I am writing this page in English with Google translator. Click the Danish version and see the original Danish website. Note the English page is under construction and therefore not finished. I need to read the proofs of the page.

 

Photo no. 1
Cheese stuff

Stuff for a homemade cheese press

1 pcs. cutting board 350 x 250 x 12 mm
1 pcs. threaded rod M10 mm x 1000 mm
5 pcs. impact nuts M10 mm
6 pcs. nuts M10 mm
I have chosen cutting board in plastic
Photo no. 2
Cheese stuff

Stuff for a homemade cheese press

2 pcs. wing nuts M10 mm
3 pcs. top nuts M10 mm
10 pcs. discs M10 x 20 mm
Nuts and threaded rod, el. zinc plated
1 piece. Spring No. 23580 stainless steel
Photo no. 3
Cheese stuff

Stuff for a homemade cheese press

1 pcs. bowl Ø 150 mm with holes
1 pcs. bowl Ø 170 mm with holes
1 pcs. crossbar in beech 280x50x40 mm
1 pcs. handles from a 12 mm spoon
Homemade Shellac for the crossbar
Non-toxic - See my recipe below
Photo no. 4
Cheese stuff

Stuff for a homemade cheese press

1 cutting board for 3 round slices
1 pcs. disc Ø 60 x 12 mm, hole 11 mm
1 pcs. disc Ø 150 x 12 mm without holes
1 pcs. disc Ø 170 x 12 mm without holes
I have chosen cutting board in plastic

 

Now that you have a Sous Vide device, it is great to be able to use it for cheese making.
Hello and welcome to the cheese side!

I have made Rygeost for many years, but not "real" cheeses, which ripen over a long time. I have followed some cheese nerds on the net and seen how to make cheese. There are not many remedies to make a Cheddar cheese. I especially noticed that the temperature should be kept at 32 °C (90 °F) for a long time when the milk was to coagulate. Then I was just thinking about my Sous Vide device. The other two remedies I had to do myself. A list of materials is found above.

A cheese press and a curd cutter
Most things for the manufacture of the cheese press can be purchased in the usual stores: Cutting board at COOP, nuts, washers, threaded rod and beech wood at XL Byg, plastic bowl in 2 sizes at Netto, red handle 12 mm groove spoon at Harald Nyborg, cheese cloth (diapers) at Jysk. The last part for Spring No. 23580 is purchased online at Sodemann Industrifjedre A/S.
Photo no. 5

Ostegrej
The finished cheese press is seen here fitted

My Sous Vide device
The distance between the holes (ø11mm) in the cutting board is 210 mm. An impact nut M10 mm is struck in each hole on the back. Note the 8 pointed pins are drilled with a 2 mm drill. The threaded rod (GS) is sawn 2x300 mm and the remainder 400 mm is seen in the middle with the red handle. The cutting surfaces of the GS are sanded so that the nuts can be screwed on and off with the fingers. The 2 GS of 300 mm each is screwed on with one nut and one washer and screwed into the impact nuts on the bottom. Tension is applied so that they are stuck. A 280x50x40 crossbar made of hardwood - I used beech from a doorstep (20 mm thick). Then 2 pieces were glued together. Tannannet, 3 holes ø 11 mm drilled, plastered and 2 times ship's varnish. Two impact nuts M10 mm are struck in the center hole. Note the 8 pointed pins are drilled with a 2 mm drill. A note on the top impact nut: This is drilled with an ø 10 mm drill so that the thread is drilled away because you cannot be sure to screw GS through two nuts.

