Author Topic: Stinky's Emmentaler #3  (Read 6315 times)

Stinky

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Stinky's Emmentaler #3
« on: April 02, 2015, 01:55:07 PM »
Ok... remember PS remember PS remember PS remember PS...

I think I'm going to deviate from tradition (mine) and do this as a bit more of a blow by blow account. Like Ozzie.

I'm using Al's recipe...

Offline Danbo

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Re: Stinky's Emmentaler #3
« Reply #1 on: April 02, 2015, 06:11:10 PM »
This will be exciting to follow... :-)

Stinky

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Re: Stinky's Emmentaler #3
« Reply #2 on: April 02, 2015, 07:42:57 PM »
Well that didn't quite go as planned, so here's everything.  :D

Ingredients:

1 1/2 gal. 2% milk
1/2 gal whole milk
1/8 tsp. PS
1/8 tsp. Thermo C
1/8 tsp. Thermo B
1/2 tsp. CaCl2
1/2 tsp. calf rennet
part of ~1/16 tsp. lipase powder

I added the lipase just because all cheeses have to have it and I was interested to see what happens with just a ickle wee bit.

8:05 Started heating milk to 90º F, apart from a quarter of a half gallon jug of whole milk into which I mixed the cultures and PS and shook to combine before adding
8:14 Added most of the lipase water
8:22 Reached 90º F, add 1/2 tsp. rennet. Floc 11 minutes, 3x
8:58 Started cutting to 1 inch w/ knife and saucers
9:04 Stir for 10 with whisk, cutting to pea size
9:14 Stirred for 15 minutes
9:29 Raise to 120ºF, stirring, over 30
9:59 Reached 120ºF, stir for 30
10:29 Drained, pressed under whey

And yes, those times are real and no, I normally don't hit targets quite like that.

Offline awakephd

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Re: Stinky's Emmentaler #3
« Reply #3 on: April 03, 2015, 12:46:00 AM »
Good job! By the way, did you remember to add the PS? :)

Lipase in an alpine ... hmm ... I'll be eager to hear how it turns out!
-- Andy

Offline Al Lewis

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Re: Stinky's Emmentaler #3
« Reply #4 on: April 03, 2015, 01:35:35 AM »
Okay, if you added lipase you didn't use my recipe.  I don't add that to anything not Italian.  The propionic shermani helps to give the cheese it's sweet nutty flavor.  You may well have overpowered that with your addition.
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Stinky

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Re: Stinky's Emmentaler #3
« Reply #5 on: April 03, 2015, 01:49:16 AM »
Good job! By the way, did you remember to add the PS? :)

Lipase in an alpine ... hmm ... I'll be eager to hear how it turns out!

I did. :)

Yeah. I thought about it for a while and decided that since raw milk cheeses have lipase it would make sense to put just a little bit in. Not sure how much is too much. We'll see. I know someone tried Gruyere with lipase and raved about it, so it shouldn't make too much of a difference. I don't know. We'll see.
Okay, if you added lipase you didn't use my recipe.  I don't add that to anything not Italian.  The propionic shermani helps to give the cheese it's sweet nutty flavor.  You may well have overpowered that with your addition.

I did not follow your recipe to the letter. I did some things from Alp's but most was from yours. My main deviation was taking a bit less time to cut the curds to 1 inch and then stirring for 10 minutes with a whisk before 15 with a spatula. It followed your 30 minute guideline but was taken more from Alp's way.

Yes. We'll see. You see that picture? I put that in a little bit of water and put maybe around half of that water in the cheese. So it really isn't very much at all.

Stinky

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Re: Stinky's Emmentaler #3
« Reply #6 on: April 04, 2015, 03:58:26 PM »
I pressed until the pH got low enough, which ended up being around 30 hours, and then brined for 3 hours and 45 minutes, because I wanted to get to bed. It's looking nice. :)

Stinky

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Re: Stinky's Emmentaler #3
« Reply #7 on: April 06, 2015, 05:08:35 PM »
We'll see how this goes. I'm hopeful, of course. It's been washed twice now.

I find the picture of this next to the one I did last week interesting. That one has been washed for several days now, and the linens has quite a good hold. I don't have to let these air out, there's a very pretty red orange linens occupying the wine fridge that gets on everything now whether I want it to or not. The other, now a gruyere, will be waxed
« Last Edit: April 06, 2015, 06:26:27 PM by Stinky »

Offline Al Lewis

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Re: Stinky's Emmentaler #3
« Reply #8 on: April 06, 2015, 06:21:56 PM »
Looking good!!   ;)
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Stinky

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Re: Stinky's Emmentaler #3
« Reply #9 on: April 06, 2015, 06:26:49 PM »
Looking good!!   ;)

Thank you!

Although I realized the first picture was of the gruyere.

Offline Al Lewis

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Re: Stinky's Emmentaler #3
« Reply #10 on: April 06, 2015, 06:35:30 PM »
Emmental should have an almost translucent look to it.  Keep up with the washes, I would add white wine to the brine iff you haven't, and when it hits that 80° room I think you'll be pleasantly surprised. AC4U!
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Stinky

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Re: Stinky's Emmentaler #3
« Reply #11 on: April 06, 2015, 07:28:05 PM »
Yep. The brine is, as Alp advised, 1/6 wine and a somewhat higher salt content than 3 percent.

Offline Al Lewis

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Re: Stinky's Emmentaler #3
« Reply #12 on: April 06, 2015, 08:17:32 PM »
Yeah, I use 18%.  Works great!!
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Stinky

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Re: Stinky's Emmentaler #3
« Reply #13 on: April 06, 2015, 08:25:33 PM »
Yeah, I use 18%.  Works great!!
Ah, 18 percent? I though that wouldn't be as good for the linens.  ???

Offline Al Lewis

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Re: Stinky's Emmentaler #3
« Reply #14 on: April 06, 2015, 08:57:37 PM »
It will give you that desirable white dust.  Very good for creating a schmier too!
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