Author Topic: My 11th Caerphill  (Read 1262 times)

Online JeffHamm

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My 11th Caerphill
« on: February 01, 2014, 05:55:07 PM »
Hi,

It's been awhile since I've had a caerphilly, so it was time to make another.  This is following a recipe I found in an old newspaper (from 1907).  I've had good luck with it, except the first time I tried it when I used too much culture.  This time, I've tried putting some creme fraiche in some UHT skim milk and letting it sit over night.  The milk didn't thicken like when I add a few grains of culture, but it did have a slight tangy taste, so I'm assuming the culture was active.  My intention was to use the creme fraiche ice cubes as the starter, but as I'm not entirely convinced it's working just yet, I added it as an additional.  Of course, I now seem to think that creme fraiche and buttermilk are made with very similar cultures, so it could just be silly to bother with doing this.

Anyway, the make has gone well.  Things are now stacked up for the over night press.  Will add photos and final dimensions and weights in the morning. 

- Jeff

Why oh why is my y not working?

Traditional Caerphilly (Modified for Home Cheese maker) Feb 2, 2014.

11 Litres Homebrand Standard (3.3g fat/100ml 3.1 protein)
100 ml Cream (35 g fat/100 ml; 2.2 protein) final p:f 0.89:1
2 ice cubes meso (buttermilk)
2 ice cubes crème fraiche (not sure if this is active)
¼ tsp CalCl (50%)
7.2 ml Renco Rennet (65 IMCU)
2.5 tbls salt + extra for rind rubbing during flipping.
1)   Add starter and CaCl2 and warm milk to 30 C and remove from heat and wrap in towels (30.1 C)
2)   Ripen 30 minutes (time 7:20 – 7:54 ; temp 30.1 – 29.6)
3)   Add rennet (time 7:54:30 – Floc Time : 8:06:00 = 11m 30sec 4x mult = 46m 00sec Cut time = 8:40:30)
4)   Cut into 2.5 cm cubes (8:40:30 – 8:47)
5)   Stir and slowly raise temp back to 30 C (start temp 29.2 C - 30.6 C; time 8:47 - 8:54)
6)   Maintain temp and stir 1 hour (8:54 - 9:54; until curd is slightly firm; note, longer stirring at this stage can reduce the time to drain later; temp at end : 30.5 C)
7)   Let settle for 10 minutes (9:54 - 10:04)
8)   Remove whey (10:04 - 10:17)
9)   Put curd in cloth in pot and drain.  Twist 5 times (count the 1st one at the start) over an hour to tighten it (every 12 minutes), but not too tight – whatever that means.  Prop up one side of the pot and put curds on the high side (so the whey drains away from the curds).  Remove whey when you tighten the cloth. (??:?? – ??:?? – ??:?? – ??:?? – ??:??)
or (as done this time) wrap in cloth bag, place a board/follower on top with a 2 litre jug of water as a weight.  Flip every 20 minutes (at 10:37 and 10:57)
10)   Mill to small bits (squeezed between the fingers like a potato masher; 11:?? - ??:??)17
11)   Add salt (2.5 tbls)
12)   Place in cloth bound moulds, press in with hands
13)    place under light pressure (~1 PSI; 15 kg on 6.25” mould) 10 minutes (11:25 - 11:35)
14)   Flip, rub with salt, redress and press ~1.5 PSI (20 kg on 6.25” mould) 20 minutes (11:35 - 12:00 – didn’t salt this flip, too open)
15)   Flip, rub with salt, redress and press ~1.8 psi (25 kg on 6.25” mould) 20 minutes (12:05 - 12:25 : Just realized I forgot to add the 5kg, so that was at 20 kg)
16)   Flip, rub with salt, redress and press ~2.15 psi (30 kg on 6.25” mould) overnight (12:32 - 6:15 am – didn’t salt this flip as the salt from 15 was still there as I used 1 tsp)
17)   Out of the press it was 1414g, and 15.7 x 6.2 = 1200 cm3 for 1.18 g/cm3.  Knit was excellent.

Made ricotta (raised to 93 C, add ¼ cup cider vinegar, waited 30 minutes or so, scooped and drained.  Got 350 g, added 4g salt, 1-2% by weight).

Air dry 3-5 days and move to cave and age 3 weeks, flipping twice daily (80-85% humidity, 10-12 C).

Thursday, Feb 5, 2014 (evening): Moved to cave.  1312g, 15.7 x 6.1 = 1.11 g/cm3
« Last Edit: February 04, 2014, 10:15:22 PM by JeffHamm »
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Online JeffHamm

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Re: My 11th Caerphill
« Reply #1 on: February 02, 2014, 11:43:15 AM »
My 2 year old son, Gregor, came into the room while I was measuring the cheese, took one look at it and says "I don't like that cheese," and then he started to list off all the cheeses he like "I like blue cheese, green cheese, red cheese, orange cheese, white cheese, pink cheese ..." you get the idea.  Perhaps I need to start adding annato to my makes?

- Jeff
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Offline Boofer

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Re: My 11th Caerphill
« Reply #2 on: February 03, 2014, 12:08:48 AM »
Good looking cheese wheel, Jeff.

