Author Topic: 2nd Caerphilly  (Read 739 times)

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
2nd Caerphilly
« on: December 07, 2012, 03:13:29 PM »
This is my 2nd caerphilly, inspired by H-K-J and JeffHamm....the first one was early in my cheesemaking "career" and one of the first hard cheeses I made. The first was dried too much (very low RH here typically) and did not develop properly...end result was an oddly shaped hockey puck.

This make should end better since I have learned that lesson, along with a few others making cheddar. The make itself seemed to go well...temps were kept under control and temp and time targets hit rather well. Due to a continued lack of a working pH meter, I had to wing it, so I followed Jeff's 6th make as closely as I could. Looking to age this one out to the beginning of the year. It will be presented for consumption on 12/30 or 1/5 depending on when the family gets together   :)

Caerphilly

 
2 gallons whole milk 3.5% fat, pasteurized, non-homogenized.
1/4th tsp. 100% CaCl.
1/4th tsp. flora danica
1/4th tsp single strength liquid veal rennet (22 drops)
2.5 tablespoons salt (and more for salting during pressing)

1)   Warm to 90F, Add mesophillic culture (Flora Dancia) : 10:00 AM (Hit 90F)
2)   Wait 60 min (target time 11:00) Time: 11:20
3)   add 1/4th tsp. 100% CaCl in 1/4th cup water
4)   Time 11:20  Temp 90F, add rennet (1/4th tsp.  in water), stir
5)   Floc time 11:31 so 11 min, 3.5x floc so wait 38 min (40 min by recipe) Target cut time: 11:59
6)   12:00  Cut into 1/4" cubes
7)   Rest 10 minutes to heal (start 12:06)
8 )   Raise temp to 92 over 10 minutes  (reached 92 at 12:30, starting temp was 86 ish)
9)   Stir for 40 min with curds at 92F (Start time: 12:30) Pitch and drain after 5 minutes (temp is 93F)
10)   1:35  drain in cheese cloth for 5-10 minutes to form curd cake (press lightly if necessary; ie 2 litre milk jug filled with water placed on top of follower on top of cheese cloth “bag” of curds in colander)
11)   1:45 curd mass is in pot, in sink with warm water holding at 94-95F
12)   Flipped mass every 10 minutes over 30 minutes (so flip at 1:55 and 2:05)
13)   Milled into thumbnail size bits (start 2:10)
14)   Added 2.5 tbls of salt
15)   Pressing in the pot under 2 psi (2:35-2:45)(10 minutes)
16)   Flip, salt, and re-dress 
17)   Press in the pot under 3 psi (2:50-3:00) (10 minutes)
18)   Flip, salt, and re-dress
19)   Press in the pot under 4 psi (20 min) (3:05-3:25)
20)   Flip, salt, and re-dress
21)   Press overnight under 5 psi. (starting at 3:35PM)

Out of press weight: 2 lb 2.5 oz.
« Last Edit: December 08, 2012, 08:08:44 AM by bbracken677 »

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,131
  • Cheeses: 38
Re: 2nd Caerphilly
« Reply #1 on: December 07, 2012, 03:26:20 PM »
Have to bookmark this one and try it next.  Looks rather quick and easy.

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,342
  • Cheeses: 91
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: 2nd Caerphilly
« Reply #2 on: December 07, 2012, 03:57:03 PM »
Sounds like a good make bb :)
"Happiness is not the absence of conflict,
But the ability to cope with it."

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: 2nd Caerphilly
« Reply #3 on: December 07, 2012, 04:00:45 PM »
I think so...I felt like I was flying blind without a pH meter though lol 
Would love to know what it's current pH is...

Offline JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,714
  • Cheeses: 169
  • As goes the cheesemaker, so goes the cheese
Re: 2nd Caerphilly
« Reply #4 on: December 07, 2012, 07:27:38 PM »
Looks like all went well.  Photos when you can, and when you cut of course.  This is a good cheese to practice technique with, and just to get something to eat fairly quickly (3 weeks is pretty quick in cheese time). 

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

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: 2nd Caerphilly
« Reply #5 on: December 07, 2012, 08:15:28 PM »
Yep....will take a photo on the morn when it is de-molded...un-molded...taken out of the mold.  Will also post weight   :)

Was a fun make...wish I had taken more than 3 photos of the make....which were simply 2 pics of the curd cut... one of the curd mass. I got busy with a couple of other things and neglected to shoot more photos. Of course afterwards I go: "Doh!"

 

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: 2nd Caerphilly
« Reply #6 on: December 08, 2012, 08:07:37 AM »
Here it is...weighing 2 pounds 2.5 ozs.  Just a hair over 1 kilo.

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,342
  • Cheeses: 91
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: 2nd Caerphilly
« Reply #7 on: December 08, 2012, 03:31:58 PM »
Good one bb ;) I am anticipating Christmas weekend and trying the Caerphilly out :P
"Happiness is not the absence of conflict,
But the ability to cope with it."

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: 2nd Caerphilly
« Reply #8 on: December 08, 2012, 03:39:50 PM »
meeee tooooo!  :)

Offline JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,714
  • Cheeses: 169
  • As goes the cheesemaker, so goes the cheese
Re: 2nd Caerphilly
« Reply #9 on: December 09, 2012, 01:14:40 PM »
Oooo, looking good!  Caerphilly Christmas, there's a song in there I'm  sure. 

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