Cheese making/Experiment 1

Date

• Doodle for deciding on date

Doodle closed.

Time: 1 pm on Sunday April 20th

Location: 2429 Adeline St. Oakland, CA.

Plan

We should make at least:

• One cheese with normal whole milk (control to check our cheese-making ability)
• One cheese using dried casein, lactose powder and ghee (control to check if micelles will form when re-constituting milk from its base ingredients, and if so, if the cheese will be any good).
• One cheese using dried casein, normal sugar and vegetable oil (palm oil)

We could also make a cheese with lactose-free milk and add sugar, but I think lactose-free milk actually still has some amount of lactose (should research), so we may need some way of completely getting rid of the lactose before we can try this.

If everything doesn't just magically work the way we hope then we can experiment with different methods of mixing to encourage micelle formation.

Recipes

Here's some good sources for an easy hard cheese for beginners:

• Beginning Cheese Making
• Cheese Making - Hard Cheeses
• How to make a simple basic hard cheese
• Master Recipe for Simple, Hard Cheese
• The Making of Farmhouse Cheddar
• A Simple "Hard" Cheese (2/3 down the page)

Gouda recipes with the C101 starter we have:

• Gouda cheese details (see bottom of page for 2gal version)
• Andy's Gouda, Make #5

Stuff we gots

• Microbial chymosin
• Mesophilic starter culture (L. lactis), five 2-gallon packets, from Beer and WineMakers of America in San Jose
• cheese cloth
• 2lb cheese salt - do we need more? brine can be reused
• Lactose (2x 8oz) from HopTech in Dublin
• One large pot (that will still fit on a stove)
• Stove
• Food thermometer
• MgCl
• Calcium chloride - important when working with store bought milk
• microgram scale
• Cheese cave
• Cheese press (well, it should be done by the time we need it)
• Vegetable oils, ideally the highest melting-point palm oil we can get (apparently PMF: Palm Mid-Fraction is the best), but cocoa oil could also work. Coconut oil may work but is less likely to give good cheese due to its low melting point. I think we might be able to find this in berkeley bowl or whole foods in the form of vegan butter replacements, but we should check melting points experimentally.
  • Matt offered shea butter and Juul picked up some vegan stuff from berkeley bowl. That should be good for the first experiments.

Stuff we needs but don't gots

• Get from Berkeley Bowl:
  • do we need more salt? (should be non-iodine!)
  • Whole milk, not raw milk but pasteurized and not ultra-pasteurized (many gallons)
  • Ghee
• Curd-cutter or very long knife.
• More large pots (I have only one)
  • check Chinatown restaurant supplies
  • or Goodwill stores

We need some folks to commit to buying and bringing some of these things.

Stuff as would be nice to have but ain't strictly needed

• pH probe
• Temperature controlled heat source for the big pot

Raw milk vs. pasteurized

The reason for not using raw milk is:

"If using raw milk the milk must be of highest quality because The low acid of this cheese will not protect against late fermentation from unwanted bacteria during aging. In Holland a nitrate is added but not allowed here in the US." from http://www.cheesemaking.com/Gouda.html

Since it's another thing that can fail, we should avoid it until we're more experienced.