Author Topic: Cheddar 12-30-12  (Read 483 times)

Offline tnbquilt

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Cheddar 12-30-12
« on: January 05, 2013, 10:44:36 AM »
I am trying to work on my cheese flavor, I had some come out bitter that I made last summer. I was very careful when making this one, I used a recipe that has made me really good cheddar in the past and I was very careful to do everything correctly. I calibrated my ph meter before starting and recorded the ph level at every step along the way.

This is the first one that I ever pressed in the pot, and it knitted very nicely. I pressed it at 40lbs for 12 hours. Since it was knitted so nicely I did not increase the pressure and continue for another 24 hours like the recipe said. Does anyone know if I screwed up by not doing this? It just seemed like it would possibly make it dryer and it looked so nice. Maybe after I cut into it I will have my answer.
Tammy


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Online H-K-J

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Re: Cheddar 12-30-12
« Reply #1 on: January 05, 2013, 11:55:47 AM »
you are probably just fine, the knit looks good ^-^
act as if it were impossible to fail.

Offline bbracken677

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Re: Cheddar 12-30-12
« Reply #2 on: January 05, 2013, 06:00:41 PM »
Nice looking cheese there! 

Online Schnecken Slayer

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Re: Cheddar 12-30-12
« Reply #3 on: January 05, 2013, 10:05:39 PM »
I'd certainly be happy with that result.
-Bill
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