HARD
CHEESE KIT $49.95
This kit, store bought milk and
basic kitchen skills combined with following specific recipe steps, are
all you need to make aged hard cheeses. The kit includes all the
ingredients except milk as well as the special cheese making tools needed.
Everything
in the kit is of commercial creamery quality and will provide years of
service when properly cared for. You will need to supply an accurate
thermometer and must have the patience to allow a slow and steady rise
in temperature of curd as indicated in the recipes. It will not be
difficult and with a little practice you will do just fine. Makes
eight 3 pound batches of cheese.
HOME
CHEESE MAKING $16.95
Recipes for 75 varieties of cheese. You'll be surprised how easy
it is, how little equipment you'll need and how delicious the results can
be. Recipes include farmhouse cheddar, gouda, fromage blanc, queso blanco,
ricotta, mascarpone and other dairy products like crème fraíche,
sour cream, yogurt, keifer and buttermilk. By R. Caroll
The Wall
Street Journal says,
"Leeners Deluxe Cheese Kit is the Best
Overall cheese making kit in America!"
DELUXE
CHEESE KIT $89.95
You can make cheese with store bought milk. Make
over thirty different types of cheese, all formulated to be easily made
in your kitchen.
You also get our Cheese Press, cheese wax and
brush for making all of the hard cheese recipes on this page!
7"
CHEESE PRESS $24.95
This pressing system has the capacity to press
curd from 3 to 4 gallons of milk with constant pressure without the need
for regular adjustments. The simple design of only two working parts
is easy to use and cleans up in a snap. Includes draining basket,
follower and cheese cloth. We have added our recipe for Farmer's
Cheese including the starter culture and rennet for two batches. Weights
are not included. INSTRUCTIONS
BABY
GOUDA STYLE MOLD $18.95
Traditional Gouda shaped cheese molding press
makes 4 inch round by 1½ inch thick
baby gouda wheels. Includes cheese cloth. Recipe not included.
Making Aged Hard Cheese
Monterey
Jack THIS
RECIPE AND INGREDIENTS ARE INCLUDED IN THE HARD CHEESE KIT Monterey Jack or Jack Cheese was believed to be created
by David Jacks near Monterey, California in the 1890s. It is a soft,
white cheese with a slight tang to it. Authentic California Jack
cheese has a tiny eye structure throughout while Jack cheese made elsewhere
has no eye structure. It is ready to eat after a month of aging unless
you prefer more of an acidic tang in which case you may age longer.
Dry Jack Cheese is aged 7-10 months and becomes dry and sharp enough to
be used grated.
3 teaspoons of 30% calcium
chloride in 2 tablespoons distilled water
½ rennet tablet dissolved
in ¼ cup distilled water
1 teaspoon + 3 Tablespoons flaked salt
Combine milk, optional cream and diluted calcium chloride
in a 16 quart stock pot or a double boiler and heat to 88°F.
Add ¼s teaspoon of Mesophilic-A culture. Stir in thoroughly.
Allow the milk to ripen for 45 minutes. While the milk ripens dissolve
½ rennet tablet in ¼ cup of distilled water.
Increase the temperature of the milk to 90°F. Stir 1 teaspoon
flaked salt into the dissolved rennet solution. Stir this solution
gently into the 90°F milk. Allow the milk to set, covered, at
90°F for 60 minutes or until the milk has set into a firm curd with
a clean break.
Using a long bladed stainless steel knife cut the curd
into ½ inch cubes. Let the curds set for 10 minutes.
Place the cheese pot into a second pot of 100 F water
or in a sink filled with 100 F water. Indirectly heat the curds to
100°F by increasing the temperature no faster than 2°F every five
minutes. It should take 30 minutes to reach 100°F. Stir
the curds gently but frequently during this cooking period to keep the
curd pieces from matting together.
Maintain the curds at 100°F for an additional 30 minutes
stirring every several minutes to keep the curds from matting. Allow
the curds to settle for five minutes.
Pour off the whey down to the level of the curd. Maintain a temperature
of 100°F by placing the pot of curd into a water bath which is at 100°F.
Allow the curds to set for 30 minutes stirring every five minutes to prevent
matting.
Place a large colander in a sink. Pour the curds
and whey into the colander and allow them to drain. Sprinkle 3 tablespoons
of cheese salt over the curd and gently mix it in using your hands.
If you want to experiment with adding peppers now is when you would mix
them in. Try using pickled jalapenos, finely minced.
Place the curds into the plastic cheese mold which is lined with cheesecloth.
Pull up on the sides of the cloth to avoid any bunching.
After pouring all the curds into the mold, lay the excess
length of cheesecloth evenly over the top of the curds. Place the
follower (smooth side down) on top of the curd and set a four pound weight
(half gallon of water) on top of the follower. Press the cheese for
15 minutes.
Remove the cheese from the press and take it out of the cheesecloth.
Place the cheesecloth back in the mold and return the cheese to the mold
upside down. Fold the excess cheesecloth over the cheese and again
put the follower on top of the cheese. Now press the cheese with
8 - 10 pounds pressure for 12 hours (1 gallon of water or a 10 pound weight
plate).
