During our recent discussions we thought we have to look more deeply in to cheese making. While first experiments were already done by Sachiko during her visit to lifepatch in Yogyakarta, (see impressions on facebook here), this time we’ll try it under the minimal equipment circumstances in Hagen.
From Hackteria’s Hagen Chääsli – First tests. Posted by Marc Dusseiller Dusjagr on 7/25/2013 (42 items)
- Hagen Chääsli Mixture of 1/4 raw milk (Molkerei Thayingen) and 3/4 Rhyfall Vollmilch,…
- Make sure you read some instructions first. This example is from zalpverlag "Neu…
- This nice lady from a cheese store in Lausanne gave us some Labextrakt (engl. rennet)…
- Step 1: Clean all utensils throughly, by boiling steaming it for 10 minutes. Stainles…
- Very carefully heat the milk to 20-22° in the previously sterilized pot.
- Add 1/4 of a "Nature Yoghurt" to half a cup of warmed (20-22° C) milk and m…
- After adding the Innoculum, stir well, close the lid and let it sit overnight at room…
- Experimental Hagen Chääsli 2: same as version 1, but only 1 l of the mixture. Mixed w…
- Experimental Hagen Chääsli 2: already added the rennet now, but instead of 1 drop, i …
- Experimental Hagen Chääsli 2: Leaveing it outside on the terasse at approx 23° C slow…
- Next Day… Clean and sterilize your tools again.
- Slowly heat up the pot to 34 – 35°
- Leave it sit a bit, approx 1h for the bacteria to continue their job.
- Meanwhile add the rennet (lab extrakt), c 5-6 drops to a half-cup of warm mild and ad…
- After ca 1h you should have a clean break…
- …meaning the curd is properly formed and seperates the whey from the curd by breaki…
- Cut the curd into smaller pieces, so the diffusion lenght are shorter
- Mix by hand and put back on a very small fire.
- Keep the temperature between 34 – 39° for approx 15 minutes while continously and smo…
- Take out the curd pieces and drip them off, while transferring it into the strainer.
- Put a clean, sterilized cloth (hankerchief) into the strainer and drip off the remain…
- ….drip drip drip. Mix the curds by hand from time to time, and lift up the cloth an…
- Add 2 teaspoons of salt to the strained whey.
- Mix the salt smoothly into the curds.
- Put the hankerchief with the curds into the press. In this case a washed/sterilized o…
- Experimental Hagen Chääsli 2: This one looks ready aswell….
- Experimental Hagen Chääsli 2: Strain the curds in a clean hankerchief and press out t…
- Let’s wait again. Place both the cheese press and the hanging cloth curd in a cooler …
- Aaaahhh, my first Hagen Chääsli is out! Maybe it should have dried a bit longer in th…
- Naaaiiice, Hagen Chääsli, Experimental Hagen Chääsli 2 aka Neufchatel fresh cheese an…
- Mhhhh, the Ricotta is great. Slightly odd and strong flavour and a weird greenish col…
- Experimental Hagen Chääsli 2: Great breakfast with my first Neufchatel staaayle Hagen…
- Let’s store the Hagen Chääsli down in the cellar, approx 15-18°C, would be better sli…
- Beware, mouse!
- Day 3 – Rindenpflege: Salting and rubbing the rind.
- Protective casing against the mice and leave it for a couple of months…
- Cellar temperature between 15 – 18°C.
- Day5: Salting, turning and repacking every day
- Day 12: Naaaiice rind forming. It’s getting slightly yellowish and veeeery stinky 🙂
- After 15 weeks of ripening… it’s looking good!
- Funny different colors and moulds.
- easy to clean them off.
Generated by Facebook Photo Fetcher 2
[…] our recent Cheese experiments on Randen, Switzerland, we are currently developing our Cheese making workshop concept event further. This […]