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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
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My second Colby effort
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Topic: My second Colby effort (Read 8503 times)
DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: My second Colby effort
«
Reply #30 on:
December 10, 2009, 01:55:15 AM »
Well you already reduced acidification time so maybe try a bit less starter.
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http://www.deejayssmokepit.net
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: My second Colby effort
«
Reply #31 on:
December 10, 2009, 07:51:55 AM »
I used 1/4 tsp Meso for this and the wayward 2nd Gouda. Both cheeses were washed curd which should also have reduced the acidification. I could try to cut the Meso to 1/8 tsp and maintain everything else for control.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
Sailor Con Queso
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Re: My second Colby effort
«
Reply #32 on:
December 10, 2009, 02:58:23 PM »
Based on your texture, I would say that you definitely need to increase your pressing weight and/or pressing time. Too little pressure will leave whey that can turn sour.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
»
My second Colby effort