Pressure breeds back pressure, so therefore the impact nut with thread is on the underside. Collection of the parts should appear in picture no. 5.
The threaded rod GS with the red handle is described here. Remove the handle from the groove spoon by attaching the groove spoon to a vice (clamp), and rotating the red handle around with a pipe wrench. You have to use forces to turn it around, but it is possible. Now knock out the handle with a hammer by attaching a wooden block to the bottom black piece. The hole in the handle is drilled with a ø 10 mm drill. Do not drill through the black piece at the top. A 2-component glue is filled into the hole and GS is screwed in as long as possible. Let it harden for 24 hours. I have made two bottom discs with cup bores ø 51 mm and ø 64 mm. It gives a finished measure of ø 46 mm and ø 59 mm. I use ø 59 mm only.

 

Photo no. 6
Cheese stuff

The disc is mounted in the column drill so that the edge can be sanded well for burrs. My disc is glued together by 2 discs of 6 mm. I use a 2-component adhesive. If you have a 12 mm cutting board, use it.
Photo no. 7
Cheese stuff

The two discs are cut and drilled an 11 mm hole for insertion of the impact nuts. I only use the large disc ø 59 mm. The small disc has too small a diameter for the spring used.
Photo no. 8
Cheese stuff

The disc is screwed to the GS with a nut and washer at the top. At the bottom, there are inserted 2 bolts and a cap nut. It gives the correct height for Ln of 33.1 mm.
Photo no. 9
Cheese stuff

The height of the number of discs and top nut is adapted to the weight of 32 kg or 314 N, which the spring presses at most. In my Excel spreadsheet, the height Ln is 33.1 mm.

 

On the picture no. 9 shows a cardboard tube, which is intended to symbolize the spring with stock no. 23580. The tube length L0 = 41 mm is the length of the spring in unloaded condition. S32 = 7.9 mm is the travel at a load of 32 kg, Ln = 33.1 mm is the length of the spring at this load. If you need other springs, you can use my Excel spreadsheet for new calculations.

When calculating springs, do not use max. force Fn for the spring. The spring will then be fully compressed and therefore cannot return to idle state L0. The spring loses its properties and is therefore useless. Only use up to 70% utilization of Fn. The spring used here is utilized 56%.
Photo no. 10

Cheese stuff
Spring compressed dimensions as a function of weight
Weight as a function of revolutions
Excel spreadsheet
I use a threaded rod M10, it has a metric thread with an increase in mm of 1.5. This means that GS travels 1.5 mm per revolution of the handle. If you know R = spring constant, which is N / mm or also kg / mm, you can set up a table and a diagram for pressure per revolution. The diagram shows the weight that the spring presses per revolution of the handle. One should be aware that the pressure falls on the cheese over time, as the cheese "falls" together as the whey is pressed out.

The bottom diagram shows the spring's compressed dimensions in mm as a function of the weight in kg. On picture No. 9, the dimensions L0, Ln and Sn are seen. If the spring is pressed with a force of 32 kg, the spring will move down 7.90 mm. It gives a height between small and large disk of L0-Sn = Ln, 41-7.90 = 33.10 mm

 

Photo no. 11
Cheese stuff

A bag of shellac 50 g flakes are purchased online at Ravsted House. Spring No. 23580 purchased online at Sodemann Industrifjedre A/S. Glidex silicone water tap grease is approved for drinking water. Used here for the threaded rod with handle. Can be purchased from any plumbing dealer or in a construction market.
Photo no. 12
Cheese stuff

This 96% alcohol is an almost pure alcohol and not denatured. It is used for making homemade liqueurs. Therefore, I have chosen this alcohol as a solvent for shallak flakes. In Denmark, alcohol is subject to an alcohol tax, so it becomes a slightly expensive shellac. But then one can make a liqueur of the rest.
DO NOT use Denatured Alcohol.
Photo no. 13
Cheese stuff

Shellac flakes for the production of non-toxic lacquer for the curd cutter. The bag contains 50 g and costs approx. DDK 80,00. Take 25 g and put the flakes into a tight glass jar. Pour 100 g of 96% fine alcohol - this is what you can drink when making liqueurs. Close the lid tightly and set the glass for a few days. Shake the glass regularly to dissolve the flakes. If necessary, adjust with more fine alcohol or flakes so that you get a suitable thick polish.
Photo no. 14
Cheese stuff

In Harald Nyborg I found this groove spoon for DKK 25.00. If the handle could be separated, it was good otherwise the money was just lost. It succeeded, but forces must be used.
The handle on the lower black ring has a "stop" so that the hand does not slide down. This "stop" is unfortunate, for the purpose as here. I sawed it off and sanded the ring. In addition, it has got a white stripe so that the rounds can be counted.

