First Cheddar a la blind *update: success***

[Dulcelife]

A la Blind = with little knowledge, no experience and no way to measure pH.

CHEDDAR MAKE - March 31, 2012
Adapted from both ACMAH and  200 Easy....
warming raw milk to 88F
using 1/2 tsp Meso II per 2lb. recipe in ACMAH
went to 90F during 5 minute wait after adding Meso II
89F after 20 minutes of ripening.
88.5 after 40 minutes ripening. 
total ripening 45 minutes per recipe in ACMAH
adding 1/8 calcium chloride to this make even though raw milk.
using 1/8 cup boiled annatto juice with 1/8 cup cool water.
placed in sink bath while stirring.
went back up to 89.5F so, took out of bath.
89.3F after 25 minutes of renneting.
cut curds at clean break in 45 minutes and let rest for 5 minutes.
warmed curds to 102F over 40 minutes (5 less than indicated in 200...
flipped curds (cheddared) on all sides for 45 min. while maintaining 101-102F
 cut to 1/2 - 1" cubes, salted and began pressing on March 31 @ 6:35pm
pressed for 14 hours before drying.

[DeejayDebi]

I see a very nice looking cheese blind man!

[dthelmers]

A la Blind = with little knowledge, no experience and no way to measure pH.

Knowledge comes with experience, and also this forum.
Good judgement comes from experience; experience comes from poor judgement.
A good pH meter, calibrated before each use, used with the sage advice from the members of this forum, will get you there a lot faster than making lots of cheese.
BUT: making lots of cheese is lots of fun! (and if it doesn't come out the way you wanted: fondue)

Looking good!

[Dulcelife]

@dthelmers:  Truer words never spoken.  I am having a ton of fun and I can deal with the lack of experience and knowledge as those are easily corrected with time and focus.  What has driven me mad is the deprivation of use of my fancy dancy Extech PH110 and the costs of return postage on two RMAs.

After this cheddar, I got the Extech in the knowledge that pH is one of the few measures we can take to gauge progress.  The first totally locked up, the second's reference junction fell out upon unpacking.  The third seems okay.

[Dulcelife]

Today is the 60 day mark.  Sliced and its wonderful.

Sliced thin it melts in the mouth.  Taste young so the other half is back in the cave.  Lot's of undeveloped potential in there.
I'm hooked and just got Margaret Morris' book today so I can't wait to eat these both up.

Whoo hooo

[Boofer]

Good job! The slices look delicious.

-Boofer-

[JeffHamm]

Congratulations!  Age some of it out to 6 months or more.  If you're looking for a nice cheddar type that's ready in 2 months search around the forum for the Lancashire make.  It's quite a nice one at 2 - 2.5 months.

- Jeff

[MrsKK]

That looks really good!  Congratulations!

[Dulcelife]

Thanks guys/gals.

Jeff, I have been studying for a Double Gloucester.  But, your idea for a young cheddar with raw milk sound like a better "next" make with the double right behind it.

Do you have a favorite recipe?

[JeffHamm]

My last make for Lancashire was the one I used in this thread.

http://cheeseforum.org/forum/index.php/topic,9024.0.html

That's the one I'll be trying to replicate next time I make one. 

- Jeff

[DeejayDebi]

That looks reaaly good Dulcelife! Now remember what you did and saw and you can do it again. When you learn to see, smell, touch and taste you really are not as blind as you think. 

[Dulcelife]

Debi, therein lies the challenge.  I recon I have to start making more detailed notes and have started doing so.  Reminds me of learning photography in years past whence one had to make detailed notes; F-stops, aperture, etc. and wait until one developed film to see the results.  It was a long process compared to today's instant feedback.

I am having tons of fun and Jeff has pointed me in the direction of Lancashire which is the closest I am going to come to faster feedback.  Just finishing up my make now and look forward to making many more as I tweak and learn.

Cheers,

Lou~

[DeejayDebi]

Well much like photography you can bracket you cheeses! Add a pinch, lengthen time etc. all fun and rewarding hobbies. Meant to giv you a cheese for the fine cheese you made and forgot - sorry I made it up to you!

[Dulcelife]

I wanted cheese to have with these divine sesame crackers and I just can't keep buying cheese with eight makes sitting in my cave. Well not varieties I have sitting there. I have ventured buying some Havarti and Double Gloucestershire, but,  I just had to nibble on my cheddar.  Just a little I promised myself.

I let the slice sit at room temperature for a while this time around and oh what a nice creamy mild cheddar I happened to make albeit, blindly.  I sure hope I can duplicate this.

I don't know if this will make it to 6 months.  I'll try. I promise.

[Boofer]

Looks great. Try and wait. A little maturity goes a long way.

I'm waiting for the 4 month point for my Double Gloucester. Plan to break it open for my Dad's 89th birthday in July. Figured a couple slices of that plus some of my first Maasdam would just fill the bill. It's tough to be patient. 

-Boofer-