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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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John's Cheese #002 - Yogurt Culture Hard Cheese
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John's Cheese #002 - Yogurt Culture Hard Cheese
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April 13, 2008, 07:12:09 PM »
My second cheese making, used
David Fankhouser's
Basic 1 USG Milk Hard Cheese Recipe & Directions.
APRIL 11, 2008 - PREPARATION
Evening, warmed 1 US gallon/3.8 liters store bought Homogenized Pasteurized Whole Milk to room temperature 21 C/70 F.
Inoculated milk by putting in super cleaned stainless steel pot, added 1/2 cup/4 oz/1.2 liters of Dannon brand All Natural non-fat plain active yogurt as starter rather than 1/3 cup as non-fat, stirred with clean spoon.
Put lid on pot and let sit overnight at same room temperature.
APRIL 12, 2008 - MAKING
Morning, checked milk, slightly coagulated from yogurt reproducing overnight.
Warmed the pot to 86 F/30 C, taking care not to catch or burn milk.
Diluted 19 drops Malaka brand liquid vegetarian Rennet from Whole Foods grocery store in 2 ounces water.
Stirred diluted rennet slowly into pot, put lid on, waited for 1 hour to coagulate.
Checked with spoon for clean break (ie spoon leaves the milk parted and does not pour off spoon) from adding rennet - poor.
Waited second hour, checked again for clean break, better but still somewhat poor break.
Cut the curd into 1/2 in2/1 cm2 square rods using long knife, note: if cut too fast then whole block of curd rotates in pot, went slow and OK.
To set the curd, heated to 82 F/34 C for softer cheese to 102 F/39 C for harder while stirring with large spoon, note: accidentally over heated to 130 F/54 C !
Left curds to cool down and set for 15 min.
Curds partially correctly sink and partially incorrectly floated.
Poured off excess whey and ladled into muslin cloth lined colander to separate remaining curds and whey.
Sprinkled and mixed in 2 tsp/10 ml of salt
Placed cheese into Muslin Lined 4 inch diameter PVC hand mold with hand drilled weep holes on top of upside down plate to lift cheese up off of whey.
Used 1.5 Liter double bottle as weight to press the cheese.
Evening, drained off excess whey to keep cheese up out of whey.
Removed weight and removed cheese from mold, unwrapped from muslin. Uneven top to cheese, should have made a round wooden follower rather than just folded over the muslin cloth.
Rubbed outside of cheese lightly with salt, rewrapped in fresh muslin, and placed in fridge to start aging.
APRIL 13-19, 2008 - AGING
April 13 - After 1 day aging in fridge, unwrapped and removed wet muslin, rewrapped with fresh clean muslin cloth.
April 14 - After 2 days aging in fridge, unwrapped and removed moist muslin, rewrapped with fresh clean muslin cloth.
April 15 - After 3 days aging in fridge, unwrapped and removed damp muslin, rewrapped with fresh clean muslin cloth.
April 16 - After 4 days aging in fridge, unwrapped and removed slightly damp muslin, rewrapped with fresh clean muslin cloth.
April 17 - After 5 days aging in fridge, unwrapped and removed barely damp muslin, rewrapped with fresh clean muslin cloth.
April 18 - After 6 days aging in fridge, unwrapped and removed almost dry muslin, rewrapped with fresh clean muslin cloth.
April 19 - After 7 days aging in fridge, unwrapped and removed almost dry muslin, rewrapped with fresh clean muslin cloth.
April 20 - After 8 days aging in fridge, unwrapped and removed dry muslin, east small piece from side, rewrapped with fresh clean handkerchief.
April 21 - After 9 days aging in fridge, unwrapped and removed dry handkerchief, rewrapped with fresh clean muslin cloth.
April 24 - After 12 days aging in fridge, unwrapped and started eating, delicious, very flavourful, little crumbly.
Pictures below . . .
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Last Edit: May 17, 2008, 05:31:35 PM by Cheese Head
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John's Cheese #002 - Yoghurt Culture Hard Cheese
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Reply #1 on:
April 13, 2008, 07:27:01 PM »
Picture set #1 . . .
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Last Edit: May 03, 2008, 06:26:38 PM by Cheese Head
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John's Cheese #002 - Yogurt Culture Hard Cheese
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Reply #2 on:
April 19, 2008, 11:46:13 AM »
Picture set #2 . . .
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Last Edit: May 03, 2008, 06:26:54 PM by Cheese Head
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John's Cheese #002 - Yogurt Culture Hard Cheese
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Reply #3 on:
April 19, 2008, 11:47:11 AM »
Picture set #3 . . .
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Last Edit: May 03, 2008, 06:27:09 PM by Cheese Head
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John's Cheese #002 - Yogurt Culture Hard Cheese
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Reply #4 on:
April 19, 2008, 11:48:12 AM »
Picture set #4 . . .
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Last Edit: May 03, 2008, 06:27:24 PM by Cheese Head
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John's Cheese #002 - Yogurt Culture Hard Cheese
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Reply #5 on:
April 29, 2008, 12:21:59 AM »
Last picture set #5, one picture . . .
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Last Edit: May 03, 2008, 06:27:45 PM by Cheese Head
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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 - Hard Cooked (Swiss)
»
John's Cheese #002 - Yogurt Culture Hard Cheese