Author Topic: Brew-Curds Cheddar  (Read 129 times)

Offline Stinky

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Brew-Curds Cheddar
« on: November 20, 2014, 04:59:02 PM »
So on Tuesday I made the Brew-Curds Cheddar from Mary Karlin's book. And I only messed a few things up! ;)

-2 gallons milk
-1/2 tsp. Meso II
-1/4 tsp. annatto
-1/2 tsp. CaCl2
-1/2 tsp rennet
-1 12-oz bottle dark ale or stout
-1 tbsp kosher salt

  • Heat the milk to 88ºF, got it so far.
  • Put in starter, ripen for 45.
  • Annatto, calcium chloride, and rennet; 45 minutes. I was going to do the floc bowl, but didn't remember to check in time, so I went by clean break.
  • Cut the curds to 1/2 inch and let it sit for 5 20 or so minutes
  • Slowly raise the temperature to 102ºF over 40 minutes, stirring.
  • Leave them at 102ºF for 30 minutes, without, and I emphasize without, letting the temperature getting up to 140ºF.
  • Drain the curds for 10 minutes
  • Let them become a slab over hot whey, flipping every 15 minutes for an hour.
  • Cut them up into 2-inch by 1/2 inch strips...
  • Soak them in ale for 45 minutes...
  • Be unsure how much you're supposed to break them up so break them up a bit more every ten minutes or so while they're soaking.
  • Break them up small, drain and place in brick-shaped mold (it fits in the small ripening containers) and press with ten pounds, more or less according to the recipe...
  • Curds don't seem to be knitting well, so check Cheeseforum and up weight to 30 lb, hoping that letting the temperature get too high won't ruin the cheese completely.
  • The cheese seems to be coming together more, but up pressure to 40 lb and finish pressing, for a total of 14 hours or so.
  • Seems to be acceptable apart from a few small cracks and bits that can be waxed over, so out it goes to dry.
  • After 13 hours seems dry enough, and gets a half coat of cream wax.
  • The next morning the other side gets cream wax.

The drying time seems a tad short in retrospect, but it did feel dry to the touch and I'll be going out of town tomorrow, so there really isn't too much leeway.

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Online John@PC

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Re: Brew-Curds Cheddar
« Reply #1 on: November 20, 2014, 05:14:06 PM »
Hi Stinky.  I thoroughly enjoyed reading your post and you deserve a cheese for it's entertainment value :).  It looks like you had a tough time wrestling this make to the ground but from the looks of it you succeeded.  I did this same recipe a year ago but my make was much more boring!  Please let us know how this comes out!

Offline Stinky

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Re: Brew-Curds Cheddar
« Reply #2 on: November 20, 2014, 06:10:33 PM »
Oh, and for clarification that half-gallon in the reduced fat jug is whole milk, but placed there during a previous make as it takes up less room.

Offline Anonymous

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Re: Brew-Curds Cheddar
« Reply #3 on: Yesterday at 02:54:16 PM »
Welcome to the boards, Stinky! Nice cheese! I really like the seeing the progression of your pressing.

Well done!!!