfmlS0y_rtO39ztx3eVqROo/s1600/20191215_095229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1270" data-original-width="1600" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3EWg9eXWn-oeGEW-xVf4mW3JSvE1AHu9lchuWAgIOIDonEXU_DvzcbYGdX1kew762QiUCJv4GTJLE6zmh9O-DqM1s3auFyQ_IPBUZOdnUiCVaaeW9fYhhfmlS0y_rtO39ztx3eVqROo/s400/20191215_095229.jpg" width="400" /></a></div>
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I checked the Metro brand butter I buy (that's a grocery store here in Canada). Sure the ingredient says "cream"...but where does Metro purchase their milk products? Likely from coops like Agropur or Parmalat. So wouldn't it be logical to assume that the "cream" they list as the ingredient is the same cellulose-filled cream that is sold by such coops as Agropur or Parmalat?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_oO-eWgEg_ZOEnB-esES63xPkz0KpvGMlsouaWonDnbtbCOIG9zO_mEZlZcKKgwopJiEmX7UTyOG5c3cNY9F8V2WYx_L5DjoCuIOf50rIjO50keBRwnl1Tvb3Ero4phlO-DZ7V_P3Qy0/s1600/lactancia+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_oO-eWgEg_ZOEnB-esES63xPkz0KpvGMlsouaWonDnbtbCOIG9zO_mEZlZcKKgwopJiEmX7UTyOG5c3cNY9F8V2WYx_L5DjoCuIOf50rIjO50keBRwnl1Tvb3Ero4phlO-DZ7V_P3Qy0/s640/lactancia+cream.jpg" width="640" /></a></div>
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I found this photo on the internet of the ingredients in the Parmalat "Lactancia" brand of supposed "premium" cream. It lists pretty much the same ingredients as the Agropur Quebon brand. I wonder what their idea of "premium" is? More cellulose???</div>
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I won't even start talking about antibiotics, pesticides and the pasteurization and homogenization process...</div>
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This really opened my eyes but kind of made me feel like an idiot at the same time - why didn't I know this sooner? I used to read labels meticulously...Anyway, if I want a cheese that melts, I have to find a source of raw milk - which is not available for sale here, it's illegal. I want to live in a world where I can consume a cream that lists ONE ingredient: Full Fat Milk. If I want to add "carob bean gum" hell, I'll do it myself!</div>
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Most people don't have the equipment, know-how and room to have a few cows at home...so we have no choice but to buy this stuff if we want to have cow milk products to use in cooking or to drink; unless we are lucky enough to have a friend who owns a cow! </div>
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I could go further and start a conspiracy theory about cheese companies lobbying the milk producers into making shabby products so consumers MUST buy cheese instead of making their own!!! π</div>
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Do we even know what REAL cow milk and cream tastes like???</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCkL1yHaNuNlQW_00rv_R7rzhWGxaKcWGGQmklqLwbyRAze67VDg5McAk6QCgmJ4DpBQWnhJc2vXjKl-2RhW9tDjchgEn6EynloXpkhKwbqXbpnpb2Mk7VmFwh01_YB3k-59URpzitGo/s1600/goat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="350" data-original-width="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCkL1yHaNuNlQW_00rv_R7rzhWGxaKcWGGQmklqLwbyRAze67VDg5McAk6QCgmJ4DpBQWnhJc2vXjKl-2RhW9tDjchgEn6EynloXpkhKwbqXbpnpb2Mk7VmFwh01_YB3k-59URpzitGo/s1600/goat.jpg" /></a></div>
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I thought about the goat milk that's available here too...the highest fat content is also 3.25% so one can only assume they use the same processes as the cow milk manufacturers. </div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/S0TuTM3Y97M/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/S0TuTM3Y97M?feature=player_embedded" width="320"></iframe></div>
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I used to laugh at this scene in one of the Simpsons episodes - it's a spoof of the movie Pulp Fiction. The cops are confused by McDonald's calling their beverage a "shake" because they called theirs a <span style="color: #660000;"><i>Krusty the Clown Brand "Partially Gelatinated Non-Dairy Gum-Based Beverage</i>"</span>. Ain't it the truth!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXdGUdeQaHRxhjOAqm8Krktwco1VUShCMKGv5vYw9oesYYBsYxbU1HdBGK7D5mppj-nePSLN7dXgCo23Y8GMhbz3DUkABP5QbfKEVouTo-_TeDkPaItvYSP8LaZCYcPq3CDotUtj9cs4/s1600/20191215_111240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="796" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXdGUdeQaHRxhjOAqm8Krktwco1VUShCMKGv5vYw9oesYYBsYxbU1HdBGK7D5mppj-nePSLN7dXgCo23Y8GMhbz3DUkABP5QbfKEVouTo-_TeDkPaItvYSP8LaZCYcPq3CDotUtj9cs4/s400/20191215_111240.jpg" width="198" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNHfB5FVSWbw58KoX49JYl1qTc29QhgvNAKJBArDMydV7ycZfvUfqGr1oAuxMb-WgiVhFlhVoWiRRBDVSMkgvCsQiXlTzkayLdJEu45KPPu9LXefxG5OeNNfP596eI2jbeflZ137dFcI/s1600/20191215_111257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1212" data-original-width="1600" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNHfB5FVSWbw58KoX49JYl1qTc29QhgvNAKJBArDMydV7ycZfvUfqGr1oAuxMb-WgiVhFlhVoWiRRBDVSMkgvCsQiXlTzkayLdJEu45KPPu9LXefxG5OeNNfP596eI2jbeflZ137dFcI/s400/20191215_111257.jpg" width="400" /></a></div>
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I'm not ready to start making cheese from almond milk either. But then look at the ingredient list on the Natura brand almond milk...not as bad as the cow creams, but still, gellan gum is also an artificially manufactured gelling agent. </div>
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For another discussion: how are you supposed to feel good about drinking a vegan beverage when it's still filled with processed additives? And furthermore, how are normal people with modest incomes supposed to afford organic food? The regulators and governing bodies make it all so difficult and expensive on the organic producers that they have to charge more for their products. It's kind of depressing that a Big Mac is cheaper than a half pound of grass-fed organic beef. </div>
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I'm really considering getting a few cows when I settle down. Some days I feel like packing my essentials, moving into the woods and becoming a self-sufficient hermit...</div>
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Now I need to figure out why some of my cheeses are too tangy.</div>
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**************</div>
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<i>Sources</i></div>
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<i><a href="https://www.thespruceeats.com/what-is-cellulose-1328464" target="_blank">Learn About Cellulose and How It Is Used in Food</a></i></div>
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<a href="https://www.agropur.com/en/our-brands" target="_blank"><i>Agropur</i></a></div>
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<a href="https://parmalat.ca/our-brands/" target="_blank"><i>Parmalat</i></a></div>
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<a href="https://dairyfarmersofcanada.ca/en" target="_blank"><i>DFC</i></a></div>
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<a href="http://www.nutrientsreview.com/carbs/soluble-fiber-gellan-gum.html" target="_blank"><i>Nutrients Review: Gellan Gum</i></a></div>
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<i><a href="https://www.organicconsumers.org/essays/lowdown-pasteurization-and-homogenization-why-grass-fed-raw-milk-and-dairy-products-are-best" target="_blank">Organic Consumers Association</a></i><br />
<i><a href="http://www.fermedoree.com/pricelist.php?lang=english" target="_blank">D'Oree Farm Organic Beef</a></i></div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com13tag:blogger.com,1999:blog-9198996516904705626.post-31158226160455033202019-12-12T07:32:00.002-05:002019-12-12T07:32:20.205-05:00Raclette Taste Test<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Kj_fVXliatQ/0.jpg" src="https://www.youtube.com/embed/Kj_fVXliatQ?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Hello Everyone,</div>
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Today we opened up the Raclette cheese and tried it. The taste was quite strong, but very good. But...the same issue, it didn't melt!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com8tag:blogger.com,1999:blog-9198996516904705626.post-42340691025700281222019-12-04T13:03:00.000-05:002019-12-04T13:10:43.999-05:00Farmhouse Cheddar Tasting and Making Camemberts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zZSS_mAYlARJd6-_LuCRDyFAxsz3WNYuvmgoDdWlIZmFX23SCZ-5C-G2atMwFPZuMCnKW8vOFof-ts4DWnFlXK6J2n_18Bd3CKuB667tB5MG0YaNMSV9LZx6xUeV5PKdxRt-xaDCxIQ/s1600/20191130_165858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zZSS_mAYlARJd6-_LuCRDyFAxsz3WNYuvmgoDdWlIZmFX23SCZ-5C-G2atMwFPZuMCnKW8vOFof-ts4DWnFlXK6J2n_18Bd3CKuB667tB5MG0YaNMSV9LZx6xUeV5PKdxRt-xaDCxIQ/s640/20191130_165858.jpg" width="640" /></a></div>
