My new ExStik arrived and just out of curiosity I ran this make using both my Hanna and the new ExStix. The Exstik seemed to take longer to settle than the Hanna, but I'm not sure that either one did better. Exstik was easier to use after the whey was drained.
This make's pH took a nose dive after draining, same as last time. Next make I will stick to the recipe and drain after letting it sit 40 minutes, even though the whey pH is still 6.4.
Per Jeff, I remembered to giggle at the freshly cut curd. The subsequent jiggling stirred the curd with minimal shattering. Thanks for the tip Jeff!
4/5/12
Third Cheshire #58
Floc 3.5
Drain 6.3 -6.2
Mill/salt 5.6
Yeild: 4 pounds, 6 ounces
4 gallons raw Brown Swiss cow milk, Exstik pH 6.61, Hanna pH 6.7
½ tsp MA11
¼ tsp x3 rennet (diluted in ¼ cup water)
1/8 tsp annatto (diluted in ¼ cup water
3 ½ tsp salt
Warmed milk to 86 degrees, added cultures and let sit 5 minutes. Stirred it in and let ripen 40 minutes. Temp 84 degrees
Add annatto and stir in. Add rennet and wait for floc. Floc in 8 minutes x 3.5 = 28 minutes.
Checked for clean break after 28 minutes, then cut curd into ¼ inch cubes. Let rest 5 minutes, then dip off 1/3 of the whey. Temp 84 degrees, Exstik pH 6.55, Hanna pH 6.7
Warm curds to 88 degrees taking 1 hour to do so. Temp 88 degrees, Exstik pH 6.43, Hanna pH 6.5
Cover pot and let sit 40 minutes. Drain when pH is 6.3 to 6.2. After 40 minutes temp was 88 degrees and Extik pH was 6.44, Hanna was 6.4. Let sit another 20 minutes. Still not there, let sit another 20 minutes. Hanna pH 6.3, Exstik 6.32, temp 88 degrees.
** next make drain after letting sit 40 minutes as per recipe. The pH in this recipe takes a nose dive shortly after draining, so draining at 6.4 would be appropriate.
Drained whey and pile to side of pot. Press with hands several times over next 30 minutes. Cut mass into 4 chunks and continued cheddaring for 20 minutes. Hanna pH 5.3, Estik pH 5.21. Stopped cheddaring and began milling and salting the curds.
pH ½ hour after hooping, Hanna 5.0, Exstik 5.07.
Pressed at 36 pounds for 30 minutes.
Pressed at 112 pounds for 1 hour.
Pressed at 204 pounds overnight
