Author Topic: Hard Goats milk cheese, brined, and wine ripened.  (Read 1512 times)

Offline Anneliese

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Hard Goats milk cheese, brined, and wine ripened.
« on: November 07, 2016, 08:42:02 PM »
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.
Young newbie cheesemaker working in an industrial cheesemaking factory.

Offline awakephd

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Re: Hard Goats milk cheese, brined, and wine ripened.
« Reply #1 on: November 08, 2016, 06:04:32 PM »
Interesting recipe! I look forward to the pictures and taste test. AC4U!
-- Andy

Offline Danbo

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Re: Hard Goats milk cheese, brined, and wine ripened.
« Reply #2 on: November 08, 2016, 06:24:06 PM »
Serious amount of milk... :)

Offline Anneliese

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Re: Hard Goats milk cheese, brined, and wine ripened.
« Reply #3 on: November 08, 2016, 06:29:57 PM »
I had no part in this recipe development. This is a cheese created for the company's line that features local landmarks.
I was just shown how to make it once by our head cheesemaker and they seem to be pleased with my solo results replicating the recipe so far.

This is my 4th time making this cheese, so I'm still nervous around it.   Especially the times to wine dip, because every make they want different shapes of hoops.
Young newbie cheesemaker working in an industrial cheesemaking factory.

Offline Anneliese

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Re: Hard Goats milk cheese, brined, and wine ripened.
« Reply #4 on: November 08, 2016, 06:31:32 PM »
Danbo, this is the biggest batch of goats milk I've worked with yet, usually we have between 2000-2500L batches, but with the holidays coming up this has been flying out of our inventory.
Young newbie cheesemaker working in an industrial cheesemaking factory.

DoctorCheese

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Re: Hard Goats milk cheese, brined, and wine ripened.
« Reply #5 on: May 16, 2017, 05:54:10 PM »
Any pictures of these?