Author Topic: My 7th Butterkase  (Read 4774 times)

Offline JeffHamm

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My 7th Butterkase
« on: August 25, 2012, 07:10:08 PM »
Hi,

Just mid make right now.  My thermometer has given up the ghost though.  Was just able to squeeze a final reading out of it to realise things were at 42 C just before adding the warm water.  Normally one adds 60 C water to raise the temp to 42, so I just added 40 C water.

This make has had a lot of mistakes as I renneted before raising the temp to 40 in the first place, and all sorts of other oddities.  Anyway, the curd still looks really good though, so it should be a decent cheese.  Will post full make notes and a photo as they become available. 

49) Butterkase (mine): Saturday, Aug 26, 2012 (sunny, Pressure 1012; warm ~20.0 C)
6L homebrand standard milk
4L Nosh Blue
500 ml homebrad cream 35g/100 ml
½  tsp CaCl (50% solution)
0.5 ml microbial rennet IMCU 750 (previous makes 8 min flocs twice with 0.6 ml)
1 ice cubes Flora Danica, 1 ice cube buttermilk (meso) 2  ice cube ST B01 (Thermo) 4 tbls yogurt 1/16 tsp LH (De Winkle yogurt has Lactobacillus Acidophilus)
Start time: 7:30 ish am
1)   Warm to 35 C (hit 35 at 8:08; continued to climb to 35.2 C) (added all starter when cold, except LH)
2)   Added LH when milk was at 29 C (to rehydrate). (7:55 Temp; 29.5 C)
3)   Ripen 60 minutes (target time 9:08 actual time 9:10; Temp:  33.7 C at end)
4)   Warmed to 35.0 C (oops, should have raised to 40 here, will do it after the cut)
5)   Add ½ tsp CaCl in egg cup water (?:??; temp 35.0 C)
6)   Add 0.5 ml rennet in egg cup water (9:17:30) (floc was 10m 00 sec last time with 5.5 ml)
7)   Floc time = 9:30:30 13m 00s  5x floc = 65m 00s min until cut (previous were 3.5x floc)
8)   Cut vertical at 10:22:30 into 3 cm cubes wait 5 min (start 10:30-?:??) then cut into 1 cm cubes (good curd 10:35 ; 34.0 C)
9)   Raise temp to 40.0 C (thermometer battery died)
10)   Reached at 40 C at ?:?? actual temp: ??.? C) Kept in warm bath and stirred until 11:05
11)   Curds settle 15 minutes (start 11:05-11:35), then remove approx 3 1/3 litres of whey (1/3 orig. volume of milk) – went to get new battery.  Rested until return; thermometer broken, but last reading upon return was whey at 42.5 C
12)   Slowly add 60 0C water until you reach 42 0C (over 5-15 minutes or so ?:??-?:?? ; ??.? C) – I just added 40 C water this time, 3 litres worth.
13)   stir 45 minutes (start time: 11:50 – until 12:30)
14)   drained in cloth lined colander for 30 minutes (12:30-1:07 ) and move to mould
15)   press lightly (20 kg; 6.25” mould; 1.43 PSI) 6 hours (start time: 1:20 – pressed in pot in sink of approx 40 C water 50 min )
16)   flipped/redress at 2:10 pm (knit looks good; cloth sticking to the cheese a bit)
17)   flipped/did not redress 3:30 pm (knit looks really good; removed cloth as it was sticking a bit)
18)   flipped/did not redress 5:20 pm (knit looks excellent)
19)   flipped/did not redress 6:20 pm (knit looks excellent)
20)   Finish Press Time 7:20? pm; knit looks ????  ????g ?.? cm high x ??.? cm diam (???? cm3; ?.?? g/cm3)
21)   20 minutes fresh water (7:20-7:40)
Brine at 1 hour per lb per inch height (saturated) = 10 hours 56 min - 7:20-6:20 flipped - 5:20 am; weight after brine: 1684g; dimensions 16.0 x 7.5 = 1507cm3 = 1.12/cm3

And here it is just about post-brine.  Has about an hour to go.

« Last Edit: August 26, 2012, 02:45:28 PM by JeffHamm »
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Re: My 7th Butterkase
« Reply #1 on: August 26, 2012, 11:07:11 AM »
Wow, seven Butterkase makes...a new record! What dogged determination. Go, Jeff, go!  :)

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Offline JeffHamm

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Re: My 7th Butterkase
« Reply #2 on: August 26, 2012, 12:53:57 PM »
Thank Boofer.

