Cheese Time Fuckbois

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Warming milk to 90° american units.

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Meso culture

>>9070411
its gonna be very Gouda, hahahahhahaha

>>9070563
Added calcium chloride and rennet.
Forgot to take pic because vodka.
Rest for 1 hour

>>9070563
I'm lurking. Wtf is a mesoculture? Explain what you are doing, don't be a pretentious faggot.

>>9070411
lurkin

making cheese sounds like it might be my shit

>>9070758
Bacteria blend used for cheesemaking

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Clean break on the curd

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Horizontal cutter
Start from bottom and turn 180°
Move up lines and repeat untill to the top

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Vertical cuts both ways

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Stirred curds
Beautiful

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More cheap vodka

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Some water 180° f

Gouda stinks

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Remove 1/3 whey

this is fascinating, thank you OP

>>9070789
Gee, that made everything perfectly clear.

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Use hot water to replace and raise temp to 95

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Remove 1/3 again and replace till temp is 102

>>9071027
Stirring and maintaining temp for 45 mins

>>9071027
what gives? been more than 45 min

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Poured curds into cheesecloth and press 20lbs for 20 mins

>>9071313
Fucking phone wont decide what orientation for my pics, sorry.

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Moor vodka while we wait comrad.

>>9071350
Where do you get your mesoculture, OP?

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Flip and re-dress with cheesecloth
30lbs for 20 mins

>>9071402
I should just hang myself since i cant take a pic correctly...

>>9071412
No, just move out of Australia.

>>9071424
Kek

>>9071412

hand yourself by your feet then your pictures will be perfect

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>>9071313
what booze ya got there pal?

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Re-dress and flip
50 lbs 12-16 hours

I will be lurking and commenting in the meantime. More vodka and food while we wait.

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>>9071466
I have a simple apple wine going second day into primary fermentation, what about you bro?

Any of you faggots following?
More vodka and lurking...
I need some form of human communication.

>>9071615
I'm watching.

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Drinking too much tonight,
But still going.
Making sure levels are balanced and nothing goes to shit while final press.

>>9071719
k back from sleep. what happened next?

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>>9073087
One hour left on the final pressing
Drained whey about halfway through

>>9071368
Amazon bro

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Making saturated salt brine for the cheese when it comes out soon.

>>9073323
The pressure step takes how long?

>>9073323
How does this pressing setup work?
Is the cheese in the metal can looking container?
I'd assume the can would hold the cheese shape, but wouldn't it also stop the weight from being applied?
what dumb thing am I not seeing. :)

>>9073766
>but wouldn't it also stop the weight from being applied?

there is a "lid" inside the container. The weight rests on the plunger, not on the container itself. Imagine holding a syringe in your hand and pointing the needle towards the ground, then stacking weights on the plunger. Same idea.

>>9073512
for wvhat purpose?

>>9073893
to keep the cheese in, i guess. like how mozarella and feta come with liquid.

>>9073800
Thanks. That's a lot cooler than I would have thought.
I've only seen cheese being made in hows its made giant wheels kind of thing.

WHEN WILL IT BE DONE

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>>9073936
Never, because i am a fuck up retard who didnt soak the cheesecloth in whey first and had it stick to the cheese.

Fuck. Fuck fuck.

Gonna break it up into cheese curds to at least have some cheese to eat.

Tune in next time when i eat a fucking bullet!

>>9073987
you're breaking my heart man

will the curds at least be tasty

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>>9073987
what a tweest. You'll get em next time

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Broke into curd bites and salted.
At least when cheese gets screwed up you can almost always do something with it.

Gouda style cheese curds.

>>9073987
>try to eat a bullet
>bullet sticks to the barrel

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Salted and in a container.
Into the cheese fridge under the ricotta. (Quite empty at the moment)

I will still be lurking and will make a new thread when i troubleshoot and make another cheese.

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It wasn't supposed to be like this

>>9073995
Curds are one of my favorites,
They are usually made a bit different but maybe i will discover something new.

>>9074033
Kek
Underrated post

>>9071466
>>9071515
Is home made booze hard to make/expensive to make?
Would like to make some for the novelty of it to serve to friends.

Best thread on /ck/ right now, thanks OP

>>9073987
it only looks like a little chunk was torn off why is it ruined?

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>>9074016
Looks pretty gouda!

>>9076618
It was pretty bad all around.
If i wax the cheese like that there is a good chance of an air pocket that would let bad mold grow.

>>9077553
How do you wax the cheese?

>>9075884
Easy as fuck desu.

>>9075884
Idk about where you live but up here in Canadia it is incomparably prices.
Let's say for beer making you need 100 dollars start up.
After that a kit cost like 30 bucks. For that money I could buy 15 beer or make 50+.
Hard alcohol is even more overpriced. Similar start up cost then a 10 dollar bag of yeast a 10 dollar bag of sugar and less then 10 dollars in distilled water.
I can rent a water distiller for less then 10 bucks a day after the brewers beer is done have like 12 26s

very good thread OP, looking forward to the next one. How much does all the kit set you back to start off?

>>9071368
I have bought rennet and cultures from a brewing distributor and I like in Canada.
Any major city in the states would likely have more niche stores of this nature.

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>>9073987

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>>9073987
I enjoyed the thread regardless. Better luck next time.

>>9077556
Some brush it on.
But i dip it, use a double boiler to melt the wax and do half at a time.

>>9070766
+1

So i did some research and i think i have found the issue.

On the final press which is 50lbs for 12 hours,
i am going to remove the cheese cloth for that press.

I am glad some of yall enjoyed the thread and followed along. I will be doing a second run soon and will document as i go, regardless of if it is a success or not.

Worse come worse we all learn a bit here and there.

>>9070981
Why are all females useless

>>9073987
Why is this so bad? Only some little bits have come off, most of the cheese is intact, why didn't you go with it?

I'm guessing the next step would have been covering it in wax and then leaving it to mature for God knows how long, right? Total guess though, I could be completely wrong