I started a new batch today. Same basic recipe with a few tweaks.
2gal whole past/homogenized milk
4gal 2% past/homogenized milk
.4g TA61
.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 |
1:05 | Start | 104.3 | 37 | 6.87 |
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 |
2:21 | added culture | 120 | 90 | 6.64 |
2:25 | lipase added | 120 | 91 | 6.64 |
2:54 | Rennet Added | 112 | 91 | 6.62 |
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.
Notes:
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.