Easy Cheddar style cheese recipe?

[Hayhay]

I've heard there's an easy way to make a cheddar-like cheese. Anyone have a recipe that sounds like that?
Cheers,
Hayley

[minnie]

Hi Hayley,

I'll have a look and see if I can find anything.

Trevor put a recipe up some time back but it was using fresh milk (not store) and that's about what I have as well, I found this on the Rikki Carroll site http://www.cheesemaking.com/store/pg/23.html I wouldn't dry it the same as her in our climate though, I like to vacuum seal and will vacuum seal all my hard cheeses.

I couldn't bear to wait 2 years for a good aged cheddar to find it spoilt under the wax or skin.

Vicki

[Shadowgirlau]

Sorry I don't have a nice cheddar recipe at this stage (easy or not) good luck with it, look forward to seeing what the outcome is.

Kathleen

[Hayhay]

Hmmmm, thankyou.....just have to find a day when I don't have the little tackers hanging off my legs when I can actually concentrate on how to make it!

[minnie]

Hi Hayley,

Cheeselinks may be close to you and they run 1 day workshops for cheeses, could be worth finding a course?

With long maturing cheese you really want to get it as right as possible.

Vicki

[Hayhay]

Yeah cheeselinks are fairly close. Very lovely people in person! The thing about their courses is they are so expensive. So I wanted to try on my own first and if it didn't work then do a course as a combined birthday present or something.

Hayley

[minnie]

Hi Hayley,

The courses are expensive but I always say, worth every penny and more for the things you learn.

I've never regretted doing the Brisbane course (same as Glen did) it gave me a really good base of understanding (not expert by any means) to make standard cheeses. And I can say the $400 at the time plus, motel room, travel and food wasn't easy by a long shot... oh to have them close by!

I always thought I didn't want to waste time and money making cheese letting it mature for years to find I'd missed something really basic out of the steps.

When the camembert turned black it wasn't disaster as it happened quickly and you can sort it out and start again, but with cheddar it's a different story.

That's what I think, but hey I'm biased.

Vicki

[Hayhay]

Ok then, one day when I can afford it I'll do myself a cheddar course!!!

[minnie]

Hi Hayley,

I don't think you'll regret it one bit!!

It just gives a good base to understand how the process and recipes work and what's the tips and tricks as well.

I've never been happier that I did the Brisbane one, it costs more than the ones with Cheeselinks. Just looked up Cheeselinks, they do a hard cheese course (1 day) for $150 http://www.cheeselinks.com.au/workshopdetails.html which is excellent value, if they supply the milk it's and extra $10.

Wish I was closer to them, I'd do the hard cheese day just to brush up.

Vicki

[Hayhay]

I've done 2 courses thru community houses. one was 90, the othe i think only 60; both included everything you might need. So 150 seems alot! But surely well worth it.

[minnie]

Hi Hayley,

Oh for cheese courses at $60-$90, Some TAFES in WA were running courses which would fantastic.

Where I am the closest is Brisbane and the only one I know of is the $400 one, which was really good. But was a lot of money.

Kathleen did a cheeselinks course some time back from memory when they went to WA.

Vicki

[Hayhay]

Phew! That's a heck of a lot of money!!!! Glad it was well worth it!

For what its worth the $60 course was revolting in terms of hygiene and no way I was going to eat the cheese we made on the day. But I did learn alot in terms of tips and methods.

[minnie]

Hi Hayley,

...course was revolting in terms of hygiene and no way I was going to eat the cheese we made on the day

What sort of things??

The one I did was brilliant I thought and I learnt sooo many good tips and tricks as well as good hygiene practices.

Really interested in the specifics of good and bad...

Vicki

[Hayhay]

Oh dear, I still have a strong mental image of an old lady putting her long fingernail (with grit underneath) into my curd to test its firmness. 'No, not ready yet' but try sticking her finger in another three times just to make sure (or spread the grit?). No proper hand sanitising; I doubt the equipment was sterilised; bits of something (fingernail???) floating in my milk. The final product had visible bits of hair etc in it. I was rather worried about in invisible bits in it......

Good things.......how to make camembert! That even if you put things in the wrong order or stir too long etc the cheese still works out, the curd still sets so its not all a loss.

Instead of double boiling; sit a larger saucepan or tray on top of a smaller saucepan with the water. The steam heats the top pot/tray and its easier to get on and off.

They used butane cookers to heat the water, switch on or off as temp needed.

From the first course I did - put the milk in the saucepans of water whilst still in the cartons, saves double boiling at all! Just stand them on a metal cake rack or I use a ceramic plate so the bottoms don't stick. Have the tops open. Depends what cheese you make not all can do this. I do it for fetta and make the cheese in a square plastic tub wrapped in towels. Holds temp fine. She had the tubs in polystyrene boxes.

Any tips you wanna share? Maybe we should start a cheesemaking tips topic?

[minnie]

OMG Hayley,

I'm appalled!

The course I did we had to wear a hat or hair net, if we had any cut etc on hands we wore gloves and a hand only touched cheese/curd etc if first dipped into iodine.

Every utensil was dipped in clean water then into iodine before use... I usually put iodine and water (diluted correctly) into the small kitchen sink at home and keep all the utensils in that and wash off milk etc in the large sink. DH has an unfortunate habit of washing the thermometer then sanitising it in the iodine mix and for some unknown reason wipes it on the bottom of his shirt to which I have to say 'don't put that into milk or cheese until it's done without the shirt wipe'

You know I saw a fellow at a cheese demo that effected me the same as this woman has you... he had filthy hands and his shirt had bits of breakfast still on it giving a how to make ricotta demo and even that was wrong and didn't turn out.

I think cheese tips thread is a great idea!

Vicki