Good morning everyone, i recently joined the group and have bee lurking for a bit. I have recently made Camembert should be 3 week on the fourth of july and a Havarti (also still aging, was going to go out three weeks?)
I have made a few soft cheeses with success and decides to try some more challenging cheeses. will know how i did soon with the Havarti and Camembert. This past weekend i decided to give a
Caerphilly a try.
I get my milk from a local dairy processed the same day so it is fresh. There are also some local dairies here that sell raw milk for $10.00 a gallon so i might give that a try next.
A slightly modifies recipe i found here:
2 gal Cow milk + pint ½ & ½
87F
¼ tsp Flora Danica, plus 1/8 tsp thermo B
Let sit 5 min, mixed in 12:34
30 minute ripe
Add CaCl 1/2 tsp diluted in ¼ cup cold well water 1:05, waited 5 min
Add Rennet 1/2 tsp, diluted in ¼ cup cold well water 1:10, stirred 1 minute, temp 88f
15 min Floc (15x4=60min)
( not quite sure I understand this fully yet)2:12
1/4" curd cut
heated to 90F, 30 min stir and 10 minute curd rest/settle 2:55
Drained in cheesecloth and twisted 3 turns over 40 minutes wasn’t sure how hard to twist
Cut and stacked for 10min, restacked for another 10 min
Milled curd to about thumbnail size and added a shy 2tbsp salt
Pressed:
10lbs for 30 min flipped
10lbs for 30 min flipped, salted
18lbs for 60 min flipped, salted
18lbs for 60 min flipped, salted
26lbs for 12+ hours
Brined in a saturated brine for 5 hours, put into cave monday morning @ 55f.
I have to still take a picture of the finished cheese to post
We shall see.....