This is Cheddar # 3 for me, and the second time trying the fast ripening recipe from dthelmers.
I have now learned that if the pH is low at renneting, I really have to keep an eye on flocculation, because it is going to go fast! The previous make it went right past my attention.
I also have a new "Sturdy Press" which I was happy to try out with this make, rather than my very precarious stacking of weights on top of a home-made cutting board version of a press. This press, I felt safe going to bed with the weight on the cheese!
Fast Cheddar 12-1-12
2 Gallons pasturized/non-homogenized cream top milk pH 6.7
1/8 tsp mm100
1/8 tsp Thermo C
¼ tsp calcium chloride in ¼ cup water
1.75 ml liquid calf rennet in ¼ cup water
1 heaping Tablespoon salt
Targets: Rennet at 6.5 to 6.4, Pitch at 6.1 to 6.0, Milling at 5.5 to 5.4
Flocculation multiplier of 3
Calibrated thermometer and pH meter ahead of time.
11:45 Milk to temp at 76 degrees. Stirred in MM100. Covered and kept to temperature.
1:00 Milk at 76, pH 6.6
2:00 Milk at 76, pH 6.6
2: 45 pH at 6.5, began heating to 92 degrees
3:05 Temp at 92 degrees, stirred in Thermo C and let rest 30 mins
3:35 Temp 92, pH 6.4, stirred in calcium, then rennet.
Flocculation in 6 mins. Multiplier of 3, so check for clean break at 18 mins from renneting.
Clean break, and cut curd ½ inch, rested 10 mins.
4:05 Slow gentle stirring and slow heating with goal of 102 degrees in 20 mins.
4:25 Temp 102, pH 6.3
4:40 Temp 102, pH 6.2
4:50 Temp 102, pH 6.1 with a squeaky feel and matting when compressed, sticking to overturned hand. So whey drained off, and returned curd mass in cloth to over pot, keeping warm. Whey draining off measured at 5.9
5:05 Cheddaring with cutting mass in 1 inch slices, stacked, and keeping warm in pot repeating every 10 mins or so.
5:15 Whey measured at 5.8
5:30 Whey 5.7
5:45 Whey 5.5, Milled curd and salted. Packed curd into cloth lined form, and placed in pot to keep warm with 10 # on top.
6:00 Very carefully turned and redressed, not knitting very well, so placed 20 # on top in pot with toweling to keep warm.
6:30 Turned and redressed, beginning to knit. Into press with about 30 #
7:10 Turned and redressed, knitting well, pressed at about 50 #
10:00 Turned and redressed, looking very nice, back in press with 75 #
7:00 am Out of press, weighing in at 1#, 14 oz.