 

I have a cheese pot with dimensions ø 260 mm and high 200 mm in stainless steel of 10 liters. However, it is only possible to fill in 8 liters and then make cheese, otherwise it runs over when stirring in the mass. It suits me well, because I always make a portion cheese of 4 liters or 8 liters of milk.

My curd cutter is therefore made to fit the pot. It is seen to the right on picture no. 16. The 2 wooden strips on the sides are 260x20x8 mm and made of hard wood - beech. The round rods are ready-made dowels ø 8 mm also in hardwood. The crossbar (handle) is a residue from the doorstep that I used above for the cheese press.

Then I have just one detail - the stainless steel bracket ø 4 mm must keep track of the curd cutter when I run it round in the pot.

I use fishing line ø 0.5 mm to cut the soft curd. I have crossed the fishing line crosswise with 20 mm between, so I can cut horizontally and vertically at the same time with the same tool.
Photo no. 16

Ostegrej
The curd cutter version 1
Works great, but the bracket is not necessary
The dowels are placed in the wooden frame with a splash of wood glue. The holes are only drilled halfway through the wooden frame and 1 mm holes for the fishing line are drilled before the wooden strips are assembled. The handle is also assembled with a splash of wood glue, but as an extra security the handle gets 4 stainless screws. The handle measures 115x45x20 mm. All parts are sanded with sandpaper before gluing.

The biggest challenge was mounting the wire. I had ø 0.45 mm steel wire for my homemade spinner which I thought could be used. The thread would be ideal if I could just tighten it up, but it can't be done. That's why I used a fishing line, but I don't think it is particularly durable in the long run. We will see. Otherwise, I have to devise another method for version 2.

The curd cutter is seen here ready-made, but the non-toxic shellac still has to be applied. It should stand for another week before the flakes are dissolved in the alcohol. Shellak has the E-number E-904, which belongs to surface treatment agents.
I have seen a broadcast in TV East from a dairy producing brie cheese from sheep's milk. They use a terminology for the milk through the process. The milk coming in from the sheep is of course called Raw Milk, when the milk is coagulated and cut into small cubes, they are called Cheese Grain. When these cheese grain are sown from the whey and are put in the cheese press they are called curd. Finally, when the cheese is stored, it is of course called Cheese. The type was Brie and the cheese was named after the field where the sheep grazing: "Stenhøjmark Brie". If the broadcast is still on the web, the web address is here. If you want to make cheeses yourself, read Cheese exchange web site.

 

On the web I have found a 0-20 kg load cell and a 0-50 kg SKU 114990100 load cell with electronics - HX711 - for digital readout on an Arduino Uno. I do not have an Arduino Uno, so it must be purchased, otherwise I use the Strain Gaugen (SG) for an analog circuit on batteries. Saves the rest for better times. The diagrams on the right are suggestions for Analog Instrumentation Amplifier for Strain Gauge. The Wheatstone bridge symbolizes the load cell.

SG is available in many different shapes and with several max loads. I have chosen a SG of max. 20 kg and a SG of max. 50 kg, both give an output of 2mV/volts at full load. Vout is then at 20 kg and 5 volts across the bridge 2mV * 5 = 10mV. The same applies to SG 50 kg and 5 volts over the bridge 2mV * 5 = 10mV.

