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Author Topic: What to do when it all goes wrong  (Read 4667 times)

Offline Al Lewis

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What to do when it all goes wrong
« on: April 06, 2014, 06:32:18 PM »
Wasn't going to post this but after thinking about it I decided the information, and eventual result, may help someone so here goes.  A few weeks ago I decided it was time to do another 6 pound Stilton.  On the Saturday morning I had to go to the hospital to pick up some prescriptions and, afterwards, the wife wanted me to pick up a few things for her.  I asked her to go to the store and pick up my milk and cream to make my cheese so it would be ready when I finally got home.  Well, in our ALbertson's they have a milk cooler where the red top, whole milk, is on the extreme right.  There are 6 shelves of it with three on the top, a divider, and three more on the bottom.  The bottles all look the same however, the milk on the bottom is about $1.00 a gallon cheaper.  I tried to make cheese with this once before, last year, and it didn't work.  I have no idea what the difference is.  Well I got home to find 6 gallons of milk and three pints of heavy cream on the counter waiting for  me.  I was all ready to start my favorite cheese.
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #1 on: April 06, 2014, 06:34:55 PM »
H-K-J and I had a discussion about which PR we were using to make our Stiltons.  I had used the PV strain in the past but ordered a packet of the PA strain to see what, if any, difference it made.
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #2 on: April 06, 2014, 06:39:36 PM »
Following Rikki's 4 gallon recipe for Stilton I halved it for one pot, as I did in the past, and used the full recipe for the second 4 gallon make.
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #3 on: April 06, 2014, 06:44:41 PM »
Well the result was not what I was expecting.  Instead of making enough curd to make a magnificent 6 pound Stiltonesque cheese what I got was, at the most, disappointing.  Yep, the wife, being thrifty, had bought the milk from the bottom shelf.  This was not going to be good.
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #4 on: April 06, 2014, 06:47:07 PM »
The result was a volume of curd that would just fill two of my baby brie molds.  They are 5.3" X 4.5".  After processing the curd I went ahead and filled the two molds anyway.
« Last Edit: April 06, 2014, 06:54:39 PM by Al Lewis »
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #5 on: April 06, 2014, 06:49:42 PM »
I then allowed the curd to settle and flipped the molds, as outlined in the recipe.  After two days the curd was actually dry enough to remove the molds.  I figured I'd give them one more day and then smooth them.  Bad decision.  On the third day I was greeted by this.
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #6 on: April 06, 2014, 06:53:52 PM »
Yeah, the recipe called for a certain amount of PR.  That amount was matched to 6 gallons of curd and I had less than one.  It wasn't waiting around to develop but, the bad part of it, was that it had dried the outside in the process.  Smoothing was not going to take place.  Well after chatting with my buddy H-K-J I decided to let them go and see what happened.  I used the usual routine of airing them 1 hour a day and keeping them in the cave.  A couple days later this.
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #7 on: April 06, 2014, 06:59:20 PM »
It would seem that using too much PR does make a difference.  Well this morning I went down to flip my cheeses and found that these were very dry on the outside.  Seems things are developing a bit faster than planned.  For that reason, I pierced the cheeses today and will let them mature a couple of weeks before trying one.  They will stay in the cave and, hopefully, pick up some moisture. The good news is, when I pierced the cheese I could feel a good smooth paste inside, just below the surface, so there is hope still that I may have made something edible.  Only time will tell.  I'll keep you updated.
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Offline H-K-J

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Re: What to do when it all goes wrong
« Reply #8 on: April 06, 2014, 07:54:48 PM »
One thing about it Al you will most likely have some heavy viening :o ::)
will be interested to see how they look when opened
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #9 on: April 07, 2014, 01:15:41 AM »
Yeah, I'm kind of looking forward to it but wonder how much effect all of that PR will have in the taste.
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Digitalsmgital

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Re: What to do when it all goes wrong
« Reply #10 on: April 07, 2014, 04:16:58 AM »
Wowsers those are some nice SS stock pots is that 18-10 20 qt? :P
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GlabrousD

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Re: What to do when it all goes wrong
« Reply #11 on: April 07, 2014, 10:21:11 AM »
Wow that's a very poor yield from six gallons! I though we had poor milk here in the Middle East but you've actually found something worse! Do you know what the differences are between the good and the bad milks Al?

Still looks like you're going to get a couple of mega-tasty cheeses from all your hard work. Fingers crossed. Cheers, GD.
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #12 on: April 07, 2014, 04:19:22 PM »
Quote from: Digitalsmgital on April 07, 2014, 04:16:58 AM
Wowsers those are some nice SS stock pots is that 18-10 20 qt? :P

Yeah, 2 gallon and a 4 gallon.  I picked the 4 gallon up at the local brewing store.
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Offline Al Lewis

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Re: What to do when it all goes wrong
« Reply #13 on: April 07, 2014, 04:21:30 PM »
Quote from: GlabrousD on April 07, 2014, 10:21:11 AM
Wow that's a very poor yield from six gallons! I though we had poor milk here in the Middle East but you've actually found something worse! Do you know what the differences are between the good and the bad milks Al?

Still looks like you're going to get a couple of mega-tasty cheeses from all your hard work. Fingers crossed. Cheers, GD.

Thanks,  not sure how they will taste in the end but we'll see.  I'm going to go into the store and find out the exact difference between the two milks.  Now that the wife knows not to buy the one it shouldn't happen again but I'm curious as to the difference.
« Last Edit: April 07, 2014, 06:20:38 PM by Al Lewis »
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Offline H-K-J

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Re: What to do when it all goes wrong
« Reply #14 on: April 07, 2014, 05:32:45 PM »
Every time I have used Dairygold milk I have the problem you ended up with,
Low yield fractured curd etc. they only sell one type here so I changed to Medowgold and had a lot better outcome.
When I can I try to buy a local dairy's raw or whole pasteurized it is spendy but worth it.
You deserve another cheese just for your perseverance and adaptability. :D
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