Hi,
Well, I decided to have another go at this one. I've left out the b.linens that I added last time because I want to see what the LH does by itself, flavour and texture wise. I have noticed that both times I've added LH to this make, the floc time is much quicker than for other cheeses. I suspect it must be increasing the acidity or something because I usually get flocs in the 12 minute range. Anyway, I skipped the 20 minute soak in water as it was getting late and time for bed.
The curds were looking really good, but shattered when I went to stir them. The curds from this milk are usually soft and can break up easily when I stirr, but they don't usually shatter right away. The whey was very cloudy as a result, of course. I'm wondering if the quick floc could have anything to do with that?
In the morning, the cheese was 1266g, 15.5 cm diameter and 5.6 cm height, for a density of 1.20g/cm3. Which is similar to 3 of the other butterkase I've made. Will see how it turns out in a month or so.
- Jeff
Butterkase : Saturday, March 3, 2012 (sunny, med Pressure; warm ~24 C)
10L homebrand standard milk
½ tsp CaCl (50% solution)
0.6 ml microbial rennet IMCU 750 (next make go with 0.5; 8 min flocs twice now with 0.6)
1 ice cubes Flora Danica, 1 ice cube buttermilk (meso) 1 ice cube ST B01 (Thermo) 1/16 tsp LH
Start time: 12:30
1) Warm to 35 C (hit 35 at 12:55; continued to climb to 35.6 C)
2) Added LH when milk was at 31 C (to rehydrate).
3) Add 2 ice cubes Meso (1 FD & 1 BMlk) and 1 ice cube thermo (12:56 – cooled to 35.5 C)
4) Ripen 40 minutes (target time 1:35 actual time 1:35; Temp: 34.8 C at end)
5) Start raising temperature to 40 C at 1:35
6) Add ½ tsp CaCl in egg cup water (1:47; temp 40.0 C)
7) Reached at 40 C at 1:47actual temp: 40.2 C)
8) Add 0.6 ml rennet in egg cup water (1:39:00) (floc was 8m 30 sec last time)
9) Floc time = 1:57:30 8m 30s 3.5 * floc = 29m 45s min until cut (must be the warmer temp or the LH increasing acidity and floc much faster than typical)
10) Cut at 2:18:45 into 3 cm cubes wait 5 min (start 2:19-2:24) then cut into 1 cm cubes (good curd 39.3 C)
11) Curds settle 15 minutes (start 2:32-2:47 min), then remove approx 3 1/3 litres of whey (1/3 orig. volume of milk; extended time to allow more whey expulsion; curd shatter)
12) Slowly add 60 0C water until you reach 42 0C (over 5-15 minutes or so 3:00 – 3:13 42.2 C)
13) stir 45 minutes (start time: 3:13 – until 3:58)
14) drain and move to mould
15) press lightly (20 kg; 6.25” cm mould; 1.43 PSI) 6 hours (start time: 4:30 – pressed in pot in sink of 40 C water 60 min)
16) flipped/redress at 5:30 (knit looks good, room for improvement)
17) flipped/redress 6:30 (knit looks very good. One or two small imperfections, will be good)
18) Finish Press Time 11:30 pm
19) 20 minutes water (??:??-??:??) (skipped this step)
Brine at 1 hour per inch height (saturated) = 6 hours - 11:30-5:15 am; weight after brine: 1266g; dimensions 15.5cm x 5.6cm = 1056cm3 = 1.20g/cm3
