Squeeky cheese?

[RockyToggRanch]

I'm gearing up to start making cheese soon. Not that I would now with orphan kids to feed the extra milk to, but soon...I hope.

Anyway, I asked my mom who's 65, what kind of goat cheese it is that she loves so much. She said..."the yummy squeeky kind". lol

I know at some point I saw a reference to squeeky cheese...but I can't remember where. Any help would be great.
Thanks
Cindy

 

[Scout]

Cheese curds maybe? Lol I don't know, more of a bump so people who know what they're talking about can help. Good luck!

 

[RockyToggRanch]

She now thinks it's basket cheese...

 

[dkluzier]

Here is link that explains it and it sounds like it is the curds left over after the cheese is made...

http://www.essortment.com/food/squeakycheesec_scbs.htm

 

[michickenwrangler]

The cottage cheese that I made last fall was squeaky

"Little House in the Big Woods" by Laura INgalls Wilder talks about squeaky cheese too.

 

[RockyToggRanch]

That's it! I'm on a mission to make squeaky cheese!

 

[freemotion]

If you make a basic cheddar recipe, then eat it fresh before the next steps it will be squeaky. Normally, you would make the curds and press out the whey in a press for several hours....first for 15 minutes at maybe 10 lbs, turn the cheese, then an hour at 20 lbs, turn the cheese, then 12 hours at 30 lbs. You could try a taste of the cheese each time you turn it and see when it is at the stage of squeakiness that you enjoy. Then put it into the fridge to stop the process at this point and eat it up in a few days.

I've never had Wisconsin squeaky cheese or cheese curds, so I am only going by the strange squeak on my teeth when tasting my cheddar at various stages in the process, trimming bits off for a taste.

The next steps are normally to rub the wheel of cheese with salt (which draws more whey out of the outer layers) and let it air dry, salting and turning it daily for a few days until a dry, hard rind forms and no more whey weeps out. Then wax it and age it for a few months.

It won't be just like the commercial cow's milk cheese that you are used to, but it is almost always yummy! The chickens have only gotten a few of my many dozens of batches here, memorably the one that came out like a large, spongy puffball....ick! The hens were quite pleased, though. Gladly turning it into lovely eggs for me.

 

[freemotion]

Here is link that explains it and it sounds like it is the curds left over after the cheese is made...

http://www.essortment.com/food/squeakycheesec_scbs.htm

dk, it is the curds from which the cheese is made, it is an early stage in the process. Kinda like eating raw cookie dough....