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Hi Cheese-Lovers! :)<br />
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I opened the Farmhouse Cheddar that I made at the end of October. Farmhouse Cheddar is basically a short-aged Cheddar. It aged for just one month and it's supposed to be more moist and creamier than a regular Cheddar.</div>
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I didn't post a recipe because I wanted to see how it turned out first. There are good points and bad points.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwGfwcJ49AxPJC7e1BTEwG7Y_FkaYSs6MYxKqV968DIGVXJTpFJS_zFGERZCdPCr_8691xYi0b5FnR2eRCt2FG-w9Lx9t14R9oAv0ch_RVxGn-_QwpwSQ3lVddNa46Si9E6uDB-JWDdk/s1600/20191130_165850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwGfwcJ49AxPJC7e1BTEwG7Y_FkaYSs6MYxKqV968DIGVXJTpFJS_zFGERZCdPCr_8691xYi0b5FnR2eRCt2FG-w9Lx9t14R9oAv0ch_RVxGn-_QwpwSQ3lVddNa46Si9E6uDB-JWDdk/s640/20191130_165850.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farmhouse Cheddar to the left - 3-month aged Cheddar to the Right</td></tr>
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It looks right! It has the right texture! It smells awesome. We re-sealed half of the 3-month Cheddar that we opened in October - you can see how the 3-month Cheddar is very firm, no holes. This is because an aged Cheddar goes through what's called the Cheddaring process. A Farmhouse Cheddar doesn't. The Cheddaring process removes more whey from the curd to make a firmer cheese. So as you can see, both cheeses <i>look </i>right.<br />
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Despite good looks, once again, there is a little tang to it. And it didn't melt. I even tried a different bacterial culture this time so I'm guessing it's the milk or the acidity level during ripening.</div>
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No matter how much research I do, I CANNOT find any information about acidity of cheese during cheese making in LAYMAN's terms that talks about tang and melt. I don't have a chemistry degree! None of the books I own on cheese making address this. Plus, I simply don't have the time or attention span right now to learn about all of the chemical/technical aspects of cheese making...but I'm going to try my darndest to figure all of this out so that I can have a nice mild Cheddar! I wrote to the owner of the cheese making store where I buy my supplies, I hope she can help me!</div>
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It's still good, don't get me wrong! We nearly finished it! :) But it's just a snacking cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF6KADR4BmaD-Y9KJlEthr-EjBZ47I7RkFhIefNVD5YwbOJc7nknrPaYuEeOlnOI-1P6vmKdILQWf_8HheFyZdvHv7_KSQvnQNekmfwa4XCokjnQ_BNEUmGQaZjBfxQcTUmQf9ifxlpg/s1600/20181224_210613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF6KADR4BmaD-Y9KJlEthr-EjBZ47I7RkFhIefNVD5YwbOJc7nknrPaYuEeOlnOI-1P6vmKdILQWf_8HheFyZdvHv7_KSQvnQNekmfwa4XCokjnQ_BNEUmGQaZjBfxQcTUmQf9ifxlpg/s640/20181224_210613.jpg" width="640" /></a></div>
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Another little experiment I'm doing is a new recipe for Camembert. I have a very good recipe for the authentic French gooey, runny strong flavoured Cam. The photo above is one of the Cams I made last Christmas. You can see how the cheese is firm on the outside and runny on the inside. The rind was beautifully developed as well - it was a great cheese! But this year I wanted to try one that was a little more mild and a lot more firm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0la_yzfmIbVKaMjIhDP_chBDSWweibzLNx6a1B_xOOA-ALAdlMlhPsIFX1d0r4kIATzyG9w-DAibYEcSRNJwI1zg9OB700PZjTMtBDlt3hre5x5eHE_2nrs2juaIX7kBs_3fRlfctId4/s1600/20191204_100628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0la_yzfmIbVKaMjIhDP_chBDSWweibzLNx6a1B_xOOA-ALAdlMlhPsIFX1d0r4kIATzyG9w-DAibYEcSRNJwI1zg9OB700PZjTMtBDlt3hre5x5eHE_2nrs2juaIX7kBs_3fRlfctId4/s640/20191204_100628.jpg" width="640" /></a></div>
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So I tried a new recipe for a firmer Cam. I made them two days ago and they are air drying. They are quite holey...and the white bloom has already started to show up in places! These will be ready to taste in mid-January so I'll let you guys now how they turn out!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com8tag:blogger.com,1999:blog-9198996516904705626.post-65521671358183571262019-11-06T19:18:00.000-05:002019-11-06T19:18:39.309-05:00Monterey Jack Taste Test!<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/8MSjU6tPx7k/0.jpg" src="https://www.youtube.com/embed/8MSjU6tPx7k?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Hi Friends :)</div>
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Today I did a taste test for my Monterey Jack cheese. Verdict? NOT a Monterey Jack! It was more like a tangy Cheddar with a Feta texture.</div>
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It's not a complete waste because it's still a good cheese, but I'm wondering what's up with the bacterial culture I'm using! More tests are needed!!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com10tag:blogger.com,1999:blog-9198996516904705626.post-82547096746923786022019-10-30T10:20:00.000-04:002019-10-30T10:20:02.043-04:00Cheesy Tidbits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXh2lWtiUYximnjjz-pke7MPRdYE9oUX7sdoXcxzpBoGbVa028aNxjSD-P4AE1t1HUhY8nlR62FGbnyKnKAg55zHodSPbNqu0jbuAbGW7Ks6qFS_D9aC5S8f6FlSaNUtWsMMYj51R7wYM/s1600/20191030_085911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1063" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXh2lWtiUYximnjjz-pke7MPRdYE9oUX7sdoXcxzpBoGbVa028aNxjSD-P4AE1t1HUhY8nlR62FGbnyKnKAg55zHodSPbNqu0jbuAbGW7Ks6qFS_D9aC5S8f6FlSaNUtWsMMYj51R7wYM/s640/20191030_085911.jpg" width="424" /></a></div>
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Hi Everyone :)</div>
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With the success of my last Cheddar, I made some more! But this time I tried a different bacterial culture. Check out the difference in colour! Isn't that amazing? The cheeses that I made in July are still quite pale compared to the one I made last weekend! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcqSNuyIcXrdNGHPObfvWCuQYuDZsmBADxs6Oeiw2jucJC26j5FJAy782NAS3jnnThp4U6TXcKdxEdsapeNHsrkQBdEGmnyhEXw_X-cArc_6lCHEvIXd54Q5siDBYRiMdxMypj3ONVhU/s1600/20191025_123356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcqSNuyIcXrdNGHPObfvWCuQYuDZsmBADxs6Oeiw2jucJC26j5FJAy782NAS3jnnThp4U6TXcKdxEdsapeNHsrkQBdEGmnyhEXw_X-cArc_6lCHEvIXd54Q5siDBYRiMdxMypj3ONVhU/s640/20191025_123356.jpg" width="640" /></a></div>
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I used this culture: MA4002. It's a new one for me. It's a blend of mesophilic and thermophilic cultures. Simply put, a mesophilic culture is used for cheeses that don't require any cooking time above 102 F or so; the mesophilic culture ripens at its best at lower temperatures. </div>
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Thermophilic cultures can withstand higher heat and ripen better at higher heat. A mix of the two is supposed to stabilize a softer cheese and slow down the ripening process. The ripening process gives the cheese its taste and texture. I read that the ripening process also affects acidity and the final result of the cheese's flavour - so we'll see if using this culture leads to a milder Cheddar. There is already a visual difference, I can't wait to see if there is a taste difference!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagk7RvmoSi2njjGxzfy5XOhq-40IOVdmzTbCQf6kGRz3w5mXVrcsFDrUVacIO3UNTCXZmc2S8r7b8XPaeZmZC1_A4t5IA7D8lA6ZFKvSFZ5a_4C4jH5MSi898fyI6ihRKGs6MCzwXtWM/s1600/20191026_065214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagk7RvmoSi2njjGxzfy5XOhq-40IOVdmzTbCQf6kGRz3w5mXVrcsFDrUVacIO3UNTCXZmc2S8r7b8XPaeZmZC1_A4t5IA7D8lA6ZFKvSFZ5a_4C4jH5MSi898fyI6ihRKGs6MCzwXtWM/s640/20191026_065214.jpg" width="640" /></a></div>
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I also made a Farmhouse Cheddar cheese. It's made similarly to the aged Cheddar, but the method after draining the curds is different to give it a more moist texture. NONE of my photos turned out during the process of making this because the shutter on my phone's camera had some kind of crud on it - for lack of a better word! Lesson: wipe your phone and camera shutter before taking photos!!! This is supposed to be ready to eat after one month of aging, so if it turns out well, I'll make it again and do a photo tutorial to post with the recipe!</div>
