Hi all, here are the notes and make details for my batch of full fat goats milk's Char. we made 3000L last week, which is about double the usual, but the holiday season is coming.
3200L 3.8% Goats milk (200L is to flush our pumping line and get right fat percentage.) Ph 6.42
5:00 Temp 34C
394G Thermo. Culture.
Let ripen 45 minutes at 34C
5:45
Add
250ml CaCl2
and
170ml Microbial enzyme, Flocc. x2
Thursday it took 8 minutes for coagulations, but 20 minutes elapsed before cutting curd because I was raking over cheddar, due to a coworker calling in sick. I fear that the end result will be comprimised because of the extra 4 minutes of set time.
6:13 Cut curd, and heal Ph 6.21
6:30, turn feet on, and steam med. low, temp 33C (cook until 39)
6:30-7:05 steam on, stirring until 39C is reached.
7:05-7:15 let curd settle
7:15-7:40 drain curd (partially) Ph 6.03
7:40-8:20 hoop curds, scoop into hoops while submerged in whey, drain slowly.
8:30 once hooped flip over to get woven basket design on both sides(ph 5.95), total count: 202 600G moulds, and 36 3kg moulds.
Leave in hoops over night.
Brine next day, 3 hours for 600g and 6 hours for 3kg (Don't ask me why, they decided)
Let dry over the weekend, flipping daily.
Monday, put in wine at 12pm, for approx 26-30 hours.
Will keep you all updated and pictures to come of all steps.