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.