Author Topic: My 4th cheddar  (Read 379 times)

Offline awakephd

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My 4th cheddar
« on: July 01, 2014, 11:33:34 AM »
Here are a few pictures of my fourth cheddar; it is my third using the "traditional cheddar" recipe found in the Ricki Carroll book, but I did modify just a bit this time by adding a little thermo to the culture. I also added annatto, my first time using that. One other change was that I did this as a 3-gallon make; I could only find 2 gallons of whole milk that were really fresh, so I also used 1 gallon of 2% plus a pint of heavy cream.

The curd seemed a bit fragile, especially at first, even after allowing some extra time to set -- perhaps the result of the annatto? or perhaps of the addition of the UP cream?? However, once it began to shrink and cook, it firmed up nicely. It is now in the press ... and in 6 months or more, I can tell you how it turned out!



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Offline H-K-J

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Re: My 4th cheddar
« Reply #1 on: July 01, 2014, 05:23:20 PM »
for using  P/H milk that looks nice, I never seem to get that good of curd out of that type milk.
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Offline awakephd

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Re: My 4th cheddar
« Reply #2 on: July 01, 2014, 08:26:38 PM »
There is a local grocery chain that has a "premium" house brand milk -- only a little more expensive than the regular -- which was said (in the one and only beginner cheesemaking class that I took) to be the best P/H choice in the area for cheesemaking. I've used it for all my cheeses (18 or so thus far), with one exception, and I've had no failures yet (knock on wood) . . . except for, you guessed it, that one time I used a different brand. To be fair, that one failure was a recent attempt to make 30-minute mozarella to use up a gallon of the wrong kind of milk bought in error, and I've seen many reports here of sketchy results with that recipe.

Offline Spoons

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Re: My 4th cheddar
« Reply #3 on: July 02, 2014, 11:01:28 AM »
Nice cheese! That's going to end up being a real creamy cheddar (higher fat content). Adding thermo as an adjunct to cheddar is the way to go these days. I've seen this referred to as "new world cheddar". If you're curious about the effect of thermo adjunct in cheddar, here's a brochure with a chart that shows the effects of different LH strains. I recently bought some FLAV 54 and have already made 2 cheeses with it, my 3rd will be a cheddar this Friday.

http://www.orchard-dairy.co.uk/downloads/ChoozitCheddarBrochure_20022009102841.pdf
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Offline Stu

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Re: My 4th cheddar
« Reply #4 on: July 02, 2014, 11:09:51 AM »
The cubes in that last picture look great!

A quick question though. When you say "a little thermo" how much are you talking about? I'm using the the NEC cultures, and sticking with two gallon makes (so it's just one packet). Would you add like half a packet of thermo? More? Less?


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Offline awakephd

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Re: My 4th cheddar
« Reply #5 on: July 02, 2014, 04:47:25 PM »
Stu, roughly the equivalent of half-a-packet. I am using bulk cultures, so in terms of measurements, I used 3/16 tsp MA011 (meso) and 1/8 tsp TA061 (thermo). I just took it out of the press (pictures below) and had to trim a bit where it got past the follower -- yum! Already has a nice taste.

The first picture below is after pressing for 12 hours at 50 lbs. It was knit enough to take it out and flip it, but it looked like one good shake would reduce it back to the individual cubes!

The second and third picture show the cheese after additional pressing at 100 lbs. for 24 hours. Still not quite a perfect knit, as can be seen. The RC book calls for 40 lbs for 12 hours and 50 lbs for 24 hours with a 2 gallon make; I thought 50 and 100 might be overkill, but apparently not. Probably would have done better if I had milled by tearing it into chunks rather than cutting, but I was in a hurry, as it was already 1:00 am by that point ... :)

Offline awakephd

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Re: My 4th cheddar
« Reply #6 on: July 07, 2014, 02:37:45 PM »
Not so good -- what was a single crack in the knit has become a multitude of cracks as it has dried! I had to go ahead and wax it and hope for the best, as I was headed out of town. Hopefully the wax was hot enough to prevent any mold from getting going ... time will tell.

Offline H-K-J

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Re: My 4th cheddar
« Reply #7 on: July 07, 2014, 09:52:11 PM »
Vacuum bag it now ???
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Offline awakephd

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Re: My 4th cheddar
« Reply #8 on: July 08, 2014, 11:11:36 PM »
Don't have a vacuum bagger (yet)!