Hi,
I've been enjoying the first one of these a lot, even though it was only aged out to 70 days (found under the "hard other" board, but I think it probably should go here). This one I'll age for 6 months I think. It's now in the press and the make seems to have gone well. Bit of a panic when I got things going only to realise the thermometer needed a new battery. Fortunately, had one in the battery box, but will need to get a replacement now.
- Jeff
Bitto - (Deejay adapted from cheese descriptions) Sunday Jun 15, 2014 (18C Sunny 1007)
(real bitto is cow’s milk and 10-20% goat milk)
(Cultures: Deejay indicates: 1/4 teaspoon TM 81 (ST) Streptococcus thermophilus (LBB) Lactobacillus delbrueckii subsp. Bulgaricus)
11 L cow’s milk (8 HomeBrand Standard + 3 HB Light blue top : 1.16:1 p:f ratio)
¼ tsp CaCl2¬ in egg cup non-chlorinated water
1/16th tsp calf lipase
3 cubes Strep.Therm
1/10 tsp LH100
1/20th teaspoon Proprioni bacteria
1.3 ml 280 IMCU strength calves rennet (reduce more to get floc in 10 -15 minute range)
6.25” diameter tomme mould
1) Add CaCl2 to milk while setting up.
2) Put lipase in warm chlorine free water while setting up.
3) After sterilizing pots, etc, add starter and lipase (??:??)
4) Warm milk 47.8-48.9 C (48.0 C)
5) Ripen for 35 minutes. (7:40 - 8:15)
6) Add rennet (8:17:00 – floc time 8:26:30 - 9m 30s 2.5x Floc - 23m 45s – cut at 8:40:45)
7) Cut to ½ cm cubes, then to the size of rice (plunge whisk straight down and out through cubes; ??:?? )
8) Slow raise tempertature to 52.8 C over 45 minutes. (8:50 - 9:35 44.8C – 52.8C – reached 52.8 at 9:37)
9) Remove from heat and stir constantly for 15 minutes (9:37 - 9:52)
10) Drain whey, move curds in cloth to mould
11) Press in the pot (10 kg for 30 min 10:02 – 10:32; 0.72 PSI)
12) Press in the pot (15 kg for 30 min 10:32 - 11:02 ; 1.08 PSI)
13) Press in the pot (20 kg for 30 min 11:07 - 11:37 ; 1.43 PSI)
14) Press over night (35.2 kg 11:37 - 6:00 ; 2.53 PSI)
15) The fullsized (10kg wheels I think) cheeses are dry salted every 2 or 3 days for 3 or 4 weeks. (or brine 1 hour per lbs per inch of height; i.e. a 2 lbs cheese, 2 inches tall, brines for 4 hours; 1240g and 15.5 x 5.4 cm, 1.22 g/cm3 out of press for 5h 48min brine (6:30 - 12:25; 1178g 15.6 x 5.6 cm, 1.10 g/cm3 out of brine, but measured around 5:50 pm; also, these final measurements seem dodgy as the scale was creeping upwards, battery may be failing )
16) Air dry until dry to the touch (couple days), then move to 10 C cave, 80-85% humidity
17) Mature for at least 70 days but may be aged up to 10 years.
Made ricotta from the whey: raised to about 92C, added ¼ cup white vinegar. Waited 10:48-11:15; drained in cloth bag until 1:40, got 302 g added 6g salt (1-2% by weight).