Manchego Question

[FarmerJd]

I am attempting my first manchego this morning.

25 gallons of fresh milk
1 quart meso culture
1 quart thermo culture
2 tablespoons lipase
1 tablespoon of rennet in 1.5 cups water

I messed up right out of the gate; I added the lipase with the culture instead of the rennet. Major problem or minor problem? I guess I just had a brain spasm (or maybe the mariachi band I was listening to distracted me). Also is this a good cheese to add peppers to? I know you brine it so I wasn't sure how that would work.

I am about to add the rennet now. I will post pics sometime today.

[Sailor Con Queso]

Lipase should be added before rennet. You're fine.

[DeejayDebi]

In general you don't add anything after the rennet. It's already coagulating and won't mix evenly.

[FarmerJd]

I meant to say that the recipe said to add the lipase after the culture had been in the milk for an hour and then add the rennet. I added it with the culture instead and was wondering if the lipase would interfere with the culture's effect on the acidity. What is lipase anyway? How does it affect the cheese technically? (not just "it gives it flavor".)

[linuxboy]

Lypase helps to break down fats through lypolisis. Lypases are specific types of enzymes that work with fats. No material affect on acidity. You want lypase to be dissolved completely before adding rennet, so it's a good idea to add it with culture or  at least a few minutes before rennetting. Lypase takes time to work... it's not like lactic bacteria.

[FarmerJd]

Great explanation. I guess it worked out right then. Thanks Linuxboy.

[DeejayDebi]

Did you dissolve the lipase in water first?

[Sailor Con Queso]

A lot of modern recipes call for lipase and a convenient substitute for goat's milk. Keep in mind there are 2 different kinds of lipase - mild & strong (sometimes called Italian). Think Parmesan for the flavor lipase generates.

[Alex]

Sailor, you might be wrong, I think Lipase is to substitute sheep milk taste not goat.

[Sailor Con Queso]

You're absolutely right Alex. Many of the classic Italian cheeses were originally made with sheep's milk. I use it as a substitute for both sheep and goat's milk when I want a sharper flavor.

[DeejayDebi]

I always think of lipase as the stuff that gives good aged cheese that little bite on the back of your tongue.

[FarmerJd]

What about brining this cheese? It weighs 20.2 lbs. I read somewhere on here (can't find it now) that you should increase the brining time proportional to the weight. Was it 3 hrs per pound? I can't remember. Anyone got an idea or can direct me to that thread?

[DeejayDebi]

1 hour per lb. per each 1 inch thickness of cheese

[FarmerJd]

This cheese is 5 inches thick; 12 inches in diameter and 20 lbs. So.... does that mean 20 hours or 20 x 5  = 100 hrs? And now that I have my cave do I let it dry there or dry at room temp and then move to cave? Sorry so many questions.

[DeejayDebi]

That's a pretty big cheese 100 hours is only about 4 days. I've done much smaller cheeses for 2 and 3 days. Salt is your friend. To little and it will be bitter and grow mold real bad. I would go at least 3 for that monster!

Air dry it at room temperature - then brine it.