Author Topic: Yields  (Read 93 times)

Online Duntov

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Yields
« on: July 14, 2017, 02:59:34 PM »
I thought I would share some information of the yields I am getting on various types, milk and aging.  All were 4 gallon makes using the same Kadova mold except for A that was a 3 gallon make.  Weights were taken today.

A -  Gouda.  Raw Milk.  Feb. 2017.  Naturally aged for 3 months and then bagged.  2 lbs. - 12 oz.  (1.3 kg.)

B - Butterkase w/Jalapeño, Cumin & Coriander. Raw Milk.  June 2017. Air dried for three days and then bagged.  3 lbs. - 12 oz.  (1.7 kg.)

C - Butterkase Double Cream w/Cumin, Coriander & Red Pepper Flakes.  Raw Milk + 1 Pt. Raw Cream.  June 2017.  Air dried for three days and then bagged.  4 lbs. - 4 oz. (1.9 kg.)

D - Roomkase Gouda Triple Cream.  Raw Milk + 1 Qt. Raw Cream.  May 2017.  Air dried for three days and then bagged.  5 lbs. - 0 oz.  (2.3 kg)

E - Smoke Gouda.  Raw Milk.  March 2017.  Air dried 3 days, aged 2 months, smoked and then bagged.  3 lbs. - 12 oz.  (1.7 kg.)

F - Cheddar w/ Cranberry & Jalapeño.  Raw Milk.  March 2017.  Natural aged 2 months and then bagged.  3 lbs. 6 oz.  (1.5 kg.)

G - Parmesan.  Raw Milk.  March 2017.  Naturally aged 4 months and then cream coated.  2 lbs. - 12 oz.  (1.3 kg.)

H - Cheddar.  P/H milk.  May 2017.  Air dried 5 days and then bagged.  3 lbs. – 4 oz.  (1.5 kg.)

The Rinds, they are a changin. 
- John

Offline 5ittingduck

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Re: Yields
« Reply #1 on: July 14, 2017, 08:06:30 PM »
Fine looking cheeses there!
Have another ;)

Offline John@PC

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Re: Yields
« Reply #2 on: July 17, 2017, 06:05:02 PM »
Quite nice John ;) and a cheese as well.  You will no doubt be enjoying these in the coming months.  You get some pretty significant bumps from added cream I see!  Thanks for the empirical data.  Looking forward to the "subjective analysis".   

Online Duntov

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Re: Yields
« Reply #3 on: July 17, 2017, 06:54:53 PM »
You get some pretty significant bumps from added cream I see!  Thanks for the empirical data. 

Yes, cream definitely adds to the final yield.  Over the past year, p/h milk has produced the smallest cheeses.
The Rinds, they are a changin. 
- John