Please Note: depending on your location, alcohol distillation may be illegal or require special licensing.
The
Still Spirits TURBO AIR STILL System uses a revolutionary still which
will be right at home amongst your everyday kitchen appliances.
It’s air
cooled so it uses no water for cooling - great for regions where water
shortages are a problem. Distillation takes just two hours and produces
enough alcohol to make a 1 liter bottle.
The Still Spirits TURBO AIR STILL System uses a revolutionary still which will be right at home amongst your everyday kitchen appliances. It s air cooled so it uses no water for cooling - great for regions where water shortages are a problem. Distillation takes just two hours and produces enough alcohol to make a 1 liter bottle.
Air Still Ingredient Pack for use with the Air Still. Contains: Yeast, Nutrient, Carbon, Turbo Clear for 10 Liters (2 1/2 US gal) and 3 Carbon Cartridges
All the Equipment you need to use with your air still. Contains: Attractive 10 liter (2 1/2 US gal) Bench Top Fermenter, Graduated Collector, Cartridge Carbon Filter.
Making homemade cheese is fun and easy to do.
It does take a little bit of time to make, but is well worth the effort.
Below are pictures from one of our first batches of homemade cheese.
This is a Monterey Jack that took us about 4 hours to make.
Next to each picture is an explanation of the steps involved.
You can click on any picture below to see it in full size,
This recipe makes about one pound of delicious homemade cheese.
You will need these Ingredients
2 Gallons of Store Bought Whole Milk - Pasterized but not Homogenized
We use a hot water canner for our outside container.
Fill it an inch or so above the wire rack.
About the same amount you would use for canning.
Warm up the water and bring it to a constant temperature of 88 degrees.
Once your water is to temperature,
place a 2nd pot inside the first one that is big enough to hold your milk.
We suspend a thermometer with a large rubber band to constantly monitor and adjust the temperature.
Warm your milk to a constant 88 degrees.
Then add your mesophillic starter and stir it in thoroughly.
Cover and allow the milk to ripen for 30 minutes.
After 30 minutes remove the inner container from the canner
and place it in a sink of water with a water temperature of 90 degrees.
Add your calcium chloride that has been diluted in a 1/4 cup of water.
Add hot water to the sink to raise the temperature of the milk to 90 degrees.
Then add your rennet that has been diluted in a 1/4 cup of water.
Cover and maintain a constant temperature of 90 degrees for 30 to 45 minutes.
Until you are given a ‘Clean Break’.
A ‘Clean Break’ occurs when you can drag
your thermometer through the curd and it separates in to two sections firmly and cleanly.
The curd will separate from the sides a little bit when a ‘Clean Break’ occurs.
Place you inner container back in the hot water canner and
over 30 minutes slowly raise the temperature to 100 degrees.
Stir frequently to prevent the curds from matting together.
Maintain a constant temperature of 100 degrees for 30 more minutes,
stirring occasionally to prevent matting together.
Remove the inner container from the canner and pour off some of the whey.
Then place it in a sink of warm water with a water temperature of 100 degrees and let it sit for 5 minutes.
Cover and maintain a 100 degree temperature for 30 minutes, stir the curds occasionally.
Add hot water to the sink if you need to raise the temperature of the curd back to 100 degrees.
Line your strainer / colander with cheesecloth and ladle your curds in to
the colander. Gently mix in your cheese salt and let it drain a little while.
Assemble your cheese press and ladle your curds in to press or in to a cheese mould.
We use the outstanding cheese press sold by The Cheese Maker.
It is one of the most economical cheese presses available. You may want to line your cheese press with
a cheesecloth. For our cheese press it is optional.
Apply 3 lbs. of pressure or weight for 15 minutes. Then turn the cheese over
and apply 10 pounds of pressure for 12 hours.
If you are using a cheesecloth redress it when you are turning it over.
Remove the cheese from the press.
Place it on an elevated cookie sheet with a draining mat underneath.