Remove the cheese from the press as before and unwrap
the cloth. Mix 1 tablespoon of salt with ½ cup of water.
Using a corner of the cheese cloth, lightly apply a saltwater wash to the
cheese. Place the cheese on a bamboo mat to air dry for 1-3 days
turning over twice each day. When it starts to form a yellowish rind
and is dry to the touch it is ready to wax for storage.
Wax the cheese and store for aging at 40 to 60°F (55
F ideally) for 1-4 months. Turn the cheese over daily for the first
month and several times a week thereafter.
Farmhouse
Cheddar THIS
RECIPE AND INGREDIENTS ARE INCLUDED IN THE HARD CHEESE KIT Farmhouse Cheddar is a hard cheese made with a few shortcuts
to produce a cheese that is a little rustic in appearance but is similar
in flavor to cheddar. It’s a good choice for the first time hard
cheese maker since it won’t take as much time as a traditional cheddar,
yet allows you to eat it after it is made and will also improve with age.
3 teaspoons of 30% calcium
chloride in 2 tablespoons distilled water
½ rennet tablet dissolved
in ¼ cup distilled water
1 teaspoon + 3 Tablespoons flaked salt
Combine milk, cream and diluted calcium chloride in a
16 quart stock pot or double boiler. Slowly heat the mixture to 86
F, stirring to prevent the milk from scorching. Turn off the heat
and stir in ¼ teaspoon Mesophilic-A culture. Mix thoroughly,
cover the pot and allow it to rest at 86 F for 1½ hours.
Slowly increase the temperature of the milk to 90°F.
Stir 1 teaspoon flaked salt into the dissolved rennet solution. Stir
this solution gently into the 90°F milk. Turn off the heat and
let milk set covered for 1½ hours or until the curd shows a clean
break.
Using a long bladed stainless steel knife cut the curd
into ½ inch cubes. Indirectly heat the curds to 100°F
by increasing the temperature no faster than 2°F every five minutes.
It should take 30 minutes to reach 100°F. This is best done in
a double boiler or sink full of 100-110 F water. Stir frequently
to prevent matting. Adjust the temperature of your sink water as
needed.
Line a colander with cheesecloth and place it in a sink.
Pour the curds and whey into the colander and allow them to drain.
Sprinkle 3 tablespoons of cheese salt over the curd and gently mix it in
using your hands.
Place the curds into the plastic cheese mold which is
lined with cheesecloth. Pull up on the sides of the cloth to avoid
any bunching. After pouring all the curds into the mold,
lay the excess length of cheesecloth evenly over the top of the curds.
Place the follower (smooth side down) on top of the curd and set a four
pound weight (half gallon of water) on top of the follower. Press
the cheese for 15 minutes.
Remove the cheese from the press and take it out of the
cheesecloth. Place the cheesecloth back in the mold and return the
cheese to the mold upside down. Fold the excess cheesecloth over
the cheese and again put the follower on top of the cheese. Now press
the cheese with 8 pounds pressure for 12 hours (1 gallon of water).
Remove the cheese from the press as before and unwrap
the cloth. Mix 1 tablespoon of salt with ½ cup of water.
Using a corner of the cheese cloth, lightly apply a saltwater wash to the
cheese. Place the cheese on a bamboo mat to air dry for 1-3 days
turning over twice each day. When it starts to form a yellowish rind
and is dry to the touch it is ready to eat or wax for storage.
Colby
Cheese THIS
RECIPE AND INGREDIENTS ARE INCLUDED IN THE HARD CHEESE KIT Colby was invented in Colby, Wisconsin in the late 19th or early
20th century. Its flavor is similar to cheddar but is milder and
softer. This is due to a difference in the cheese making process
in which the curds are “washed” with cool water which increases the moisture
content. Your cheese can be eaten after it is made but can
also age 2-3 months.
Combine milk and diluted calcium chloride in a 16 quart
stock pot or a double boiler and heat to 86°F stirring gently.
Add ¼ teaspoon of Mesophilic culture. Stir in thoroughly.
Turn off the heat, cover the pot and allow the milk to ripen for 1 hour.
While the milk ripens dissolve ½ rennet tablet in ¼ cup of
distilled water.
After the milk has ripened, you may choose to add annatto
coloring but you must add it now before the rennet is added or it could
leave your curds streaky. Start with a rate of 2-3 drops per
1 gallon of milk. Mix color in thoroughly until evenly
dispersed.
Stir 1 teaspoon flaked salt into the dissolved rennet solution.
Stir this solution gently into the 86°F milk. Cover the
pot and let set at 86 F for 1 hour or until the milk shows a clean break.
Cut the curd into 3/8 inch cubes. Stir gently then
let the curds set for 5 minutes.
Using the double boiler, slowly raise the temperature of the curd 2°F
every 5 minutes until the temperature reaches 102°F. This should
take about 30 minutes. Hold the temperature at 102°F for 30 minutes.
Gently stir during this period so that the curds do not mat together.
Cover the pot and allow the curds to settle for five minutes.
