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Contact Us
Ballard Family Dairy &
Cheese
1764 South 2100 East
Gooding Id. 83330
Phone:208-934-4972
Fax:208-934-9183
Ballardcheese@msn.com
Ballard Family Dairy &
Cheese
1764 South 2100 East
Gooding Id. 83330
Phone:208-934-4972
Fax:208-934-9183
Ballardcheese@msn.com
| Cheesemaking At Ballard Family Dairy & Cheese |
| Using a Harp to cut the coagulated milk into Curds and Whey When it is to the right consistency, we will cut the coagulated milk into quarter-inch cubes with wire knives that we call a Harp. This is when the curds separate out from the watery whey. |
| PASTEURIZING MILK We start by pumping the milk from our bulk tank, which is where the milk is kept at 38 degrees. The milk is pumped into the Pasteurizing vat to be pasteurized. Then it is pumped into the cheese making vat. We begin to stir the milk and adding the cheese culture. We keep a close eye on the ph levels. Then the Rennet (an enzyme) is added, which thickens or coagulates the milk. We stop stirring and let the milk sit until it turns to a custard-like consistency within about 30 minutes |
| Stirring and Cooking the Curds After the coagulated milk has been cut the curd is floating in the whey. We start to stir and slowly cook the curd and whey. Checking the ph / TA level frequently, so we know what the curds are doing. |
| Draining The Whey After it is cooked about an hour, we drain the whey off the curds. We drain the whey to a bulk tank, so we can feed it to the cows. The curds are gently raked so they settle into two semi-firm sides. This goes down the middle and out the drain. |
| CHEDDARING PROCESS The curd is cut into loaves and then cut in half again. The loaves are stacked and re-stacked. This Process is called Cheddaring. You watch the ph / TA level very closely to see when it is ready to mill. This is what makes Cheddar cheese ,Cheddar. |
| Milling the curds When the Ph level is just right then we can mill the slabs into milled curds. They are then stirred and salted. |
| Stirring The Curds The salt stops further acid development, and also provide an element of flavor and help preserve the final cheese. Salting provokes a further small rush of whey. The curds can be package and sold now. |
Ballard's Idaho Cheddar and Cheese Curds The other option is that we can put the curd into a form that is called a “hoop." The curds are then pressed overnight in a hydraulic press. This removes the last of the whey and forms a solid 20 pound round of cheddar cheese. In the morning the curds are packaged and shipped out to the stores. The curds are then vacuum packed and sealed for aging. |
| So you Want to be a Cheesemaker! Take a cheesemaking class ! |
| So you Want to be a Cheesemaker! Take a cheesemaking class ! |