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<br />Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com12tag:blogger.com,1999:blog-9198996516904705626.post-47700912388415156622019-10-19T17:48:00.001-04:002019-10-19T17:48:20.155-04:003-Month Cheddar Taste Test! (Video)<div class="separator" style="clear: both; text-align: center;">
<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/StCv5eiwUxg/0.jpg" src="https://www.youtube.com/embed/StCv5eiwUxg?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Hello Friends!</div>
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Today I tasted the Cheddar cheese I made in July, it was a success! :)Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com12tag:blogger.com,1999:blog-9198996516904705626.post-38354013803678674612019-10-06T10:15:00.000-04:002019-10-06T10:15:44.799-04:00Cheese Updates: Raclette, Fontina, Colby, Jarlsberg<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDGxSmSZsfKlWxAJDcCT7dLcYNeZOX8aLUOX4n8hngJz0SIq0lVkUkPKuxHrdnwTh74OX-9d-FFRhkJwBt2uI8xWdN0VyehvqPb_-l6GNceSMd_A5cj3b1aauRKQnOD4uFQztrX40LOE/s1600/20191006_063032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="786" data-original-width="1600" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDGxSmSZsfKlWxAJDcCT7dLcYNeZOX8aLUOX4n8hngJz0SIq0lVkUkPKuxHrdnwTh74OX-9d-FFRhkJwBt2uI8xWdN0VyehvqPb_-l6GNceSMd_A5cj3b1aauRKQnOD4uFQztrX40LOE/s640/20191006_063032.jpg" width="640" /></a></div>
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My babies are thriving! :) </div>
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From the left:</div>
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Raclette - ready December 7th</div>
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Fontina #1 and Fontina #2 - both ready December 17th</div>
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I'm still washing these with brine a few times a week and they're doing very well. The colours are fantastic, the rinds are forming and they smell divine!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLu65FMQGT0kPq4KtMXBZaH5jrZSwUde837I8SlwCrwyjzoRM7BglodBHAT8M0vgZfrtbo_Nvi5gFUDIPlVzaZrr-JMNT9gSUL9TewQu9F1XLcdnkVOkkmpPha4iaOwYxWZPseQ-Bls8/s1600/colby+jarlsberg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="337" data-original-width="640" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLu65FMQGT0kPq4KtMXBZaH5jrZSwUde837I8SlwCrwyjzoRM7BglodBHAT8M0vgZfrtbo_Nvi5gFUDIPlVzaZrr-JMNT9gSUL9TewQu9F1XLcdnkVOkkmpPha4iaOwYxWZPseQ-Bls8/s640/colby+jarlsberg.jpg" width="640" /></a></div>
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I made two more cheeses in the last week - a Colby and another <a href="http://www.rainydaycheesemaking.com/2019/08/jarlsberg-recipe-and-instructions.html" target="_blank"><u>Jarlsberg</u></a>. I had so much <a href="http://www.rainydaycheesemaking.com/2019/09/jarlsberg-taste-test.html" target="_blank"><u>success with my first wheel of Jarlsberg</u></a>, I decided to make another one. I'm not going to post the recipe for the Colby just yet because I took the recipe from two different sources, mixed and mashed and kind of came up with my own way of doing it. IF it's a success, I'll post it!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com8tag:blogger.com,1999:blog-9198996516904705626.post-90203964441503020942019-09-27T18:47:00.000-04:002019-09-27T18:47:21.524-04:00Jarlsberg Taste Test!!<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/OeTl8oLBm6w/0.jpg" src="https://www.youtube.com/embed/OeTl8oLBm6w?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Hi Everyone :)</div>
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Last night Alex and I opened up the Jarlsberg that I made at the beginning of August. It was a success! </div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com5tag:blogger.com,1999:blog-9198996516904705626.post-28872791971228419422019-09-21T10:45:00.000-04:002019-09-21T10:45:19.331-04:00Cheese Updates<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGVKiPam3Jzujgf1Oy0a6Ru_eUrwgYDzuUYYfO5HsoyVMfGPKMoWD6z-2NcxI302NbDuQLFHUL7mLiDkbkvYE-yPdxvF8R0dpxg7ppB0h0MZ36eJkzCiTDZXyVdYW86F-QmrSh6o1JUI/s1600/20190917_093620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkGVKiPam3Jzujgf1Oy0a6Ru_eUrwgYDzuUYYfO5HsoyVMfGPKMoWD6z-2NcxI302NbDuQLFHUL7mLiDkbkvYE-yPdxvF8R0dpxg7ppB0h0MZ36eJkzCiTDZXyVdYW86F-QmrSh6o1JUI/s640/20190917_093620.jpg" width="640" /></a></div>
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Hi Everyone :)</div>
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I took out my cheeses the other day to inspect them all. Wow...I have never had so much cheese on the go before! They are all doing quite well, except...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsChUnGtI5oeqnravvfCdakUrYLYx9y8g8QLJiEHdwRkK6hk5c6dRNHLd5qK3VY4TcDFIxirjgzNy0PpyLlJjFoLL0ZeSjHGyUYBF_scQ8fA1MXDnIGigBY-rPu5RzEelB75TbFrhZheQ/s1600/20190917_091456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsChUnGtI5oeqnravvfCdakUrYLYx9y8g8QLJiEHdwRkK6hk5c6dRNHLd5qK3VY4TcDFIxirjgzNy0PpyLlJjFoLL0ZeSjHGyUYBF_scQ8fA1MXDnIGigBY-rPu5RzEelB75TbFrhZheQ/s640/20190917_091456.jpg" width="640" /></a></div>
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...the Parmesan. After I cleaned it up the other day and got rid of all of the mould, it came back. So I cleaned it again and spread olive oil all over it. The large surfaces remained mould-free, but blue mould still started to form in the little cracks on the side of the wheel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHlwU-pcsdIu1x3q8NR7kSewNqNXF6_yCLtBGlP5cuxlibOxpk5DJ3OUMywtzkUkiGcQy37x8cW3AE9dafaDGoFLKIbNcOCCwVTe-ANaUgbufbkk8mJsv8KD8WlmpaMXSMvNIhBwAPYE/s1600/20190917_095007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1304" data-original-width="1600" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHlwU-pcsdIu1x3q8NR7kSewNqNXF6_yCLtBGlP5cuxlibOxpk5DJ3OUMywtzkUkiGcQy37x8cW3AE9dafaDGoFLKIbNcOCCwVTe-ANaUgbufbkk8mJsv8KD8WlmpaMXSMvNIhBwAPYE/s640/20190917_095007.jpg" width="640" /></a></div>
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Grudgingly, I vacuum packed it. It was really supposed to stay in the ripening box until November, but I had to seal it early to try and save it. Hopefully it'll still have a good taste when I open it in February. AND hopefully the mould will stay away now! I'll have to keep checking it often. </div>
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My 6-month Cheddar started to develop some blue mould in the creases of the vacuum pack. I just removed it, cleaned it up, let it dry a bit then re-sealed it. It's important to check your cheeses often!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yNw8yW7CZqUSfdyO-VSUphIT8YO_zWhraky2diDuQa-2zYyoCkc6xGhsZcX7-VvZE2F0rhrbCTmRhbWKkmBsIZ0M69mowgyGSBg5dGt0GulIwA1Jie1HLFdBD0G5JgHLO0RN2YisPNU/s1600/20190917_092607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yNw8yW7CZqUSfdyO-VSUphIT8YO_zWhraky2diDuQa-2zYyoCkc6xGhsZcX7-VvZE2F0rhrbCTmRhbWKkmBsIZ0M69mowgyGSBg5dGt0GulIwA1Jie1HLFdBD0G5JgHLO0RN2YisPNU/s640/20190917_092607.jpg" width="640" /></a></div>
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My Monterey Jack and my 9-month Cheddar both have this residue on the inside of the vacuum packs. I read that it could be one of two things: white mould forming or calcium lactate that is secreting from the cheese. Neither one is dangerous or will affect the cheese. I just have to wipe it off. If I see signs of blue mould forming though, I'll do the same as I did with my 6-month Cheddar. If it's really just lactic acid releasing from the cheese as it ages, I can leave it as is.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXHZ32P702SJIMchiimPnpgovETmp0jWxNKmdQ9F30aMlkR6uY11mEX2DJd99t0TonxoWnoLpcaxfl9d6shnG0xOxN4C_Lmw65qIOa_6QbrteO8mmet7r9f7pYom47SsXc04sx-4kH_s/s1600/20190917_093815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXHZ32P702SJIMchiimPnpgovETmp0jWxNKmdQ9F30aMlkR6uY11mEX2DJd99t0TonxoWnoLpcaxfl9d6shnG0xOxN4C_Lmw65qIOa_6QbrteO8mmet7r9f7pYom47SsXc04sx-4kH_s/s640/20190917_093815.jpg" width="640" /></a></div>
