Talk:Home-made Caerphilly cheese
I think I may have used 2.5 teaspoons, ie 12.5 ml of veggie rennet!!! It curdled quickly (about 45 minutes). I also did not use a double boiler, but a large stockpot. This is because my largest saucepan (apart from stock pot) only holds 3 litres of milk. Also, because I am too stupid to read a thermometer, I heated the curds to 43 degrees, rather than 34. Grrrr! However, it does taste nice so far. Maybe I should call it Winchilly or Caercombe cheese.--JuliaBalbilla 19:47, 23 May 2009 (BST)
Although the above has turned out well, I will be making another lot today using 4 litres shop bought full fat milk and 600 ml single cream. The total quantity is slightly less than stipulated in the recipe, but last time 5 litres was too much for the mould. --JuliaBalbilla 08:59, 29 May 2009 (BST)
Will be making same again today and keeping to same recipe. This time I will try and make a nicer shaped cheese. I think a Chinese steamer might be a good size, once it has drained a bit.--Chef 09:11, 29 May 2009 (BST)
Your not above has just given me a thought. If you want to make a large quantity, how about using a drum sieve as a mould? Has fine mesh for draining and is an ideal size for plonking a large saucepan on top into which you can use anything to weigh it down. Will not start mine until bread has baked now, due to possible contamination.--JuliaBalbilla 13:21, 29 May 2009 (BST)
Took longer for curd to set this time. Maybe it was because I added cream?? --JuliaBalbilla 17:30, 30 May 2009 (BST)
I doubt it. I think it's the veggie rennet (or the milk???). I used about 1/2 teaspoon rennet with double cream and yesterday mine was poorly set in 1.5 hours but fine after about 2.5 (from memory)--Chef 17:48, 30 May 2009 (BST)
Gosh, it set in hour and half (about 45 mins last time) which is why I womdered. Have just drained whey, using a chinois. I do not own a normal sieve, just the drum one and the chinois. The latter is BRILL at draining whey - because it has a pointy bottom, it pulls more whey into it - touches bottom of pan. Am now letting it rest for 30 mins before draining curds. --JuliaBalbilla 18:53, 30 May 2009 (BST)
Removed curds from remaining whey, not with fish slice, but with rice skimmer, worked well as has small holes. Now draining in ceramic baking dish which I have propped up on ramekin at one end to aid draining. --JuliaBalbilla 19:59, 30 May 2009 (BST)
Had to squeeze whey through cheese cloth - think I had to do that last time as did not drain off that quickly. Also need to squash it into mould. --JuliaBalbilla 20:26, 30 May 2009 (BST)
When dry salting, I added 1% salt and 1% garlic powder. Garlic powder is quite salty, so use it as a substitute for salt quantities rather than an addition. Meanwhile am sterilising mould. --JuliaBalbilla 20:47, 30 May 2009 (BST)
I have made this twice now and both times too salty so have reduced the salt percentage to 1.5% from 2% and will see how that goes. Chef 13:57, 13 June 2009 (BST)
I am inclined to agree about the salt content. Have not tried the one I made with garlic powder yet, but have made a note to pay attention to salt content. --JuliaBalbilla 17:31, 13 June 2009 (BST)
Using cheese press
6.5 litres milk. Quarter teaspoon calcium chloride to a little boiled and cooled water, to aid curd setting when using shop bought milk. Add before rennet. Have just over a kilo of curd fron this so adding 15g salt.
When brined, dip i hot water (66 degrees C(for one minute, then allow to dry at 18-20 degrees C for 2-5 days. Keep covered to protect from bacteria, insects, cats etc. Brush with rapeseed oil.