Recent content by jhend

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  1. jhend

    Yes, I'm down another rabbit hole...cheesemaking!

    The way you inoculated your blue i.e Harvested the blue from store bought cheese I'm sure it will be excellent. The only time I have made a blue that was unpalatable was my first make. I have liquid Penicillium roqueforti mold culture that is very difficult to measure for small batches and is...
  2. jhend

    Yes, I'm down another rabbit hole...cheesemaking!

    You will love it. Beware this rabbit hole is bottomless. :D)
  3. jhend

    Gouda wheel - six months of aging

    Nice job on the Gouda, spiced Gouda is one of my favorite cheeses to make. I haven't made cheese in a while but picked up 40L of milk this morning 5.7% MF still deciding what to make.
  4. jhend

    Traditional Cloth-bound Cheddar Wheel - the biggest cheese I've made so far.

    Thanks for the detailed process. Love making cheese.
  5. jhend

    Squeezy's Capanata Dip or Spread

    I know this thread is old but are any of the ingredients smoked?
  6. jhend

    Manchego cheese from the weekend

    Very nice. How much milk did you start with and how much does the wheel weigh?
  7. jhend

    White Stilton with Dried Cherries

    Looks great I love making cheese.
  8. jhend

    Cloth Summer Sausage Bags

    Nice job Dave looks yummy
  9. jhend

    Cloth Summer Sausage Bags

    Don't know if anyone is following this thread but I have purchased these summer sausage bags and they work very well. Good quality and reasonable. The seller is in London Ontario...
  10. jhend

    First time smoking venison summer sausage with complete recipe and how to guide

    I use butter milk and hang in at room temp for a day or 2 by the they are dry enough to smoke. Then hang at 8 - 10 degrees 75% humidity until 30% of green weight is lost or your preference of dryness is reached.
  11. jhend

    First time smoking venison summer sausage with complete recipe and how to guide

    Keep us posted as to how it goes. Are you hot smoking or cold smoking?
  12. jhend

    Making Jarlsberg Style cheeses

    Hey Dave how did the Jarlsberg turn out? I have made many cheeses but no Jarlsberg as of yet. John
  13. jhend

    My first summer sausage

    I see a few recipes, which one did you use?
  14. jhend

    Fermenting summer sausage

    You can use butter milk as a started as well.
  15. jhend

    My first summer sausage

    If you want it like a true summer sausage you need to hang it to dry around 8 to 10 degrees and 80% humidity.
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