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?