17th Caerphilly – Milled Curd with crumbly texture.
Today I’m using the make procedure from the G.Caldwells ‘Mastering Artisan Cheesemaking’. But there are a few modifications the first is the culture as I don’t have MA 4000 I am using a straight Sacco MO 030 with a ¼ of the amount of the MO 036R culture. I don’t want a hugely open texture and so I’m going to take the pH a little lower at the texturing stage to a possible pH 5.3.
I'll update my 'XX' details as the day rocks on.. yes.. photos as well
10 Litre of my favourite milk – Maleny Un-homogenised milk. 3.9 fat 3.3 protein
1 dose of MO 030 plus ¼ dose of the MO 036R.
1/8 tsp CaCl2 in ¼ cup of Non-Chlorinated water.
2.5 ml of 200 IMCU rennet in ¼ cup of Non-Chlorinated water. – this also a change from the recipe as I know I can get a good curd from this milk at this when a Floc Multiplier of 3-3.5 is used to get a coagulation goal of 45 minutes.
I wish I had the mould mentioned in the recipe but at the moment it is not possible to get mycoderm or mycodore in Australia, yet.
Salt.
The instructions in the book are a bit in conflict with how I know the Maleny milk responds but apart from the amount of rennet I'm concentrating on the physical things after the Curd has set - this is different from what I normally do for a Caerphilly.
The stacking in the pot sounds different so I'll take photos of my interpretation of what I think she means.
9:10 Heat milk to 30 Deg C
9:37 26 Deg C
9:43 28 Deg C
10:00 Add cultures and stirred for 1 minute. Let ripen at 30 Deg C for 60 minutes. Mal:Edit I was commented as I was typing the method from the book - Doh! – now this is quite a range due to the reduced rennet am opting for the longer period of about 60 minutes. Sorry for the confusion
11:00 Add the Calcium Chloride mix stir and let rest for 5 minutes.
11:08 Add rennet. Stir gently and thoroughly for I minute. Check the Flocculation point and use a 3 to 3.5 multiplier to determine the cut time for a goal Coagulation time of 45 minutes.
Floc Time: 17 minutes X factor of 3 = 51 minutes
12:00 Check curd and if clean break. If the whey is not clear or yellowish wait a further 5 minutes and re-test.
If clean break cut into ½ inch cube and let rest for 15 minutes.
12:15 Stir for 15 minutes at 30 Degrees.
12:30 continue to stir and heat to 33-34 Deg C over 15 minutes.
Hold at this temperature and stir to prevent matting until the curd passes the curd matting texture test. This may take up to 1 hour. The pH goal is 6.52 – 6.45 and with these strips I’ll be just guessing so an hour it is.
