Author Topic: Stinky's Emmentaler #2  (Read 56 times)

Offline Stinky

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Stinky's Emmentaler #2
« on: Yesterday at 12:55:10 PM »
Oooookay. This was my best make ever, it was rolling along perfectly, everything was hunky dory, I was finishing up stirring the curds after cutting them and before brewing them, and I remember I forgot to put in PS.

I put an eighth teaspoon in right away just in case, but...

Help?

My questions are as follows:

Will the PS work?
If not, what can I call this cheese?

Ingredients:
1 1/2 gal. 2% milk
1/2 gal whole milk
1/8 tsp. PS
1/4 tsp. Thermo C
1/2 tsp. CaCl2
1/2 tsp. calf rennet

1/8 tsp. PS

7:54 Started heating milk
7:56 Added Themo C to heating milk, whisked in a while later
8:23 Reached 91º, ripen for 15 minutes
8:39 Added CaCl2 and Rennet, finishing at
8:43 Floc 10 minutes which is perfect for Alp's 30 minutes target
9:13 Start cutting curds to 1 inch, then stir gently with saucers while cutting huge chunks up
9:20 Finished, stir gently with whisk to get curds to 1/4 inch over 10 minutes
9:30 Stir for 20, remember PS at end and add it
9:50 Stir while raising to 124º
10:23 Reached 124º, press lightly under whey
10:31 Flipped
10:42 Flipped

Pictures to come.
« Last Edit: Yesterday at 02:57:02 PM by Stinky »
It's probably a pathogen.

Offline awakephd

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Re: Stinky's Emmentaler #2
« Reply #1 on: Yesterday at 02:20:23 PM »
Stinky, I'd just call it an Alpine-style -- remember that many (most?) alpines do not have holes.

If it had been me, I would have been tempted to try sprinkling a bit of PS on the curds as they went into the mold, rather than adding them to the pot -- I'd be afraid the PS would run out with the whey at that stage. But keep in mind I am speaking from the comfort of sheer ignorance ... :)
-- Andy

Offline Stinky

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Re: Stinky's Emmentaler #2
« Reply #2 on: Yesterday at 02:50:15 PM »
Stinky, I'd just call it an Alpine-style -- remember that many (most?) alpines do not have holes.

If it had been me, I would have been tempted to try sprinkling a bit of PS on the curds as they went into the mold, rather than adding them to the pot -- I'd be afraid the PS would run out with the whey at that stage. But keep in mind I am speaking from the comfort of sheer ignorance ... :)

But Alpine-style sounds dull and I'm fairly sure there's another cheese which I basically made that Alp can tell me about.  ;)

Also, adding the pictures right now.
It's probably a pathogen.

Online qdog1955

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Re: Stinky's Emmentaler #2
« Reply #3 on: Yesterday at 03:28:37 PM »
Call it a Raclette or a Gruyere or a Stinky 2.2-----Shakespeare said it best----" A cheese by any other name, would taste as sweet" ;)
Qdog 

Offline Kern

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Re: Stinky's Emmentaler #2
« Reply #4 on: Yesterday at 07:50:53 PM »
If it had been me, I would have been tempted to try sprinkling a bit of PS on the curds as they went into the mold, rather than adding them to the pot -- I'd be afraid the PS would run out with the whey at that stage. But keep in mind I am speaking from the comfort of sheer ignorance ... :)

I agree with Dr. Awake and speak with the same amount of sheer ignorance.  Putting the PS on the curds will get them included in the cheese albeit probably not as well dispersed as they would have been put at the right time in the cheese milk.  Putting them in the pot after rennetting and cutting will likely get them washed away.   :-\

Offline Stinky

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Re: Stinky's Emmentaler #2
« Reply #5 on: Yesterday at 08:50:09 PM »
Yeah, I don't know. I'm sure it'll taste good either way. We'll see.  :-\
It's probably a pathogen.

Online Danbo

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Re: Stinky's Emmentaler #2
« Reply #6 on: Today at 03:55:28 AM »
I have maðe one just like it without PS. :-)


I think that it will be ready in about two months. I'll let you know how it tastes. PS also affects the taste (nutty flavor).


:-) Danbo