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This is glorious! It's my Raclette cheese. I've been washing this cheese every other day for about 2 weeks now and it's already starting to develop its orange rind. This means the bacteria I used in the cheese (Brevibacterium Linens) is working! This bacterial culture will give the cheese the desired aroma and flavour - as well as a nice orange rind!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com9tag:blogger.com,1999:blog-9198996516904705626.post-58194164740553519462019-09-19T10:36:00.000-04:002020-02-08T12:26:02.361-05:00Raclette Cheese (Recipe and Instructions)<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteP96ODX9EZDd-W_YcY0paqNNll3gbjkNZHT2S_1EKyy7eszOSMe0SxPKRTn3gOkYCPlr84a_recydA5rAARtuOUOh5Fbzumt6kOWhMIbV5yCorNpAaOzIYW2O9OG88EUIQG6044Hm0s/s1600/Raclette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="876" data-original-width="1440" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteP96ODX9EZDd-W_YcY0paqNNll3gbjkNZHT2S_1EKyy7eszOSMe0SxPKRTn3gOkYCPlr84a_recydA5rAARtuOUOh5Fbzumt6kOWhMIbV5yCorNpAaOzIYW2O9OG88EUIQG6044Hm0s/s640/Raclette.jpg" width="640" /></a></div>
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Hello Friends! :)<br />
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<a href="http://www.rainydaycheesemaking.com/2019/12/raclette-taste-test.html" target="_blank"><u>(Click here to see the taste test video!)</u></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-dOom5hN52GuwI0S5HzPv9hW6rBZMgZ_ylAC9uvhH9nob0sFPVy5ZTXQIau0oIl0JsVTzQ67JuFPjhR-tQZZEctxrZWCrdrsGHa67I7rw7oUWBbod-TSNPtlTp2WsZq8KoZ82rtwFn8/s1600/20171231_204423.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1324" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-dOom5hN52GuwI0S5HzPv9hW6rBZMgZ_ylAC9uvhH9nob0sFPVy5ZTXQIau0oIl0JsVTzQ67JuFPjhR-tQZZEctxrZWCrdrsGHa67I7rw7oUWBbod-TSNPtlTp2WsZq8KoZ82rtwFn8/s320/20171231_204423.jpg" width="264" /></a></div>
Today I'm posting my recipe and instructions for Raclette Cheese. This is one of my favourite cheeses because it's used in a Raclette machine to melt and pour on top of all sorts of delicious goodies! Alex and I have a tradition where we have a Raclette dinner every New Year's Eve.<br />
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"<i>Back in the days, Swiss shepherds from the Valais region needed to bring food up to the Alps that was relatively cheap and wouldnβt spoil easily in the hot summer months. So they brought cheese and potatoes. While the potatoes roasted in the fire, a big piece of cheese was put close to the fire. Once it started melting, the cheese was taken away and scraped onto the baked potatoes. This was not only filling and nourishing but also delicious. In French βto scrapeβ translates to βraclerβ and this is where the term Raclette comes from.</i>" (raclettecorner.com)<br />
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Whatever way you slice it, it's basically melted cheese on whatever food you love. It's a fun meal to have. We found our Raclette machine at a thriftstore for $10 and we've been using it every year since. I'm so happy I can now make the Raclette cheese at home, because it's quite expensive at the store! My wheel should be ready in mid-December, so we may have Raclette for Christmas dinner this year.<br />
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Here's how you make it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1gnicZEVeuqFdyjXsv4Glg73azGXGDm7QaRIRHoylnj3sDkLFdEgzPBNiT0VKBMjwus3NWL5oDwMcliNiZ6cemeOy5vrZA6F4dtXcjwcfWRKzWa9ia0bQyWmdqp9ZPGety4dte4V1TyE/s1600/1.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1gnicZEVeuqFdyjXsv4Glg73azGXGDm7QaRIRHoylnj3sDkLFdEgzPBNiT0VKBMjwus3NWL5oDwMcliNiZ6cemeOy5vrZA6F4dtXcjwcfWRKzWa9ia0bQyWmdqp9ZPGety4dte4V1TyE/s640/1.1.jpg" width="640" /></a></div>
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Raclette Cheese (<u><a href="https://drive.google.com/open?id=12nj8DaQ_5OEh8YsG4gfFaY8CVrn9DmiP" target="_blank"><u>for a printable version, click here</u></a></u>)<br />
(Recipe courtesy of <a href="https://www.littlegreencheese.com/" target="_blank">Gavin Webber</a>)</div>
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Yield: 1 kg wheel</div>
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<b>Ingredients</b></div>
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10 liters whole milk</div>
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1/16 tsp Brevibacterium Linens Culture<br />
1/8 tsp Alp D Culture</div>
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1/2 tsp Calcium Chloride</div>
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1/4 tsp double rennet</div>
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Cool filtered water</div>
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<a href="http://www.rainydaycheesemaking.com/2019/08/cheese-brine-recipe-and-instructions.html" target="_blank"><u>Brine</u></a></div>
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<b>Directions</b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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<b>Stage 2: Caring for the curds</b></div>
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<b>Stage 3: Molding, Pressing and Brining</b></div>
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<b>Stage 4: Drying and Aging</b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74V73_1BLVc0ix4z9F8BOuE8-4pjzeSaDM_t5ysrfLUizTNa08Qxs65aOMiiRiEW1twQcYhUpfDSUILhokpMzt3zzJ0m-zxMHaDpZPFytL9aP0mtbXVqFRXRZ8FLe6ap9fwQtmDjAP48/s1600/1.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74V73_1BLVc0ix4z9F8BOuE8-4pjzeSaDM_t5ysrfLUizTNa08Qxs65aOMiiRiEW1twQcYhUpfDSUILhokpMzt3zzJ0m-zxMHaDpZPFytL9aP0mtbXVqFRXRZ8FLe6ap9fwQtmDjAP48/s640/1.2.jpg" width="640" /></a></div>
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1. In a double boiler, heat the milk to 88F or 31C.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNL2W_tMf0gHbriA7UhPE3_LnvoqfgHXSD5aU8G-y6hVP1Z7oK08Krn62Wv5uEQ-dFihvKmHYNMMBZJQDIZmhCvnZM6R1l2b2GapTSxvnGUvXn6hdHPmyWNLx_d41NOabUtFJgob0n54/s1600/2.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNL2W_tMf0gHbriA7UhPE3_LnvoqfgHXSD5aU8G-y6hVP1Z7oK08Krn62Wv5uEQ-dFihvKmHYNMMBZJQDIZmhCvnZM6R1l2b2GapTSxvnGUvXn6hdHPmyWNLx_d41NOabUtFJgob0n54/s400/2.1.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Njol9aLDKkumsqjiq8LLYp9KK9tSlLNMYiSk-jly11-FrZJ1Q4ojLbvnW6sN-97Uk9tThPZim8gzpXBH5MwNIp7BetfpwUTbEB3LqXPa7yJlpv5XPaENu9A7VsF9Vt7ThdAoqKE-xs0/s1600/2.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Njol9aLDKkumsqjiq8LLYp9KK9tSlLNMYiSk-jly11-FrZJ1Q4ojLbvnW6sN-97Uk9tThPZim8gzpXBH5MwNIp7BetfpwUTbEB3LqXPa7yJlpv5XPaENu9A7VsF9Vt7ThdAoqKE-xs0/s400/2.3.jpg" width="400" /></a></div>
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2. Add the Brevibacterium Linens, then the AlpD Culture and let sit 5 minutes at 88F or 31C.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8IQjHrKyzSgs4rfTCKiOBwGYiob_BVwY_ph22_2-S0029VMebdpo-XhYQuHwkAkiphCnI0HZ7JEBk3w3TfoETuSYge_UNsQ5z_1XiUn4C9lB-KzLeSj8WhwRq8mreBBWvMiapKTJXrw/s1600/2.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8IQjHrKyzSgs4rfTCKiOBwGYiob_BVwY_ph22_2-S0029VMebdpo-XhYQuHwkAkiphCnI0HZ7JEBk3w3TfoETuSYge_UNsQ5z_1XiUn4C9lB-KzLeSj8WhwRq8mreBBWvMiapKTJXrw/s640/2.2.jpg" width="640" /></a></div>
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As you can see, the Brevi Linens are orange in colour. This particular culture develops an orange/red rind around the cheese and gives it flavour and aroma.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6EruQfSMehWzqcA26FaU85xwuAC20QMa_-yyMQjku1unzp4pI6ynjeWeZUpRCE7vQDObqLoafw_mMmkRPSCrnZshjU5GETKwdwsKA_oCGPvQYQwOD-SnoRa2Ze5NrFrIVRh83t-TbrQ/s1600/LN_603525_BP_11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="290" data-original-width="290" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6EruQfSMehWzqcA26FaU85xwuAC20QMa_-yyMQjku1unzp4pI6ynjeWeZUpRCE7vQDObqLoafw_mMmkRPSCrnZshjU5GETKwdwsKA_oCGPvQYQwOD-SnoRa2Ze5NrFrIVRh83t-TbrQ/s400/LN_603525_BP_11.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how the cheese should age, the rind should be an orange/red colour as this photo shows.</td></tr>
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3. Stir well for 2 minutes then let ripen for 1 hour and 15 minutes, holding the temperature at 88F or 31C.</div>
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4. At about the 1 hour and 10 minute mark, prepare your Calcium Chloride by mixing it with 1/4 cup of cool filtered water. Mix your rennet with 1/4 cup of cool filtered water.</div>
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5. Add the Calcium Chloride and stir for 1 minute. Add the rennet and stir for no more than 1 minute.</div>
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6. Let sit for 50 minutes holding the temperature at 88F or 31C.</div>
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<b>Stage 2: Caring for the curds</b></div>
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7. Check for a clean break. Insert your knife into the curd, if it breaks open a little and comes out clean, you have a clean break.</div>
