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Author Topic: H-K-J's Caerphilly #8  (Read 8274 times)

Offline H-K-J

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H-K-J's Caerphilly #8
« on: November 24, 2014, 06:24:18 PM »
Made Caerphilly again this weekend NO LIPASE!!
Everything went almost the way I planned (there is always that one point.) didn't care for the lipase in my last one so we just eliminated it.
I used Meadowgold H/P milk, I would normally use whole pasteurized, That, at this time of year, has become cost preventive 
I also remembered my Ca-Cl was 2 years old so we made new and wow would you believe it we got well over 5lbs of cheese from 5 gallons of store bought milk, we have never had that big a cheese unless we used whole or whole pasteurized milk, Go figure, our last one was only 4 lbs 7 oz, in fact I don't remember getin over 5 lbs on anything but a couple Stilton-esque cheeses were there is no stirring involved, Maybe it's the the new Ca-Cl ??? I think it made a difference.
I will post pix latter, MBH is given me the old evil eye, I promised to vacuum the house and do some other honey do's it' my turn and she did let me make cheese, there are certain trade offs a man's gottuh have :-X
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Spoons

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Re: H-K-J's Caerphilly #8
« Reply #1 on: November 24, 2014, 07:37:24 PM »
Wow, that's curious H-K-J. CaCl2 is inert, so it doesn't really weaken over time. Maybe it's the quantity? or your new bottle's %? some are 30% some are 33% I believe. I can't see how that would make a difference though. Maybe just whey retention?

So many questions. lol.

I'm not sure but I believe caerphilly is a 12% yield. It may be as low as 10% if you cheddar it. That could be a discrepancy.
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Offline H-K-J

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Re: H-K-J's Caerphilly #8
« Reply #2 on: November 24, 2014, 10:06:33 PM »
Quote from: Anonymous on November 24, 2014, 07:37:24 PM
that's curious H-K-J. CaCl2 is inert, so it doesn't really weaken over time. Maybe it's the quantity? or your new bottle's %? some are 30% some are 33% I believe. I can't see how that would make a difference though. Maybe just whey retention?
So many questions. lol.
I'm not sure but I believe caerphilly is a 12% yield. It may be as low as 10% if you cheddar it. That could be a discrepancy.

I know what your sayin, I also thought Ca-CL wasn't supposed to grow weaker. This is the type I have been using, you mix 1/2 oz with the 4 oz bottle of water,
HHHHhhmmmmmmm I think I mixed em the same :-\
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Offline H-K-J

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Re: H-K-J's Caerphilly #8
« Reply #3 on: November 26, 2014, 05:06:22 PM »
Here is some cheese erotica for those who want to see.
And for those who don't close yer eyes ;)
« Last Edit: November 26, 2014, 07:12:44 PM by H-K-J »
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Offline Danbo

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Re: H-K-J's Caerphilly #8
« Reply #4 on: November 26, 2014, 05:23:22 PM »
Nice images of the process and the smooth and good looking result... :-)
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JeffHamm

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Re: H-K-J's Caerphilly #8
« Reply #5 on: November 26, 2014, 05:37:58 PM »
Good looking cheese!  I must make another caerphilly soon.

- Jeff
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amiriliano

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Re: H-K-J's Caerphilly #8
« Reply #6 on: November 26, 2014, 06:57:24 PM »
Awesome knit on that cheese!
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qdog1955

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Re: H-K-J's Caerphilly #8
« Reply #7 on: November 26, 2014, 09:14:43 PM »
Curious as to what brand induction cook top you are using---it looks like it does the 100 degree thing-----and what make vat----I'm assuming it's magnetic---does it have a completely flat bottom?
Qdog
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Offline H-K-J

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Re: H-K-J's Caerphilly #8
« Reply #8 on: November 27, 2014, 12:27:32 AM »
Quote from: qdog1955 on November 26, 2014, 09:14:43 PM
Curious as to what brand induction cook top you are using---it looks like it does the 100 degree thing-----and what make vat----I'm assuming it's magnetic---does it have a completely flat bottom?
Qdog
Nu-wave 2 induction don't remember the name on the pot, yes it's magnetic and has the sandwich cast iron bottom and the pot itself is the magnetic stainless steal, the bottom is flat.
I think this is similar
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Offline H-K-J

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Re: H-K-J's Caerphilly #8
« Reply #9 on: January 17, 2015, 04:20:56 PM »
update
Bagged this up on the 9th of December, placed it in the cool room for 1 month, now it's in the cave at 52 deg.
 it is around 6 week's old, will have to cut into it soon and see how it is coming around.
« Last Edit: January 18, 2015, 03:07:01 PM by H-K-J »
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Stinky

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Re: H-K-J's Caerphilly #8
« Reply #10 on: January 17, 2015, 06:12:14 PM »
Lookin' good! How long do you usually age your caerphillys?
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Offline Al Lewis

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Re: H-K-J's Caerphilly #8
« Reply #11 on: January 17, 2015, 06:19:23 PM »
Hey buddy!  Where's you get that pot and heater?  Looks perfect for cheese.  How much does it hold? ;D  Never mind, I found it.  The wife says I don't need one.  :(  When you used the lipase which one did you use, the mild or sharp?
« Last Edit: January 17, 2015, 06:30:12 PM by Al Lewis »
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Offline H-K-J

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Re: H-K-J's Caerphilly #8
« Reply #12 on: January 17, 2015, 07:09:52 PM »
Hi Al
tell the wife, YES YOU DO!
this system has made my cheese making soooo much less stressful and easy to get things to the right temp.
(it took me a year to convince MBH, now she agree's that it is very cool).
She even started using it for her spaghetti sauce's and other things she likes to cook on low heat.
anyway, I used the mild lipase from here  I will only be using it in recipes that call for it from now on :P
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Offline Al Lewis

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Re: H-K-J's Caerphilly #8
« Reply #13 on: January 17, 2015, 07:26:53 PM »
I found an offer to buy two for $99.00 so I'll talk with her when she comes home. LOL  Your cheese looks great, as always!!  ;D
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Offline H-K-J

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Re: H-K-J's Caerphilly #8
« Reply #14 on: January 17, 2015, 08:04:58 PM »
Quote from: Stinky on January 17, 2015, 06:12:14 PM
Lookin' good! How long do you usually age your caerphillys?
It just depends on how much I have in the fridge, I don't think I have kept any over 8 months.
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