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#1 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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What if I were to use my sausage stuffer and some cheese cloth to press fresh cheese.
Farmers cheese AKA queso fresco. You think it would work? Worth |
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#2 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Might work with some kinds of cheese. Others...not so much. But some also need to be aged.
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#3 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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It can be made in an afternoon. Nothing fancy. ![]() Worth |
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#4 |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
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Worth
You will press all the moisture ot of it and have a log of dry protein Old chef |
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#5 |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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So Worth, did you try it? Sounds reasonable to me! My mom used to make Farmers cheese by hand in the kitchen sink. I seem to remember she formed it into a round with a bowl and cheesecloth, and then lifted it for drainage and put something heavy on it for compression. I've never done it, but sounds like an easy and fun project for winter.
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#6 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() I need a dog around to vacuum up my left overs but I dont want to tie myself down either. Worth |
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#7 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Worth, you probably know most of what is on the link I'll post, but he also has a simple cheese press to make- and I would think you could vary the size to your need.
http://biology.clc.uc.edu/fankhauser...ese_course.htm |
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#8 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Today is the day I have one gallon of milk on the stove heating up and the sausage press set up.
Looking forward to complete and total disaster. ![]() Worth |
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#9 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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So far so good, the milk was brought up to exactly 180F no scorching took off the heat and the lime juice was added until it separated.
I was strained through cheese cloth and is now dripping hung from a cabinet door into a container. The whey was saved and will be used for something. Worth |
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#10 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Update you can see the pictures in the random pictures thread.
I can say the press worked fine squeezing the cheese but one gallon of milk didn't make enough to really do much. It made a thin wafer about 1/2 inch thick and I had to break it up to get it out. Plus it was stuck to the cheese cloth. I person could make a mold to put under the ram rod and use it but to me it isn't worth my time. This experiment cost me less than $5.00 to learn I dont want a thing to do with making cheese. For the amount of money you spend and the return it just isn't worth it. The store has a ton of great cheese to buy. If you had a cow it would be a great idea to learn how and make all kinds of cheese. Worth |
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#11 |
Tomatovillian™
Join Date: Jun 2014
Location: Long island
Posts: 456
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Worth
You could have pulled it into a little Mozzerella I have a video. How to make Mozzerella Look it up Old chef |
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#12 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Homemade mozzarella is nothing like the store bought and you can jazz it up with garlic, spices, herbs etc. It doesn't take much time or equipment.
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#13 | ||
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Worth |
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#14 |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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Yes, we have Oaxaxa cheese most of the time during our winter stays in Mexico, usually by default since cheddar and such are not available in the small town we stay in. We've learned to like it and it's very versatile.
Does sound like home cheese making in any quantity would not be practical or much of a money saver due to the large quantity of milk needed. Still, always fun to try something new.
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#15 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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At the link I posted, the prof. has not only recipes, but also how much milk results in how much cheese, plus some good tips. It can be practical to make some of your own cheeses, depending on the cost of milk. It can also be fun.
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