OOPS - HELP!. Fell asleep during make

[pastpawn]

I don't normally start stuff late in the evening because I don't like staying up late.  Last night I started a cheddar and around 2am fell asleep after I cut and heated the curds.  I raised the temp to 102F, stirred for a while, then left them to pack into the bottom of the pot.  Woke up at 9am. 

The curds were quite tight.  I've been pressing all day but I'm not sure it's going to knit together.   My pressing regimen on the 8" mold:

10 lbs - 1 hr.
20 lbs - 1 hr.
25 lbs - 2 hr.
50 lbs - 4 hr.

I just removed the 50#, flipped it successfully, but then a corner of the wheel fell apart into curds.  Very little knitting of the curds has occurred. BTW, I just tested the pH of the ejected whey @ 4.75

So, question:  should I continue to press at 50 lb, or increase to higher, e.g. 75 or 100 lbs force. 

[Danbo]

I just couldn't help smiling, when I read your post - I could have done the same...

I would try pressing with more force, but to be honest, I'm not sure that there will be a good knit anyway.

I'm sorry that your make may have failed, but hey: Don't cry over spilled milk...

:-) Danbo

[Andrew Marshallsay]

Just guessing here but the numbers that you give seem to work out at about 1 PSI over the 4 hours: that would seem to be a fairly modest press both in terms of pressure and time, particularly given the unfortunate circumstances.
If I was in your situation I think I would crank the pressure right up and extend the press time to days rather than hours.
What have you got to lose?
(I did a Cantal for 37 hrs at 6.4 PSI last year and that was without problems during the make. I haven't opened it yet but I doubt that the pressing will have adversely affected it.)

[pastpawn]

Just guessing here but the numbers that you give seem to work out at about 1 PSI over the 4 hours: that would seem to be a fairly modest press both in terms of pressure and time, particularly given the unfortunate circumstances.
If I was in your situation I think I would crank the pressure right up and extend the press time to days rather than hours.
What have you got to lose?
(I did a Cantal for 37 hrs at 6.4 PSI last year and that was without problems during the make. I haven't opened it yet but I doubt that the pressing will have adversely affected it.)

It's been at 75# (~ 1.5psi) overnight.  I think I'll double that for the rest of the day then pull it and see what it looks like.

[pastpawn]

Alright, I've got to 200 pounds, which is about 4psi.   I'm just going to let that go until the evening and remove it and see.  If it still crumbles, I'm admitting defeat (and I might break it up and deep-fry the curds)

[pastpawn]

OK, it's at 365 pounds force now,  7.3 psi.

Cheese is probably fubar'ed by now anyway.  Might as well go full monte with this circus.

[qdog1955]

Hint----less beer-----more coffee or other stimulant. 
Qdog

[Frodage]

If it still crumbles, I'm admitting defeat (and I might break it up and deep-fry the curds)

It's time for poutine!

[pastpawn]

Hint----less beer-----more coffee or other stimulant. 
Qdog

Errr.... me? 

[pastpawn]

shouting into the void.

(curds cut / super tight curds / "foldable" press, 75#. sturdy press, 400#. final cheese)

[beechercreature]

at least the dog hasn't sampled this one...yet.

[pastpawn]

This cheese is very tasty!  But the curds didn't knit.  It's barely holding together now.  I'm gonna let it age for a while then probably shred it.  It's pretty hard after all that pressing, it'll shred great I think!