Author Topic: Lancashire Cheese Making Recipe  (Read 15416 times)

Offline DeejayDebi

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Lancashire Cheese Making Recipe
« on: September 14, 2010, 12:58:20 AM »
Hello Frank and welcome from the other side of the pond. Here are he recipes I have used for the cheeses you mensioned hope it helps - Some are very old!

Lancashire cheese

Ingredients:
1 gallon of whole milk
½ pint of active  buttermilk
4 oz. plain active yogurt ( I used Danon)
1 oz.  kosher salt
Rennet

Procedure:
Bring milk up to 88°F  or 31°C 
Shake up the buttermilk and add it to the milk and stir vigorously.
Take some milk and mix well with the yougurt then add to the the pot.
Mix  rennet per instructions add to the milk and stir well.
Cover and leave for 90 minutes at 88°F  or 31°C  until a clean break is achieved.
Once a clean break is achieved cut the curds into 1/4 inch cubes.
Gently slide lift the curds upwards so that they turn over, cutting any big ones that you find.
Leave the curds covered at 88°F  or 31°C  for 30 minutess.
After 30 minutes the curds should have sunk below the whey. Drain of the whey until it is just covering the curds and leave it sit for another 30 minutes stirring gently so they don’ t matt together.
Put some cheese cloth into the colander and gently scoop the curds into the colander to drain.
Tie the corners and hang curds to drain for 30 minutes.
Press this for two hours at about 10 pounds pressure.
Unwrap your curds and break up into cherry sized pieces then add the salt.
Place the curd in your mould and press with 10 pounds of pressure for several days turning at least 4 times the first day.
After three days the cheese can be removed from the mould and aged or eaten fresh. I recommend a minimum of 3 months - 6 months is better!


missies a step edited .... sorry!
« Last Edit: September 16, 2010, 01:35:37 AM by DeejayDebi »

Offline Webmaster

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Re: Lancashire Cheese Making Recipe
« Reply #1 on: September 14, 2010, 10:58:36 AM »
The above post was split off of this Intro Post requesting this recipe as I think it is worth it's own separate thread.

Brentsbox

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Re: Lancashire Cheese Making Recipe
« Reply #2 on: September 14, 2010, 11:34:59 AM »
are you suppose to add the yogurt the same time you add the butter milk?  You left that part out. 

Thanks.

Offline DeejayDebi

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Re: Lancashire Cheese Making Recipe
« Reply #3 on: September 16, 2010, 01:36:14 AM »
yes sorry missed a step! I fixed it!

Brentsbox

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Re: Lancashire Cheese Making Recipe
« Reply #4 on: September 16, 2010, 10:38:04 AM »
Thanks DJD for clarifying that.   This sounds interesting and I think I may give it a try.  I was reading about it on wiki  ( http://en.wikipedia.org/wiki/Lancashire_cheese ) and found it very interesting that they use to would use curd made in small batches over a period of several days.   

Can you tell me if this is a creamy cheese or a crumbly cheese, like it talks about in wiki? im shooting for creamy.

Offline DeejayDebi

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Re: Lancashire Cheese Making Recipe
« Reply #5 on: September 17, 2010, 04:25:10 PM »
It should be creamy not crumbly but you have to watch you temperatures and cooking closely. If the curds shrink to much it will be dry and crumbly. When you cook the curds don't go over 88°F! Even 90°F with dry the curds to much. Error on the low end of temperature for this cheese. 86 to 88°F is fine for this cheese no higher.

Brentsbox

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Re: Lancashire Cheese Making Recipe
« Reply #6 on: October 05, 2010, 11:30:05 AM »
I think this is really going to be a really good cheese.  I started it last week by making 2 different batches of curds on different days from different milkings so that I would have different curd PH levels when I combined the curds. 

I took the cheese out of the mould after flipping under 10lbs of pressure for 3 days now.  Now, the recipe doesn't really say if I should air dry now or what, just to age 3 - 6 months.

Question:  Should I let it dry a day or two before moving to the cave and should I vacuum pack it when i move it?

Alex

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Re: Lancashire Cheese Making Recipe
« Reply #7 on: October 05, 2010, 03:17:14 PM »
Debi, how do you age the cheese? Wash the rind, wax, vac pack?

Thanks

SANDQ

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Re: Lancashire Cheese Making Recipe
« Reply #8 on: October 05, 2010, 03:52:53 PM »
I don't have access to buttermilk in Bulgaria, I presume I can use rennet instead?

linuxboy

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Re: Lancashire Cheese Making Recipe
« Reply #9 on: October 05, 2010, 04:07:13 PM »
No, one is for acidification, the other (rennet) for coagulation.

In Bulgarian, what you need is called Мътеницата or Бутаницата.

Ken

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Re: Lancashire Cheese Making Recipe
« Reply #10 on: October 05, 2010, 08:19:39 PM »
How do you know this stuff linuxboy...are you really a highly sophisticated AI or a walking dictionary?

linuxboy

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Re: Lancashire Cheese Making Recipe
« Reply #11 on: October 05, 2010, 08:32:55 PM »
LOL. No, I'm originally from Ukraine (still speak Russian and Ukrainian), and have many Slavic friends, so I happen to know all the various names for cheese and dairy-related things so I can translate and explain myself. I couldn't speak Bulgarian conversationally, but I could explain to someone how to make cheese in very bad Bulgarian. I figure that's more important, anyway :)

Offline DeejayDebi

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Re: Lancashire Cheese Making Recipe
« Reply #12 on: October 09, 2010, 05:11:52 AM »
Debi, how do you age the cheese? Wash the rind, wax, vac pack?

Thanks

Alex as with most of my cheeses after a brief 3 to 4 weeks of aging in the cave with a wash every few days I vac pac it. I am not a huge fan of this cheese - I tend to love the Italian cheeses but then I grew up with them in a predominately Italian neighborhood.

SANDQ

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Re: Lancashire Cheese Making Recipe
« Reply #13 on: October 09, 2010, 04:37:00 PM »
Thanks Linuxboy, the info in cyrilic is very handy and I am sourcing it now.

linuxboy

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Re: Lancashire Cheese Making Recipe
« Reply #14 on: October 09, 2010, 06:43:40 PM »
If you need thermophilic culture, look for yogurt. IIRC, it's called кисле мляко - "sour milk".