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Author Topic: 17th Caerphilly – Milled Curd with crumbly texture  (Read 10091 times)

Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #15 on: March 11, 2015, 06:29:58 AM »
and sorry this isn't my 17th Caerphilly - 17th is the date I made it -sorry for the over stating of my cheese worthiness  :-[

-- Mal
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Stinky

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #16 on: March 11, 2015, 03:08:49 PM »
Wait, so you heat it up to that temperature and just let it sit at that for 45-90 minutes?? Or are you just saying that's how long it's supposed to take to heat up?

Until further notice I'm skipping this step - unless you can get back to me within the next half hour or so.
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #17 on: March 12, 2015, 03:34:52 AM »
yep !

This was
Heat milk to 30 Deg C and maintain for 45-90 minutes – now this is quite a range due to the reduced rennet am opting for the longer period of about 60 minutes.
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Stinky

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #18 on: March 12, 2015, 04:06:09 AM »
What does this do?
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #19 on: March 12, 2015, 04:59:20 AM »
It's the ripening period - maybe I've got the sequence out of order - i'll check

Oh I see what I've done.. silly me !!

Mal:Edit I was commenting 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.

I'm an Idiot !!!
« Last Edit: March 12, 2015, 05:05:12 AM by OzzieCheese »
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #20 on: March 12, 2015, 05:17:38 AM »
I hope I haven't mucked up your cheese ??   :-[
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JeffHamm

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #21 on: March 12, 2015, 07:54:05 AM »
That's a great looking caerphilly Mal!  A cheese to you. 
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Stinky

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #22 on: March 12, 2015, 01:54:18 PM »
Like I said, I skipped the proto-step? I just brought it up to the temp and ripened it for 60. I think that's what you're saying is correct.
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #23 on: March 13, 2015, 02:58:38 AM »
@Stinky, Yeah sorry about that :) - ripening time 60 minutes..  BTW how did it work out in the end ?

--Mal
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Offline Al Lewis

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #24 on: March 13, 2015, 03:09:43 AM »
Have to make one of these one day.  Too many exotics calling to me though. LOL  Doing the 10 gallon Emmentaler tomorrow. :o
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #25 on: March 13, 2015, 05:27:06 AM »
Wow.. thats a biggy.  I'll look out for that one.
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Offline H-K-J

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #26 on: March 13, 2015, 04:10:54 PM »
Quote from: Al Lewis on March 13, 2015, 03:09:43 AM
Have to make one of these one day.  Too many exotics calling to me though. LOL  Doing the 10 gallon Emmentaler tomorrow. :o

I too am looking forward to that one Al, you making that in two pots??  ???
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Offline Al Lewis

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #27 on: March 13, 2015, 05:58:10 PM »
Yes I am.  Started about an hour ago.  Taking lots of pictures and making notes. LOL
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #28 on: March 14, 2015, 11:17:19 PM »
Gunna crack this open today - its about 7-8 weeks old so this is about the right time.  There are a couple of really small cracks but they were there before I upgraded to Cave MKIII.

I'll post cut photos later :)

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Offline Al Lewis

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #29 on: March 15, 2015, 09:30:25 PM »
Looks great Mal.  Looking forward to the results.
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