Potentiometer P1 regulates the gain in the SG amplifier. The formula for the gain is seen on the diagrams. The displayed settings 40% of 1k Ohm gives Av = 500 times, and 30% of 1k Ohm gives Av = 200 times. Vin on the SG 50 kg amplifier is 10 mV, so Vout becomes 500 * 10mV = 5000 mV. Vin on the SG 20 kg amplifier is 10 mV, so Vout becomes 200 * 10mV = 2000 mV. Note Vout can show both plus and minus, it should preferably be plus. Shows the Vout minus just changed on the 2 wires to R14 and R15. Another source of error could be that the SG was reversed. The arrow must be down.

The top diagram with 3 pcs. TL081 can of course be built with 1 piece. TL082 and 1 pc. TL081 or just 1 pc. TL084. Use what you have in the drawer. If you have to buy everything from new, I would recommend INA125.
What happens when a cheese nerd meets an electronics nerd? He asks if he can get a SG load cell built into the cheese press. It will then be the next project.

Photo no. 17

Strain Gauge diagram

High Impedance, Low drift Instrumentation Amplifier for Strain Gauge with TL084
Instrumentation Amplifier INA125 for Strain Gauge Load Cell 20 kg
Excel Spreadsheet for Spring and Excel Spreadsheet for Strain Gauge

 

Cheese press with Strain Gauge weight cell 20 kg.


This weight must be made for the Arduino Uno for digital reading on a display.
Photo no. 18

Cheese press with Strain Gauge weight cell 20 kg and 50 kg

Cheese press with red plate weight cell 20 kg
Cheese press with green plate weight cell 50 kg
Cheese press with Strain Gauge weight cell 50 kg.


This weight must be made for an Instrumentation Amplifier for digital reading on a display.

 

General information on ingredients for cheese making

Milk is not just milk. Therefore, whole milk is preferred low-pasteurized as opposed to high pasteurized milk. Furthermore, whole milk is organic and unhomogenized to prefer. Langmosegård by Tønder delivers Organic Farm Milk at a reasonable price, even if the freight is reasonable. 1 liter of 3.5% whole milk from Thise weighs 1027 g. A cardboard with screw cap weighs 34 g.

Buttermilk made in the conventional way. The raw milk is cleaned and centrifuged for cream and skim milk. These are mixed again so that the buttermilk achieves a fat percentage of 0.5%. The buttermilk milk is homogenized and then high pasteurized. Cool to the optimum temperature for the lactic acid bacteria now added. The lactic acid bacteria convert the milk sugar into acid, as it is a form of fermentation with oxygen (aerobic) (without oxygen anaerobic alcohol). The buttermilk is cooled to 5 ° C and filled into cartons. 1 liter of 1.5% buttermilk from Arla weighs 1000 g. A cardboard with screw cap weighs 34 g.

Kefir More text about kefir coming up. 1 liter of 1.5% kefir from Arla weighs 1011 g. A cardboard with screw cap weighs 34 g.

CHOOZIT MA 4001 is a blend culture of mesophilic bacteria and thermophiles bacteria (Mesophilic and Thermoplic culture), which help with the ripening of the cheese. Mesophilic is a standard lactic acid culture with optimum temperature environment between 30 °C and 37 °C. Thermoplic is a culture for faster acid production with an optimum temperature environment between 45 °C and 55 °C. The product can be used for soft as well as hard cheeses. Less quantity for soft cheeses and larger amounts for hard cheeses. From 2.5 DCU to 10 DCU per. 100 liters of milk. The DCU is applied to the package and indicates the amount of culture the package contains and the amount of milk to be used.

