I like the way that my first Beaufort is swelling up in the cave, but I did have some difficulty getting it cooked within the 40 minute window. I managed to overcome that hurdle with this effort. I continue to be flummoxed with my ExTech pH meter and what it's telling me. I've used multimeters, oscilloscopes, and other manner of sophisticated equipment in my life, but using this pH meter seems to have bested me. I'm developing more of my expertise through observations, touch, taste, etc. I do sense that I'm tweaking and homing in on what the few styles that I'm concentrating on should be. Time will tell....
3 gallons of Darigold P&H whole milk
1 gallon of Dungeness Valley raw whole milk
1/8 tsp Aromatic B (mesophilic)
1/16 tsp TA (thermophilic)
3/16 tsp LH (thermophilic)
1/16 tsp Propionibacteria shermanii
1 tsp CACL2 in 1/4 cup distilled water
10 drops annatto in 1 oz distilled water
1/8 tsp dry calf rennet in 1/4 cup distilled water
Heated milk to 88F. pH meter: 87F/6.63
12/3/10
8:25AM stirred in cultures
8:40AM pH meter: 86F/6.78 . . . huh?!
9:40AM pH meter: 86F/6.68 . . . more "huh?!"
10:25AM pH meter: 86F/6.65 . . . okay, 2 hours is enough!
10:33AM stirred in CACL2 and rennet (I had dissolved the rennet 5 min earlier).
10:43AM flocculation point - 10 min - x3 multiplier = 30 min.
11:10AM pH meter: 80F/6.54, cut curd.
rested 5 min, then began cooking curds and stirring gently.
11:55AM end of cooking (40min; I hadn't cooked quick enough on Beaufort Number 1) - temp=122F.
curds are squeaky, pea-sized.
put into 7.375-inch mold.
12:20PM pressed under whey(UW) with 15 lbs for 15 min.
12:35PM flipped, rewrapped, pressed UW with 15 lbs for 20 min.
1:00PM flipped, rewrapped, pressed UW with Dutch press, using wrench (1 lb) and 4 pulleys for 30 min.
2:30PM flipped, rewrapped, nice knit, tossed whey, pressed @ 5 lbs/4 pulleys(3.7psi) for 8 hours.
10:30PM pH 5.10, off press, into brine for 10 hours, salted top.
12/4/10
set alarm to get me up to flip cheese in brine.
3:30AM flipped, salted top.
8:30AM out of whey-brine, dried cheese, into minicave @ room temp to dry.
5:30PM checked wheel, slight cracking at edge (67% RH...humidity too low with lid gapped open).
wiped with EVOO, closed lid, and stored in cave.
12/5/10
8:15AM 53.9F/87%RH (better RH)
12/10/10
7:15AM 55F/94%RH checked...no baddies...no cracking...wiped with EVOO
12/13/10
5:00PM a few slight mold spots - wiped with vinegar & salt - dried
12/14/10
10:00PM 54.6F/95%RH
12/16/10
7:30PM wiped with vinegar & salt - dried
12/18/10
checked, salted rind
12/19/10
8:45AM 52.8F/94%RH
12/20/10
2:00PM wiped with vinegar & salt, dried, salted rind
12/26/10
10:30AM 55F/96%RH...checked:okay...rind looks dry
12/27/10
11:30PM 55F/97%RH wiped with brine (no vinegar)...some peppery-like spots...minicave and cheese are dry...cave is dry
12/30/10
3:00PM wiped with brine...white bloom over most surface(photo)
-Boofer-