Author Topic: Classic milled Curd, English Cheddar style  (Read 328 times)

Online OzzieCheese

  • Mature Cheese
  • ****
  • Location: Australia
  • Posts: 264
  • Cheeses: 17
  • Sun-Grass-Cow-Milk-Cheese-Happiness
Re: Classic milled Curd, English Cheddar style
« Reply #15 on: August 23, 2014, 08:40:25 PM »
And my control sheet -  for those who can read it. :)


Sun-Grass-Cow-Milk-Cheese-Happiness


Guests, join the CheeseForum.org community to remove this ad.


Online OzzieCheese

  • Mature Cheese
  • ****
  • Location: Australia
  • Posts: 264
  • Cheeses: 17
  • Sun-Grass-Cow-Milk-Cheese-Happiness
Re: Classic milled Curd, English Cheddar style
« Reply #16 on: Yesterday at 05:24:41 PM »
Waxed and housed.  see you in 6 months
Sun-Grass-Cow-Milk-Cheese-Happiness

Online JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,628
  • Cheeses: 158
  • As goes the cheesemaker, so goes the cheese
Re: Classic milled Curd, English Cheddar style
« Reply #17 on: Yesterday at 05:27:27 PM »
Looks good Mal!  Looking forward to the taste report.
The wise do not always start out on the right path, but they do know when to change course.

Online Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,166
  • Cheeses: 193
  • Contemplating cheese
Re: Classic milled Curd, English Cheddar style
« Reply #18 on: Yesterday at 06:37:41 PM »
And my control sheet -  for those who can read it. :)
Now that's a real worksheet!  Looks like you rolled the dice on the rennet. ;)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Spoons

  • Sailing The Seas of Cheese
  • Old Cheese
  • *****
  • Location: Ottawa, ON, Canada
  • Posts: 605
  • Cheeses: 46
  • Default personal text
Re: Classic milled Curd, English Cheddar style
« Reply #19 on: Yesterday at 07:41:43 PM »
I love the spreadsheet! I wish I were that organized.

Looks like you rolled the dice on the rennet. ;)

-Boofer-


LOL! Now that's record keeping! 6 months from now, we'll go "Hey Mal, how'd that 2.6 cheddar do?"

All kidding aside, I guess you're using a syringe? If so, how's that working for you? I'm asking because I'm always looking for ways to improve and using a syringe might be my next change.
- Eric


Guests, join the CheeseForum.org community to remove this ad.


Online OzzieCheese

  • Mature Cheese
  • ****
  • Location: Australia
  • Posts: 264
  • Cheeses: 17
  • Sun-Grass-Cow-Milk-Cheese-Happiness
Re: Classic milled Curd, English Cheddar style
« Reply #20 on: Yesterday at 09:08:54 PM »
I suppose I did roll the dice a bit on the rennet - as I couldn't get 2.5 on the syringe !! Hindsight being 20:20 I'll use 2.8 next time.  I was also being a bit cautious as I was using a new milk and reading that increased protein and fast coagulation in the milk help create a firmer casein matrix but where the pores are courser, leading to the possibility to increased fat loss, I erred on the side of caution ... Should have trusted my notes a bit more :).  The recipe was calling for curd cutting at 45 minutes and the 52 minutes by the Flocculation calculation I think worked out ok.  The pH targets and weight of the final cheese seemed acceptable.  This is what Artisan Cheese is all about getting it sort of right and working with each and every cheese we make.  I was getting into the science of it all and while reading about the technology of cheese making can sometimes cloud the Artisan appeal of why we do it in the first place.  I suppose if absolute consistency is required -  the supermarket is just down the road :), but that isn't why I do it.  Edible Art, Fromage du Jour ... !

CheeseOn
 8)
Sun-Grass-Cow-Milk-Cheese-Happiness