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8. Gently cut the curds with a balloon whisk, using an up and down, side to side and scooping motion.</div>
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9. Let heal for 5 minutes</div>
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10. Gently stir for 20 minutes, still holding the temperature at 88F or 31C. Let sit for 5 minutes.</div>
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11. Meanwhile, heat 3 liters of water to 145F or 63C.</div>
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12. Using a strainer and ladle, remove 11 cups of whey.</div>
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13. Replace the whey with 11 cups of hot water to wash the curds. Washing the curds lowers the acidity to make a smoother taste. Your temperature should now be at 100F or 38C. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9PMs2MonT-ZjvGs-20wT9pAOgeWrytlKBo_k7uXocg9nZOoobcGH85LjZtR11O0RGiYlqVhkagZQ9QsGEsvB4mSjiEks25Vth2BHbq0t3ffPTR3JteflSjSyyW2FlO6wILWnT469CzQ/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9PMs2MonT-ZjvGs-20wT9pAOgeWrytlKBo_k7uXocg9nZOoobcGH85LjZtR11O0RGiYlqVhkagZQ9QsGEsvB4mSjiEks25Vth2BHbq0t3ffPTR3JteflSjSyyW2FlO6wILWnT469CzQ/s400/14.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LYZQ5CRz37IEjTBlHRXX71iFZOyPzsOhSXOr2g6vxZ8zGFkObtih9SK3UnVXO-0b2ql02Ry1LoVnrEH0GvXiO1bTtkVSRz22-6cbntJt8Z1xhK8Jyw6iV4miy_fNjB-_PsqcmeZAfMU/s1600/Cooling+the+whey1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LYZQ5CRz37IEjTBlHRXX71iFZOyPzsOhSXOr2g6vxZ8zGFkObtih9SK3UnVXO-0b2ql02Ry1LoVnrEH0GvXiO1bTtkVSRz22-6cbntJt8Z1xhK8Jyw6iV4miy_fNjB-_PsqcmeZAfMU/s400/Cooling+the+whey1.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eN7uWePAx0IZLbq_ngtIZ1IKhYRjcZtCv7r0S3AcuTtIR_xQ8mqeztsUt-8lJiSSEmlHY-4ND-ZVRDY-H1NCgQ_2Awqh4tEPjylZcG8J0EupHI1cPwTQrc9BCag6Pqtc-WEBy-IhXjE/s1600/Cooling+the+whey2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3eN7uWePAx0IZLbq_ngtIZ1IKhYRjcZtCv7r0S3AcuTtIR_xQ8mqeztsUt-8lJiSSEmlHY-4ND-ZVRDY-H1NCgQ_2Awqh4tEPjylZcG8J0EupHI1cPwTQrc9BCag6Pqtc-WEBy-IhXjE/s400/Cooling+the+whey2.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJtZ_0WgTQlzQ8634V5a4VwYHe0FemkYeTrH6ZR2tpVcQUD95Se34iIF2ERpkWudjSgT5vsWC87PYSdJ4MWWDfeC_ZYboQz-IrdeaRvSvEdtiPQxUJsX8Y8_JqyKqbJcq_phyphenhypheneOLxbDw/s1600/Cooling+the+whey3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJtZ_0WgTQlzQ8634V5a4VwYHe0FemkYeTrH6ZR2tpVcQUD95Se34iIF2ERpkWudjSgT5vsWC87PYSdJ4MWWDfeC_ZYboQz-IrdeaRvSvEdtiPQxUJsX8Y8_JqyKqbJcq_phyphenhypheneOLxbDw/s400/Cooling+the+whey3.jpg" width="400" /></a></div>
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As you can see, my temperature was at 102F. In order to bring it down to 100F, I removed some whey and poured in a little bit of cool water.</div>
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14. Stir for 10 minutes then let sit for 5 minutes.</div>
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<b>Stage 3: Molding, Pressing and Brining</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQIlMVh22DaJ0Fehw0NBqpHcWzeG-4HeTVCp6eV9zh5FmR0R7_oqpMFWH41R_dqHc9hEX_CcqvsmQDXmARtJCyASdW-wgW4KF5fhrbJFd2ItO0LQHMs3Z2LCyN1bHHHiCccJSjfPmRzg/s1600/15.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQIlMVh22DaJ0Fehw0NBqpHcWzeG-4HeTVCp6eV9zh5FmR0R7_oqpMFWH41R_dqHc9hEX_CcqvsmQDXmARtJCyASdW-wgW4KF5fhrbJFd2ItO0LQHMs3Z2LCyN1bHHHiCccJSjfPmRzg/s400/15.1.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWLsWQeAIm9QEGTHQAGB1veI6iGdhIKQZZTzXahQtUOkxvnkxcca4TfKGgTuURu8UP76uZpxvHXF6yzaqNDMIL7pXRb5aXoly_-aLohEnWM9D38YxRaAqW6MLhUq1I4MSbzThW_BTIs4/s1600/15.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWLsWQeAIm9QEGTHQAGB1veI6iGdhIKQZZTzXahQtUOkxvnkxcca4TfKGgTuURu8UP76uZpxvHXF6yzaqNDMIL7pXRb5aXoly_-aLohEnWM9D38YxRaAqW6MLhUq1I4MSbzThW_BTIs4/s400/15.3.jpg" width="400" /></a></div>
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15. Drain the curd into a cheesecloth-lined mold. Pull the cheesecloth around the curd to make sure there are no wrinkles, then put on your follower.</div>
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16. Press at 11 pounds for 15 minutes.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYqpArywKOi3AFfgxMGlMbhIHydJK4JNeKhyphenhyphentawU6FgRR5U3ibgMeutXNiTphWeh3B6t6QGiM_COpqvDfu-J8UMTIH25EHwB10fwg3YZjpX15iUiVVlQtaLeK0kkMMI9StPh7PKU_2as/s1600/17.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="1440" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYqpArywKOi3AFfgxMGlMbhIHydJK4JNeKhyphenhyphentawU6FgRR5U3ibgMeutXNiTphWeh3B6t6QGiM_COpqvDfu-J8UMTIH25EHwB10fwg3YZjpX15iUiVVlQtaLeK0kkMMI9StPh7PKU_2as/s640/17.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 15 minutes, your wheel is SO SO fragile, take care of it very gently!</td></tr>
</tbody></table>
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17. Flip, re-dress and press at 11 pounds for 30 minutes.</div>
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<div class="separator" style="clear: both; text-align: center;">
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18. Flip, re-dress and press at 22 pounds for 1 hour.</div>
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<div class="separator" style="clear: both; text-align: center;">
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19. Flip, re-dress and press at 33 pounds for 12 hours.</div>
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20. Put your wheel into a brine solution in the cheese cave for 10 hours, flipping at the 5 hour mark.</div>
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<b>Stage 4: Drying and Aging</b></div>
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21. Air dry for 24 hours, flipping it at the 12 hour mark.</div>
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22. Your Raclette will age in a ripening box in the cheese cave at 50F or 10C. This is my set up. I use a tupperware container large and deep enough to hold a small dish. That little piece of wet paper towel is put into the tupperware to keep the ripening box humid. I then place a bamboo mat on top of the little dish for air circulation; then my wheel of cheese on top. There is a binder clip on the side of the box to hold the lid from sealing, this also helps with air circulation.</div>
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Wash your wheel on the 3rd day, then flip and wash every other day for 1 month; then flip and wash weekly. You are washing the wheel to encourage the Brevi Linens to develop the orange rind. To see <a href="http://www.rainydaycheesemaking.com/2019/09/washing-fontinas-and-making-raclette.html" target="_blank"><u>my video on how to wash your cheese, click here</u></a>. </div>
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The total ripening time is 12 weeks then your wheel should be ready to taste!<br />
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<b>Note</b>: Every time you take your cheese out to flip and/or wash, always replace everything inside (dish, bamboo mat, wet piece of paper towel) and wipe down the container and lid. Otherwise, little mould bunnies will be secretly forming and contaminating your wheel!<br />
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I have multiple amounts of mats and dishes. It's easy to get lazy and skip this step (I've done it and regretted it!) but having a failed cheese is much worse!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com4tag:blogger.com,1999:blog-9198996516904705626.post-57132907608735444422019-09-17T00:37:00.000-04:002020-02-08T12:25:38.633-05:00Fontina (Recipe and Instructions)<div style="text-align: justify;">
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Hello Friends :)</div>
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Today I'm going to show you how to make Fontina cheese. (<u><a href="https://drive.google.com/open?id=1VyiWx2nHZISI_L7j46OIIYVGjrxvbUUw" target="_blank"><u>For a printable recipe, click here</u></a></u>)<br />
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Update December 22 2019: For a video of the successful taste test, <a href="http://www.rainydaycheesemaking.com/2019/12/fontina-taste-test.html" target="_blank"><u>click here</u></a>!!</div>
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Fontina Val d'Aosta is an Italian cheese that is sweet, sharp and nutty. Some say it tastes a bit like a Parmesan. This is a cheese that has an appellation status, if it's not made in that region of Italy with the correct cultures and milk, it can't be called a Fontina.</div>
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But I've seen cheeses labeled "Fontina" that were made here in Quebec, I don't know how they found a loop hole for the name! But these are more Swedish-style cheeses made from different cultures that produce a buttery tangy taste.</div>
