Inspired by rsterne's love for and success with Manchego, I thought I would give soemthing similar a try. Using NE Cheesemaking's recipe for Hispanico but substituting one gallon of the whole milk with one gallon of raw goat milk.
1 gallon Dove song raw goat milk
1 gallon Natural by Nature whole milk
a bit under 1/8tsp of Ma4002. A bit less because I am using some raw milk.
1/2 tsp of CaCl2 in 1/4 cup distilled H2O
1/2 tsp single strength rennet in 1/4 cup distilled H20
Using a water bath with water starting at 113F, I placed my pot of milk. The milk started at about 65deg F. After 7 minutes the temp had plateaued to about 80, so I started heating the bath. Gradually temp rose to 87F. At this point I sprinkled the culture on the milk and let it hydrate for 4 minutes. After a good stir I let the milk ripen for 30minutes.
Then I added the CaCl2 in water and stirred well. I let this sit 5minutes. Then I added the rennet.
I tested for floc
5min. Spins freely
8min spins but not as freely
9min the curd is set. A little bit early but using a 3.5 multiplier which I assume is correct, that gave a cutting time of 31.5 minutes which is in line with the recipe which says cut 30-40minutes. So, so far so good I think...
After 32 minutes I cut into 1 inch blocks and let this set 5 minutes.
Using a wire whisk I slowly move it up and down moving from point to point in order to cut the curds smaller. This took about 5minutes.
I then stared the curds gently for 20minutes. After 20minutes the temperature was about 84F. I started to heat the curds very slowly
over the next 30minutes, stirring as I did so.
The whey was (IMO) not too clear and not too milky. The curds were very small, like rice grains. I did the ole
grip test and decide everything was done when I could squeeze together and still separate the curds with my thumb.
The smell of goat was pronounced. :-) Curds were not as sweet as I typically taste at this point.
At this point I ladled off whey until the top of the curd showed. Then I gathered the curds to the side of the pot and using cheesecloth brought them together, Then I put some weight ~8-10lbs on this mass of curds still under the remaining whey for 20minutes.
After that, Itook them out. They were a nicely consolidated. I broke it into large pieces to fit into the lined Small Hard Cheese Mold.
I put it in my make shift cheese press under 10lbs for 30minutes. I took the cheese out and rewrapped.
Then 20lbs for 1 hour, taking the cheese out and rewrapping after 30minutes
Then 30lbs. That is where I am not. Small drops of whey appear at the side of the mold. But the dripping is very slow.
After 5 hours with me turning and rewrapping every so often, this will sit over night in the mold. So far the room temperature is about 74 degrees F which is right in line with the recipe.
I think my temperatures were pretty good and so far I think everything went according to the recipe. Here are some pics of my curds and my make shift cheese press with 30lbs of weight. It's actually not as off center as it looks in the pic.
That is I dont think I messed anything up.
The recipe does call for a very long brine time of 8-10 hours. That is over twice what I usually Brine. Any thoughts on that?
I may try treating the rind with EVOO and smoked paprika.. That should be good.
Then it will be a long 3months waiting. But so far I am optimistic.