12-30-12 Cheese make #38
Cow/Goat Romano
Ingredients:
1 gallon pasteurized non-homogenized cow milk
1 gallon pasteurized non-homogenized goat milk (not ultra-pasteurized)
¼ tsp thermo C
¼ tsp calcium chloride in ¼ cup water
1/8 tsp mild lipase in ¼ cup water
1.75 ml single strength rennet in ¼ cup water
Flocculation Multiplier: x2
Targets:
Drain – pH 6.4
Brine – pH 5.4
Pre-calibrated thermometer, and pH meter
12:45 Milk to temperature at 92 degrees. Combined milk at 6.6 ph. Starter sprinkled on and then stirred in after rehydrating for 5 mins, then resting about 30 mins at temp.
1:25 Stirred in calcium chloride, and then lipase
1:30 Stirred in rennet. Time to flocculation a little too fast at 8 mins. Curd seemed too soft at 16 mins. Clean break at 19 mins. Curd cut ¼ inch. Let curd heal 5 mins.
2:00 Very gentle stirring for 10 mins with whisk to break up pieces.
2:10 T= 87 degrees. Started heating…
2:30 T= 93, pH = 6.5 Stirring more vigorously.
3: 10 T= 117 degrees, the desired target temp. pH = 6.5 Resting for 10 mins, then drained off most of whey.
3:35 Transferred to cloth lined form, replaced into pot with whey for pressing under whey at 1 psi.
4:10 Out of whey, turned and redressed, in press at 2 psi, whey pH at 6.3.
4:45 Redressed and continued pressing at 2 psi. Whey ph now at 6.6… something is wrong with the meter.
5:30 Redressed and into press at 3 psi. Whey pH again 6.6. Placed meter in cleaning solution.
7:30 Whey pH now measuring 6.3….
10:45 Redressed and into press with 3 psi for overnight. The iffy pH meter says 5.9…
8:00 am Out of press and weighing in at 1 # 15 oz. Planning on in the brine for 12 hours.
After brine and then drying for one day, the cheese weighs 1 # 14 oz, and is very firm has a very nice, tight rind.
