Author Topic: Results of another Caerphilly make  (Read 349 times)

Offline scasnerkay

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Results of another Caerphilly make
« on: April 11, 2014, 12:00:27 AM »
Pretty happy with this make... How nice to have such quick feedback on a make - it is just over 5 weeks along....

Caerphilly #11    3-1-14
2 gallons non-homogenized pasteurized whole milk  6.6  pH
¼ tsp MA4001
1/2 tsp calcium chloride in ¼ cup water
1.5 ml single strength calf rennet in ¼ cup water
2 T salt
 Flocculation multiplier  3.5
pH targets:  6.5 rennet,   6.4 drain,  5.6 milling, 5.3 terminal
Target ripening 86 degrees, target cook 92 degrees

11:00 Temp = 82, starter in and bringing up to ripening temp
11:15  Temp at 86 degrees, ripening at temp 45 mins
12:10 Measured pH at 6.5, T=87. Calcium chloride stirred in
12:16 Stirred in rennet.    Flocc time of 13 mins (3.5 x 13 = about 45 mins)
1:00 Nice clean break.  Curd cut to about 1/2 inch, resting 10 mins.
1:15  Gently lifting to break larger pieces which were not adequately cut. Temp = 84, slowly stirred while returning to target 86 degrees, for about 15 mins.
1:30 Began heating with goal of target temp 92 degrees in 15 mins.
1:40 Temp = 90
1:45 Temp = 92, pH 6.4 began more moderate stirring with curd still relatively soft
2:05 Whey pH 6.4. When a bit of curd was squeezed between 2 hands it felt right for draining. Poured into cheesecloth bag and draining 10 mins
2:15 Returned curd mass to pan and cut into 1 inch slices, turned, rested 10 mins and repeated several more times, pouring off whey as it collected each time, waiting for proper pH.
2:30 Temp = 85 pH = 6.1
3:00 Temp = 82 pH = 6.0
3:30 Temp = 79, pH = 5.9 Added a little heat…
3:55 Temp = 82, whey pH = 5.7…. It took a long time to reach goal pH of 5.6 estimated from whey pH 5.7 Curd was milled, and 1 Tblsp salt added.  Rested 10 mins and second 1 Tblsp of salt added.
4:15 Into hoop in pot to be kept warmer than room with 10 # on top
4:35 Hoop put into press, with about 18 #
5:00  Redressed and back into press about 18 # Still quite open knit, pH of whey at 5.7
5:50  Redressed, and into press about 27 # whey pH at 5.5. Knit looking better.
6:50  Redressed and back into press with 45 #.   Still a bit open in knit, whey coming off at 5.4 pH
7:50  Redressed, remembering to salt the outside this time…. Knit looking very nice now with minimal whey coming off, measured at 5.4. Added weight to 63#
9:00  Rubbed lightly with salt and back into press naked.
10:30 Into cave in box at 90% humidity. Weight = 1 #, 15 0z

3-9-14 Vacuum sealed in cave.
4-10-14 Opened for a taste! Very pleasant, with smooth creamy mouth feel. Nice lingering aftertaste! Slices well, and a flexible paste.
Susan


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Offline BobE102330

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Re: Results of another Caerphilly make
« Reply #1 on: April 11, 2014, 10:33:03 AM »
Nice.  My Caerphillys are usually a bit over acidified.  Looks like you nailed that one. 

Offline H6

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Re: Results of another Caerphilly make
« Reply #2 on: June 07, 2014, 12:31:22 AM »
Where did you get your original Caerphilly recipe?

Offline scasnerkay

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Re: Results of another Caerphilly make
« Reply #3 on: June 07, 2014, 12:45:09 PM »
H6 I think the recipe is close to that in the Caldwell book. I don't remember otherwise. But I like the way this one turns out for me.
Susan

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Re: Results of another Caerphilly make
« Reply #4 on: June 07, 2014, 09:26:18 PM »
Looks pretty darn tasty! :P

A cheese for your effort. Good job.

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Bread, beer, wine, cheese...it's all good.


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