Pour off the whey until it is level with the curd mass. Stir in cold
tap water until the temperature in the cheese pot is lowered to 80°F.
Hold the temperature at 80°F for 15 minutes while gently stirring to
keep the curd from matting. The temperature of the cheese pot during
this step will determine the moisture content of the finished cheese.
A slightly higher temperature will produce a drier cheese. Lowering
the temperature a few degrees will make a moister cheese.
Line a colander with cheesecloth and place it in a sink.
Pour the curds and whey into the colander and allow them to drain.
The curds will be very soft and moist at this point. Sprinkle 3 tablespoons
of cheese salt over the curd and gently mix it in using your hands.
Place the curds into the plastic cheese mold which is
lined with cheesecloth. You’ll need about a 20” square of cloth.
Pull up on the sides of the cloth to avoid any bunching. After placing
all the curds into the mold, lay the excess length of cheesecloth evenly
over the top of the curds. The curds will overfill the mold but will
pack down when pressed lightly and evenly with the follower. Place the
follower (smooth side down) on top of the wrapped curd and set a 20 lb.
weight on top of the follower. Press the cheese for 20 minutes.
Remove the cheese from the press and take it out of the
cheesecloth. Place the cheesecloth back in the mold and return the
cheese to the mold upside down. Fold the excess cheesecloth over
the cheese and again put the follower on top of the cheese. Now press
the cheese with 30 lbs. of weight for 20 minutes. Turn cheese over
again and press with 50 lbs. of weight for 12 hours.
Remove the cheese from the press as before and unwrap
the cloth. Mix 1 tablespoon of salt with ½ cup of water.
Using a corner of the cheese cloth, lightly apply a saltwater wash to the
cheese. Place the cheese on a bamboo mat to air dry for 1-3 days
turning over twice each day. When it starts to form a yellowish rind
and is dry to the touch it is ready to wax for aging.
Wax the cheese and store for aging at 40 to 60°F (55°F ideally)
for 2-3 months. Turn the cheese over daily for the first month and
several times a week thereafter.
Combine skim milk and heavy cream
in your cheese pot. Pasteurize the mixture in a double boiler then cool
it to 90 degrees F. Add ¼
teaspoon of Mesophilic A starter. Stir in thoroughly.
In a glass dish combine 1 teaspoon
of calcium chloride with 2 tablespoons of water. Add this mixture to the
milk and stir gently. Hold the temperature of the milk at 90 degrees F.
Cover the pot and allow the milk to ripen for 10 minutes.
Add ¼
teaspoon of liquid rennet to 4 ounces of cool distilled water. Add this
mixture to the 90 degrees F milk and stir gently. Allow the milk to set
at 90 degrees F for 30 to 60 minutes or until the milk has set into a firm
curd displaying a clean break.
Cut the curd into l inch cubes.
Let the curds set for 10 minutes. Slowly raise the temperature of the curd
to 100 degrees F over a 30 minute period. Cover the pot and allow the curd
to settle for five minutes, then pour off the whey into another pot.
Allow the curd to settle to the
bottom of the pot for five minutes and then drain off 1/3 of the volume
of the whey. Have 175 degrees F water ready and slowly pour this into the
pot of curds while gently stirring. Add hot water until the temperature
of the curd is 92 degrees F. Make sure that you do not add too much. When
92 degrees F is reached stir the curd gently and periodically for 10 minutes.
Add 175 degrees F water until the
temperature of the curd reaches 95 degrees F. The amount of hot water is
not important. What is important is that the temperature of the water added
is exactly 175 degrees F. Allow the curd to stay at 95 degrees F for 15
minutes. Stirring often to keep the curd from matting.
Allow the curd to settle to the
bottom of the pot for 30 minutes without stirring while keeping the temperature
at 95 degrees F. This is done by placing the pot in a sink of 95 degrees
F water.
Pour the curds into a cheesecloth
lined colander. Very quickly place the warm curds into the cheesecloth
lined plastic cheese mold. Press the cheese with two pounds (1 quart of
water) of weight for 15 minutes.
Remove the cheese from the press
and take it out of the cheesecloth. Place the cheesecloth back in the mold
and return the cheese to the mold upside down. Fold the excess cheesecloth
over the cheese and press the cheese with 4 pound pressure for 8 hours
This can be done with 1 gallon plastic jug of water.
Remove the cheese from the press
and remove the cheesecloth. Place the cheese, unwrapped, back into the
mold and let it dry for eight hours or overnight. The cheese should be
kept at room temperature. This will help develop acidity in the cheese.
Prepare a brine solution by placing
salt into a gallon of refrigerated water until salt is visible on the bottom
of the bowl. Make sure the container is salt resistant. Place the cheese
into the salt water brine for one hour. Remove the cheese from the
brine and air dry for 1-2 days. After drying the cheese should be waxed
and aged at 40 to 50 degrees F for three to six months.
Hard
Cheese Recipes
HOME
CHEESE MAKING $16.95
BABY
GOUDA STYLE MOLD $18.95
Monterey
Jack
Farmhouse
Cheddar
Colby
Cheese