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Fontina can taste mildly milky to earthly and mushroomy. Some have a sweet odour too. Fontina is a good melty cheese.</div>
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So which ones did I make? Your guess is as good as mine and I'll find out in December lol! I made two Fontina cheese wheels, one with an MA11 culture and one with an Alp D culture. (I'm working on a post about cultures, it's a tough one, I hope to have it done in the next few months!)<br />
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Both wheels will be ready on the same day for a proper taste test!!</div>
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Fontina<br />
(Recipe courtesy of <a href="https://www.littlegreencheese.com/" target="_blank">Gavin Webber</a>)</div>
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Yield: Each wheel is about 1 kg.</div>
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Ingredients</div>
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10 liters whole milk</div>
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1/8 tsp MA11 culture</div>
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(For my second wheel I used 1/8 tsp AlpD culture)</div>
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1/2 tsp Calcium Chloride</div>
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1/4 tsp double strength rennet</div>
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Cool filtered water</div>
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<a href="http://www.rainydaycheesemaking.com/2019/08/cheese-brine-recipe-and-instructions.html" target="_blank"><u>Brine</u></a></div>
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Directions</div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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<b>Stage 2: Caring for the curds</b></div>
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<b>Stage 3: Molding, Pressing and Brining</b></div>
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<b>Stage 4: Drying and Aging</b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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1. In a double boiler, heat the milk to 88F or 31C.</div>
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2. Add the culture and let sit 5 minutes. Stir well and let ripen at 88F or 31C for one hour.</div>
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3. At the 55 minute mark, prepare your Calcium Chloride by mixing it into 1/4 cup cool filtered water. Prepare your rennet by mixing into 1/4 cup cool filtered water.</div>
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4. As you stir the milk, add the Calcium Chloride and stir well for one minute. Add the rennet and stir well for no more than one minute.</div>
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5. Let sit for 50 minutes at 88F or 31C.</div>
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<b>Stage 2: Caring for the curds</b></div>
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6. Check for a clean break. If your knife comes out clean, it's a clean break.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3LrI-NAZmMZWuFG9W3vfSLe_VcePuk28JRpby2hxo3fLydIsixd_bkG4Z7SJehlxDTaF9aiN8RlKIOnWbmfpwqCkrFChKrKGw5Wph6qipko0iEYpbHc20iI8RQ6rFmFERruG_Zf1vns/s1600/20190830_163016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3LrI-NAZmMZWuFG9W3vfSLe_VcePuk28JRpby2hxo3fLydIsixd_bkG4Z7SJehlxDTaF9aiN8RlKIOnWbmfpwqCkrFChKrKGw5Wph6qipko0iEYpbHc20iI8RQ6rFmFERruG_Zf1vns/s320/20190830_163016.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvMdUV5yhcHxkCTkNYTsDrJGCqff5agMHewLLVUQJKnDWIV5Nnh2lOx7gOEdko-Yrra_dfXa5NmNJF3hO1mGmzR38hT711qb-QN7rf9Ma8vNDHDPY_2QnXwCU7BrgOWliAmk_N2dglS0/s1600/20190830_163146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvMdUV5yhcHxkCTkNYTsDrJGCqff5agMHewLLVUQJKnDWIV5Nnh2lOx7gOEdko-Yrra_dfXa5NmNJF3hO1mGmzR38hT711qb-QN7rf9Ma8vNDHDPY_2QnXwCU7BrgOWliAmk_N2dglS0/s320/20190830_163146.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5bQik6UzzPFxgwT-RkIJgfxGzRyyrK_UUFsPnLNVZdp4HP-6j9xxrh_BwGtzMqCwGgtFjh3sY8bKny88oZwzOX7rjueMR-Q6ZEXHiPKA08Qte5COwVMCm3ZMfNC0p3R6tjKps8M2YJA/s1600/20190830_163147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5bQik6UzzPFxgwT-RkIJgfxGzRyyrK_UUFsPnLNVZdp4HP-6j9xxrh_BwGtzMqCwGgtFjh3sY8bKny88oZwzOX7rjueMR-Q6ZEXHiPKA08Qte5COwVMCm3ZMfNC0p3R6tjKps8M2YJA/s320/20190830_163147.jpg" width="320" /></a></div>
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7. Cut the curds into pea-sized shapes using a balloon whisk. Use and up and down, side to side and back and forth motion very slowly to cut the curds.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2iciubsfL3MD7nMTd0U5OVbRogdMYIVuDtxDWlraf4Yry_IVzhofolSDCodf_I318lTVp0neF-d67ppEsc-JlomIcrLYiGOGfReJd1LPnY3DRsmR3VsAdwRVp0Pd5VXa1eQwRrfCEbAU/s1600/20190830_163234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2iciubsfL3MD7nMTd0U5OVbRogdMYIVuDtxDWlraf4Yry_IVzhofolSDCodf_I318lTVp0neF-d67ppEsc-JlomIcrLYiGOGfReJd1LPnY3DRsmR3VsAdwRVp0Pd5VXa1eQwRrfCEbAU/s400/20190830_163234.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LoaWvdrkbrmg1Y_fFDj0kLshJ8HWrx5BDM2zosf2DniakAibN_3mbcD2rK1zbMA8V_APmy05-4YoDBUdHiP1OmYnhCvmuVvNb9nyMouasVboN1xudKXQIg2wKOHciA2alTP5FO3bC-0/s1600/20190830_165036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2LoaWvdrkbrmg1Y_fFDj0kLshJ8HWrx5BDM2zosf2DniakAibN_3mbcD2rK1zbMA8V_APmy05-4YoDBUdHiP1OmYnhCvmuVvNb9nyMouasVboN1xudKXQIg2wKOHciA2alTP5FO3bC-0/s400/20190830_165036.jpg" width="400" /></a></div>
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8. Let sit for 5 minutes. Meanwhile, heat 3 liters of water to 145F or 63C.</div>
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9. Stir the curds for 10 minutes, keeping the temperature at 88F or 31C.</div>
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10. Let sit for 5 minutes.</div>
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I made some <a href="http://www.rainydaycheesemaking.com/2019/09/ricotta-recipe-and-instructions.html" target="_blank"><u>Ricotta</u></a> during this process. I felt organized enough to multi-task!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzt5w3pLl6BLoboASSrdFPpryNBu7Qljupoa_v2rR7cU8Ajt9Y1pt4qlGuv2_O1hfrtpAiaRElKdyfxG-v71m_sJ0E56dS9vj9_KaNCRrFvUQco4x0kt7MVgk7u4-Y3fMT_7QrQbRV90/s1600/20190830_165147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzt5w3pLl6BLoboASSrdFPpryNBu7Qljupoa_v2rR7cU8Ajt9Y1pt4qlGuv2_O1hfrtpAiaRElKdyfxG-v71m_sJ0E56dS9vj9_KaNCRrFvUQco4x0kt7MVgk7u4-Y3fMT_7QrQbRV90/s640/20190830_165147.jpg" width="640" /></a></div>
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11. Remove 8 cups of whey by using a strainer and ladle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxPg3Loc5HtQOdy3Szhwd88Z3pay_erwCqaFy7eG-q2EmYM_HGBErhA0cT2-cjrmadns_SRO15Q9jXLQMlo6uLPhtf0O-ktp9Ao6NtcldWmOW0GjYmWMMomezO-H_fBtPfLFxjgk43QA/s1600/20190830_165543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJxPg3Loc5HtQOdy3Szhwd88Z3pay_erwCqaFy7eG-q2EmYM_HGBErhA0cT2-cjrmadns_SRO15Q9jXLQMlo6uLPhtf0O-ktp9Ao6NtcldWmOW0GjYmWMMomezO-H_fBtPfLFxjgk43QA/s400/20190830_165543.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6mWyCBPEY4Fmdry2hyphenhyphenFNV5ckNR4C58cFsn1JuKP3-8k-a16izyuZHz2za2wgGJy3uBQ1JwF5cEuptlIwjvPuFq86LvyCva0agool5cI5yU0gfqzOpYN1M67fE10WV7c-Z03yks8VHOk/s1600/20190830_170112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6mWyCBPEY4Fmdry2hyphenhyphenFNV5ckNR4C58cFsn1JuKP3-8k-a16izyuZHz2za2wgGJy3uBQ1JwF5cEuptlIwjvPuFq86LvyCva0agool5cI5yU0gfqzOpYN1M67fE10WV7c-Z03yks8VHOk/s400/20190830_170112.jpg" width="400" /></a></div>
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12. Wash the curds by pouring 8 cups of your prepared water into the pot.</div>
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13. Stir well, at this point your temperature should be 102F or 39C. If it isn't, heat it up or cool it down by putting the pot into a sink of cold water.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq0ZmiQ68Yn0RzeqVNGZb-lfMXi7H2906GUE_W22268JA8RHmWBMzWRJn9UnBn3GclMe1qQF4AiPcjOFxvoticDpUNUpekhhxJgTonG1ZpOlkxqcfXgyL5ONEyuYT0A72y23Jc-iiscw/s1600/20190830_170303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq0ZmiQ68Yn0RzeqVNGZb-lfMXi7H2906GUE_W22268JA8RHmWBMzWRJn9UnBn3GclMe1qQF4AiPcjOFxvoticDpUNUpekhhxJgTonG1ZpOlkxqcfXgyL5ONEyuYT0A72y23Jc-iiscw/s640/20190830_170303.jpg" width="640" /></a></div>
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14. Stir for 10 minutes then let sit for 5 minutes.</div>
