Author Topic: Stinky's Bergkäse #1  (Read 1228 times)

Stinky

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Stinky's Bergkäse #1
« on: April 24, 2015, 08:51:54 PM »
This was not my best make.

4/8/15

Ingredients:
1 1/2 gal. 2% p/h milk
1/2 gal whole p/h milk
Small pinch of lipase
1/8 tsp. Thermo C
1/8 tsp. Thermo B
1/8 tsp. PS
1/2 tsp. CaCl2
1/2 tsp. calf rennet

8:00 Started heating 1 gal. of milk to 100º F, mixing the cultures into the other gallon.
8:25 Reached 100º F, added other gallon
8:38 Reached 100º F, added CaCl2, realized what on earth I had done, stuck in sink with cold water and ice cubes man am I glad I had them on hand.
8:48 Down to around 92º F, 1/2 tsp. rennet
8:59 Floc 10 min 3x
9:20 Started cutting to 1 inch with knife, then saucers
9:28 Stir with whisk for 10, getting curd to ~1/4 inch
9:38 Stir for 30 minutes with spatula
10:08 Raise to 125
10:48 Turn off heat, stir for three or so minutes, the temperature was getting a little high (126-7º)
10:51 Drain

Pressed under whey for 55 minutes, 15 lb.
Pressed overnight at 20 lb., 5 pounds added during the course of the afternoon
Tried to unmold at 5.3 or so pH
Brined for some time, I forget and did so when it came time to record.

Six months?

It's getting a nice schmier.