Author Topic: H-K-J's Cheddar experiment  (Read 1987 times)

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,300
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
H-K-J's Cheddar experiment
« on: September 21, 2013, 05:19:25 PM »
I am thinking about a cheddar (stacked and milled), I have seen some people using MA 4001 stater culture. I noticed this has
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(ST) Streptococcus thermophilus

I have MM 100-101 and it has
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
 
the only difference being the (ST) Streptococcus thermophilus in the MA 4001

I also have TA 61-62 and it is (ST) Streptococcus thermophilus

If I use 3/8 tsp of MM 100-101 and 3/16 tsp of TA 61-62 would this be anywhere close to the MA 4001 or should MM and TA ratio be higher or lower of one or the other?
I am just trying to utilize the cultures I have on hand.
also was thinking of putting some Aroma B in the mix would this have an adverse affect on the outcome?

Just running things through my mind and bouncing it around the forum ::)

Harold
« Last Edit: September 22, 2013, 04:48:05 PM by H-K-J »
act as if it were impossible to fail.


Guests, join the CheeseForum.org community to remove this ad.


Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,300
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: H-K-J's Cheddar experiment
« Reply #1 on: September 22, 2013, 04:49:40 PM »
Never mind, in the mold as I type, guess we'll see how well this goes :-\
act as if it were impossible to fail.

Offline Mike Richards

  • Mature Cheese
  • ****
  • Location: colorado springs, co
  • Posts: 446
  • Cheeses: 19
Re: H-K-J's Cheddar experiment
« Reply #2 on: September 22, 2013, 05:04:24 PM »
Did you end up doing: 3/8 tsp of MM 100-101 and 3/16 tsp of TA 61-62?  I don't know enough to help...

Good luck!
If only I could make cheese as well as I grow a mustache...

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,300
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: H-K-J's Cheddar experiment
« Reply #3 on: September 22, 2013, 06:33:28 PM »
Well I got uh little crazy and went with 5/16 tsp. MM 100, 5/16 tsp. Aroma B and 1/8 tsp. TA-61 :o
This is a 5 gal. batch (can't see makin a 2 gal mistake hope it turns into fine make LOL)
the attached pic was taken after the 3rd press
« Last Edit: September 23, 2013, 10:07:02 AM by H-K-J »
act as if it were impossible to fail.

Offline Mike Richards

  • Mature Cheese
  • ****
  • Location: colorado springs, co
  • Posts: 446
  • Cheeses: 19
Re: H-K-J's Cheddar experiment
« Reply #4 on: September 22, 2013, 08:46:33 PM »
 I like the going crazy act.  I hope it turns out great.  I can't imagine it turning out bad.  Looks good so far.
If only I could make cheese as well as I grow a mustache...


Guests, join the CheeseForum.org community to remove this ad.


Offline JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,648
  • Cheeses: 159
  • As goes the cheesemaker, so goes the cheese
Re: H-K-J's Cheddar experiment
« Reply #5 on: September 22, 2013, 11:50:00 PM »
Yes, very nice looking cheddar.  Well done.

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

Offline Spellogue

  • Michael
  • Mature Cheese
  • ****
  • Location: Ohio
  • Posts: 303
  • Cheeses: 14
  • Default personal text
Re: H-K-J's Cheddar experiment
« Reply #6 on: September 23, 2013, 12:05:07 AM »
I've been combining TA61 with either MM100 or Aroma B in a number of recent makes for lack of M4001 and its been working well so far.  Probably not the same as the 4001 I'm sure, but then again I go for a 'rustic peasant' style cheese in many cases.   Mostly Spanish, northern Italian, and eastern French cheeses.

It will be interesting to hear how your 3 culture cheddar turns out.  I expect it will be quite nice.


I can resist anything but temptation.      ~ Oscar Wilde

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,300
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: H-K-J's Cheddar experiment
« Reply #7 on: September 23, 2013, 11:33:02 AM »
thanks for the encouragement everyone ^-^
I edited the above statement with the correct amount of each culture I used (good thing I keep notes)
After the overnight press this has knitted really well, this is my first stacked and milled cheddar and I didn't take a lot of pictures, being a new style of cheese (for me anyway) I tried very hard to hit my temps and times, how and when to drain, cheddaring and milling, paying allot of attention on keeping the curd warm throughout the whole process.
I have been searching the forum and came to the conclusion that temp before molding and pressing was very important, with that on my mind I almost added a little meat to the cheese when cutting the curd mass into french fry pieces LOL :o
After all the worries and precautions the pressing went along nicely and the finale knit is everything I wanted it to be, ;D 8)
after the over night press it weighed in at 4 lbs. 14 1/4 oz.  now we will wait till around Christmas to see how it turn's out.
I know, it's gonna be a little young for a cheddar, oh well ;)
Going to find another cheese that I haven't made yet and there is allot of cheese out there ::)
« Last Edit: September 23, 2013, 12:31:35 PM by H-K-J »
act as if it were impossible to fail.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,126
  • Cheeses: 38
Re: H-K-J's Cheddar experiment
« Reply #8 on: September 23, 2013, 01:42:18 PM »
Very interesting make.  I'll look forward to the results. :o

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,300
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: H-K-J's Cheddar experiment
« Reply #9 on: September 25, 2013, 11:39:59 AM »
We will see what happens Al.
thinking wine brine wash, wife and I liked the Caerphilly we have done this way.
I wouldn't mind seeing a covering of white mold either, has been drying in my cool room for three day's and is still a little damp and soft but firming up.
might start to wash in a couple more day's.
act as if it were impossible to fail.


Guests, join the CheeseForum.org community to remove this ad.


Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,300
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: H-K-J's Cheddar experiment
« Reply #10 on: September 30, 2013, 11:19:59 AM »
Started to get some unwanted molds after a week of drying and I am not a fan of moldy rinds on my cheddar's (Stiltons being excluded) ;)
so we decided to have a washed rind cheddar, this has worked well on our Caerphilly.
being an experimental make as it is I don't think turning it into a science project for molds is a good idea :o
I wouldn't mind getting a nice white Geo covering on it though 8)
act as if it were impossible to fail.

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,196
  • Cheeses: 195
  • Contemplating cheese
Re: H-K-J's Cheddar experiment
« Reply #11 on: October 01, 2013, 08:19:30 AM »
so we decided to have a washed rind cheddar
Don't want to interrupt the science project, but why not just wipe with vinegar & salt as needed?

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,300
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: H-K-J's Cheddar experiment
« Reply #12 on: October 01, 2013, 07:42:55 PM »
so we decided to have a washed rind cheddar
Don't want to interrupt the science project, but why not just wipe with vinegar & salt as needed?

-Boofer-

I'll have to try that next time :-[
act as if it were impossible to fail.

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,300
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: H-K-J's Cheddar experiment
« Reply #13 on: October 04, 2013, 05:44:13 PM »
after the wash the rind cleared up (washed for 4 days) then in the ageing box.
the rind firmed up, Geo has become dominate and just rubbing it down, for a few more days then I will vacumme bag it, then keep it at 55 deg,
well as close as I can keep it there.
I'm happy with the way it is ageing so we will continue on :-X
act as if it were impossible to fail.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,126
  • Cheeses: 38
Re: H-K-J's Cheddar experiment
« Reply #14 on: October 04, 2013, 06:14:18 PM »
Nice!! ;D