Belper knolle

[Chetty]

I'm am interested in trying to make these little balls of goodness but I'm having trouble finding a good recipe.  Does anyone have a tried and tested recipe for this. 

Also a couple of questions,

Does this require rennet or is it a lactic coagulation?

Can you substitute garlic powder for garlic cloves because I don't want the garlic all over my cheese room? 

[Al Lewis]

If you do a forum search you will find the thread we did a while back on making these.  Apart from that you can check out my blog as I have it posted on there.

[Dorchestercheese]

HI-
I've made this a couple times.
https://www.cheesemaking.com/learn/cheese-making-recipes/belper-knolle.html

Just had a arugula salad topped with it last night for dinner. 

As for my learning -I let it go 14 hours to get a better thickness to the curd. During draining -I opened up the cloth and mix the curd about so it dried better.  Then also before forming balls I cooled it a bit in the fridge so I can roll it more easily.  Dried the balls for about 2 weeks with a fan in the basement then in my cave.

Its spicy good

[Chetty]

Ok I'm going to have a go at it.  I'm think I'll make a small 10 gallon batch and see how it goes. 

For the culture I'm going to use Flora D as far as how much I'll use a little over half a tsp which would work out to 1/16 per gallon. 

Rennet 2 Mls per 100lbs milk so maybe I'll use 12 gallon to make it an even 100 lbs. 

Does this sound like it should work? 

Also I'm planning on using garlic powder. 

[Al Lewis]

That's going to be a lot of cheese considering you're not following the recipe.  You may want to try out your version on a gallon of milk first.

[Chetty]

whats the worst that could happen, I throw it to the animals to eat.  Twelve gallon is my normal test batch.  I did try to base it off of recipes I found on the forum but it's hard to scale up without exact measurements like DCUs and milliliters from 1/16 tsp and drops of rennet. 

[Dorchestercheese]

Take pictures

[Chetty]

Tonight it began 100 lbs milk fresh from the cow and flora D at 1/2 tsp.  I wanted to go with DCU measurements but my package of culture didn't give the original weight and it's half gone so I couldn't weigh it and figure it out.  I followed Peter Dixon for rennet from his lactic cheese recipe.  It will be interesting to see what I have in the morning after I get done milking. 

[Duntov]

I can only dream of having access to so much raw milk that I could afford to throw some of it away.

[Dorchestercheese]

This is great.  You are going to be rolling little cheese balls for weeks.  Where will you store it all?

[Chetty]

Its alive ph was in the right ball park and the cream didn't rise to the top!

I'm going to age them in the cheese cave once they are dry there's plenty of room down there. 

[Dorchestercheese]

Beautiful jealous

[Chetty]

Rolling, rolling, all rolled out,   but still rolling, FINISHED FINALLY.  Two hours and there they are 81 balls at about 100 grams more and less. 

[Chetty]

More pictures of them before the were rolled while they were draining

[Chetty]

Dryed them in front of a fan for a week and now they are pretty hard.  I guess this is good?  I'm going to move them to the cave soon.