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You are here: Home / Ingredients / Making Larger Batches of Cheese

Making Larger Batches of Cheese

30/06/2013 By Gavin Webber 5 Comments

Did you know that it takes the same amount of time to make larger batches of cheese as it does a smaller one?  The process is exactly the same, except that you double the ingredients and add some more equipment.  Just like baking a cake, really.  I’ve even talked to home cheese makers who make very large batches in their sanitised bath tub!

Want proof?  Well over the weekend I doubled my Caerphilly recipe and made twice as much in the same amount of time.  You can find my Caerphilly recipe here.

I used my 15 litre stock pot and filled it with 14.5 litres of full cream milk.  Heating the milk can take a little while longer, but it doesn’t extend the cheese making process too much.

Cutting the curd was no different, I just needed a longer knife and curd cutter.

Cheddaring was just as easy.  The slabs were just longer.  Milling was a cinch in the larger pot.  The only difference as was that I had to use two moulds, two cheese cloths, and two cheese presses.  If I had a larger mould, I could have fit all the curds into just one.

You may need a little more space during pressing, but my kitchen sink was sufficient.

And here are the two wheels of Caerphilly, air drying before I put them into the cheese fridge.  Each day I will wipe them over with a brine solution to help form the rind and to inhibit any mould development.

I am looking forward to when they mature in three weeks time.  This cheese is so moreish!  Did I ever mention that it’s one of my favourite cheeses to make at home?

So there you have it.  Doubling your batches at home is easy as buying a little more equipment.  The time taken is the same.

Who else makes larger batches in this manner?

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Related

Filed Under: Ingredients, Recipes Tagged With: Caerphilly, Technique

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About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Dustin knox says

    27/06/2019 at 07:12

    Why do i get different cheese size with the same amount of milk ?

    Reply
    • Gavin Webber says

      27/06/2019 at 09:12

      Are you making the same cheese each time? Each cheese has a different yield due to the differences in stirring time and pressing.

      Reply
  2. K.Ruby Blume says

    13/04/2017 at 12:07

    The one-gallon batch of hard cheese is a strange invention of modern urban life. No traditional homesteader would even think of starting with less than 4 gallons as it is so much work! Plus cooking the curds is so much easier with a large batch! That said I also wanted to mention your typo, “mould” is a hollow container. “mold” are micro-organisms in the fungi family–you interposed them in your post–sorry–I can’t hlelp it! I’m a school teacher ( :

    Reply
  3. Unknown says

    30/06/2013 at 23:10

    Hi Gavin,
    could you go into a little more detail about wiping the rind with brine? I haven't done this and the rind is as hard as a brick about ten days into the aging period. I'm a little worried.

    Reply
  4. frenahlahverreetay says

    30/06/2013 at 13:27

    This is Wyatt in Houston, Texas. I began doubling my recipes in much the same way a couple of months ago using the 5-gallon pot I have for beer brewing. But I make one 4-pound cheese (usually cheddar) and press it with my "Ultimate Cheese Press" from Homesteader's Supply, which accommodates the larger size. Cheesemaking takes some time, so doubling the yield is a welcome time-saver. I've even toyed with the idea of larger batches, but I think a 4-gallon batch is perfect for now.

    Reply

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