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RJ Spagnols En Primeur Winery Series Chilean Malbec Winemaking Kit ---------------- Bonus: I honestly do not recall if I've ever ordered from you before, but I am on your email list. It's been a number of years since I made any wine. I long ago finished off the 3 or 4 hundred bottles I...

I've read that powdered milk plus added cream can be used to make certain cheeses that are normally made from skimmed milk. But I have no experience with that, so I don't know how you'd go about doing it. Tim Smith mentions it in his book, Making Artisan Cheese, but it's a very brief...

Call FVW and ask for Brian. He's the beer guy. He could tell you if they do custom kits. They have very good prices on grains for all-grain brewing. I have not seen anything about custom kits when I've been in the store, but I've never asked either. All of these following vendors have very...

Mozzarella that is made without added lipase is pretty bland and will taste pretty much like milk, based on my limited (two attempts) experience. I also found it to be a difficult cheese to make. Eventually I will try it again, but with added Lipase. Using non-homogenized milk is always a...

It may be that the beer will end up under-attentuated, low alcohol level, and sweet. Even though Champagne and wine yeast has a much higher alcohol tolerance than beer yeast, I have read that it can't break down the more complex sugars in wort. It was said to work best with simple fruit...

Julie and Mike, thank you both! Julie, Havarti is a mild, semi-hard, mellow, creamy, and buttery tasting cheese with moderately high fat content (about 45%) and an open structure (mechanical and gas holes) made from whole cow's milk. It's a sweet washed-curd cheese in the same family as...

I feel like this Havarti make went really well. 3 gallons pasteurized non-homogenized Jersey Milk 6 drops Annatto 1/4 tsp MM100 1/8 tsp Flora Danica 3/4 tsp CaCl2 3/4 tsp single strength liquid calf Rennet 1/4 cup coarse flaked non-iodized Salt Initial pH of milk was 6.61. I diluted the 6...

stringweaver, yes, you can wax a brined cheese. However, that is not traditional for Manchego. It is normally a natural oil-rubbed rind. Ricci Carroll's site, New England Cheesemaking Supply, has a recipe for Hispanico Cheese, which is essentially Manchego made from cow's milk rather than...

Cabrito! My favorite way to eat it is stewed, but it also makes a great barbeque or chili.

I would age the whole cheese to the point you want to try it, then cut and rewax and continue aging the rest.

You must live in a COLD climate! Down here in Texas, you only get frigid temps like that inside the house for a couple of weeks, maybe, each winter.

How warm is the back of your stove? Most cheese should be aged at temperatures between 50 and 55 degrees Fahrenheit. There are some exceptions, but they are a matter of a degree or two below or above that range, depending on the cheese. If you attempt to age at regular refrigerator...

grapeman, to get those little fridges to maintain the right temperature for aging cheese, usually in the range of 50°F to 55°F, you'll need a thermostat controller. I'm using a Ranco ETC111000-000. What is inefficient about the 4 door commercial cooler/freezer? I've heard that before, and...

dubulup, the fan is to ensure that the temperature is relatively equal throughout the keezer. Otherwise the temperature controller could be duped, depending on how well positioned the thermometer sensor is. Steve, thank you. I really enjoy pulling from a selection of my own beers. I never...

donaltman3, try it! It's addictive. Julie, it's a 4.4 cubic foot refrigerator only. You can see there is no freezer section. So it's about double the size of the typical small cubic refrigerators that I always think of as a dorm fridge. But this would make a really nice dorm fridge if you...

After the problems I had making the Pepper Jack, I decided to make a plain Jack. 2 gallons low-temperature pasteurized non-homogenized Jersey milk 3/8 tsp CaCL 3/8 tsp Rennet 1/4 tsp MA 011 1 tsp salt saturated brine I followed pretty much the same process as in my Pepper Jack make, except...

Using that green florist foam is an intereating idea, Doug. It seems to work fine in my cigar humidor. Probably less mess than the usual suggestion I see, which is putting a bowl of water in the cheese fridge and put a towel in it draped out over the edge so it wicks water out of the bowl for...

Even though I think it's a lost cause, I'm going to go ahead and age it for 3 or 4 months and see what it tastes like. Depending on the verdict at the time of tasting, I may indeed be willing to send it your way, grapeman. :e

I'm not sure about the whey cheese you asked about. Ricotta is a whey cheese, and it is very soft and definitely can't be aged for a month unless it is drained of nearly all moisture. I just put Ricotta in a small plastic food container and eat it within five days. I haven't made a...

That was my thinking too, Doug. It took so long for the curds to set, giving the bacteria too much time to operate. I learned some valuable lessons, so it's not a total loss. I'm rethinking the idea of making bigger cheeses too, based on my experience with this one. Sticking with 2 gallon...