So, my Wensleydale is chilling in the slightly warm fridge, and I wanted (ahem, *needed*) to try my hand at something. I was going to wait a little bit longer, but had a rough day at work on Tuesday and wasn't feeling all that great, so I figured what the hell, let's try making Caerphilly.
Again, I used a combination of JeffHamm's recipe and the one from the 200 Cheeses book (Jeff's are a little too sparse for a newbie cheesemaker... they just lack some of the steps/procedures that you guys just know how to do). I haven't put my handwritten notes onto my computer yet, or I'd just link that.
A rough ingredient list
2 Gallons of Homogenized Pasteurized whole milk
1 Packet of NEC Meso
1/2 Packet NEC Buttermilk (the leftovers from my Wensleydale)
1/4 tsp CaCl (it was supposed to be 3/8 tsp... but I don't have the right equipment to measure that... so I just used a heaping 1/4)
1/2 tablet of rennet.
The make itself went pretty good right up to pressing. I again had some issues with the temperature rising more than I wanted it to during the ripening phase.
If I may, a question about this... I'm using a 12 quart double boiler on my electric range to heat/cook the milk. It seems if I pull the pot out of the water bath, it cools down several degrees. If I leave it in the water bath (removed from the range... just sitting on the counter), it just continues to rise 5-10f. Neither of these seem desirable. How precise do my temps need to be? Is there some technique I should be using instead of the double boiler? (It seems I have seen people just "cooking" stuff in their sinks using the water from the tap... is that a reasonable method?)
Anyway, back to the make. As I said, it went mostly well up until I started pressing. It was right about then that my wife had to leave for work. So of course, the internet (i.e. Netflix... more i.e. the babysitter) died. I hurried and piled the curds into my home made mold, only to realize that I had too much, so I needed to quickly clean and sanitize another one. Got the curds split into two smaller wheels and into the press.
I doubled the weight, to account for the doubled surface area, and headed down to the basement to find more plates for when I flipped it. Flipped it once, upped the weight. Flipped it again and put on all the weight and left it overnight.
Pulled it out in the morning; knit seemed pretty good. Made up a batch of 20%ish brine, and let it sit for about 10 hours, and then flipped it. 10 hours later (this morning before work) I pulled it out.
It's now sitting on my counter. I don't really know what a good caerphilly is supposed to look like at this point, but it feels like a cheese. It kind of looks like cheese. It smells like... well, um, curds? I don't know
Anyway, here's a link to some pictures. (I hope using links to imgur is ok. I kind of like the way they let you upload/organize photos).
http://imgur.com/a/2vqyK