Author Topic: Starting the make at 38c instead of 30c  (Read 223 times)

Offline Tomer1

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Starting the make at 38c instead of 30c
« on: October 16, 2013, 04:22:12 PM »
Making a raw cow's milk gouda, using a messo blend. no thermo in sight.
(1 will be with dried tomatos, one with basil-pesto and the big one - just gouda...)

Say I start my make at 38c instead of 31c , compensate for quick coagulation time with a bit less rennet (12 min. curd set time)

Other then quicker acidification (which means I might have to change the make a little bit to reach right moisture levels)

How will this effect the curds\cheese?

Amatuar winemaker,baker, cook and musician
not in any particular order.


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Online Sailor Con Queso

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Re: Starting the make at 38c instead of 30c
« Reply #1 on: October 16, 2013, 04:49:40 PM »
38C or 100.4F is NOT the sweet spot for Mesos. They actually prefer to be closer to the 85-92F range for optimum growth and acid production. The higher temperature will actually slow down bacterial growth and acidification not speed it up. The higher temperature will speed up the coagulation though. Gouda is a washed curd cheese, so if you start the make at 38C, you have a very tiny range in which to "cook" the curds during the wash phase. You would essentially skip the whole cooking of the curds.

Slow and steady makes a better cheese. Why are you wanting to do this?
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline Tomer1

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Re: Starting the make at 38c instead of 30c
« Reply #2 on: October 16, 2013, 07:29:36 PM »
It just happend.
I got the milk warm from the milking tank. (was prob. already at 34-35c when I brought it home)  I forgot the fire on my pot for 30c and what do you know. im at 38c and I need to start making cheese.

Have no way of cooling my large 30L pot...  Im looking at building a beer style chiller\snake to take care of this.

XXXX what a massive waste of time.   got coliforms, the cheeses are totally bloated.   I knew the milk smelled off mid make but prayed its not going to end up this way.  Its the second time this happend to me with milk from this guy.   Need to find a new source for milk.
Amatuar winemaker,baker, cook and musician
not in any particular order.