Author Topic: Classic milled Curd, English Cheddar style  (Read 563 times)

Offline OzzieCheese

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Re: Classic milled Curd, English Cheddar style
« Reply #15 on: August 23, 2014, 08:40:25 PM »
And my control sheet -  for those who can read it. :)


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Offline OzzieCheese

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Re: Classic milled Curd, English Cheddar style
« Reply #16 on: August 31, 2014, 05:24:41 PM »
Waxed and housed.  see you in 6 months
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Online JeffHamm

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Re: Classic milled Curd, English Cheddar style
« Reply #17 on: August 31, 2014, 05:27:27 PM »
Looks good Mal!  Looking forward to the taste report.
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: Classic milled Curd, English Cheddar style
« Reply #18 on: August 31, 2014, 06:37:41 PM »
And my control sheet -  for those who can read it. :)
Now that's a real worksheet!  Looks like you rolled the dice on the rennet. ;)

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Re: Classic milled Curd, English Cheddar style
« Reply #19 on: August 31, 2014, 07:41:43 PM »
I love the spreadsheet! I wish I were that organized.

Looks like you rolled the dice on the rennet. ;)

-Boofer-


LOL! Now that's record keeping! 6 months from now, we'll go "Hey Mal, how'd that 2.6 cheddar do?"

All kidding aside, I guess you're using a syringe? If so, how's that working for you? I'm asking because I'm always looking for ways to improve and using a syringe might be my next change.
- Eric


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Offline OzzieCheese

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Re: Classic milled Curd, English Cheddar style
« Reply #20 on: August 31, 2014, 09:08:54 PM »
I suppose I did roll the dice a bit on the rennet - as I couldn't get 2.5 on the syringe !! Hindsight being 20:20 I'll use 2.8 next time.  I was also being a bit cautious as I was using a new milk and reading that increased protein and fast coagulation in the milk help create a firmer casein matrix but where the pores are courser, leading to the possibility to increased fat loss, I erred on the side of caution ... Should have trusted my notes a bit more :).  The recipe was calling for curd cutting at 45 minutes and the 52 minutes by the Flocculation calculation I think worked out ok.  The pH targets and weight of the final cheese seemed acceptable.  This is what Artisan Cheese is all about getting it sort of right and working with each and every cheese we make.  I was getting into the science of it all and while reading about the technology of cheese making can sometimes cloud the Artisan appeal of why we do it in the first place.  I suppose if absolute consistency is required -  the supermarket is just down the road :), but that isn't why I do it.  Edible Art, Fromage du Jour ... !

CheeseOn
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Offline Boofer

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Re: Classic milled Curd, English Cheddar style
« Reply #21 on: September 01, 2014, 11:52:27 PM »
I was getting into the science of it all and while reading about the technology of cheese making can sometimes cloud the Artisan appeal of why we do it in the first place.  I suppose if absolute consistency is required -  the supermarket is just down the road :), but that isn't why I do it. 
For the sheer love of it all.... 8)

You get a lttle basic knowledge and then infuse your character with every cheese you create. They may not all be terrific crowd-pleasers, but it's something you have crafted and transfixed. I get a deep sense of satsfaction when I finish making a cheese and put it in the cave to age. For me, it signifies hope and a promise for something truly special in the future. With everything going crazy around the world nowadays, it's especially encouraging to have some control over something. Maybe it's just the illusion of control. Whatever. For now, it's enough.

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Bread, beer, wine, cheese...it's all good.