Dulcelife’s Saffron infused Hispanico / Manchego No. 2
My first faux Manchego (cow milk with lipase to simulate sheep), make was so close to the imported aged sheep based version albeit, at a much younger point, that I decided to pursue trying to duplicate it and in this way arriving at a recipe and methodology that I can return to time and time again with a good degree of certainty.
I love Cheddar, Gouda, Edam, Havarti, Leiden and a bunch of other cheeses and have for the most part enjoyed the outcome of my makes. With the exception of the Cheddar and Leiden, all could use further tweaking galore. But, and a big but it is, none of my makes have given me so much pleasure as this Hispanico/Manchego make. The texture, the paste, the ability to simulate the gaminess of sheep milk (the faux part), all at such an early point in the aging process, has a certain fascination for me I want to pursue. So in that vein, I attempt to make my second Hispanico/Faux Manchego and check my ability to be consistent.
3 gallons raw Jersey milk.
1/8 tsp. MA4001/4002. This small quantity seemed to be right for my raw milk.
1/8 tsp. Mild lipase from calf. Again, I like the outcome using this quantity.
½ tsp. Single strength veal rennet. ¼ tsp. less to try and increase floc time.
1/8 tsp. Crushed saffron threads direct in vat versus presoak in hot water.
June 23, 2012
01:55pm: Inoculate 88F pH 6.7 milk with 1/8 tsp. MA4001. Let hydrate.
02:00pm: Stirred down 20 strokes. Ripen 30 minutes.
02:36pm: Added lipase and saffron threads.
02:39pm: Added rennet, stirred down 20 strokes, hit timer, floated cup.
02:50pm: Flocced at 11 minutes X 3 = 33 minutes = 3:12pm cut time.
I expected longer floc time with less rennet than prior make.
Maybe milk is more bio active?
03:12pm: Good clean break. Cut curds to 1” squares; vertically only!
03:13pm: Done with initial 1” vertical cut. Let heal 5 minutes.
03:18pm: Begin cut to rice grain size with SS wisk over 10 minutes. Faster cut as time progresses toward end of the 10 minutes.
03:28pm: Stir for 20 minutes.
03:50pm: Increase heat 2F every 5 minutes to 97F over 25-30 minutes.
NOTE: Reached temperature a lot sooner than called for: 15 or so minutes.
And, reached 90 or so within the 30 minute time frame.
04:22pm: Let curds rest and settle. Total cook time was 32 minutes.
04:28pm: Drained whey at pH 6.4
04:38pm: Molded and pressed under whey for 30 minutes.
05:12pm: Out of whey for first dry press for 30 minutes.
05:50pm: 2nd press for 60 minutes after redressing.
06:57pm: 3rd press for 5 hours.
June 24, 2012
12:00am: Released pressure from molds. Hold until pH 5.2
09:50am: Curd at pH 5.14; got up late and found curds more acid than desired.
Thank you tropical storm Debbie for the overly dark morning.
09:50am: Place in brine for 10 hours.
07:30pm: Out to dry.