If the package is marked with 5 DCU, there are also a number of liters of milk, for example 100 liters. The whole package should be used for 100 liters of milk. If you only make cheese of 10 liters of milk, 0.5 DCU is used. A suitable measuring spoon for cheese making can be purchased. Be aware that the culture is lyophilized bacteria that are in hibernation and reside in hermetically sealed special bags. When these are opened, the culture must be taken out with a dry measuring spoon and it must not take place over a pot of steam. The bag is securely closed again and kept closed with solid rubber bands. Put the bag in a plastic bag with a zipper closure. Stands: "Store below 4 °C", simply put the bag in the refrigerator. But on some bags it says: "Store at - 16 °C" then it must be in the freezer. If a culture from the freezer is to be used, the bag must be taken out 1 hour before use and lie at room temperature. The measured amount is taken out and the bag is returned to the freezer.

Flora Danica er en mesofile syrevækker (enkelt kultur). Den har en optimal vækst ved en temperatur mellem 20 °C - 25 °C, og skal opbevares i fryseren efter pakken er åbnet.

Calcium chloride 33 % vol. solution is added to the milk to optimize coagulation of milk proteins. The cheese becomes more soft inside and the yield becomes larger. If you buy "cheap" everyday milk, it is recommended to add 5 ml per 1 liter of milk.

You can even make your Calcium chloride (E-509) solution. To 500 g distilled water add 500 g of pure calcium chloride (CaCL2). It gives a resolution of a volume percent of 32 %. The density is 1.363 g/ml, so 100 ml of CaCL2 weighs 136 g. In my Excel spreadsheet for Calcium chloride other values can be calculated. Please note that there is a difference between demineralized water and distilled water. Demineralized water may contain bacteria and germs that are not desired in the cheese.

One tip: Nonoxal can be purchased cheaply in any food business. It is used for neutralization of oxalic acid in rhubarb and spinach. I have made an analysis of the product with respect to the volume percentage. The density was 1.395 g/ml, so 100 ml of CaCL2 weighs 139 g. I have learned that Nonoxal has added lactic acid, but it does not matter when making cheese? Is there a reader who has experience with Nonoxal?

Lysozyme is a natural enzyme recommended for solid cheeses so that they do not swell and form cracks. Dossing is 1.6 ml to 8 liters of milk.

Rennet: There are two types of rennet standard animal rennet and vegetarian rennet. I have used both types over time, and I have not noticed any difference, so it is a religious issue that one chooses. However, rennet is a "must", since the whey must be separated from the milk to form dry matter. It's actually called coagulation. The Coagulation effect decreases by 1% per month or 12% per year. Store the rennet in a refrigerator so that it lasts for a long time. Dossing is 2 drops to 1 liter of milk, or 2 ml to 8 liters of milk.

Cheese Salt: There are 3 methods of salting cheese: layer salting, dry salting and salting during cheese making. Find the methods yourself online. You can use coarse salt or fine salt. But just remember there must be no added minerals, iodine or anti-caking agents. Kosher Salt, Læsø Sydesalt and French Mediterranean salt are some of the salts that I usually use.

Also read: How to make cheese

 

Recipes for homemade cheeses

Lightly smoked Jalapeno Cheddar Cheese # 1

Shopping List

 

5 liters of whole milk, low pasteurized, unhomogenized, organic
100 ml Boiling water from Chile (32 °C)
0.5 g Danisco Mesophilic CHOOZIT MA 4001 starter culture
25 ml Calcium chloride 33 % mixed with 5 ml lukewarm water
1 ml Lysozyme an enzyme mixed with 5 ml lukewarm water
1 ml of 8 drops of rennet mixed with 5 ml of lukewarm water
1 tbsp. Læsø Syde Salt or Kosheralt. Salt without iodine
4 pcs. Red Jalapeno Chili pepper finely chopped without grains
1 tbsp. Sweet paprika. Gives the cheese a reddish color

Note: The number of chili is matched with your taste for chili
If the cheese is to be smoked is up to you
Maturation for the first 2 weeks at 12-20 °C. Fermentation storage
The next 2 weeks at 8 - 12 °C. Maturation storage
Then in a refrigerator in wax paper

