So I was originally planning on a camembert make this weekend and then after the fiasco with the failed mozzarella (I shall return) I had given up on a 3rd cheese this weekend. But what the hell, I'm feel'n a bit randy, ready to try something new, to step out as it were. So inspired by prawns caciotta make, and after touring around "The World Book of Cheese" this morning while having coffee, I have decided on a cheese that incorporates a few ideas from very short aged cheeses. Not sure if what I'm making really fits this category as semi-hard/semi-soft probably is a more apt description. So if there is a better place for this to appear, feel free to move this. I doubt I will smear this, but there is a tannish linens lurking about, so if it takes up residence on this, welcome, if not then it may get oiled after the rind forms. This will be a cheese that will define itself as it wants to be and hopefully in the end I will come to love it as I do all my children. So with that;
6/7/15
2 gallons whole p/h milk
2 Tbsp each meso and thermo culture
1/8 tsp mild lipase
1/2 tsp cal chlor
1/2 tsp rennet
26% brine
maybe a salt rub
Raise temp to 90 F, added cultures once milk was at 80 F, bath a bit warmer so looking for a stabilized temp of 95 to 98 F. Initial milk pH 6.6 after starters added. Dissolve lipase in 1/4 cup filtered/aged water, let sit 10 min. before adding and mix in.
at 45 min the pH had dropped to 6.5 and I added cal chlor, let sit 5 min and added rennet. temp at 96 F
Floc at 14 min. 4x multiplier, so cut curd at 56 min
Cut curds to aprox 5/8", pH at cutting 6.3
Rest 10 minutes and stir, start to raise temp to 103-105 F, over the next 30 minutes
Rest 15 minutes and then stir 2 minutes
Rest 15 minutes and drain whey to just above the curds, stir briefly to prevent matting and
Transfer to molds to drain, after initial draining on drainboard and topping up transfer back to covered pot in water bath and maintain temp at 100-110 F in water bath. pH at molding 6.2, pH of whey right after molding and some drainage 6.1 (she's a fall'n fast now Jimmy)
First turn in the mold at aprox 20 minutes, knitting nicely, did a bit of hand pressing after the flip to start to get the shape and expel a bit more whey. Started to heat the whey for ricotta.
2nd turn and hand press 30 minutes after the first, starting to shrink down nicely now and a good amount of whey released.
3rd turn 30 minutes after the 2nd, still maintaining the stafatura temp. The smell is so darn milky, yum.
4th and 5th turns each after an hours drainage
Really starting to hold it's shape now and milky smell is getting to be more of a lactic tangy smell.
6th turn 4 hours after last turn and only the residual heat carried over, no further attempt at maintaining temperature.
It's final time in the molds was 8 hours.
Weighed after removing from molds
1. 473 grams
2. 470 grams
for a total of 943 grams, 2.08 lbs.
opted for dry salting this cheese, originally calculated out 25 grams salt for a 2.5% salting, but on applying the salt this seemed excessive. And only aprox 18 grams were applied. If the rind warrants additional application will be made. The cheese is being dried at cave temperature, 55 F.
John
