Learn To Make Cheese

The purpose of waxing cheese is to kill any existing bacteria or mold on the cheese, remove air to help cut down on mold growth, and minimize moisture loss so that the cheese doesn’t dry out.

I Make Cheese has lots of great information on cheese waxing techniques and tips based on his own experiences.

A few of his pointers (more after the jump)

“Set up some wax paper on your counters — as you’re working, it’ll make a mess (see above pic!), and you can safely set the cheese down for a moment without worrying about it becoming glued to your workspace.

- Chill the cheese first! This will help the wax cool quickly on the cheese, making it much easier and faster to complete this process.

- Label your cheese! I take a small piece of paper, write the name of the cheese and the current date, and then my very last step is to put the label on the top. (Brush a bit of wax on the top, and while it’s still wet, slap that label right on there. Then give it a light coat or two on top of the label, and it’ll stay put but you’ll still be able to read it through the wax.)”

I Make Cheese: Waxing Cheese Using a Double Boiler.

Steve Shapson, expert cheesemaker, home-brewer and winemaker offers a great cheesemaking kit that makes up to 30 pounds of cheese.   He provides detailed instructions and his methods are clear and easy-to-follow.  While we haven’t used it ourselves, it looks like a great way to demystify the cheesemaking process.

Here are a few helpful tips from Steve:

“1. Avoid aluminum pots, the acid will dissolve them and possibly overload you with aluminum.
2. Sterilize the pot just before use by pouring ½ inch of water in the bottom, covering, and bring to a rolling boil for at least five minutes. Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.
3. If the curds float, you have a gas-producing contaminant in your starter or your milk was contaminated. You need to pay closer attention to handling your milk, and/or purchase fresh starter. The bacteria which form bubbles may be a form of Escherichia. However, it does not necessarily ruin the cheese, but does make it iffy. Many CO2 formers are non-pathogenic. Indeed, you might WANT bubbles in your finished cheese. Think about Swiss cheese… However, to be safe, age your cheese for at least two months because pathogens do not survive this extended aging. In addition, you will have a little more difficulty separating the curds from the whey if the curds float.”

Home Made Cheese Making thats very Satisfying when you taste your first Cheese.