It's just about done.  The final result looks very good.  I made a bunch of changes this time, and I think the addition of the extra yogurt (4 tbls rather than 1) has really helped with the acid production and such, which may end up altering the flavour and texture but that's what I want to find out.  With the thermometer dying on me mid-break, this is a bit of a seat of the pants make.  So far it hasn't soiled itself, so that's promising.  :)

- Jeff
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Offline bbracken677

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Re: My 7th Butterkase
« Reply #3 on: August 26, 2012, 01:33:59 PM »
Looks really good! Hope it turns out well for you!


Offline JeffHamm

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Re: My 7th Butterkase
« Reply #4 on: August 26, 2012, 02:48:39 PM »
Thanks.  This is the first time the cheesecloth has stuck during pressing, so I think the acidity got quite high.  Probably not ideal for butterkase actually, but with all the kafuffle around the missed pre-rennet temperature rise, and then the thermometer giving up, etc, well, I'm hoping I just stumbled upon a great new make.  It's funny, butterkase is a make I end up all over the show rather than sticking to the actual procedure as outlined.  I wonder what it would be like if I did?  Ha!

- Jeff
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Offline Mike Richards

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Re: My 7th Butterkase
« Reply #5 on: August 26, 2012, 02:53:45 PM »
Accidents/mistakes are where some of the best things come from, right? Hopefully it will be great.   Let us know how it turns out.
If only I could make cheese as well as I grow a mustache...

Offline JeffHamm

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Re: My 7th Butterkase
« Reply #6 on: August 26, 2012, 08:25:56 PM »
Accidents/mistakes are where some of the best things come from, right?

I certainly hope so! :)

I'm thinking I'll age this out to 3 to 5 months.  I'm thinking it might improve with time, and soon I'll have a couple cheeses to go through as it is.  Will see how it deals with the aging process.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline JeffHamm

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Re: My 7th Butterkase
« Reply #7 on: September 15, 2012, 01:11:33 AM »
Hi,

Just a quick update.  At 3 weeks this is developing really nicely.  I've let it grow a bit of a geo rind (even though butterkase is a clean rind cheese so it's not really supposed to have one).  It was a nice, quite complete, coverage.  Had a great mushroomy aroma.  However, before things go out of hand, and before the rind started to wrinkle, etc, I gave it a good dry brushing today.  It's now quite clean again, but I suspect the geo will come back.  The cheese feels really good, and I've got great expectations for this one.  Let's hope that doesn't jinx it. 

- Jeff
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Re: My 7th Butterkase
« Reply #8 on: September 15, 2012, 01:15:29 AM »
Wow, are you up late or early? I guess I could check my phone app, but what time is it there, Jeff?

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Offline bbracken677

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Re: My 7th Butterkase
« Reply #9 on: September 15, 2012, 06:40:38 AM »
I think there is something like a 14 or 16 hours difference depending....


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Offline JeffHamm

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Re: My 7th Butterkase
« Reply #10 on: September 15, 2012, 12:35:13 PM »
Yah, it's tomorrow here.

- Jeff
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Offline Tiarella

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Re: My 7th Butterkase
« Reply #11 on: September 15, 2012, 04:05:12 PM »
From the photo you seem to have the same mold I do.  love those raised pleasure dots!   ;) I made a Tomme-like cheese in this mold most recently.  I used Linuxboy's recipe but fell off track a couple of times....have to check my notes to see how.  I salted instead of brined and it's sitting on a cheese mat attempting to dry but I notice it's sweating and has bulged a wee bit.  Any ideas?

Offline bbracken677

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Re: My 7th Butterkase
« Reply #12 on: September 15, 2012, 08:40:27 PM »
Might want to give it another light salting...how old is the make?  My cheeses (in our humidity, or lack therof) typically take 3 days to dry out pretty well, sometimes 4.

Offline Tiarella

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Re: My 7th Butterkase
« Reply #13 on: September 16, 2012, 12:34:39 PM »
Hmmm.  Thanks Bbracken.  I'm watching it.  I've salted it about 4 times and am not sure if I've already overdone it.  I really want it to dry off so that I can put it in my care but I don't have separate mini-caves and I do have some moldy natural rind cheeses in the cave.  I'm wondering.....do you think I could put olive oil on it?  And would have help?  I'm not sure how to best inoculate it to rind molds that I actually want on it.   :(

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Re: My 7th Butterkase
« Reply #14 on: September 16, 2012, 12:48:18 PM »
love those raised pleasure dots!   ;)
I think I see a pattern here...several mentions of these things. Tiarella, since you're into that, check my nubbins! And, no, while I may rub my cheeses from time to time...it's for their pleasure, not mine. ::)

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