Author Topic: My rendition of Montasio (#1)  (Read 118 times)

Offline Boofer

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My rendition of Montasio (#1)
« on: June 14, 2014, 10:28:20 AM »
Following Jeff Hamm's makes of this style along with the recipes from 200 Easy (p.272), Mary Karlin (p.130), Gianaclis (p.294), I jumped in to give this a try yesterday.

This marks my first use of goat milk. The cost is fairly prohibitive @ $7.95 per half gallon (64 oz). I had purchased milk for two makes (What is wrong with just making one cheese in a day?!!)

The make went fairly well with no hiccups.

Initial pH: 6.71

1 gallon Dungeness Valley whole raw milk
1 gallon Twin Brooks whole creamline milk
1 gallon Grace Harbor Farms pasteurized creamline goat milk
1/2 tsp Thermo C (TA + LH)
1/2 tsp CACL, mixed in 1/4 cup distilled water
1/32 tsp dry calf rennet, dissolved in cold 1/4 cup distilled water

-I raised the milk to 95F, added the Thermo C and CACL, and ripened for 30 minutes, and then added the rennet.
-I used a floc multiplier of 3. It floc'd in 12 minutes.
-After waiting for the curd to gel (another 24 minutes), I cut and whisked it down to corn kernel size.
-Heated and stirred the curds to 114F over 40 minutes, and then gently stirred for an additional 30 minutes.
-Drained whey and saved for whey-brine, hand-packed the curds into a standard Tomme mould lined with Plyban.
-Pressed with 21 pounds for 15 minutes under whey to knit the rind.
-Flipped & rewrapped and pressed under whey for 30 minutes.
-Drained whey, flipped & rewrapped, and pressed @ 3.5psi overnight.
-Checked this morning and pH 5.48...decided to go ahead and brine it at 6AM.
-This will be flipped at 6 hours and brined for an additional 6 hours.

And yes, there are nubbins on the wheel because I pressed naked in the final pressing. They will disappear in time and with the rubbing that follows.

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


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Offline Sailor Con Queso

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Re: My rendition of Montasio (#1)
« Reply #1 on: June 14, 2014, 04:58:30 PM »
Boof - FYI, almost all store bought goat's milk is ultra-pasteurized, and they are not required to state that on the label. However, since you can legally buy raw milk, the rules may be different where you are.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline JeffHamm

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Re: My rendition of Montasio (#1)
« Reply #2 on: June 14, 2014, 06:29:10 PM »
Hi Boofer!  Nice.  The only goats milk I can get is high heat pasteurized.  I've made one lactic goat cheese from it, and a lot drained off through the mould, but I didn't use any cheesecloth.  I would bag and drain it first if I were to do it again.  Anyway, nice looking cheese.  Will be interesting to see how it turns out, but that could be a while.

- Jeff
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: My rendition of Montasio (#1)
« Reply #3 on: June 14, 2014, 06:51:47 PM »
Boof - FYI, almost all store bought goat's milk is ultra-pasteurized, and they are not required to state that on the label. However, since you can legally buy raw milk, the rules may be different where you are.
Well, that's a problem too, I guess. Raw goat's milk was available right next to it. Everything seemed to gel okay. Maybe I can pull it out of the fire. Won't know until next year. ::)

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