Hoping my edam make yields as nice a cheese as my first two makes: the infamous Chihuahua confused with the second: the tasty Gouda. I already made a second Gouda, so I am hoping this make is as good. I am less than a month from slicing into these boules and the anticipation is truly killing me. The make did not go as planned as I had heat issues and although I was already in possession of my Extech pH110, it has proved wonky so I don't trust the readings. Here it goes:
EDAM MAKE - Edam Boules from ACMAH with changes. April 7, 2012
4 Gallons Jersey raw milk.
½ tsp. MM100 per 200 Easy...
1 tsp single strength veal rennet per ACMAH
12:55pm: warm milk to 88F
1:33pm: 38 minutes to reach 88F
1:34pm: Added 1/2 tsp MM100 culture. Recipe called for 1/2 tsp for 2 Galllons, opted for !/2 tsp per 4 gallons per 200 Easy....
1:37pm: Temperature overshot to 90F
1:40pm: stirred down MM100
1:44pm: Temperature hit 91F
2:10pm: Added 1 tsp rennet in 1/2 cup cold water.
2:17pm: Flocculated in 7.5 min X 3 = 22 min to cut
2:39pm: Checked for clean break, no-go
2:47pm: Checked for clean break, no-go
2:55pm: Cut curds to ½” cubes and rested for 5 min.
3:00pm: Temperature at this time was already (91F - 92F) so stirred for 15 min.
3:15pm: Let curds rest for 30 min.
3:45pm: Ladle and reserved whey exposing curds and stirred for 20 min.
4:05pm: Added warmer water to bring curds to 99F .
4:50pm: Reached 99F held for 20, let curds settle
5:10pm: Drained curds for 5 minutes, tossed with 2 tblsp. Flake salt. pH before salting 5.98
4:45pm: Divided into four portions and tied into tight balls in butter muslin, hanging for 50 min. until curds stopped dripping.
5:35pm: Unwrapped and submerged 122F reheated whey for 20 min. maintaining temperature and turning. pH after 122F cook was 5.6
5:55pm: Rewrapped in muslin and let drain for 7 hours.
April 8
1:00am: Put in brined with 1Tblsp calcium chloride @ 50F - 53F
7:30am: Took out of brine. After brining, cheese shows cracks and unconsolidated curd/rind.
7:35am: Redressed in clean and dry cheese cloth: very tightly wrapped to try and consolidate rind.
9:00am: Set out boules to dry.
April 9
6:00pm: waxed.
June 9 - 60 days
July 9 - 90 days
Oct 9 - 6 months