questions about cheese warming eq.

[i***@indonesianmusic.com]

Dear Board members,

Still a newbee, asking a quote to a manufactory co for a cheese vat of
only 10 gallons, getting a quote back
of $15.000 dollars , I understand that cheese is expensive :)) this is
to me pretty stupid, again the monopoly
is kept for the big guys, by making the equipment redicilous
expensive, so we home brewers cannot compete
in any way pff. Just wondering about your ideas making a cheese vat,
saw some ideas in the group with
crockpots, are there any of 1 or 2 gallons?, anone has experiences
with crockpots ?

a cheese vat is not that difficult, only the materials are hard to
get, and ofcource the labour does the job....
I understood that it is a kind of double stanly steel wall, in which
between is water, heated by an electric element, controled by a
thermostate, basicly it could be a crockpot I guess :))

Any ideas advice, welcome.....

Also about my question about reculturing the p. candium molds, since i
am also a tempeh maker, I tried long time ago to make the tempeh yeast
from an excisting tempeh product ( fermentated soy bean cake), which
has also a white mold, and this worked fine for my for years, by
buying a tempeh starter for $6.00 , creating my own tempeh,
using this tempeh again for a " mother culture ", creating this way a
good starter ( from 1 package of 30 grams,
I have created kilos and kilos of starter, so it must be possible with
the right basic for the starter to do something like this with P.
Candimum ??

Regards,
Irma

[Fritz Oppliger]

I use a 3 gal stainless stock pot which for heating I sometimes set into a
5 gal stock pot water bath - other times I heat directly on the gas burner
(while stirring of course)
FOr the double boiler configuration you want to pay attention to where the
handles are attached to the smaller pot, so it will be well immersed and
stable, and still possible to get ahold of to lift.

Penicillium candidum: yes it works, I have cut some rind offa camenbert/
brie, put it into the blender sith some milk then added it to the curd to
be along with the rennet. I suppose you could also paint it onto a
finished loaf when it comes out of the press.
Probably could just re-use the brie wrapper to wrap & infect your cheese.
P.candidum cheeses looked breathtakingly beautiful, so WHITE PRISTINE like
virgin snow... Unfortunately some other mold managed to grow underneath it
( hygiene lapse somewhere )
Good luck.
Fritz

Post by i***@indonesianmusic.com
Dear Board members,
Still a newbee, asking a quote to a manufactory co for a cheese vat of
only 10 gallons, getting a quote back
of $15.000 dollars , I understand that cheese is expensive :)) this is
to me pretty stupid, again the monopoly
is kept for the big guys, by making the equipment redicilous
expensive, so we home brewers cannot compete
in any way pff. Just wondering about your ideas making a cheese vat,
saw some ideas in the group with
crockpots, are there any of 1 or 2 gallons?, anone has experiences
with crockpots ?
a cheese vat is not that difficult, only the materials are hard to
get, and ofcource the labour does the job....
I understood that it is a kind of double stanly steel wall, in which
between is water, heated by an electric element, controled by a
thermostate, basicly it could be a crockpot I guess :))
Any ideas advice, welcome.....
Also about my question about reculturing the p. candium molds, since i
am also a tempeh maker, I tried long time ago to make the tempeh yeast
from an excisting tempeh product ( fermentated soy bean cake), which
has also a white mold, and this worked fine for my for years, by
buying a tempeh starter for $6.00 , creating my own tempeh,
using this tempeh again for a " mother culture ", creating this way a
good starter ( from 1 package of 30 grams,
I have created kilos and kilos of starter, so it must be possible with
the right basic for the starter to do something like this with P.
Candimum ??
Regards,
Irma

[i***@indonesianmusic.com]

Post by Fritz Oppliger
I use a 3 gal stainless stock pot which for heating I sometimes set into a
5 gal stock pot water bath - other times I heat directly on the gas burner
(while stirring of course)
FOr the double boiler configuration you want to pay attention to where the
handles are attached to the smaller pot, so it will be well immersed and
stable, and still possible to get ahold of to lift.
Penicillium candidum: yes it works, I have cut some rind offa camenbert/
brie, put it into the blender sith some milk then added it to the curd to
be along with the rennet. I suppose you could also paint it onto a
finished loaf when it comes out of the press.
Probably could just re-use the brie wrapper to wrap & infect your cheese.
P.candidum cheeses looked breathtakingly beautiful, so WHITE PRISTINE like
virgin snow... Unfortunately some other mold managed to grow underneath it
( hygiene lapse somewhere )
Good luck.
Fritz

Post by i***@indonesianmusic.com
Dear Board members,
Still a newbee, asking a quote to a manufactory co for a cheese vat of
only 10 gallons, getting a quote back
of $15.000 dollars , I understand that cheese is expensive :)) this is
to me pretty stupid, again the monopoly
is kept for the big guys, by making the equipment redicilous
expensive, so we home brewers cannot compete
in any way pff. Just wondering about your ideas making a cheese vat,
saw some ideas in the group with
crockpots, are there any of 1 or 2 gallons?, anone has experiences
with crockpots ?
a cheese vat is not that difficult, only the materials are hard to
get, and ofcource the labour does the job....
I understood that it is a kind of double stanly steel wall, in which
between is water, heated by an electric element, controled by a
thermostate, basicly it could be a crockpot I guess :))
Any ideas advice, welcome.....
Also about my question about reculturing the p. candium molds, since i
am also a tempeh maker, I tried long time ago to make the tempeh yeast
from an excisting tempeh product ( fermentated soy bean cake), which
has also a white mold, and this worked fine for my for years, by
buying a tempeh starter for $6.00 , creating my own tempeh,
using this tempeh again for a " mother culture ", creating this way a
good starter ( from 1 package of 30 grams,
I have created kilos and kilos of starter, so it must be possible with
the right basic for the starter to do something like this with P.
Candimum ??
Regards,
Irma

--
Posted via a free Usenet account fromhttp://www.teranews.com

Thanks Fritz

I guess i can do both, put it in the milk, and spray it later on the
loaves with the come out of the press, thanks a lot, I will let you
know what happens, first
i will need to create my own brie/camenbert first, so i will know it
after the second batch, wish me luck....

still wondering why this equipment semi professional has to be so
expensive, for just 10 to 15 gallons 15.000 dollars pfff

Also if you are living in the city as we do, 1 gallon will make 1 lbs
of cheese, the milk is already $3 or $4.00, not yet the work and
additional
thinks we have to put in it, I guess its the love for the cheesemaking
which gives the satisfaction, if you want to go semi commercial, i
think its only
profitable if you have your own cows or goats....
I saw an article of someone using celophane rap instead of the cheese
raps offered by commercial shops, available at many store for a
fraction of the prize,
its seems to work fine, anyone has experencien with this ?

Thank you all from a newbee ( original from a cheese country,
Holland )

Irma