I decided to make dthelmers fast ageing cheddar, just so I can cut something soon and have a good chunk, it also looks easy enough that maybe I can make it
dthelmers Fast ageing
5 gallons of P/H milk
¼ teaspoon MM100
¼ teaspoon TA 61-62 (Streptococcus thermophilus)
3/16 tsp. dry calf rennet (mixed in ¼ cup distilled water)
1 teaspoon of calcium chloride
2 tablespoons of kosher salt
Heat the milk to 76ºF and add MM100
Let ripen to pH 6.4, about 3 hours. It will smell buttery.
Increase temperature to 92ºF and add S. Thermophilus. Let ripen for a half hour.
Sprinkle rennet into mixture by pouring through perforated spoon, stir for 30 seconds, about fifteen up and down strokes with a strainer.
If using the flocculation method, the multiplier is 3. Otherwise, check for a clean break at 30 minutes.
Cut the curd into 3/8” cubes and let rest for 10 minutes.
Heat to 102ºF taking 20 minutes to do it, stirring very gently at first, then more thoroughly as the curd hardens and shrinks.
Target drain is pH 6.0. If you’re not using a pH meter, this is when the curd really wants to mat and feels more solid, like well-cooked scrambled eggs.
Drain through cheese cloth in a colander, lifting, turning and pressing the curd to get whey to flow out.
Gather up the corners of the cheese cloth and put in a mold and press at about 2 psi (light to medium pressure) for one hour. (107 lbs. on 8.25 diameter mold)
Take out of the mold and tear into olive sized pieces. Toss with the salt, and place back in the mold and press at about 3.5 psi (heavy) over night. (187 lbs. on mold)
Let air dry, turning over twice a day for several days until the surface feels like a clammy Handshake, Age in the cheese cave at 55°f, Tastes OK at one week, better at two, better texture at 3.
One question I have is about the weight's in the press do these seem right for this cheese or should I bump them up or bring-em down?
any thought's or changes anyone can suggest?