By Ricki Carroll, Robert Carroll
This up-to-date version comprises gear lists, step by step directions, and a troubleshooting chart.
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Extra info for Cheesemaking Made Easy: 60 Delicious Varieties
For half-inch curds, make half-inch slices. Then turn pot and slice again at right angles to first cut. Make certain to slice to bottom of pot. To make final cut, use ladle, cutting across pot at half-inch depths, all the way to the bottom. Cutting the curds requires these four steps. First, slice all of curds in one direction, using curd knife. Now comes the most difficult step of process. Using ladle, cut curds at successive half-inch depths. Next, slice curds at 90° angle to the first cut. Make certain curd knife tip reaches bottom of pot.
Place the sage in 1/2 cup water and boil for 15 minutes, adding water as needed so that it does not all boil away. Strain the flavored water into the milk to be used for cheesemaking. Makes 2 pounds. Follow the directions for stirred curd Cheddar cheese. Add the sage during the salting. Caraway Cheddar Derby Cheese This cheese is made by adding 1/2 to 2 tablespoons of caraway seeds to 1/2 cup boiling water. The seeds are boiled for 15 minutes, water is added so it all won't boil away, the water is strained into the milk, and the seeds are added during the salting process as described in the recipe for stirred curd Cheddar.
Both recipes make 6-8 ounces. PRESSING Cream Cheese Remove the curds from the cheesecloth and place into a cheesecloth-lined mold. Press the cheese for 4 to 8 hours at 15 pounds pressure. Uncooked Curd Method Remove the cheese from the press and place in a bowl. Salt and spice to taste. The cheese should be smooth in texture. If it is grainy, force it through a strainer. Place the cheese in small molds lined with wax paper. Traditionally these RIPENING AND COAGULATION 12 hours 72° F. 1/2 gallon cream 4 ounces mesophilic cheese starter culture To 1/2 gallon of fresh cream, add 4 ounces of mesophilic cheese starter culture.