Hi! I am attempting my second cheese ever, the Farmhouse Cheddar. Just want to make sure….I keep the temperature of the pot at 90 degrees by adding hot water to the sink and if it accidentally gets too hot I can remove it Gently from the sink? Also do I use 1 layer of cheesecloth in the collandar? AND, while draining in the hanging cheese cloth how warm does the room have to be?
THANKS!
yag113

Keeping your pot in a sink of water is a great idea because, as you suggest, you can heat it or cool it easily by running hot or cold water into the sink. If the sink is large, compared to the pot, then you will have a lot of “thermal mass” in the water and it will keep its temperature for a longer time. If the volume of water is relatively small, then you will want to check the temperature more often and you might need adjustments more often.

I use two thermometers, one in the water and one in the milk/curd. The one in the water “predicts” the temperature that my milk/curds are headed toward. If you use one thermometer, be sure to clean it well as you move it from the water into the milk/curds.

You can “remove the pot from the water” only during the ripening stage (before you add rennet), or when you are cutting curds, stirring curds or cheddaring the curds. DO NOT move the pot at all after adding rennet and before you get your “clean break”.

One layer of cheesecloth in the colander is sufficient because you should have pretty firm curds by the time you drain them.

For a Farmhouse Cheddar, you typically won’t drain the curds overly long, so room temperature should be fine. Recipes vary, but some Farmhouse Cheddar recipes will have you return the drained curds to the warm pot for cheddariing and you’ll lose some additional whey then.

OK Great, I think I did that part right. I’m not sure my curds were as firm as they should have been. I seemed to get a “clean break” but then when I went to cut the curd the lines seemed to disapear a little….it wasn’t a very exact checkerboard! However, this is my first attempt…and the book says they should soft and jelly like so maybe it’s OK. I appreciate the response and there is a good chance you’ll hear from me again before the day is out!

It is very difficult to describe the consistency the curds should have when cutting them. In my personal experience, I went many years striving for a firmer curd than is really necessary. Getting that often meant longer times (which increases acidity) or adding too much rennet (which can make the cheese bitter). So, I’d err on the side of “slightly underfirm” instead of “slightly overfirm”. I think the key is that once you’ve cut the curds as best you can according to the directions, allow them to set for a couple of minutes and then stir very, very gently as they firm up some. A “clean break” is still the best indicator.

Does anyone else have a good description of what the curds should be like at the time you cut them?

Welcome to the group “Yag113”!
The only way to learn and recognize is practice practice practice, the more batches u have done the more confident u will be and understand the process,
Difficult to know your way around a room without lights for the first time until you’ve banged into all corners

Yes, and what seems to me to make it even more difficult is the fact that you have to wait a month before you know if you did it right and by then I won’t remember how firm or loose it was today! I am encoraged by the opinion that a little loose is better than too firm. Anyway, it’s draining. One more question. When it says to redress it after the first pressing do I need to use new cheesecloth? Thanks again

No, you don’t need to use a new cheese cloth; but I’d recommend that you rinse it thoroughly in clean water before re-wrapping.

As to the consistency of the curd, I’ve found its usually very jelly-like at first and needs to be stirred exceedingly gently.  I prefer stirring with my hands - just remember to be real clean.  As the curd is cooked it shrinks and firms up nicely.

As to waiting a month - be glad its not 3 months or more.  But, that’s why we take prodigious notes in the cheesemaking process.  We WON’T remember later so its good to have it all written down for later reference.

And welcome aboard Yag.  Its always good to have new input.  In a short while you’ll be giving us advice.

Yag….
Welcome to the forum. I’m new here as well and I can’t begin to tell you how much good advice is available from the people who post here. Feel free to ask questions and give your input on each cheese you make. There is a good group of people here who are more than willing to help you in your quest for the perfect cheese.
Rich just gave you some very good advice on treating the newly formed curds gently. I don’t use my hands to work the curds, but I am very gentle with them, especially until they start to firm up. Stirring very gently and occassionaly will result in the type of curd you are looking for when pressing time comes.
Neil has also given you some very good advice. Practice might not make perfect but in cheesemaking it is something that is necessary.
We’ve all had our share of failures but we’ve also all learned from those failures. The knowledge gained from those learning experiences has helped us to make better cheese today than we did yesterday.
You have made the most important step in cheesemaking which is to just jump in and do it. You might not turn out a perfect product on your first attempt (or you might) but you will get the feel of the steps that are necessary to your quest.
Hoping to hear from you again in the near future.
Dave

Only with raw milk you will feel the greatness of clean break ... awesome

I heartily agree with Nabil.  I started with store bought whole milk and results were OK.  But when I was able to switch to raw milk, the difference was dramatic.  Curd is much firmer, and the finished cheese, IMHO, is much better.

Raw the best
Pasteurized is OK
Homo milk is very bad
UHT milk is a trash

Of course in cheesemaking