Author Topic: Sage Derby  (Read 193 times)

Offline Raw Prawn

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Sage Derby
« on: July 17, 2017, 05:04:26 AM »
Today's a very wild, wet and woolly day in Adelaide. Not fit for doing anything much ... except making cheese.
Sage Derby was apparently made originally for Christmas and other celebrations, so i decided that it would be a good one to make for this Christmas.

The recipe was adapted mostly from the Cheesemaking.com recipe with some reference to Gavin Webber's video. The make went as follows:

• 8 L Fleurieu Full Cream unhomogenised milk P=3.3%, F=3.8% (P:F = 0.87), brought to 30C
• 1/6  tsp (tad)   MTR4 starter
• 2.5ml CaCl2 in 50 ml water
• 1.8 ml 200 ICMU animal rennet in 40 ml water
• ¾ cup of Sage and Spinach leaves

    Preparation of Sage and Spinach:
   Soaked leaves in water for 15 min.
   Chopped coarsely.
   Steeped in 1 cup boiling water
   Chopped finely in blender

Warmed the milk to 30 C. 
Added the starter, rehydrated for 2 minutes and stirred for 3 min. 
Left for 45 min.
Stirred in the CaCl2 5 min. before renneting.
Stirred in the rennet for 2 min, covered and left. Flocculation time 13½ min x 3.5 = 48  min.

Cut the curd into 15mm cubes and stirred gently.  Rested for 5 min.
Stirred gently for 15 min.
Gradually raised the temperature to 37 C over a period of 15 minutes, stirring gently, then maintained at this temperature for 15 minutes with stirring (until curds knit under pressure).
Allowed to settle for 10 min.

Drained in cloth-lined colander for 15 min. 
Pressed lightly into a slab.
Drain the slab for 15 min.  and then turn.
Turned every 15 min for a total of 5 drainings.  Kept warm during this process. 
 
Milled the curds into small pieces and sprinkled with salt in two stages with 10 min between.  (2% of the weight of the curds;  salt = 25  g )
Left for 10 min. to absorb salt.
Mixed the Herbs and water into the curds and leave another 10 min.
Put in a cloth-lined mould and currently in the press.
- Andrew

Offline AnnDee

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Re: Sage Derby
« Reply #1 on: July 17, 2017, 08:01:57 AM »
Awaiting more pictures.
They are looking so good!
Ann

Offline Raw Prawn

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Re: Sage Derby
« Reply #2 on: July 18, 2017, 09:31:45 PM »
Thanks for your kind comment, Ann.
It came out of the press this morning after the following:
    30 min at 0.54 PSI, turned
    1 hr at 0.96 PSI, turned
    3 hrs at 1.6 PSI, turned
    14 hrs at 2.6 PSI, turned
    11 hrs at 2.6 PSI, turned
    12 hrs at 2.6 PSI, turned and cloth removed
     4 hrs at 0.96 PSI without cloth
It is now in the cheese fridge (cave?) at about 13C and a humidity which may or may not be about 85%
So, this is what the moon is made of.
- Andrew

Offline AnnDee

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Re: Sage Derby
« Reply #3 on: July 19, 2017, 04:33:50 AM »
Oh it looks beautiful indeed. Do you put equal amount of sage and spinach?
I am tempted to make another Derby, this time with sage like yours.
Ann

Offline Raw Prawn

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Re: Sage Derby
« Reply #4 on: July 19, 2017, 07:12:11 AM »
Do you put equal amount of sage and spinach?
Yes, roughly equal. I didn't measure it carefully. The spinach is just in there for colour.
- Andrew

Offline Duntov

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Re: Sage Derby
« Reply #5 on: July 19, 2017, 08:23:32 AM »
A cheese on me for a nice looking moon rock.
The Rinds, they are a changin. 
- John

Offline Raw Prawn

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Re: Sage Derby
« Reply #6 on: July 25, 2017, 02:42:12 AM »
Thanks, John.
- Andrew