Hi,
Well, I've made another Montasio. Still don't have the LH culture as a flavour enhancer, but you do what you can. The make went really well. Kept to the temperatures and times, and the cooking section, where the temp rises over time, was right on target. Very pleased. Still don't have a pH meter, so that's still a mystery as to whether or not I'm hitting the right range. The knit is looking very promising, so I'm expecting it to be a good one come morning.
I noticed in my last make that I didn't get any lipase smell, so I think my lipase powder is kaput. It's over a year old. Kept in the fridge the whole time. I haven't used it much, but it had worked well other times. This time, rather than soak it for 20 minutes prior to adding it to the milk, I just put it in with the culture. I was wondering if the chlorine in the water may have ruined it last time. I used the filtered water, but I'm not sure if the filter removes the chlorine or not? Will find out this time though.
Anyway, here are my make notes. I don't have any photos yet, but will post some tomorrow once it's fully pressed and out of the brine, etc. I made ricotta again, and it's now being used in a lazagne. Yum!
Take care.
- Jeff
Montasio: Sunday, Sept 18, 2011 17.5 C, overcast, low pressure
10 litres homebrand standard milk (pasteurized)
3 ice cubes thermophillic
½ tsp CaCl in egg cup of water
¼ tsp calf lipase in egg cup of water
0.6 ml microbial rennet IMCU 750 (13 drops)
1) Warm to between 30.5-35.0 (start : 6:57 am; start Temp 15.7 C)
2) Add lipase (time: 7:20 – temp 33.5 C)
3) Add starter (time:7:25 - temp 33.5 C)
4) Ripen 30 minutes (target Time: 7:55: got up to 35.2 C at 7:42 )
5) Add CaCl (7:54 temp: 33.8 C)
6) Add rennet (target floc 10-15 minutes) (time added: 7:57 temp 33.7 C | floc time: 10 m 30 sec )
7) Use 3x multiplier (wait: 31 m 30 sec; cut time 8:28:30)
8) Cut to corn kernel size (1/2 cm cubes), heal 10 minutes (start time: 8:35 – 8:45; temp 33.3 C)
9) Stir and cook curds while raising temp to 47.8-50 C (118-122 F) over 45-60 minutes (start: 8:45 33.3 C - reached 48.0 C at 9:43 am)
10) Let curds settle under whey, gather into large cake and drain (sit 17 minutes: 10:00 am)
11) After draining curds, break up curds and stir for 15-35 minutes (release whey) (start time: ??:?? end time 10:15) missed this step last time
12) Move to mold and press (time: 10:22-10:37; 2.5 kg : pressed in the pot; 0.18 psi)
13) Flip and redress; press for 30 minutes at 5 kg (10:41 – 11:11; 0.36 psi)
14) Flip and redress, press for 30 minutes at 10 kg (11:11-11:41; 0.72 psi)
15) Flipped and redressed, move to room @ 19C Increase weight to 20 kg (1.43 psi) (11:41)
16) After 2 hours, 1:41 flipped and redressed. Increased weight to 25.2 kg (1.81 psi for overnight press (knit looks good)
17) Removed from press 5:45 am, Sept 19th, weight 1176g.
18) Placed in saturated brine for 8 hours/kg (4 hours/lbs) Brine 5:45am - 4:15pm; weight post brine 1154g
Made ricotta with the whey. Heat to 93.3 C, add ¼ vinegar (used white vinegar this time). Got 266 g.
