All three wheels of cheese are now aging in our cooler.
This morning checked on both batches of plum wine and baked more zucchini bread!
Batch 1, where the fruit has been removed, is still fermenting nicely. This morning:
- Brix at 18.5, PA 10%, S.G. 1.070
- PH 3.2 and Acid at .875
- Stirred well
- Cleaned and filled airlock with fresh sanitizer
Batch 2, added the airlock with sanitizer to keep out fruit flies
- Still has the fruit bag, which I will remove around day 5 after pitching yeast
- Pushed down fruit bag, stirred well
- Cleaned and filled airlock with fresh sanitzer
- Air drying nicely
- Wipe a few spots with cheesecloth and small amount of vinegar
- Should be able to begin chilling tomorrow prior to waxing then aging
- Baked the last two loaves of zucchini bread from the one zucchini
- That makes 6 total, 5 went into the freezer for this winter.
Yesterday the Farm Cheddar was waxed and put to aging for at least one month. The Monterey Jack is drying. Today I am making Colby, however, I am not going to add coloring!
Friday evening, I worked late starting Monterey Jack cheese! Saturday morning I removed from the press and put it to drying.
It has been a while since I have made cheese. Every time I do, I am so surprised watching the curds and whey separate. All that is left is delicious cheese without any colorings, additives, etc. From 2 gallons of milk to 2 pounds of delicious farm cheddar. No!!!! Orange is NOT the natural color of cheese! Will need to wait at least 1 month, before eating can begin! Cheese is all about patience, it is not a process that can be hurried.
Time to pickle, make jam, fresh cheese, and yes…..even wine!