Author Topic: Spoons' Cheddar 2014-07-23 (picture heavy)  (Read 128 times)

Offline Spoons

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Spoons' Cheddar 2014-07-23 (picture heavy)
« on: Yesterday at 12:24:09 PM »
I made a cheddar last night. I rarely post on cheeses I make but I was excited to use my new siphon for the first time and decided to take lots of pics.

16 Liters 0% P/H milk (17 days from BB date)
1.85Liters of 35% un-homogenized cream (15 days from BB date)
P:F Ratio 1:1

Start 5: 15pm
Bring milk to 90F
PH 6.69
Add acidifiers and ripen 30 minutes (3/16 MM100, 1/16 TA61, 1/8 FLAV 54)
PH 6.64
Add ¾ tsp CaCl2 in dist water
Add ¾ tsp + 5 drops calf rennet
Floc : 13 minutes x 3 = 39 minutes (waited 40 minutes)
Cut into ½” cubes and rest 5 minutes
Stir and bring to 93F in 15 minutes
Stir and bring to 102F in 15 minutes
Stir at 102F. PH at start 6.52
Stir at 102F. PH at 30 minutes 6.41
Stir at 102F. PH at 40 minutes 6.36
Stir at 102F. PH at 45 minutes 6.33 (texture test passed)
Adjust water bath to 98F
Drained whey
Cheddaring process:
Let rest 15 minutes
1st flip at 15 minutes
2nd flip at 15 minutes, cut mass in 2. PH 5.82
3rd flip at 12 minutes. PH 5.59
4th flip at 10 minutes. PH 5.44
5th flip at 7 minutes. PH 5.35
Milled curd. Weight 2287g
Salted at 2.5%: 57g
Moulded curds
Press 1: add increments of 0.5LBS until whey trickles out of mould; 1.5 LBS @ 0.3PSI for 15 minutes
Press 2: same as press 1. Stopped at 3 LBS @ 0.6PSI for 30 minutes
Press 3: 5 LBS @ 1 PSI for 1 hour
Press 4: 20 LBS @ 4.1 PSI for 9.5 hours
Final weight: 1836g
Final curd PH: 5.26

I’m pretty happy with the make. The PH targets are closer to North American-style cheddar.

The siphon was great to work with. I’ll need to add a filter at the end of the tube to prevent siphoning curds. There were a few wandering curds that went through the tube at few times even though I placed a ripening mat as a filter. The solution is simple; slightly modify a stainless steel tea ball to fit the end of the tube.

Now I remember why I don't like taking pics while making cheese. My phone ended up being sticky from dried whey, but I pressed on like I was on a mission!

The squeaky cheese curds after being salted were quite a delight! It resulted in my cheese wheel being slightly smaller than anticipated.  ;) Oh well
- Eric


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Offline Stu

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Re: Spoons' Cheddar 2014-07-23 (picture heavy)
« Reply #1 on: Yesterday at 01:12:34 PM »
The end result looks terrific. I really like that siphon idea.

What's the plan for aging?

Offline Digitalsmgital

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Re: Spoons' Cheddar 2014-07-23 (picture heavy)
« Reply #2 on: Yesterday at 03:26:46 PM »
Indeed it does look masterful, no doubt in part because of your professional lighting equipment! Is that a ten-inch softbox I see reflected in your SS hotel pan?
 
And the stacked and milled curds??? Amazing to see the final knit after the first press photos!

You go pro all the way! AC4U Eric!
Regards, Dave

Offline Spoons

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Re: Spoons' Cheddar 2014-07-23 (picture heavy)
« Reply #3 on: Yesterday at 09:14:41 PM »
Thanks guys!

I plan to cream coat it and then vac seal after 3-4 weeks. Then I'll age it 9-10 months.

Dave, No it's just the kitchen fluorescent lighting. I see what you mean though, the effect looks nice in the pan, you can clearly see the rectangular shape of the lighting.
- Eric

Offline OzzieCheese

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Re: Spoons' Cheddar 2014-07-23 (picture heavy)
« Reply #4 on: Yesterday at 11:00:55 PM »
Oh that looks wonderful.. I'm just venturing into the pH world but to date haven't got one.  Have you considered Cloth Bandaging your cheddar.. It makes the world of difference . .
photos of my last Cheddar
http://cheeseforum.org/forum/index.php/topic,10146.0.html

A cheese for you for encouragement.

CheeseOn
 8)
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Offline Spoons

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Re: Spoons' Cheddar 2014-07-23 (picture heavy)
« Reply #5 on: Today at 06:55:51 AM »
I'd really love to try a bandaged cheddar, but all my cheeses are stacked one on top of the other in the cave. No room  :-[
- Eric

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Re: Spoons' Cheddar 2014-07-23 (picture heavy)
« Reply #6 on: Today at 12:42:25 PM »
Wow! Nice photo essay.

I especially like the knit transition...ending up smooth as a baby's bottom. :)

Cool siphon too. Did you say where you got it...in case someone else would want to follow your lead?

A cheese to you for munging up your camera and creating such an interesting posting.

-Boofer-
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Bread, beer, wine, cheese...it's all good.

Offline Stu

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Re: Spoons' Cheddar 2014-07-23 (picture heavy)
« Reply #7 on: Today at 03:51:32 PM »
I didn't notice the first time around, but what is the black thing in front of the cheese in the last picture.

It looks like a hockey puck. It's not a hockey puck, right?

Offline Spoons

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Re: Spoons' Cheddar 2014-07-23 (picture heavy)
« Reply #8 on: Today at 06:07:40 PM »
Cool siphon too. Did you say where you got it...in case someone else would want to follow your lead?

-Boofer-


Thanks Boof! There's a thread about the siphon in the Equipment section. It's designed to clean aquarium... and now whey too  ;)
http://www.amazon.com/Aqueon-06092-Water-Control-Assembly/dp/B002DVTG4K/ref=sr_1_1?ie=UTF8&qid=1406329107&sr=8-1&keywords=aqueon+valve&dpPl=1


I didn't notice the first time around, but what is the black thing in front of the cheese in the last picture.

It looks like a hockey puck. It's not a hockey puck, right?


haha not a hockey puck, but I'm sure some Canadian creamery's done it before  ;)
It's a humidor thermometer. It's great because you can easily calibrate it.
- Eric