Praise Cheeses

    So, as if I don't have enough on my plate - I'm going to start learning how to make cheeses (for home use only - different licensing)


    Have cheated slightly by buying a cheese making kit and a few bits to go with it.


    Anyone had any experience? I'd love to have someone to bounce ideas off when I get around to it.


    Cheers :D

    Once you put my meat in your mouth, you're going to want to swallow.

    Wish I could help, but unfortunately I don't know the first thing about it. Watching with interest though.

    Masterbuilt Gravity 800 | Maximus Pizza Oven | GMG - Daniel Boone | Cyprus Grill | Big Steel Keg | Blackstone Griddle | Fire Pit | Weber Genesis |

    Wish I could help. What is going to be your 1st variety?

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


    Quote from Bentley Meredith

    Wish I could help. What is going to be your 1st variety?

    Made a very simple Mozzarella yesterday - from here: https://www.inthekitchenwithma…omemade-mozzarella-cheese and infused with basil. Not bad, not hard and hubby and 18yo son ate it without complaint haha. Pretty easy to start off - kits are on their way so will see how we go with that.


    Kits are from https://cheesemaking.com.au/shop/premium-kit-iii/


    I love the idea of making my own anything where I can - and cheese came up in conversation with a mate a few weeks back. He has some experience but not a huge amount so it will be a learning curve for us both.

    Once you put my meat in your mouth, you're going to want to swallow.

    Edited once, last by PLButcher ().

    Love That 1 Like 1

    Can you get raw milk easily. That's the one thing that holds me up from making some cheese's

    Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. Weber Go Anywhere. 5' SS Spit rotisserie. Offset smoker. Akorn Kamado. :) ASMOKE AS500N. Hibachi.:bbq:

    Quote from Captain

    Can you get raw milk easily. That's the one thing that holds me up from making some cheese's

    Haven't really started looking just yet - too close to Christmas and won't start til closer to February but I have a few people I can get the word to. Pretty solid farming community here so shouldn't a massive issue. Raw milk won't hold me back too much - only need non homogenised.

    Once you put my meat in your mouth, you're going to want to swallow.

    Like 1

    I've done a very small amount of it, so definitely not an expert, still a beginner. I've also not done it for a few years, it's a time thing. Watching with interest.



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

    Like 1
    Quote from niko123456

    It doesn't have to be raw, but it does have to be unhomogenised.

    Yeah, hopefully it will be a little cheaper than $5.80 per 1.5l if I can get it raw rather than supermarket prices. But will have a look around.

    Once you put my meat in your mouth, you're going to want to swallow.

    My first blue cheese is almost 4 weeks in - due to wrap it this weekend. I'm not 100% sure if it will work as when I started making it, my daughter decided to break her ankle so had grandkids at mine for a couple of weeks causing mass distraction. I'll go with it though and see how it pans out. I'll get some Camembert going in the next few weeks.

    Once you put my meat in your mouth, you're going to want to swallow.

    Like 2 Love That 1

    Post some photos...

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


    Have never tried this so am watching with interest as well. Interested to see how easy or difficult it is.

    Enjoy your "Q"
    James


    Primo XL, Primo Jr, GMG Davy Crockett, Char-Broil Grill2go and Weber Baby Q.


    Which type of rennet do you use?

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


    • New

    Yeah so the Blue Cheese failed - got too dry so it went into the bin. I'll have another go when I get delivery of some raw cows milk (coming soon) - but the Camembert is starting to develop a lovely white mould coating & should be able to wrap it soon. I'll get some pics when I get a chance.

    Once you put my meat in your mouth, you're going to want to swallow.

    Like 1
    • New

    I just saw this post.


    My wife used to part own a home cheese making business.

    One of the most important thing she stressed was / is clean and sanitised everything.


    To age your cheese in a fridge, get a wine fridge as it is not as cold, and makes a good cheese ageing cave.

    Primo XL :bbq: - orange 1986 Webber Kettle - Broil King Royal Gas BBQ - Coolabah Pantera Gas BBQ - Webber go Anywhere - Cobb cooker. One or the other will be in use sometime soon. Loves using cast iron. :thumbup:

    Like 1

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