What color is it that doesn't appeal to your son? Beige...ivory...alabaster? :-\

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Online JeffHamm

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Re: My 11th Caerphill
« Reply #3 on: February 03, 2014, 01:08:32 AM »
Thanks Boofer.  That's a good question.  I'm not sure what colour the cheese is in his world.  We are separated by the problems associated with  a common language.

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

Offline Raw Prawn

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Re: My 11th Caerphill
« Reply #4 on: February 03, 2014, 02:34:02 AM »
If that taste's as good as it looks who cares about the colour. In fact, keep making it that colour - more for you!
 I have just opened my second. I've been using the recipe from Tim Smith's book but I reduced the salt this time and I like the result. He seems a bit overboard on the salt except for his Cotswold recipe which has none.
At least you don't have long to try the result.
- Andrew


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Online JeffHamm

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Re: My 11th Caerphill
« Reply #5 on: February 03, 2014, 11:26:13 AM »
Thanks Raw Prawn.

Although I usually cut into caerphilly in 3 weeks, it can be aged up to a year or so.  This one expelled more whey than usual, and I didn't lose much solids (it weighs less than many often do out of the press, the final density is a bit higher than typical, and there wasn't a huge amount of ricotta).  I'm thinking this might be a good one to age out a bit so I may take to to the 4 - 6 month range.  Not sure just yet. 

- Jeff
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Online JeffHamm

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Re: My 11th Caerphill
« Reply #6 on: February 04, 2014, 10:19:52 PM »
Hi,

Moved this to the cave today.  It's lost a bit of moisture, down to 1312 g, but doesn't appear to have shrunk much (15.7 x 6.1 cm), so the density is down to 1.11 g/cm3, which is more typical.  It's looking good.  I put it in the box that has my recent cheshire make (no cheese should be alone), which is only two weeks old, and the smell in that box is fantastic.  Very rich dairy smell.  But, one must be brave and strong in the face of temptation.

- Jeff
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Re: My 11th Caerphill
« Reply #7 on: May 01, 2014, 02:41:36 AM »
Just a progress report on this one.  Normally this would be ancient history by now, but I had a bunch of cheeses ready and this make expelled a good amount of whey so I thought it might be worth aging this caerphilly a bit.  It's now 3 months old and developing a nice rustic rind.  The black spots usually indicate the humidity in the ripening box got a bit high (the cheshire that is it's bunk mate is also spotted cheese).  Anyway, it has shed moisture and is now down to 1078g.  It's shrunk a bit too, now measuring 14.9 x 5.6 = 1.10g/cm3.  That's only a drop of 0.01 g/cm3, so within measurement error, meaning the densisty probably hasn't changed much since moving to the cave.  Not sure when I'll cut into this though.  The Bitto will be reaching 70 days this month, and as it's got a large "puncture wound", which is starting to show blue mould again, I'll probably cut into that at it's minimum age of 70.  I'm pretty sure that will be way too young, but I'll make a replacement.  This one is just a test run.

- Jeff
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Re: My 11th Caerphill
« Reply #8 on: May 01, 2014, 07:59:09 AM »
Nice Freckled Philly! I really like that rind development! That bitto of yours I'm real curious about.

Online JeffHamm

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Re: My 11th Caerphill
« Reply #9 on: May 01, 2014, 01:24:55 PM »
Thanks Spoons.

The bitto is 8 weeks now, so 2 more to go to reach 70 days, which is the minimum apparently.  I've been getting decent wild rinds lately, though I don't care for the look of the "spots", they fortunately do not seem to influence the flavour in any negative way.  Still, they aren't appealing to the eye. 

- Jeff
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Offline H-K-J

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Re: My 11th Caerphill
« Reply #10 on: May 01, 2014, 02:56:44 PM »
I think the rind looks great, you give me incentive to try a natural rind :)
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Offline GlabrousD

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Re: My 11th Caerphill
« Reply #11 on: May 07, 2014, 12:27:13 AM »
That looks excellent Jeff. Sadly I had to vacuum pack my Caerphilly so it hasn't achieved the surface wildlife that yours is supporting. A cheese to you for services to mould proliferation :)

Cheers, GD.

Offline Ananke

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Re: My 11th Caerphill
« Reply #12 on: May 08, 2014, 07:22:34 PM »
I love the look of this cheese and the idea that it's ready in a few weeks.

Since I've just had a great success making Boofer's Maasdam and it's looking like rain for the weekend so I won't be at the allotment, I'm going to try making this.  Amazing what one success can do for a person's confidence lol.

The mould I have is quite large and so far I've only used around 20ltrs of milk for my cheeses so I'll double the quantity of cream.  How many buttermilk cubes would you suggest I use?  I don't have creme fraiche but I could go and buy some I suppose, have you tried it with just buttermilk? 
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Online JeffHamm

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Re: My 11th Caerphill
« Reply #13 on: May 08, 2014, 08:01:13 PM »
Hi Ananke,

Yes, just buttermilk should be fine; creme freche uses similar cultures to buttermilk.  Go with 6 or 7 cubes worth if you're going to make a 20 litre make.  I've made it with just buttermilk in the past and it is good; I think this is my first one using creme freche actually!

- Jeff
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Re: My 11th Caerphill
« Reply #14 on: May 09, 2014, 04:35:44 AM »
Thanks Jeff :)

The years have been kind to me, it's the weekends that done the damage.