my cheese press

Equipment and ingredients suppliers and plans for home made cheese making equipment.

my cheese press

Postby zameluzza » Tue Nov 03, 2009 4:54 pm

this is the big one I use for the big cheese
have no pictures of my small once yet
Image

that's for 100 plus liter of milk
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Postby wheels » Tue Nov 03, 2009 4:57 pm

Welcome to the forum. :D

Wow, 100litres is a lot of milk. Tell us more.

Phil
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Postby culinairezaken » Tue Nov 03, 2009 5:00 pm

looks really nice!
Cute sink it is. The cheese is about 10 - 11 kilograms?
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Postby zameluzza » Tue Nov 03, 2009 5:05 pm

:) thanks, my husband has great ideas when it comes to improvise.

well we are on a dairy farm and some years we have way to much milk, we used to dump the milk, and I could just not handle this, so I got a book and started to try small batches in my kitchen.

my friend made me a improvised SS pot *LOL* and I just went crazy.

I love cheese and the easiest one to make is the Bergkaese (mountain cheese)
I did swiss cheese but only 3 batches, and they where amazing :) but they just take to long to make. so I stick to the fast one *LOL*
I will post pictures if you guys want but here is the link to my picture trail there you see my setup and how I make it :)

http://www.picturetrail.com/sfx/album/view/10215772
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Postby zameluzza » Tue Nov 03, 2009 5:09 pm

that's the recipe for the Bergkaese
cheese culture “CHOOZIT Alp D”


100liters Milk 32 degres celcius (I use RAW milk)

4 messerspitzen (pintches) not sure if this is the right word culture Alp D

mix everything well

add 5 teaspoons of rennet ( mix it with some milk before)

let it rest 30 minutes

cut it up

warm it up adding hot water 60 degres celcius

mix it for another 30 minutes

drain it in cheese cloth

press it in a form or improvise with a plastic buckets with holes put some weight on it :)

when it’s firm put it in a saltwater bath for aprx 24 hr ( i would go less if it’s a small cheese)

after the bath place it in a cool place fridge is almost to cool I would say around 10 degres celcius

rub it with red wine (cheap one is just fine ;P)

after 14 days it’s ready to eat
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Postby saucisson » Tue Nov 03, 2009 5:11 pm

Thanks for the photos, I love your cheese cave, can we have a recipe for the mountain cheese?

Dave
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Postby zameluzza » Tue Nov 03, 2009 5:16 pm

well my cheese cave sure was needed, I had the cheeses all in the basement and when the temperatures started to go up, I was paniking!!! told hubby if the cheese spoils I will never ever help the farm again *LOL*
so they build me the cheesehouse *LOL*
I love it right now It's used for hanging the pigs that we slaughterd the day before yesterday.

the setup is really simple, they build an insulated shed, and we put in an A/C but the A/C has to be a old one not digital *LOL* where you can regulate the temperature.

I manage to keep the temerature as I need it with a timer *LOL*
I know we are cheap ;P but it works for us.

PS: recipe is above
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Postby saucisson » Tue Nov 03, 2009 5:37 pm

Thanks. Pinches is fine ( with no t in the middle )
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Postby culinairezaken » Tue Nov 03, 2009 5:48 pm

that's some serious cheese making! ( the sausage making too :D )
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Postby zameluzza » Thu Apr 29, 2010 3:24 pm

I started to make some cheese again :) but finnaly I have a bigger vat ( not a real one) but I have some pictures in my blog if you wanna see my setup.
:)
http://zameluzza.blogspot.com/
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