Hi all,
Having another go at Butterkase. I still have about 1/3 of the last wheel, but it's turned out really well so I figure I should get another one going. This time, because I'm forever tweaking this make, I've also added a tablespoon of yogurt. My thermo culture that I have in ice cubes is just strep, and this yogurt has Lac. Acidophilus and probably some others too. It's becoming quite a Frankenstein of a culture mix, but seems to be good so far.
Anyway, I had curd shatter last time at step 10, but this time they held together quite well (see photo). I also added the cultures at the start, rather than waiting for the milk to get to temperature. Normally this has quite a short pressing schedule (only 6 hours) but I may press all night rather than get up at midnight to deal with it. Will see.
- Jeff
P.S. Ok, I've just flipped it the 2nd time and it looks great! Added a photo too!
P.P.S. And .... done!
Butterkase (mine): Saturday, Apr 28, 2012 (sunny, med Pressure; warm ~21.6 C)
10L homebrand standard milk
½ tsp CaCl (50% solution)
0.55 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 tbls yogurt 1/16 tsp LH (De Winkle yogurt has Lactobacillus Acidophilus)
Start time: 12:22
1) Warm to 35 C (hit 35 at 12:40; continued to climb to 35.2 C) (added all starter when cold, except LH)
2) Added LH when milk was at 31 C (to rehydrate). (12:31 Temp 31.2 C)
3) Ripen 40 minutes (target time 1:20 actual time 1:21; Temp: 34.0 C at end)
4) Start raising temperature to 40 C at 1:25
5) Add ½ tsp CaCl in egg cup water (1:30; temp 37.1 C)
6) Reached at 40 C at 1:32 actual temp: 40.3 C)
7) Add 0.55 ml rennet in egg cup water (1:35:00) (floc was 8m 30 sec last time)
8) Floc time = 1:45:00 10m 00s 3.5 * floc = 35m 00s min until cut (must be the warmer temp or the LH increasing acidity and floc much faster than typical; could have floc’d a bit earlier too, but 10 m is close)
9) Cut at 2:10:00 into 3 cm cubes wait 5 min (start 2:12-2:17) then cut into 1 cm cubes (good curd 39.4 C)
10) Curds settle 15 minutes (start 2:25-2:40), then remove approx 3 1/3 litres of whey (1/3 orig. volume of milk; extended time to allow more whey expulsion; good curd, no shatter)
11) Slowly add 60 0C water until you reach 42 0C (over 5-15 minutes or so 2:59-2:11 42.2 C)
12) stir 45 minutes (start time: 2:11 – until 2:56)
13) drain and move to mould
14) press lightly (20 kg; 6.25” cm mould; 1.43 PSI) 6 hours (start time: 4:15 – pressed in pot in sink of approx 40 C water 60 min)
15) flipped/redress at 5:30 (knit looks really good. Cheese cloth "tacky to the cheese")
16) flipped/redress 6:25 (knit looks excellent)
17) Finish Press Time 5:05 am; knit superb 1376g 6.3 cm high x 15.5 cm diam (1188 cm3; 1.16 g/cm3)
18) 20 minutes water (??:??-??:??) (skipped this step)
Brine at 1 hour per lb per inch height (saturated) = 7 hours 31 min - 5:15-8:45 flipped - 12:45 am; weight after brine: 1366g; dimensions 15.5cm x 5.7cm = 1075cm3 = 1.18g/cm3
