.. Jalbum 8.3 slides/_MG_0835.html# Tue, 01 Dec 2009 18:34:42 +0000 The cheese making set up. I have resurrected my old home brewing equipment. The 5 gallon plastic bucket has 3 gallons of milk in it and it is sitting in about 3 gallons of water at 30c in the boiler. You don't have to use a boiler, a sink full of water will do, but the boiler makes life easier for the cheddaring process when the the temperature is increased to 38c. The lid on the right would normally be on the bucket. The blue lead is a temperature probe and the blue and yellow thing is a digital thermometer The cheese making set up. I have resurrected my old home brewing equipment. The 5 gallon plastic bucket has 3 gallons of milk in it and it is sitting in about 3 gallons of water at 30c in the boiler. You don't have to use a boiler, a sink full of water will do, but the boiler makes life easier for the cheddaring process when the the temperature is increased to 38c. The lid on the right would normally be on the bucket. The blue lead is a temperature probe and the blue and yellow thing is a digital thermometer slides/_MG_0835.JPG slides/_MG_0833.html# Tue, 01 Dec 2009 18:34:42 +0000 The curds have set and have been cut and they are now setting at the bottom of the bucket. The curds have set and have been cut and they are now setting at the bottom of the bucket. slides/_MG_0833.JPG slides/_MG_0843.html# Tue, 01 Dec 2009 18:34:42 +0000 The curds, cheddaring at 38c. The curds, cheddaring at 38c. slides/_MG_0843.JPG slides/_MG_0874.html# Tue, 01 Dec 2009 18:34:42 +0000 The home made cheese press. The barrel of water has 23 litres of water in it. The "mold" is a stainless stell cuttlery holder from Homebase (3.99) and the "follower" is a smaller plastic cheese mold. Its a pitty the picture is on the p.... More pictures of the finished cheese to follow. The home made cheese press. The barrel of water has 23 litres of water in it. The "mold" is a stainless stell cuttlery holder from Homebase (3.99) and the "follower" is a smaller plastic cheese mold. Its a pitty the picture is on the p.... More pictures of the finished cheese to follow. slides/_MG_0874.JPG slides/_MG_0877.html# Tue, 01 Dec 2009 18:34:42 +0000 The cheese removed from the mold after pressing. It is then wrapped in a "bandage" or pieces of cheese cloth and painted with melted butter. Then its left alone for as many months as I can resist the temptation to try it. This one is supposed to last until Christmas by which time it will have gone mouldy on the outside but the mould will come away when the bandage is removed, apparently. This one weighed in at 1.5Kg, from 13 litres of milk. The cheese removed from the mold after pressing. It is then wrapped in a "bandage" or pieces of cheese cloth and painted with melted butter. Then its left alone for as many months as I can resist the temptation to try it. This one is supposed to last until Christmas by which time it will have gone mouldy on the outside but the mould will come away when the bandage is removed, apparently. This one weighed in at 1.5Kg, from 13 litres of milk. slides/_MG_0877.JPG slides/_MG_0881.html# Tue, 01 Dec 2009 18:34:42 +0000 My current cheese collection. All maturing away nicely. The one at the back on the left is a stilton - due to be eaten at the end of October when it will be almost 4 months old; the one next to it is a bandaged traditional cheddar just a week older than the one in front of it that is yet to be bandaged. The two waxed cheeses, made at the end of May, are farmhouse cheddars. The unwaxed chesses are standing on lids for pots which cover them to keep the humidity up around the cheese in the cheese fridge. My current cheese collection. All maturing away nicely. The one at the back on the left is a stilton - due to be eaten at the end of October when it will be almost 4 months old; the one next to it is a bandaged traditional cheddar just a week older than the one in front of it that is yet to be bandaged. The two waxed cheeses, made at the end of May, are farmhouse cheddars. The unwaxed chesses are standing on lids for pots which cover them to keep the humidity up around the cheese in the cheese fridge. slides/_MG_0881.JPG slides/Stilton.html# Tue, 01 Dec 2009 18:34:42 +0000 This is the stilton made on 5th July 2007 just before the ceremonial slicing and tasing on November 1st. This is the stilton made on 5th July 2007 just before the ceremonial slicing and tasing on November 1st. slides/Stilton.JPG slides/Stilton 2.html# Tue, 01 Dec 2009 18:34:42 +0000 And the sliced Stilton. It was very tasty, but very strong, perhaps too strong. I think four months maturation was a little too strong and maybe I'll try three next time. Still, its definately Stilton! Did I say next time...? And the sliced Stilton. It was very tasty, but very strong, perhaps too strong. I think four months maturation was a little too strong and maybe I'll try three next time. Still, its definately Stilton! Did I say next time...? slides/Stilton 2.JPG slides/_MG_1246.html# Tue, 01 Dec 2009 18:34:42 +0000 This is the second Stilton, all 2lb 10oz of it. Matured for 4 months and cut open on Christmas Eve. It smells quite strongly of amonia but when cut it is quite splendid - see next picture. This is the second Stilton, all 2lb 10oz of it. Matured for 4 months and cut open on Christmas Eve. It smells quite strongly of amonia but when cut it is quite splendid - see next picture. slides/_MG_1246.JPG slides/_MG_1254.html# Tue, 01 Dec 2009 18:34:42 +0000 The second Stilton, cut open on Christmas Eve. Not as dry and strong as the first. Very creamy. The second Stilton, cut open on Christmas Eve. Not as dry and strong as the first. Very creamy. slides/_MG_1254.JPG