Author Topic: A Slightly Different Cheddar - Porter Style  (Read 185 times)

Offline OzzieCheese

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A Slightly Different Cheddar - Porter Style
« on: October 14, 2017, 07:50:47 PM »
Finally the rains have come and a rainy dark Sunday is a perfect day to make cheese.  The choices are endless so I thought I'd add a variant of my Cheddar with the end part of washing the curds - already salted with a dark ale.  Traditionally - well at least originally - porter , a stout made by Guinness is washed and pressed into the curds before pressing.
This ends up with being a Cheddar with a marbled appearance when cut. The colouring of the stout changes the boundary of the curd a dark chocolate brown while still leaving the interior of the curds the nice yellow Cheddar colour.
I'll add phots as I get time to add them.  You've all seen me make Cheddar and apart from the adding of the Stout to the curds and what it looks like, the pictures will seem all too familiar.

Lets rock and make cheese.

-- Mal   
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Offline reg

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Re: A Slightly Different Cheddar - Porter Style
« Reply #1 on: October 15, 2017, 08:40:45 AM »
Can't wait to see them
reg

Offline AnnDee

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Re: A Slightly Different Cheddar - Porter Style
« Reply #2 on: October 15, 2017, 10:08:55 AM »
Me too
Ann

Offline OzzieCheese

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Re: A Slightly Different Cheddar - Porter Style
« Reply #3 on: October 17, 2017, 03:57:14 PM »
Just to tantalise - here is the work sheet
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Offline OzzieCheese

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Re: A Slightly Different Cheddar - Porter Style
« Reply #4 on: October 18, 2017, 03:29:33 PM »
For those who have been so patient.

This is how I start.
1. Kitchen
2. Milk

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Offline OzzieCheese

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Re: A Slightly Different Cheddar - Porter Style
« Reply #5 on: October 18, 2017, 03:34:03 PM »
1. Milk set.
2. Curd Cut

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Offline OzzieCheese

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Re: A Slightly Different Cheddar - Porter Style
« Reply #6 on: October 18, 2017, 03:38:09 PM »
1. Curds @ 38 DegC
2. Curds after stirring 45 Minutes.
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Offline OzzieCheese

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Re: A Slightly Different Cheddar - Porter Style
« Reply #7 on: October 18, 2017, 03:57:00 PM »
1. Soaking
I heated the Stout to the same temperature, for 30 minutes, after the curds after being milled and salted - though I think I should have soaked and then salted (we'll have to see how that goes).  I later found out that an Irish port (Cahill's) actually has a dark caramel (pronounced  k ær ə m ɛ l ) kar - a - mel colouring added.  Sorry bit of a pet peeve !

I didn't use Guinness as it was a bit too weak (don't judge me) but, compared to an Australian Extra Stout  - Coopers Extra Stout - I thought would produce a better colouring.
 
2. First pressing
as you can see here that the colouring is not as pronounced even with Coopers. It's still drying at the moment but, I'm going to Vac Pack this one to see what still comes out of the cheese.

I'll keep you posted as it progresses

-- Mal
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