Recently, David sent us pictures of his cheese making equipment, including a re-circulation style heater system. We know from experience that you love seeing how other home cheese makers do things, so we we asked him for more pics and he sent them to us.
David’s Story
As a native from northern Houston, my first introduction to home made dairy products was when my uncle would give us some raw milk from which my mother made butter and clabber.😑
Although I didn’t share the same passion for clabber, it did give me a desire to pursue this hobby later in my life, as I currently live on our homestead, not too far from where I grew up.
I’ve only been making cheese myself for about 7 years, starting with Mozzarella. I have made Cheddar, Pepper Jack, Mozzarella, Brie, Colby, and Camembert.
YouTube became my source of education as I learned more about polishing my craft of cheese making.
But, not all was from Youtube, as I was always experimenting with different ways to control temperature and ways to cut down on the time standing over the pot stirring.
My career in construction and the natural ability to create things, gave me the inspiration to create the circulation system in these pictures.
My Heat Exchanger
Think of it as a large sous vide. I went this way instead of using my sous vide is because I can maintain the temperature of 25 gallons of water. The more water I have, the more control I have.
Stirring the Pot:
This StirMATE answered the “time on my feet over the pot” problem.
My Cave:
My Cheese Room:
My Goals:
My plans are to expand my knowledge to teach others what I have learned in hopes they too can create homemade cheese using YouTube videos and in-person demonstration classes.
My “to make” cheese list for the near future:
Belper Knoll
Butterkase
Cheddar
Gouda
Munster
Pepper jack
Port Salut
Romano
(Not necessarily in that order.)
Claire says
Are you for hire as an organizer/cleaner? 🙂 Lovely set up! Nothing better than people who are handy at making things and get inspired by doing so!
Anonymous says
Thanks
David La Garce says
Thanks
Dave LaGarce, thank you for your well written blog that must’ve taken many hours of experience to put together. I hope to be hearing more from you via YouTube, blogs a Book, etc. I like to read something such as yours that is put together so it’s so understandable.
Your uber-organized set-up and high-tech engineering reminds me of what a total amateur that I am. This is the most “professional” home cheesemaking set-up that I’ve ever seen. SO impressive!!! Happy Thanksgiving to all!
Thank you.
Love that you use the Stirmate. Dimitri finally came out with an attachment for stirring cheese. If your pot is too wide just push the motor part out of the clamp holder as far as you can and wrap it with tape.
I have found that fewer hooks you use the better or the curds will clump and mat.
Love your organization!😀
Thanks, I plan on getting the attachment soon. I can’t wait to try it out.
Did you build that heater out of Tri clamp parts? Do you mind sharing the list of parts for that?
1 each 3” x 12” tri. clamp spool
1 each TC end cap with 1/2” NPT. female
1 each 3” TC to 1-1/2” TC reducer
2 each 3” clamps
1 each 1-1/2” clamp
1 each TC 1650 watt fold back stainless element
1 each 1/2” stainless coupler (from brew hardware).
1 each 1/2” pull through tool ( from brew hardware).
Wow, your is the most organized and methodical cheese set up I have ever seen!
Thanks