www.sausagemaking.org

Well, my starter culture and other supplies arrived, and I picked up one of these from Ebay to get my temperatures accurate, so after the Holiday I'll give it another go and see if I can get some higher degree of success than the first time.

LOL, how big a batch are u making ?

Still working small, 'til I get the hang of it.

The heat circulator goes in the sink full of water, the pot of milk in the sink beside it. It heats up the water which, of course, heats up the pot of milk. Should be a bit easier than periodically adding warm water to the sink, draining the excess and trying to keep the temperature right.

I couldn't find a 5-gallon double boiler. Wouldn't want to pay for it if I did! LOL! The circulator only cost me $50. I thought about an aquarium heater to do the same thing, but they only go up to about 85F. I guess they don't want you boiling the fish.

I used an aquarium heater, and I think that goes up to approaching 100F so no problem for the stilton, I did consider a hi-tec approach, but then you can make things too hard, and besides the aquarium heater is only 150W, how much juice does the immersion heater pull?

I get the milk to temperature in the sink then put the bucket/bin on a winemaking heat tray which seems to keep the temperature up reasonably well.

Dave

Well, the second try was a bit more successful than the first. I found a source for raw milk.

Don't know what kind of cheese I'll end up with. I was working off a recipe for Colby, but so much seems to be dependent on the temperature while culturing and setting the curds, as well as the time.

Anyway smells like cheese. Guess I'll know in a couple of months.

Getting the milk to temperature.


Cooking the curds.


Waxed the cheese after four days of drying.


Forgot to take pics while pressing or drying.

Looks good, hope it works out for u

Thanks! It is encouraging.

Next weekend I think I will try a step up to Brie and maybe increase the size of the batch.

What fun it is to make my own cheese and sausage. Or maybe "satisfying" is a better word.

The immersion heater doesn't list a wattage, so can't answer that. It can get the liquid it's in to 100C, so it's wattage level is probably high.

I thought about the aquarium heater, but some of the cheese recipes I want to try need the curd temp brought up to 102F -116F or so. One, Panir or Queso Blanco I think, needs the temp up to 185F!

I've never seen a winemaking heat tray. Didn't know anything like that existed.

It def tastes better, dont know why since the profesionals should get it right, maybe they take too many shortcuts, but even stuff that runs away tastes very good, maybe im lucky.
Good luck on the Brie, what "Brie" culture are u going to use?

I have the MM100 from "Dairy Connection", it has:

(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylac

And then I have the:

Penicillum candidum
And
Geotrichum candidum

But no

B. Linens

Hope that isn't critical.

I did a brie yesterday based on Riks recipe, with a bit of brie added to the buttermilk, I have got 2 lovely pot bellied bries sitting in a roasting tin (lid on) at the moment, daren't go near them in case they collapse!

Used a bit of the brie skin to try and transfer the mold, as per bluecheese's recipe, will keep you posted.

I found the limits of the aquarium heater yesterday, it can get to and hold 90F, but I am stuffed for hotter recipes, still, worked well on both uses now.

U got pictures to tempt us hope it goes well.

BBQer wrote:
I've never seen a winemaking heat tray. Didn't know anything like that existed.

It's something like this:

http://cgi.ebay.co.uk/Wine-Beer-Making- ... dZViewItem

BlueCheese wrote:U got pictures to tempt us hope it goes well.

Go on then........

Juyst as a side,

In Rikki Carols book it says that you can add the candidum culture direct to the milk when you innoculate/ripen. Apparently it still works...

Not got round to trying it yet myself.

FB