Caerphilly #12 4-25-14
This was my first larger make using my new Avantco food warmer and a 6 inch deep full size pan! It is definitely more awkward with this big pan for draining, and cleaning. I made a huge mess trying to use a syphon to drain the whey. But cutting, stirring and cheddaring were great. This was also the first make trying Star san for sanitizing since my usual boiling for 10 minutes would not work with this set up. One lesson learned so far is to make sure and do the sterilizing the night ahead so things have a while to dry. Using the Avantco without a separate temp control meant that I was nervous to not overshoot. I actually was too nervous and did not bring the milk to temp fast enough in cooking. On the other hand, the heating was pretty even, and I did not feel like there were hot spots developing. The temperature differential was about 2 degrees from the edge of the pot to the interior if I did not stir for a while. Also this was the first time using Yoav’s small draining bag/cheesecloth substitute. I really liked that!
The make itself did not go as planned, mostly due to run-away pH. I let the milk ripen longer than usual waiting for 6.5 pH. But then it was lower than wanted at draining, and too low terminal pH. So next time a little less culture, and a shorter ripening, and I will hold off putting starter in until at ripening temp.
4 gallons non-homogenized pasteurized whole milk 6.6 pH
1/2 tsp MA4001
1 tsp calcium chloride in ¼ cup water
3.0 ml single strength calf rennet in ¼ cup water
4 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
11:45 Started heating with warmer on number 2 setting (range of 1 – 6). Played with setting number 4 as well, watching temp closely.
12:55 Temp = 82, starter in (as recommended in Caldwell) and continued bringing up to ripening temp
1:15 Temp at 86 degrees, ripening at temp 60 mins (instead of 45)
2:20 Measured pH at 6.5, T=86. Calcium chloride stirred in
2;26 Stirred in rennet. Flocc time of 12 mins (3.5 x 12 = about 40 mins)
3:05 Nice clean break. Curd cut to about 1/2 inch, resting 10 mins. Temp now 84. Heat on number 1.
3:15 Gently lifting to break larger pieces which were not adequately cut. Temp = 84, slowly stirred while returning to target 86 degrees, for about 30 mins. I kept messing with the temp dial….
3:50 Now at 86, with pH of 6.4…. Began heating with goal of target temp 92 degrees in 15 mins.
4:17 Temp = 91, pH 6.3…. uh-oh….
4:30 Curd feeling kind of soft and not ready, but draining anyway due to pH at 6.3
4:45 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.
5:45 Whey pH 5.6, curd was milled, and 2 Tblsp salt added. Rested 10 mins and second 2 Tblsp of salt added.
6:00 Into hoop in pot to be kept warmer than room with 10 # on top
6:15 Hoop put into press, with about 18 #
6:40 Poor knit. Back into press about 27#
7:10 Better knitting, salted rind and redressed, and into press about 45 # whey pH at 5.4
8:00 Redressed and back into press with 80 #. Still a bit open in knit, whey coming off at 5.2 pH
9:00 Redressed and salted and back into press with 115 #. Still was a bit more open than I wanted and the pH was too low at 5.0.
10:00 Taken out of press. Weighing in at 3# 15 oz. Whey pH 5.0. Into cave in box.