Al: Here are the make notes. They are a bit messy and I haven't checked for typos...
As you can see the pressing plan was a mess... ;-)
I wonder if the wash actually has a lot of effect when it happens so close to draining and pressing...
Well - here it is. Don't hessitate to ask if you have any questions or comments...
A Butter Cheese Variation by Danbo
14 days fast ripening version
THE MAKE NOTES BELOW SHOWS A MESSY PRESSING. I WAS VERY SUPRISED HOW SOFT THE CURD WAS WHEN PRESSING AND DECIDED TO INCREASE THE PRESSING SIGNIFICALLY ON THE FLY. NEXT TIME I WILL PROBABLY PRESS AS FOLLOWS:
1. press: 0.3 psi (20 cm mould: 15 kg. 10 cm mould: 4 kg)
2. press: 0.7 psi (20 cm: 35 kg. 10 cm: 9 kg)
3. press: 1.3 psi (20 cm: 65 kg. 10 cm: 16 kg)
4. press: 2.3 psi (20 cm: 115 kg. 10 cm: 29 kg)
5. press (without cloth): 2.3 psi (20 cm: 115 kg. 10 cm: 29 kg)
Remember to adjust the time in the brine if making different size cheese.
24 l of organic whole milk 4%
1.3 g Choozit TA60
0.2 g Choozit LH100
0.15 g Geotricium (optional)
2.5 ml Calcium chloride 50%
5 ml Calf rennet
8 liters of boiled water held ready at 53 C
Heavy brine (boiled cool water, CaCl, white vinegar)
20 cm mould
Milk start PH: 6.59.
CaCl added.
Slowly heat milk to 39 C
Springle cultures over cheese and let hydrate for 5 mins.
Mix cultures with milk for two minutes.
PH after 35 mins.: 6.53
PH after 50 mins.: 6.52
PH after 65 mins.: 6.49
When the PH has dropped 0.1 add rennet mixed with 200 ml of water (just 25 strokes with a skimmer).
Start timer for spinning bowl test...
Floc.time: 13.5 mins.
Floc.factor: 3.5.
Time to cut: 47 mins after adding rennet (if clean break).
Cut curd in 1.5-2 cm cubes.
Rest for 10 mins.
Stir slowly for 10 mins.
Rest for 5 mins.
PH: 6.38.
Washing cycle (total of 8 minutes):
Each minute: Remove 1 liter of whey and replace with 1 liter of 53 C water. Stir. Repeat until 8 liters of whey has been replaced with 8 liters of 53 C water. End temp. should be around 40.5 C.
Stir for 2 minutes.
Rest for 10 mins. PH 6.35.
Pour some of the whey over mould, follower and cheese cloth to heat and adjust their PH.
Drain the whey and put curd in mould. Because the curd is very moist there is a lot of volume hense it is perhaps necessary to squeze it a bit to fit in the mould (my mould is usually perfect for 24 liter makes but in this case it was barely large enough).
First press: 30 mins at 3 kg.
Second press: 30 mins at 6 kg. PH: 6.01
Third press: 1.5 hour at 15 kg. PH: 6.01. Room temp: 20 C.
Fourth press: 2 hours at 100 kg.
Fifth press: 30 min without cheese cloth at 210 kg. PH: 5.55.
Placed in heavy brine (PH 5.55) for 9.5 hours at 13 C (springle cheese with salt on side facing up).
Flip cheese in brine and leave it for 9.5 more hours (springle cheese with salt on side facing up).
Put cheese in cave at 13 C on draining mat. Turn cheese two times daily while ageing for 14 days (the second week one turn per day is OK).
