I started a new batch today. Same basic recipe with a few tweaks.
2gal whole past/homogenized milk
4gal 2% past/homogenized milk
.7g LH100 3/4tsp (4.50g) Lipase
(Same amount as always but will be added this much later in the process. Just to try it.)3 tsp CaCl2
(This used to be 3 tablespoons. But in checking, It should be tsp.)2 drops Annatto
(Just a hair for a slight tinge of yellow.)
|Time||Task||Water Temp||Milk Temp||pH|
|1:15||Added 2 drops annatto||96||43||6.9|
|1:25||Added 3 tsp CaCl2||100||58||6.7|
|1:55||Started Reydration of Lipase||103||76||6.7|
|3:30||Curd Cut (looked good)||112||91||6.57|
|4:51||Final Curd stir||151||124||6.35*|
*Very happy with final pH. (CHR Hansen indicates a target pH of between 6.3 and 6.4)
Started pressing regime. Using a coarse muslin, not Cheesecloth.
2.1 PSI for 15 min (muslin)
3.2 PSI for 30 (muslin)
3.7 PSI for 2 hours (no muslin, mesh screen on bottom)
4.6 PSI for 12 hours (no no muslin, mesh screen on bottom)
Wheel will now spend 60 hours in salt brine.
Was happy with the curd. I used much less CaCl2 this time. I can't believe that I was using 3 tablespoons and should have been using teaspoons.
I was very happy with the pH. It was dead on.
One other note, I observed a 5 min settling time at the end of the cooking time. Basically I held the temp of the curd at 124 deg F for 5 min and did not stir. Let the curd settle under the whey. I am not sure about that step, but it did not hurt anything so i will continue it.
Also, I am happy with the color. I really do not like my cheese to be snow white. The 2 drops of annatto in 6gal of milk provided just enough yellow to give the final cheese a barely-perceptible off-white color. I liked that.