Thanks Boofer! Not sure what's next. I might make another one of these, as it would be ready for when my parents arrive to see Gregor. I've got room in my cave for two more cheeses. So that could be one of them. After that, hmmm, not sure. Maybe a larger cam or something soft?
And thanks Hande! Master is a overly generous, but I'm very pleased with the results. Mastering it, if even possible really, would mean I could do it again just the same. That remains to be seen! My first attempt at Butterkase came out very sharp and tangy. It was a tasty cheese, and some of my "tasters" still say it was their favorite, but it wasn't what I was going for. This time, however, it's come out the way I was expecting it to. So that is very pleasing. In fact, this is the first washed curd cheese that I've made that has come out without an acidic tang to it. Even my gouda's tended to be a bit sharper than they should have been. I don't think I was removing enough whey during the washing.
Anyway, I'm very pleased with this. The only change I would make to the make notes would be to add the CaCl just before adding the rennet, rather than with the cultures. I've read somewhere (either here or in 200 Easy Homemade Cheese Recipes) that it works better that way; so the calcium must be taken up by some reaction if it sits around in the warm milk, making it unavailable to assist in curd formation - but I'm still not familiar enough with the process at that level to know for sure.
- Jeff
