cheese salt/Gouda/Edammer

[irma]

HI,

I found out that buying kosher diamond kosher salt, or another brand,
is a very good substiute ( I think its the same ) then the more
expensive cheese salt, the only thing is that they are not flakes, but
I put the kosher salt in my coffee blender until it was powder, and
used this, it disolve this way quicker, and ofcourse, it is non
ionized, which has to be, otherwise the cheese will not ripen the
right way. I think it do the job with my newley created Babay Gouda.
(1lbs).. I am planning to do Edammer, but booklet does not have any
recipe for Edammer, does someone has a recipe ?

Thanks
IRma

[Nick Cramer]

Post by irma
HI,
I found out that buying kosher diamond kosher salt, or another brand,
is a very good substiute ( I think its the same ) then the more
expensive cheese salt, the only thing is that they are not flakes, but
I put the kosher salt in my coffee blender until it was powder, and
used this, it disolve this way quicker, and ofcourse, it is non
ionized, which has to be, otherwise the cheese will not ripen the
right way. I think it do the job with my newley created Babay Gouda.
(1lbs).. I am planning to do Edammer, but booklet does not have any
recipe for Edammer, does someone has a recipe ?

Maybe Joel Olsen will offer something on this. He's got the book!

[irma]

Post by Nick Cramer

Post by irma
HI,
I found out that buying kosher diamond kosher salt, or another brand,
is a very good substiute ( I think its the same ) then the more
expensive cheese salt, the only thing is that they are not flakes, but
I put the kosher salt in my coffee blender until it was powder, and
used this, it disolve this way quicker, and ofcourse, it is non
ionized, which has to be, otherwise the cheese will not ripen the
right way. I think it do the job with my newley created Babay Gouda.
(1lbs).. I am planning to do Edammer, but booklet does not have any
recipe for Edammer, does someone has a recipe ?

Maybe Joel Olsen will offer something on this. He's got the book!
--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! !             ~Semper Fi~

Thank Joel for the Edammer recipe, my next project,
Nick also thanks for your advice on the mold for blue cheese, I used
my mold which I used for making camenbert, and dived the recipe in
half, so
now it went well, and got a blue of 1 pound, and a gouda of 1 pound,
These mold made from PVC 4 inch do there work fine !
The blue could be an interesting project, I bough some blue in the
store, and used this to ferment the curds, instead of buying the
special blue mold, it
should work, accordantly more sources on the net, I keep you updated
if it works.
My camenberts are a bit messy, I think the mistake lies in the molds,
which did not have any draining holes, there you go..., thats why they
are
to moisty, and accordantly to the recipe the mold had to go in the
milk, which I forgot, but afterwards sprayed it on, like also a lot of
recipes tells,
so I am wondering which is the right way ? does it has to go in the
milk during the process, or can it be also sprayed afterwards on the
finished cheeses ?
any comment ?

In the meantime my Camenberts are all a bit to moisty running out of
shape, there is some mold on one side, but basicly thats it, I tasted
some, it has
a bit I would say 60 percent of the camenber, brie taste a bit bitter/
nutty, it should ripen 1 more week before we can eat it, I hope I do
not get sick ?
any comment on the " sick " thing :))

Regards,
irma