Hi,
That looks pretty similar to the one manchego I've made (notes below). I made this last Feb. The wheel is still sitting in my cave! Not sure when I'm going to cut into this though. From some other cheeses I've made with lipase, I think next time I make them I'll cut back from 1/4 tsp to 1/8 or 1/16th. Until I taste this one, though, I'm not sure if the amount needs adjustment or not (it's a personal preference, and I'm not sure if my lipase is mild or what, just says calf lipase on the bottle). Anyway, my suggestion would be to back the lipase down to 1/8th tsp as I figure it's better to under do it than over do it.
Anyway, here's my make notes for comparison.
- Jeff
Manchego
9 L blue top Home Brand milk
1 L home brand cream
4 ice cubes Flora Danica, 2 ice cubes Thermo (ST B01)
1 tsp CaCl2 (this should be 1/2 tsp - I used too much)
0.9 ml rennet (750 IMCU - I now use 0.6 ml of this)
1/4 tsp calf lipase
2 separate egg cups of boiled water, now cooled
Start time: 11:50 Warm to 30 C
12:00 temp 31.4, added 1 tsp calcium chloride
12:22 cooled to 30, added 4 cubes Flora Danica meso, 2 cubes thermo
Cover and Ripen for 45 minutes (target time 1:07)
At 12:45 put ¼ tsp calf lipase in water (pre-boiled and cooled) to let set until 1:05
1:00 temperature check – 30.10C
1:07 added lipase solution and stirred for 1 minute
1:08 put 0.9 ml rennet into pre-boiled and cooled water
1:09 added rennet & water, stirred 1 minute
Flocculation tests suggests flocculation point at 7 min 30 seconds, but not sure about this.
Cut time would then be 22 min 30 seconds after rennet (so 1:33:30?)
No clean break at 1:33:30, or at 1:45.
Waited for the 1 hour (suggested in recipe).
2:09 : cut into ¼ inch cubes
Wait 5 minutes,
Stirred with whisk to make “rice sized” curds (worked well, and easy) (actually stir is a bad word, more like plunge whisk straight down and straight up)
Over next 45 minutes raised temperature from 30 to 40
At 17.30 minutes temp 35.9
40 at 3:05
Rest 5 minutes
3:35 Transfer to mold and press under 7.5 kg for 15 minutes
3:50 Flipped, redressed, back in mold and press under 7.5 kg for 15 minutes
4:15 Flipped, redressed, back in mold and press under 7.5 kg for 15 minutes
4:40 Flipped, redressed, back in mold and press under 15 kg for 6 hours
10:40 removed from press. Cheese weighs 1756g!
10:41 Moved into brine solution (saturated)
Feb 6th, 2011
5:00 am Flipped cheese in the brine
6:00 pm late getting home, removed cheese from brine. Weight now 1708 g. Moved to cheese cave.
NOTE: Feb 11th, forgot ice in the day – cave temp up to 200C when ice added in the evening.
Feb 19th: waxed. Weight now 1446 g, so lost 310g since out of the mold.