Turn the cheese over twice day for 1 to 3 days,
until it is dry to the touch.
The whey can be used to make Ricotta cheese or given to livestock.
The Best Product at the Best Price on the Internet
Affordable Cheese Presses - Made in the USA
Designed by a Home Cheese Maker for the Home Cheese Maker
Easy to Follow Operating Instructions Included
New and Improved Design with Pitched Drainage Channel
Heavy Duty Food Grade Plastic Base
Pressure Regulator Included to Apply 10-100 Lbs. of Pressure
Free shipping in the USA - Shipped same day as ordered Mon-Sat
Written By Steve Shapson - The Cheese Maker
I’ve designed these presses to be easy to use, fast clean-up. They are The best cheese press for home use on the market today. After using other home cheese presses, I decided to make a model with major improvements. A very heavy-duty custom-made stainless steel spring (pressure regulator) will allow you to apply specific amount of pressure 10-100 lbs.(4.5-43.3 kg.). Made of stainless
steel and food grade materials (follower, support bar, pressure spring, washer, base, hoop, hardware).
These presses are very affordable and very high quality. The support arm easily attaches and unattaches. No need to use cheese
cloth with these presses. Excess whey is expelled at the base via a specially designed pitched channel to allow whey to spill off the press base in one direction. There are two sizes offered based on how much milk you will use to make your hard cheeses. The two gallon capacity cheese press can be used with up to two gallons of milk. The five gallon capacity cheese press can be used with 2-5 gallons of milk. Take advantage of my Cheese Press
Package - If you make different size cheeses, purchase my Cheese Press Package
- a great value!
Two and Five (US) Gallon Milk Capacity Cheese Press Package - $169.97 Includes shipping in the USA.
This press includes two sets of hoops and followers, will work when using either up to 2 gallons (7.5 liters) of milk or up to five gallons (19 liters) of milk.
This press will work when using up to two gallons (7.5 liters) of milk. Includes same heavy duty hardware as Five Gallon capacity press. Inside Diameter: 4 inches (100 mm)
Height: 7.75 inches (195 mm)
Heavy duty base with pitched
drainage channel.
Five Gallon (US) Milk Capacity Cheese Press (18.9 liters) - $159.97 Includes shipping in the USA.
This press will work when using up to five gallons (19 liters) of milk.
Inside Diameter: 6 inches (153 mm)
Height: 8 inches (205 mm)
Click on Product Image
for Complete Product Details and Ordering
Sending a gift to someone? Fill out card at checkout.
Free shipping in the U.S.A. Orders shipped on same day: Mon-Sat.
International shipping options at checkout.
Deluxe Mozzarella & Ricotta Cheese Making Kit
This Kit makes the same high quality Mozzarella you
find in fine specialty food stores.
Ingredients for 400+ pounds of cheese!
Uses Mesophilic or Thermophilic
Starter Culture method.
Ingredients for up to 30 batches of Mozzarella cheese!
Uses citric acid method. This is a great beginner kit especially for kids, who can then eat the cheese in about 30 minutes.
Making hard apple cider is fun and easy to do with the Mr Beer Kit.
It only takes a little bit of time to make and is well worth the effort.
Below are pictures from one of our first batches of hard apple cider.
It took us about 1 hour to make. Instead of water we added apple juice and
some extra spices, to give it an extra kick.
Below each picture is an explanation of the steps involved.
This recipe makes about two gallons of delicious hard apple cider.
Tie up you spices in the cheese cloth and place them in a 3 quart saucepan
with 2 gallons of apple juice. Heat to 160 degrees for 5 minutes and remove from heat.
Add 2 Cups of sugar and mix thoroughly until dissolved.
Add the can of hard cider mix and stir vigarisly.
Put one gallon of clean water in to the Mr. Beer Keg. Add the wart from
the saucepan and top off to the 2 gallon mark.
Pitch your yeast and stir it after 5 minutes.
Store the keg in a dark location where it has a consistent room tempature
between 68 and 78 degess.
