Author Topic: Cheddar 12-30-12  (Read 1272 times)

tnbquilt

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Cheddar 12-30-12
« on: January 05, 2013, 04:44:36 PM »
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.

Offline H-K-J

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Re: Cheddar 12-30-12
« Reply #1 on: January 05, 2013, 05:55:47 PM »
you are probably just fine, the knit looks good ^-^
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bbracken677

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

Offline Schnecken Slayer

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Re: Cheddar 12-30-12
« Reply #3 on: January 06, 2013, 04:05:39 AM »
I'd certainly be happy with that result.
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