Author Topic: nubee & butterkase  (Read 426 times)

Offline aaronson71

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nubee & butterkase
« on: February 21, 2013, 02:52:55 PM »
just finished pressing my third 4 gal batch and for some reason it's as hard and rubbery. My first turned out like a masterpiece, the 2ND was somewhat rubbery but had great flavor, we shredded that one and now #3 is same as 2ND. did nothing different on any of the three. used whole fresh cows milk, I use water bath for better temp controll,  hit all times and temps, used timer for agitation times, added back 42c water, used Danisco RA24 & liquid calf rennet. properly pressed in stainless steel press. curds however, felt somewhat hard before straining and putting in press. The only thing I can think of that would make for an overly firm, rubbery product is over temp on add back water. If I had hair I would be pulling it out right now. I've made several batches of Farmhouse ( cheaters ) Cheddar with no problems however, this has proven to be a completely different bear. HELP ! Please advise of anything you think will help.
Many thanks.


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Offline JeffHamm

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Re: nubee & butterkase
« Reply #1 on: February 21, 2013, 05:59:45 PM »
Hi aaronson71,

Welcome to the board!  It's hard to say what the problem could be, but it could be excess rennet, or over stirring (perhaps you were more gentle the first time?).  What was your floc time (did you use the floc method?).  Do you have detailed step-by-step notes?  Could you post the make protocol that you were following at least (all the details of time, temp, etc).  I think with a bit more specific and detailed information some of the more experienced people can comment and provide some suggestions.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline aaronson71

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Re: nubee & butterkase
« Reply #2 on: February 22, 2013, 09:42:42 PM »
Hey Jeff, thank you for responding. As you may be aware i'm new at making cheese. The recipe was from elidenfarm online on jan11,2011. I followed the instructions to the letter. I used Danisco culture where the recipe called for Glengarry or Danlac. I'm assuming RA24 is standard industry wide. Let me know if you want me to send a copy of their recipe. The rennet is a generic from the grape and grainary outfit. Perhaps a mistake. ? I'm not sure what else I could tell you regarding the process i followed. I followed the recipe to the letter each time.
Thank you again.
aaronson71 the yank.

Offline JeffHamm

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Re: nubee & butterkase
« Reply #3 on: February 22, 2013, 11:43:58 PM »
Hi,

Here's a link to an older thread on rubbery texture (I just did a forum search on rubbery).

http://cheeseforum.org/forum/index.php/topic,4180.msg32413.html#msg32413

It wouldn't hurt to post the recipe.  When you make cheese, take very careful notes.  I.e. note what the temperature was supposed to be (i.e. raise temperature to 30.0 C) and what it actually was (30.2 C), as an example.  Sometimes, the devil is in the details of what actually happened, as opposed to what was supposed to happen! :)

- Jeff
The wise do not always start out on the right path, but they do know when to change course.