Author Topic: 4th February: Another Stirred curd Cheddar  (Read 898 times)

Offline OzzieCheese

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4th February: Another Stirred curd Cheddar
« on: February 04, 2012, 12:33:42 AM »

Again this is straight from Ricki Carrolls book with the following change, I’m going to use the Flora Danica instead of the Mo 030 culture and I’ll use the flocculation method to determine curd cut.  A range of 3 – 3.5 seems to be the recommended.  Ricki uses ½ tsp of liquid rennet but my Mad Millie rennet states .2- .5 mls per litre therefor 8 litres = 4mls = 4 gms.

9:30 ish started heating the milk.

This time I’ll be cutting back the rennet to .3 mls and with 8 litres of milk that should move the flocculation time to better than 9 minutes. 

I will be using the 3.5 multiplier today.
8 litres of milk – bought just a normal I know but the standard for store bought is approx. 3.4. 

A bit of a late start but it’s Sunday
 
9:45 @18 degrees started heating milk
9:50 @21 degrees added 1/8 tsp of CaCl.

Target temperature is 32 degrees reached @ 10:15
Added dose of Flora Danica starter @ 10:21  45 minutes to rennet time.

 
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Offline OzzieCheese

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Re: 4th February: Another Stirred curd Cheddar
« Reply #1 on: February 04, 2012, 05:46:20 AM »
here is the rest

Added 3 gms rennet in 11:19 @ 32 degrees stirred in 11:20
Flocculation time @ 13.5 minutes at a floc X 3.5 therefore 47  minutes so curd cut @ 12:07

Looks like the 3 gms of rennet was a charm.

12:07 cut curds to a ¼ inch cube and allow to set for 15 minutes.
12:26 Time to stir. Raising the temp to 38 degrees over 30 minutes.
The temperatures were hit almost to the degree and second.
12:55 Continued stirring for another 30 minutes at 38 Deg C.  And let rest for 5 minutes.
Drained in a colander for a few minutes.

Added the curds back into the pot and broke up the matted pieces and added 2 Tbs salt. 

You need to keep the curs warm for the next bit.  Place the pot into a sink of 38DegC water and sit the pot in it.  I place a bowl in the sink so the pot is sitting on an angle so the whey has a space to drain into.  Every 5 minutes for an hour, drain the whey, break the curds up but don’t squeeze them.

The stirring is over and the pressing begins.   These are my pressing weights for my press
1.5kg @ 550 = 15 lbs for 10 minutes
1.5kg @ 800 = 20 lbs for 10 minutes
4.0Kg @ 700 = 40 lbs for 2 hours
4.0Kg @ 900 = 50 lbs for 24 hours.

I'll post progress pics as they come to hand.

What a great way to spend a day...

--Mal
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