No. 1 Jalapeno Chile Prepared. I didn't use Nonoxal
No. 2 Jalapeno Chili is dried in the oven
No. 3 The milk is poured into the pan
No. 4 The milk is hot 32 ° C. Acid range must be sprinkled
No. 5 The 3 "chemilalies" used. Rennet not shown
No. 6 The curd rest 1 hour. 14.2 is volt for Pump and Fan
No. 7 The starter culture must be closed airtight with clips
No. 8 The curd is cut and turned into cheese grains
No. 9 The cheese grains is put under pressure
No. 10 The finished non-smoked cheese weighs 607 g
No. 11 The finished smoked cheese weighs 551 g
No. 12 The cheese has matured for a month

Lightly smoked Jalapeno Cheddar Cheese March 6, 2019



Lightly smoked Jalapeno Cheddar Cheese     No. 2     No. 3     No. 4     No. 5     No. 6     No. 7     No. 8     No. 9     No. 10     No. 11     No. 12                                                                                                                                                                                                    

5 liters of milk gives 607 g 11.8% of cheese before smoking. After smoking 551 g 10.7%

 

Procedure without liability: Prepare the chili fruits. Sprinkle the fruit longitudinally and free it from grains and ribs. The four halves, grains and ribs are boiled in 300 ml of water for 10 minutes. Pick up the 4 halves of the fruit and cut them into very small pieces. Put the pieces in the oven and dry them until crisp, with warm air at 100 °C. Put sweet paprika in the boiling water and cook for 2 minutes. Say the water through a coffee filter. There must be approx. 100 ml of boiling water. Pour the mixture into the milk.

A Heat the milk to 32 °C, sprinkel starter culture on the surface, wait 10 minutes and stir. Put calcium chloride and enzyme in the pot and stir for 10 minutes. Let the milk rest in the pot at 32 °C for 1 hour.

B Come rennet in the pot and stir - also stir up and down. It must not be done more than 60 seconds, because now the milk begins to coagulate. The pot should be kept at rest for the next hour so that the whey can be separated and the curd becomes firm. The temperature must still be 32 °C.

C Now try if a "Clean cut" can be made in the curd. If not, wait 10 minutes. The curd is cut into small pieces with the curd cutter - shown above - otherwise with a suitable knife. The vertical cuts are easy enough with a knife, but the horizontal cuts are a bit cumbersome. Stir in the curd, which now consists of whey and cheese grains. Let the mixture rest for 15 minutes so the cheeses grains settle on the bottom of the pot.

D Remove some whey from the pot with a cup so that the whey just covers the cheese grains. Heat the pot to 39 °C and let the pot rest for 15 minutes at this temperature. Then stir in the pot and bring the cheese grains into a sieve lined with a cheese cloth. Drain the cheese grains for a few minutes and return to the pot. Put salt and the dried chilli in. Massage well and thoroughly cheese grains, salt and chili together with clean finger.

E Come cheese grains into a cheese mold lined with cheese cloth. Place the cheese mold under the cheese press - see picture no. 5 - pressure with 10 kg for 1 hour. Turn cheese over and press again for 1 hour. Then turn the cheese and press with 22 kg for 12 hours. The cheese is removed from the cheese mold and placed at 18 °C for 2 days. Remember to turn the cheese a couple of times along the day.

It is now up to you to decide whether the cheese should be smoked or simply be ripened. I have a smoke oven that can cold smoke, so I will try to smoke the cheese quite easily. The cheese has been lying a couple of days for drying, and is now placed in the smoke oven, where it is smoked cold over beech mud overnight. The finished cheese before smoking weighs 607 grams. After smoking 551 g. Smoked cheese.

 

Postscript: The cheese was tasted after 1 month of ripening: The cheese is very hard, dry and grainy in the taste. To the salted side, but not to salt. The Jalapeno Chili Peppers that I used were obviously not quite strong, because one should look long for the taste of chili. You can compare the cheese with a hard parmesan cheese which you tear over the food. A perfect smoke flavor can only be recommended. See Samvirke about cheeses. Next time I will cut the curd in slightly larger cubes, press the cheese a little less (5 kg) and find some stronger chili peppers - maybe 4 pieces, and only 1 tbsp. salt. The cheese is definitely worth doing again.

