Author Topic: Some new Reblochons  (Read 5060 times)

Offline SueVT

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Re: Some new Reblochons
« Reply #15 on: February 28, 2010, 08:43:26 PM »
recipe that I use:

for 2 gal. of raw milk:
Start at 91 F, ripen for 30 min with:
   Geo17  - 1/16 tsp
   MM100  - 1/16 tsp
   TA060   - 1/18 tsp

Rennet:  1.9 ml in 1/8 c. cool water
     Target floc = 20 min   pH 6.7

Cut:  1/2 in. , let rest 5 min.   Stir 10 min.
 
Scald to 91 F,  Stir 15min (30 - 32 min total)   pH 6.6

Take off 1/2 whey, then ladle into moulds lined w/ cheesecloth.  Flip and turn after 1/4 hour, again at 1/2 hour.  Remove cloth at second turn.  Keep moulds at 81 F for 2-4 hurs with 3 lbs weight (1 qt water).

Drain overnight.  Next day, brine for 2 hours.  Allow to dry, then to trays @ 95% RH.
Wash day 2 with light brine containing a pinch of b. linens, the 3x /week for 2 - 3 wks.  Then turn daily and wipe with light brine only if needed

Day 5 cheese surface should be sticky (yeast)
Day 7 geo growth coming on
@12-14 days no wash, just wipe molds down and flip daily

Ripe in 45 - 60 days  (my last batch was quite ripe at 44 days)

Also as suggested here (and I think this is a very good suggestion), use a small spray of candidum solution toward the end of the affinage to get the dusting we are looking for!!

--and enjoy....   Sue



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Offline Majoofi

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Re: Some new Reblochons
« Reply #16 on: February 28, 2010, 08:48:27 PM »
Thanks so much. I was surprised to see you press it at all. And now I have to start learning all about pH. darn.

Offline Gürkan Yeniçeri

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Re: Some new Reblochons
« Reply #17 on: March 02, 2010, 02:41:09 PM »
Hi Sue,

Great looking cheese, congrats.

What is your floc multiplier? Does that 20min in total?

Offline SueVT

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Re: Some new Reblochons
« Reply #18 on: March 02, 2010, 08:45:08 PM »

Target Floc  13 x 1.5 (multiplier) = 20 min. total

Also I meant to add, that the post-molding pH should be 6.45 (end of hour 3)
After hour 6, it should be 5.5
After hour 9, it should be 5.4
At 12 hours, it should be 5.3

Offline Gürkan Yeniçeri

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Re: Some new Reblochons
« Reply #19 on: March 10, 2010, 04:25:43 PM »
Thanks Sue,

Now I can make this cheese (when I have time of course).


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Offline SueVT

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Re: Some new Reblochons
« Reply #20 on: March 10, 2010, 07:04:21 PM »
Good!  It's a pretty quick cheese to make, relatively speaking.
-Sue

Offline DeejayDebi

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Re: Some new Reblochons
« Reply #21 on: March 10, 2010, 09:00:26 PM »
This will be on my list very soon! It looks yummy! Thanks again

Offline MarkShelton

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Re: Some new Reblochons
« Reply #22 on: April 16, 2010, 07:36:30 AM »
I plan to make reblochon very soon but I don't have raw milk. Would you suggest any different method for using past/homo milk?
I am constantly in awe of the very first people that consumed these things, despite how funky looking and smelling they had become.

Offline SueVT

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Re: Some new Reblochons
« Reply #23 on: April 19, 2010, 05:40:22 PM »
I don't know about the pasteurized/homogenized milk..... I think that overall it takes a bit longer for each step.... don't quote me! 
I'd be interested to know what kind of results you get!!  I have a couple of oversized Reblochons that will be done in a few days, I'm going to photograph them.  I think they're the best yet.
Sue

Offline MarkShelton

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Re: Some new Reblochons
« Reply #24 on: June 04, 2010, 08:21:09 PM »
Now that I have a source for raw milk, what is the yield for this recipe? I have four 5" reblochon molds that I got from Glengarry. I'd like to make a batch to fill them all
I am constantly in awe of the very first people that consumed these things, despite how funky looking and smelling they had become.


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Offline Brie

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Re: Some new Reblochons
« Reply #25 on: June 05, 2010, 01:39:29 AM »
You'll need 2 gallons of milk, Mark--just cut my first last week and it was really good--everyone loved it. Such a quick aging cheese. I added the P.cam to the milk, and will spray it on the next batch--as you can see, I got more mold than I think is what we're looking for in a Reblochon.
Darn, another cheese meltdown--ahh, perfect fondue.

Offline MarkShelton

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Re: Some new Reblochons
« Reply #26 on: June 05, 2010, 11:19:38 AM »
Actually, I used 3 gallons, just in case. I had a few camembert molds handy in case there was extra curd, but with that amount I filled my 4 reblochon molds perfectly. It was such a quick make! Started at 9am after the milk was warmed, and flipped the first time in the mold at 11am. I'll start its own thread when I get everything squared away.
I am constantly in awe of the very first people that consumed these things, despite how funky looking and smelling they had become.

Offline SueVT

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Re: Some new Reblochons
« Reply #27 on: June 25, 2010, 11:12:31 PM »
Sounds good!

Offline julio

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Re: Some new Reblochons
« Reply #28 on: October 23, 2010, 03:40:40 PM »
Maybe it is a stupid question, but do you need a cheese press for this?

Thank you very much in advance!

:-)

Offline DeejayDebi

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Re: Some new Reblochons
« Reply #29 on: October 28, 2010, 04:14:33 PM »
No such thing as a stupid question hon! No you don't need a press for this I juts set a glass of water on top for a bit to smooth out the cheese. Actually I don't even use a press for cheddar - I use large buckets of water of #10 cans of food.