It's been a while since I've made one of these, so I figured it was time to give it another go. These are a fairly quick make as far as cheddar types go, and it peaks around 2 months. It isn't intended for long aging, as the long floc makes the curds a bit moist for that, but it is a nice one for the table early on. Just in the first press as I post the notes here, but I'll update as things happen and will eventually add a photo.
Lancashire (Sunday, Mar 10, 2013; sunny, 23 C, 1006 barometer)
11 L home brand standard (3.3 g fat, 3.1g protein per 100 ml; Past. & Homogenised).
2 ice cubes ripened Tararau Buttermilk (mesophilic)
1 ice cube MW3 (Mad Millie’s)
1/4 tsp 50% calcium chloride
0.6 ml rennet IMCU 750
2 tbsp + 1 tsp cooking salt
1) Add culture, (time: 8:00)
2) Warm to 31.1 0C, stirring gently. Turn off heat. (started warming around 8:00 am; 3.6 litres boiling, 0.7 litre tap in lrg pot; reached 31.3 at 8:19)
3) ripen for 45 minutes, at 31.1 0C. (start time: 8:19 end time: 9:04 end Temp: 30.4 oC).
3) Add ¼ tsp CaCl in egg cup of water (time 9:05 temp 30.4 oC).
4) Add rennet. Time: 9:07:30 Temp 30.4 oC (set back in warm water bath of 34 C)
Floc time 9:23:00 = 15 min 30 sec. Use 3.5x multiplier = 54 minutes 15 s. Time to cut is : 10:01:45 )
5) Cut curd into 1 CM pieces (good curd)
6) Let curds stand for 10 minutes to firm up. (START TIME : 10:10; temp 30.9 0C : I’ve increased heal time from 5 to 10).
7) Stir curds for 10 minutes until they release more whey, become firmer and float freely in the whey. (10:20 - 10:31; end temp 31.5 0C)
8) Let settle about 10 minutes.(10:31-1041 Temp 31.5 0C) increased to 10 minutes fr 5
9) Drain off whey through cloth-lined colander.
10) Move the cloth full of curds to pot and press down with your hand to knit them together. Twist the cheesecloth around the curd to expel some more whey and to help them knit.
11) Put the lid back on the pot and put pot in warm water to keep the curds warm. Let stand for 15 minutes. (11:07-11:22)
12 ) Turn the cake of curd over and hold for 15 more minutes. Start time (11:25-11:40)
13) Cut cake of curd in half and pile one piece on top of the other in the pot. Cover and hold for another 15 minutes. The two halves will knit together into one piece. (start time: 11:40-11:55)
14) Mill into large lumps (size of large walnut) and add salt
15) Fill prepared mold with curds press at 10 kg (PSI 0.71) for 1 hour. (start 12:15-1:15)
16) Remove from press, flip and re-dress the wheel of cheese. (1:15-2:15) Press at 20 kg (PSI 1.43)
17) Press overnight at 35.2 kg (PSI 2.53). (between 2:15-7:00 flipped a number of times as it started to tilt, so 3 or 4 “recovery” flips to flatten out the two faces. Finally removed 6:00 am; 1376g out of press) (excellent knit 15.6 cm diameter x 6.1 cm height; 1.18 g/cc)
18) Air dry 3-5 days until dry to touch. Ripen 12-15 0C at 85 - 90% humidity for 4 to 8 weeks, depending upon your taste.
Moved to 10C cave 5:00 pm, Thursday March 14, 2013. 1214g
Made ricotta: raised to 93.3C, added ¼ cider vinegar, waited 15 minutes, scooped into cheesecloth and drained. Obtained 406g after 45 minutes draining. Added around 8g salt.