 

Slightly matured Gauda Cheese with Ginger # 2

Shopping List

 

5 liters of whole milk, low pasteurized, unhomogenized, organic
0.5 liter Kefir
100 ml Boil water from Ginger (32 ° C)
0.5 g Danisco Mesophilic CHOOZIT MA 4001 Acid Rack
25 ml Calcium chloride 33% mixed with 5 ml lukewarm water
1 ml of lysozyme an enzyme mixed with 5 ml of lukewarm water
1 ml = 8 drops of rennet mixed with 5 ml of lukewarm water
2 tbsp. Læsø Syde Salt or Kosheralt. Salt without iodine
50 g Fresh ginger. Peeled and finely chopped
1 tsp. Turmeric. Gives the cheese a yellowish color

NB: I used a little kefir for this recipe,
to get some healthy and good lactic acid bacteria into the cheese.

1 liter of 1.5% kefir from Arls weighs 1011 grams
1 liter of 0.5% buttermilk from - coming soon

I have not used ginger cubes in the cheese, only decoction. If you are going to use "fresh-fruit" in a cheese, you will probably have to dry the fruit a lot before it gets into the curd. I wait and see what happens to the Jalapeno Cheddar cheese above.

Slightly matured Gauda Cheese with Ginger 27. marts 2019


Slightly matured Gauda Cheese with Ginger # 2

5.5 liters of milk gives 750 g 13.3% of cheese after pressing.
After drying and maturing 662 grams 11.7%

 

Procedure without liability: Prepare the ginger. Peel the ginger and cut it into small cubes. Getting the cubes into the pot, pour 300 ml of water and boil them for 10 minutes. Put the turmeric in the boiling water and cook for 2 minutes. Say the water through a coffee filter. There must be approx. 100 ml of boiling water. Pour the mixture into the milk.

A Heat the milk to 32 °C, sprinkel starter culture on the surface, wait 10 minutes and stir. Put calcium chloride and enzyme in the pot and stir for 10 minutes. Let the milk rest in the pot at 32 °C for 1 hour.

B Come rennet in the pot and stir - also stir up and down. It must not be done more than 60 seconds, because now the milk begins to coagulate. The pot should be kept at rest for the next hour so that the whey can be separated and the curd becomes firm. The temperature must still be 32 °C.

C Now try if a "Clean cut" can be made in the curd. If not, wait 10 minutes. The curd is cut into small pieces with the curd cutter - shown above - otherwise with a suitable knife. The vertical cuts are easy enough with a knife, but the horizontal cuts are a bit cumbersome. Stir in the curd, which now consists of whey and cheese grains. Let the mixture rest for 15 minutes so the cheeses grains settle on the bottom of the pot.

D Remove some whey from the pot with a cup so that the whey just covers the cheese grains. Heat the pan to 39 °C. Stir salt into a couple of cups of whey and put it up in the pot and stir. Let the pot rest for 15 minutes at this temperature. Bring the cheeses into a sieve lined with a cheesecloth. Drain the cheeses for a few minutes and proceed to the next point.

E Getting cheese grains into a cheese mold lined with a cheesecloth. Put the cheese mold under the cheese press - see picture no. 5 - pressure with 1 kg for 1 hour. Turn the cheese over and press again with 1 kg for 1 hour. Then turn the cheese and press with 10 kg for 12 hours. The cheese is removed from the mold and placed at 18 °C for 2 days. Remember to turn the cheese a couple of times along the way.

The finished cheese after pressing weighs 750 grams 13.3%. After drying and maturing 662 grams 11.7%.

 

Postscript:

 

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