It seems like I've made more than 13 of these, but I've kept notes of all my cheeses so I know I haven't. My last make turned out very good so I'm hoping to replicate that success. So far, all is looking good. Should be out of the press in the morning, when I'll get the final measurements and post a photo.
Traditional Caerphilly (Modified for Home Cheese maker) Jul 19, 2015.
9 Litres Budget Dark Blue (3.3g fat/100ml 3.2g protein)
2 Litres Budget Light Blue (1.5g fat/100ml 3.3g protein) (total = 0.92:1 f:p ratio)
4 ice cubes meso (MW3)
¼ tsp CalCl (50%)
1.77 ml Calf Rennet (280 IMCU)
2.5 tbls salt + extra for rind rubbing during flipping.
1) Add starter and CaCl2 and warm milk to 30 C and remove from heat and wrap in towels (30.2 C)
2) Ripen 30 minutes (time 8:42 - 9:19; temp 30.2 – 29.5, raised back to 30.0)
3) Add rennet (time 9:19:00 – Floc Time : 9:39:00 = 20m 00sec 4x mult = 80m 00sec Cut time = 10:39:00 – I checked at 35 and no floc, got busy, at 39 good solid, probably flocked a bit earlier, but I’ll go with this)
4) Cut into 2.5 cm cubes (10:39 - 10:42)
5) Stir and slowly raise temp back to 30 C (start temp 29.5 – 30.6 C; time 10:39 - 10:54)
6) Maintain temp and stir 1 hour (10:54 - 11:54; until curd is slightly firm; note, longer stirring at this stage can reduce the time to drain later; temp at end : 30.1 C)
7) Let settle for 10 minutes (11:54 - 12:04)
8) Remove whey (12:06 - 12:30)
9) Put curd in cloth in pot and drain. Twist 5 times (count the 1st one at the start) over an hour to tighten it (every 12 minutes), but not too tight – whatever that means. Prop up one side of the pot and put curds on the high side (so the whey drains away from the curds). Remove whey when you tighten the cloth. (??:?? – ??:?? – ??:?? – ??:?? – ??:??)
or (as done this time) wrap in cloth bag, place a board/follower on top with a 2 litre jug of water as a weight. Flip every 20 minutes (at 12:53 and 1:10)
10) Mill to small bits (squeezed between the fingers like a potato masher 1:30)
11) Add salt (2.5 tbls)
12) Place in cloth bound moulds, press in with hands
13) place under light pressure (~1 PSI; 12.5 kg on 5.625” mould = 1.1 PSI) 10 minutes (1:40 -1:50)
14) Flip, rub with salt, redress and press ~1.5 PSI (15 kg on 5.625” mould 1.3) 20 minutes (1:50 - 2:10 – I’m using the bullet mould this time, so no flipping after this one. Just redo cloth, and resit the cheese after salting the out side on some flips – not this one, too open.)
15) Flip, rub with salt, redress and press ~1.8 psi (20 kg on 5.625” mould) 20 minutes (2:20 - 2:47)
16) Flip, rub with salt, redress and press ~2.21 psi (25 kg on 5.625” mould) (3:30 - 5:00)
17) Upped the weight to 30 KG (2.66PSI) (5:00 - 6:00 am);
18) Out of the press it was 1526g, and (14.4 x 8.9) - 206 = 1449 cm3 for 1.23g/cm3. Knit was excellent. (-206 due to shape of the mould)
Made ricotta (raised to 91.8ish C, add ¼ cup cider vinegar ??:??, waited 30 minutes or so, scooped and drained. Got 436 g, added 6g, 1-2% salt by weight)
Air dry 3-5 days and move to cave and age 3 weeks, flipping twice daily (80-85% humidity, 10-12 C).
Moved to cave: Sat July 25, 015: 1336g.
Cut: Sat, Aug 15, 2015; 1266g 13.5 x 8.5 Taste is really good, nice fresh tang, smooth mouth feel, very moist. Nice. Definitely sticking with this protocol.