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Author Topic: Doing Double Gloucester  (Read 11213 times)

Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #15 on: December 30, 2012, 08:27:14 PM »
Step 6.    Best way I've found to stir curds and cut them into 1/4" pieces at the same time.  BTW  That is a 5 gallon pot. LOL

Step 7.    Once the curd is cut and cooked we hold it at 99F for 20 minutes while it settles.
« Last Edit: December 30, 2012, 10:33:05 PM by Al Lewis »
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Offline Schnecken Slayer

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Re: Doing Double Gloucester
« Reply #16 on: December 30, 2012, 09:42:52 PM »
Wow!  Is that a commercial whisk?
That thing is huge....
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #17 on: December 30, 2012, 09:55:41 PM »
Quote from: Schnecken Slayer on December 30, 2012, 09:42:52 PM
Wow!  Is that a commercial whisk?
That thing is huge....

Actually it is.  I got it at the local restaurant supply Cash & Carry for $10.00.  And yes, it's huge.  It's sitting on the bottom of that 5 gallon pot. LOL
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #18 on: December 30, 2012, 10:06:44 PM »
Step 8.   Okay, so now we drain the whey and curd into a cloth lined colander.  Then we press it into a cake and keep warm and covered for 15 minutes.  Then flip the cake and do another 15 minutes keeping it warm.
« Last Edit: December 30, 2012, 10:33:46 PM by Al Lewis »
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #19 on: December 30, 2012, 10:30:08 PM »
Step 9.    Place the cake onto a cutting board and cut into 4 equal pieces.  Stack those back in the pot and keep for 15 minutes.  Then flip the stack and wait another 15 minutes.
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #20 on: December 30, 2012, 11:03:07 PM »
Step 10.  Place it on the cutting board and cut it into little pieces.  Next place it in a bowl, if you want more washing up, I used the pot, and salt the curds.  Then put the curds into the mold with the cheese cloth in place and try to get the wrinkles out.  Go ahead, try!  I dare ya!!!
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #21 on: December 30, 2012, 11:16:40 PM »
Step 11.   Next place a 20 pound weight on the follower for 1 hour.  I love using these weights as the plastic covers are so easy to disinfect.  Just be careful to keep an eye on them as they tend to lean to one side at times.  You want them nice and parallel to the bottom of the mold. After the hour is up flip and redress the cheese and put in your press overnight.  Don't worry, the red is wax, not blood. LOL

As long as we're here, this is my cheese babysitting area. LOL
« Last Edit: December 31, 2012, 12:29:48 AM by Al Lewis »
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Offline H-K-J

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Re: Doing Double Gloucester
« Reply #22 on: December 31, 2012, 01:59:41 AM »
cant wait to see it out of the press and see how it knits together :)
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #23 on: December 31, 2012, 06:32:48 AM »
With 200 pounds on it over night it should look like a pancake. LOL  Hope it doesn't all squeeze out through the little holes. LOL  That mold was darn near full before I put it in the press.  Now look at it! LOL
« Last Edit: December 31, 2012, 06:38:28 AM by Al Lewis »
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #24 on: December 31, 2012, 04:16:32 PM »
Okay, pulled the cheese out of the mold this morning.  Considering I could only get 200 pounds on it I think it came out well.  Now to dry it for a few days and then wax it. ;D  Love the color but the next make I may have to press this under warm whey to get better consolidation of the curd.  This one is 3 ounces under 4 pounds.
« Last Edit: December 31, 2012, 04:46:53 PM by Al Lewis »
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Tomer1

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Re: Doing Double Gloucester
« Reply #25 on: December 31, 2012, 07:37:29 PM »
You might want to try the hot water\whey rind sealing.
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bbracken677

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Re: Doing Double Gloucester
« Reply #26 on: December 31, 2012, 08:18:43 PM »
If you press under whey...you will need to salt it or it will leach salt from the curd.
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #27 on: December 31, 2012, 11:03:44 PM »
Yeah, I may buy a heavier press by then.  Color on this one is developing nicely as the rind dries out a bit. Once it's waxed the few tiny openings shouldn't matter anyway.;D
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Offline Al Lewis

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Re: Doing Double Gloucester
« Reply #28 on: January 01, 2013, 07:46:22 PM »
Flipped this today and it's nearly ready to wax.  Outside is nice and dry and a hard, thin rind is developing nicely.
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Offline H-K-J

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Re: Doing Double Gloucester
« Reply #29 on: January 02, 2013, 12:06:03 AM »
You have done a nice job AL makes me hungry just lookin at the cheese Porn uhh erotica  ;)
A cheese to you  ;D
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