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<b>Stage 3: Molding, Pressing and Brining</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj353QtfMVudKTY1zB-pEcZcD1lVuK_KJ7X3TRymgQCr6hELTTFbqCamcxEaLAnloyllZSPHUSPzeLW7JuNsy-Vb-hRTRwTVxpi9xI_fyUDjJurC_fLSoebvVANKbHmdrosodk5-d9-kwA/s1600/20190830_171932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj353QtfMVudKTY1zB-pEcZcD1lVuK_KJ7X3TRymgQCr6hELTTFbqCamcxEaLAnloyllZSPHUSPzeLW7JuNsy-Vb-hRTRwTVxpi9xI_fyUDjJurC_fLSoebvVANKbHmdrosodk5-d9-kwA/s320/20190830_171932.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCxbd2f2Rl4T54LrUK18sN4rRjVOZoQAnq107NAibUeSlandfxe7E0p1MbG4MNUvGzczgwpJAu6kvE8Hj_0od9GZuR_3buiz8yNpDT1I4iVv4PYRP0lOxO2pfGC1NfIW73dvAemfx32I/s1600/20190830_172058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCxbd2f2Rl4T54LrUK18sN4rRjVOZoQAnq107NAibUeSlandfxe7E0p1MbG4MNUvGzczgwpJAu6kvE8Hj_0od9GZuR_3buiz8yNpDT1I4iVv4PYRP0lOxO2pfGC1NfIW73dvAemfx32I/s320/20190830_172058.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL17KdyOBvXCSpIizewAscIm8mOBYlZSHCPdHLi_9XwkhA8SHJaRYRgrWugmTiwzzuycC0sEVrklZ8Oa_AQeEDVjioEdxbvyYuKNkqgr9eJizQdgN2Jo4FthbVWBVZvaKUuF5Vq55TSA/s1600/20190830_172820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL17KdyOBvXCSpIizewAscIm8mOBYlZSHCPdHLi_9XwkhA8SHJaRYRgrWugmTiwzzuycC0sEVrklZ8Oa_AQeEDVjioEdxbvyYuKNkqgr9eJizQdgN2Jo4FthbVWBVZvaKUuF5Vq55TSA/s320/20190830_172820.jpg" width="320" /></a></div>
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15. Drain your curds into a cheesecloth-lined mold.</div>
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16. Let it sit draining for 10 minutes.</div>
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17. Carefully cover the top of the curds with the cheesecloth - making sure it's tight and there are no creases. Put on your follower.</div>
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18. Press at 11 pounds for 30 minutes.</div>
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19. Remove, flip and re-redress. Press at 22 pounds for 12 hours.</div>
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20. Brine for 10 hours in the cheese cave. Flip at the 5 hour mark.<br />
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Tip: When you flip your cheese in the brine, sprinkle a little more cheese salt on top of the wheel. This will replenish your brine as you use it.</div>
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<b>Stage 4: Drying and Aging</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2gGMvl4Hgg__ZhXPuC8zYX3bKn2jOu7fKgQjsQMIEkPdmkzs0c6o_xJe_t9qHcMw4t9YUxetWdLhWxcP45hzhSsNUCVa0h4cWlyU_l3j3LabO6lFm19SMBSDlgfgeJ-fbGD31tYvAUA/s1600/20190831_175728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2gGMvl4Hgg__ZhXPuC8zYX3bKn2jOu7fKgQjsQMIEkPdmkzs0c6o_xJe_t9qHcMw4t9YUxetWdLhWxcP45hzhSsNUCVa0h4cWlyU_l3j3LabO6lFm19SMBSDlgfgeJ-fbGD31tYvAUA/s400/20190831_175728.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveQkIWlRLjkoh9kSQL2SLx_Bapirn-5GbeHI81Te9Dk-aONucpMpQ3wxsBtDn85pEHUgUu3XEkell2KOQ4jbcEu7lUMx_8JSoBFIQ6yIZxQ7YbUGOMbXD6tunFvy98I8qKHRkfA26Jbw/s1600/20190831_175738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveQkIWlRLjkoh9kSQL2SLx_Bapirn-5GbeHI81Te9Dk-aONucpMpQ3wxsBtDn85pEHUgUu3XEkell2KOQ4jbcEu7lUMx_8JSoBFIQ6yIZxQ7YbUGOMbXD6tunFvy98I8qKHRkfA26Jbw/s400/20190831_175738.jpg" width="400" /></a></div>
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21. Air dry your wheel for 3 days, flipping twice a day.</div>
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22. Age your Fontina in a ripening box in the cheese cave at 50F or 10C. Every 2 days for the first month, you want to wash your cheese and flip it. This will encourage it to form its rind. (See my video on <a href="http://www.rainydaycheesemaking.com/2019/09/washing-fontinas-and-making-raclette.html" target="_blank"><u>Washing The Fontinas</u></a> for instructions)</div>
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23. After the first month, wash and flip your wheels twice weekly for a maximum of 3 months.</div>
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Note: If your wheels become very mouldy, you can clean them and vacuum pack them after the first month but they may not develop too much in the flavour department. </div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com3tag:blogger.com,1999:blog-9198996516904705626.post-11220863179094612872019-09-15T10:36:00.000-04:002019-09-15T10:39:06.013-04:00Parmesan Update - Humidity Issues<div style="text-align: justify;">
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Hi Everyone,</div>
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This morning when I went to check on my Parm, this is what I saw. Now remember, mould isn't bad for cheese as long as it's not black mould. Blue, green and white is just fine as long as you wash it off as it develops; or cut it off when you're ready to eat it. As long as the mould hasn't completely taken over the cheese, it's okay.</div>
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But...this Parmesan wheel is growing mould WAY too fast. I check it twice a week and I shouldn't be seeing so much! Unfortunately it started to creep into the little cracks in the cheese which I'm not happy about. Also, I've noticed brown spots forming on the wheel as well. I thought it was a by-product of the mould growth, but my gut was telling me otherwise.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguC8CjrgoFyA33HsT6Rp_4xHWkd46TxhJlvBF_Fvkz95b7f8UZoXdq27poijJsLefGf6iL7ZOHHD3G-AchJG0Brvva5-sGc4jF7RonNlMK5Kt18ynKT_uTIqBscqPUCbeNEX6q5HRmK70/s1600/20190915_083835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1440" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguC8CjrgoFyA33HsT6Rp_4xHWkd46TxhJlvBF_Fvkz95b7f8UZoXdq27poijJsLefGf6iL7ZOHHD3G-AchJG0Brvva5-sGc4jF7RonNlMK5Kt18ynKT_uTIqBscqPUCbeNEX6q5HRmK70/s640/20190915_083835.jpg" width="640" /></a></div>
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I cleaned up the wheel by wiping it with brine and using a little brush to brush off the brown spots and get the mould out of the little cracks. I washed it with brine and let it sit for a while to dry as I tried to look up why this was happening.</div>
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Good old <a href="http://cheeseforum.org/" target="_blank"><u>Cheese Forum</u></a>! I found a thread where someone was saying the same thing about his Beaufort cheese - which is similar to a Parmesan - both develop rinds, both are hard cheeses and both need to be ripened at 85-95% humidity at 10C (50F) as they age.</div>
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Two different people said they thought the humidity was too high. But the man who posted the issue said that his ripening box was holding a steady humidity of 93%.</div>
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My ripening box is holding a steady humidity of 91%. One of the more experienced cheese makers on the forum explained that most cheeses ripen in a controlled humid environment that is larger than a home cheese maker's ripening box is. He continued to say that the larger cheese caves have more air flow as the humidity and temperature varies now and then. </div>
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He said most recipes for cheeses that need to age in ripening boxes, don't assume that the cheeses will age in a little tupperware (like most home cheese makers use), so the humidity, though at the right range, is still too high for that small little space.</div>
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Eureka. That was likely my problem. So I put the Parm wheel in a larger ripening box for more air flow and put a smaller piece of wet paper towel inside. I'm going to keep an eye on it for a week or so to see if that solves the problem.<br />
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If it doesn't I have two more tips:</div>
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1. Rub olive oil all over the wheel. This is supposed to inhibit mould growth.</div>
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2. Vacuum pack the wheel. I don't really want to do this because it won't age as well.<br />
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I'll update soon!</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com4tag:blogger.com,1999:blog-9198996516904705626.post-55881718180989061072019-09-13T12:26:00.015-04:002022-10-03T07:22:12.626-04:00Homemade 3-Ingredient Ricotta Cheese (Recipe and Instructions)<div class="separator" style="clear: both; text-align: center;">
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Hi Friends :)<br />
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Today I'll show you how very easy it is to make Ricotta cheese. After I started making my own Ricotta, I never bought it from the store ever again, and it's been years now! It's so easy and so inexpensive!</div>
