Home Brewer new to cheese making

[kace]

I made my first cheese tonight. Some feta with milk from the grocery store.

I am a pretty serious home brewer and plan to go at this with guns a blazing.
I have already sourced fresh bulk milk to start making some cheddar.
I would like to incorporate some beer into a cheddar. Specifically IPA. How and when do I add beer to cheese in the process.

I am still a few weeks out from making any cheddar. I plan on buying 6-8 gallons of milk to make a days effort worth while. hopefully with a few different varieties of cheese or else a lot of cheddar to age.


I am open to any suggestions including other beers that may go into other cheeses well.

Thansk in advance

[grapeadmin]

I would suggest adding the beer just after pressing. For two pounds of cheese, once you remove the cheese from the press, bathe the cheese in a bowl containing about one quart of the beer. Give it about 24 hrs soak time.

Then, remove the cheese and let it air dry for about six hours or until it is dry to the touch. You may want to repeat this process (two times total). It is similar to brining but you are using beer instead of salt water.

john
g and g