Been trying my hand at cheesemaking lately. It is somewhat challenging, almost as precise as brewing homemade beer, depending on the cheese. The first cheese I made was “Queso Blanco”, which is pretty easy, since you use lemon juice to create the curds, instead of rennet.
About two weeks ago, I attempted to make a basic hard cheese, the recipe I got from Fankhauser’s site. I used yogurt to inoculate the milk, which I think made a difference. The next day after adding the rennet, and waiting a couple of hours, I got a clean break. I pressed the cheese in my makeshift cheese press (made from two polypropylene cutting boards, 3/8″ threaded rod, hardware, coffee can, and follower).

According to Fankhauser, he doesn’t use weights to press his cheese, just a strong rubber band. I pressed my 1 lb. round of cheese with 40lbs. of weights, then flipped it about 6 hours later and pressed again with the same weight.
After it was finished pressing, I took it out of the press, coated both sides with sea salt, and wrapped it in paper towels, storing it in the fridge. So for two weeks, each day I changed the paper towels, as they absorbed moisture, and flipped the cheese. Once I determined it was dry, I coated it with Gulf Wax (paraffin) mixed with annatto powder, since I didn’t have any real colored cheese wax. So now it’s sitting in a container in the fridge, and will be ready to eat in a couple of months–too long to wait! Here it is in all its glory:

So, the cheese is chillin’ in the fridge at 40 degrees Fahrenheit. Nearly everything I read afterwards said the temp should be at 55, but I had already followed Fankhausers guidelines to put the cheese in the fridge for two weeks. So I’m sticking with it, we’ll see what happens next. I have an ice cream freezer in the garage, and a temperature controller, so the next batch I make will go in there, and cool at the correct temperature. I’ll update this blog again when I cut the cheese. Ha, ha.
28 Feb 09
Ok, so I finally cut the cheese. A little early. Well, I guess it was. The cheese was moist in the middle, and a little sour, but not BAD. I put the two halves in the freezer cooled at 55 degrees in ziploc bags. Will have to check it in a month. And, made another 1lb of cheese, this time Muenster. I had calcium chloride this time, so I got a clean break an hour after adding the liquid rennet. So here are the results from the first cheese, nice looking, but not the greatest. Well, practice makes perfect, I suppose.

