Anybody into cheese making?

[hotponyshoes]

Not really a welding topic but I bet I can work some stainless steel welding into this somehow..

Does anybody make hard cheese at home?
Cheddar or something, not parmesan.

I had a go a few years back, heat the milk in a saucepan etc. I covered the finished lump in beeswax and left it in the fridge for a few months to age. It did look like cheese but the taste had an awful twang to it.
I used raw Jersey milk for that attempt so it might have been a bit rich?

Anyway, the local farmer is giving milk away at the moment so I was thinking about having another go.
Not mass production but I can get as much milk as I want so I may as well set up to run a few big batches through and see what happens.
I'm thinking if I make enough to fill a fridge I can justify setting on at the right temperature for storage/ageing.

Anybody got and recipes that they have used themselves?
Should I pasturise the milk first this time?

 

[upinsmoke]

Hi i had a go at this a few years ago. I used renet and a cheese culture then a home made cheese press. The result was not that bad,used full fat milk from lidl. However in light of what you say may try my local dairy farm and see if i can get some unpasturised milk

 

[stuvy]

Not really a welding topic but I bet I can work some stainless steel welding into this somehow..

Does anybody make hard cheese at home?
Cheddar or something, not parmesan.

I had a go a few years back, heat the milk in a saucepan etc. I covered the finished lump in beeswax and left it in the fridge for a few months to age. It did look like cheese but the taste had an awful twang to it.
I used raw Jersey milk for that attempt so it might have been a bit rich?

Anyway, the local farmer is giving milk away at the moment so I was thinking about having another go.
Not mass production but I can get as much milk as I want so I may as well set up to run a few big batches through and see what happens.
I'm thinking if I make enough to fill a fridge I can justify setting on at the right temperature for storage/ageing.

Anybody got and recipes that they have used themselves?
Should I pasturise the milk first this time?

as Iv got a few days free coming up I’m going to give it a go after the weekend

 

[hotponyshoes]

The first one I did was with unpasteurized milk.
I'm not sure if that's what gave it the nasty tangy taste or if that was something else?

I have still got some renet left but the date on it is 2018. It's been kept in the fridge since then but not sure if I should just order some new stuff?