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This is from Food.com:</div>
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<i>"The origins of Ricotta cheese reach back into Latin and Mediterranean history. It is believed to have been created in the Roman countryside as travelers cooked their food in big kettles over open fires. The product was cooked twice to extract the cheese from the buttermilk. The name Ricotta is derived from the Latin word recocta, meaning re-cooked or cooked twice. "</i></div>
<br /><br /><br /><div style="text-align: left;">β <a href="https://drive.google.com/file/d/1CDk5AXDC1e2lsdvcHCLj7yTVoGlT_PYC/view?usp=sharing">Print Recipe</a><br /><br /></div><b>Homemade 3-Ingredient Ricotta Cheese</b><br /><div>Yield: About 1.5 cups (375g)</div><div><b><br /></b></div><div><b>Ingredients</b><br />
<br />1 liter milk (4 cups)<div>(You can use any milk, but the higher the fat content the more cheese you'll get, so I use whole milk)<br />
1/2 tsp salt (3g)<br />
1/4 cup lemon juice (60ml)<br />
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Directions</b><br />
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1. Heat your milk slowly to 200F (93C).<br />
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2. Remove from heat, whisk in the salt. Gently pour in the lemon juice and give it a slow stir for a few seconds. Let stand for 15-20 minutes.<br />
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3. Drain your curds and whey for about an hour in a sieve lined with cheesecloth.<br /><br /><br /></div></div><div style="text-align: center;">
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/-JeHuWRBkEY" title="YouTube video player" width="560"></iframe><br /></div><div><br />For Video Instructions, please check out my video <a href="https://youtu.be/-JeHuWRBkEY"><u>How To Make 3-Ingredient Ricotta Cheese!</u></a> </div>Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com1tag:blogger.com,1999:blog-9198996516904705626.post-60449077852569113022019-09-10T19:42:00.002-04:002019-11-24T12:44:27.946-05:00Goat Cheese (Recipe and Instructions)<div class="separator" style="clear: both; text-align: center;">
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Hello Friends!</div>
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Today I'm going to show you how easy it is to make Goat Cheese! Otherwise known as Chèvre (French for goat), this cheese is wonderfully creamy and mild. I vowed to do taste test videos, but this cheese is now long gone, Alex and I ate it all up with bread and Melba toast crackers! I'm definitely going to make this again and again.</div>
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The cost of the goats milk for me was $10 for 2 liters. This recipe made about 500 grams of cheese. The stuff I used to buy at the store was good, we really liked it most of the time. It was tangy, sometimes sour, very crumbly and cost $3.50 for 125 grams. Eating the store bought variety, I thought I knew how good goat cheese could be until I made my own! Not only is home cheese making a FRUGAL** choice, <i>by gum it's delicious</i>! :) And...no preservatives! :)</div>
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**After the initial cost of buying your cultures and additives and equipment that is!</div>
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<b>Goat Cheese </b>(<a href="https://drive.google.com/open?id=17qjTfgOLRrbsIL45HgfYyXHVfzE5ucNh" target="_blank"><u>For a printable recipe, click here</u></a>)</div>
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Yield: About 500g</div>
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<b>Ingredients: </b></div>
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2 liters whole goats milk</div>
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1/8 tsp Meso B Culture</div>
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1 drop Calcium Chloride</div>
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1 drop double strength rennet</div>
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Cool filtered water</div>
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1% cheese salt by weight of the final cheese</div>
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<b>Directions:</b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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<b>Stage 2: Caring for the curds</b></div>
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<b>Stage 3: Draining and Salting</b></div>
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<b>Stage 1: Mixing The Ingredients</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUaXWE-K6w0lGKnxFIz4y5pupCZA6QKeduRGxQlR6DyZ6r6B0WT7sOyWlxY1aR2-7yDqduPh1Eym_C7QaZWW-IGZefQcrPSchazOIrXKQo7GlXC0rmM-rGIl_1mILPRmNKT_Pm5_eN2Q/s1600/20190902_113350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUaXWE-K6w0lGKnxFIz4y5pupCZA6QKeduRGxQlR6DyZ6r6B0WT7sOyWlxY1aR2-7yDqduPh1Eym_C7QaZWW-IGZefQcrPSchazOIrXKQo7GlXC0rmM-rGIl_1mILPRmNKT_Pm5_eN2Q/s640/20190902_113350.jpg" width="640" /></a></div>
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1. Heat your milk to 77F or 25C. You can heat it directly on the burner - no need for a double boiler since the temperature of the milk is quite low.</div>
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2. Sprinkle the culture into the milk and let sit 5 minutes. Stir well for one minute.</div>
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3. Prepare a small dish with 1 drop of Calcium Chloride into 1 tbsp cool filtered water. Do the same with 1 drop of double strength rennet into 1 tbsp cool filtered water. I bought an eye dropper at the pharmacy specifically for my cheese making - it really comes in handy!</div>
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4. After the 5 minutes, add the Calcium Chloride, stir well for one minute. Add the double strength rennet and stir well for no more than one minute. The reason that you don't want to stir the rennet for more than a minute is because it starts to set the curd right away. You want it to mix well, but not upset the curd formation.</div>
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5. Let sit for 24 hours at room temperature.</div>
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<b>Stage 2: Caring for the curds</b></div>
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6. After the 24 hours, check your curd. If the curd pulls away from the pot, you're ready to go. Cut the curd into large 1/2 inch cubes.</div>
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<b>Stage 3: Draining and Salting</b></div>
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7. Ladle the curds <i>extremely gently</i> into a butter muslin lined colander. Goat milk curds are ultra-sensitive. Butter muslin is finer than cheesecloth and will help the cheese to release whey much more slowly, keeping that creamy texture.</div>
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8. Hang the curds for 7 hours at room temperature. My tripod came in handy for this! :)</div>
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9. Continue to drain the curds in the fridge for 2-4 days depending on how dry you want your cheese. I drained mine for an additional 2 days and it was the consistency of a cream cheese. I just let it drain in the muslin, in a colander over a bowl in the fridge.</div>
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10. When you're done draining the cheese, weigh it. </div>
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11. Calculate 1% of the weight and add that amount of salt. My cheese weighed just under 500 grams, so I added 5 grams of cheese salt. (In hindsight, I will half the salt)</div>
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12. Add the salt and mix it well.</div>
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13. Use it as is or roll it into logs. I divided the cheese into three and put one third into a dish to use right away; I rolled the other two thirds into logs and put them in the fridge. My hope was that they would harden up but they didn't. They were still amazingly delicious, but next time I'll drain them longer to see if I can make the consistency a little drier.</div>
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<b>Note</b>: This cheese will be nice and fresh 10 days refrigerated - from the day you drain it at room temperature.</div>
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<b>Note</b>: I found this cheese to be really salty, next time I'll reduce the amount of salt in half. I also would like it to be drier, so I'll increase the draining time.</div>
Rain http://www.blogger.com/profile/14377719049819222133noreply@blogger.com2