Home cheesemaking: A new adventure

08. Aug, 2011 4 Comments

On Friday, my cheese starter culture (“mesophilic aromatic B”), rennet and cheese molds arrived from Glengarry Cheesemaking and Dairy Supply.

On Saturday, I picked up some River’s Edge goat milk at the Guelph Farmers’ Market. The nice thing about a farmers’ market is that, when I asked about the pasteurization temperature, I could actually get an answer! (It was 62.5°C, if you’re curious.)

A new adventure begins!

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4 Responses to “Home cheesemaking: A new adventure”

  1. Alexander 08. Aug, 2011 at 1:33 pm

    Look forward to watching your experiments, just in the process of building a sous vide cooker that I built with the dual use of making cheeses in mind

    I had been searching for a good Canadian Cheesemaking supplier so this is aptly timed.

    @rarian

  2. Matthew Kayahara 08. Aug, 2011 at 1:35 pm

    Good call, Alexander! Are you thinking in terms of using the controlled water bath to incubate the milk?

  3. Alexander 09. Aug, 2011 at 12:25 pm

    I’ve built (am building) my water bath using all stainless components (using a 6″ 1/1 Steam Table Pan for the bath itself) so am hoping I’ll be able to use it for all of the heating operations in the various cheesemaking processes.

    ~Andy

  4. Matthew Kayahara 09. Aug, 2011 at 12:43 pm

    Sounds cool… I’d be fascinated to see your setup. Please keep me posted!