Cheese # 28, Caerphilly # 4
I enjoyed the last Caerphilly so much, I decided to try and duplicate it. How nice that the waiting period is relatively short. My pH meter was not really working right in spite of trying to clean and calibrate just ahead of time.
2 gallons non-homogenized pasturized whole milk 6.6 pH
¼ tsp Flora Danica
¼ tsp calcium chloride
1.75 ml calf rennet
2 T salt
Floc multiplier 3.5
Over direct heat with diffuser, milk temperature raised to 86 degrees. Culture sprinkled on, resting 5 mins, then stirred in, covered, about 75 mins resting at temperature.
Calcium chloride stirred in, then rennet.
Flocculation time of 13 mins. (3.5 x 13 = 45.5) Clean break at about 45 mins. Exact same as last time...!
Curd cut to about 3/8 inch, resting 10 mins, then gently lifted to break larger pieces which were not adequately cut.
Temperature raised to 90 degrees over a 15 min period, then maintained at 90 degrees for 65 mins while stirring gently.
Recipe suggested 40 mins, but curd did not seem squeaky and did not quite feel like I thought it should.
At 65 mins, the curd "felt" right.
Curd rested 5 mins, then drained into cheesecloth bag for 10 mins.
Cut into 1 inch slices, turned, rested 10 mins and repeated x2. (30 mins total) while keeping warm.
Curd was milled, and salt added.
Into form, with follower, and 10 # in pan so keeping warm, for 20 mins.
Into press, with 10 # for 30 mins, redressed, sprinkled with salt, and back into press with 20 # for 30 mins, then repeated with 20 # for 1 hour, then 30 # for 1 hour, then overnight with 50 #.
Next morning, the cheese weighed 2 #, 2 oz with a lovely smooth rind.