Author Topic: Thanks Jeff  (Read 312 times)

Offline skf

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Thanks Jeff
« on: March 02, 2014, 02:57:12 PM »
Butterkase at 32 days. 
Paul


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Offline JeffHamm

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Re: Thanks Jeff
« Reply #1 on: March 02, 2014, 07:19:48 PM »
Hi Paul,

Looks good!  Which make did you follow?  If you have your own make notes, maybe include them so others can see what you did.  What's the taste like?  Does it melt well?  We need to know! :)  A cheese to you for a great looking result though.

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

Offline skf

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Re: Thanks Jeff
« Reply #2 on: March 04, 2014, 11:12:30 AM »
Butterkase
4 gallons Spot juice plus 1 quart heavy cream pH @ start 6.5
 Temp to 80 F. added culture
 .6 g. MA 4002
 .25 g. Flora Danica
  would have included .2g. LH 57 but it had been backordered
 Rest 5 min. and stir 4 min.
 Raise to 90 F waited 60 minutes for pH drop to 6.3
 Heated to 104 to 106 F added 1.3 ml double strength rennent
 Flocc @ 12 min factor of 3.5 for total of 42 minutes goal 45.
 Cut 1" plus vertical rest 5 minutes
 Cut to 3/8 " cubes rest 10 minutes.
 Stir 30 minutes until pH 6.2
 Removed 25 to 30% of whey.
 Replaced whey with 135 F water raised temp to 118 F stirring constantly to prevent localized heating
 Stirred 20 minutes to achieve final texture. Hand press test.
 Drained whey to level of curd
 Pressed under whey for 10 minutes then drained whey and placed curd in tomme mold
 Press weight equal to curd for 15 minutes
 Turned, redressed and doubled weight for 30 minutes
 Turned and redressed with enough weight to close curd for one hour.  pH 5.3
 Brined 4.63# curd for 2.5 hours per pound.
 Washed with light brine and b. linens twice.
 Aged at 40 to 44F
 Cheese is soft, easily melts, creamy with a light nutty flavor.  Developed a light yellow outer mold.
Paul

Offline JeffHamm

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Re: Thanks Jeff
« Reply #3 on: March 04, 2014, 11:23:34 AM »
Nice!  I quite like butterkase, and have made it a bunch of times.  It's a great one to experiment with, and I've not really settled on a final make protocol myself.  This one sounds really nice though, and the outcome proves that.

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

Offline DrChile

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Re: Thanks Jeff
« Reply #4 on: March 04, 2014, 11:47:45 AM »
Nice work.  I've always wanted to make this as well...  Thanks for the make notes...

How long did you wash the rind?

Trent


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Offline skf

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Re: Thanks Jeff
« Reply #5 on: March 04, 2014, 12:04:46 PM »
I washed for maybe a week, but not more than four times.  A grey mold began to appear after a week so I used the brine wash with hopes of replacing the grey mold.  I read on one of Jeff's post he used a wash with B. linens on his butterkase.  The light yellow outer mold must be from the milk itself.
  Spot is the name of my cow, a Jersey-Normande cross.
Paul