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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: Stinky on April 02, 2015, 01:55:07 PM
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Ok... remember PS remember PS remember PS remember PS...
I think I'm going to deviate from tradition (mine) and do this as a bit more of a blow by blow account. Like Ozzie.
I'm using Al's recipe...
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This will be exciting to follow... :-)
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Well that didn't quite go as planned, so here's everything. :D
Ingredients:
1 1/2 gal. 2% milk
1/2 gal whole milk
1/8 tsp. PS
1/8 tsp. Thermo C
1/8 tsp. Thermo B
1/2 tsp. CaCl2
1/2 tsp. calf rennet
part of ~1/16 tsp. lipase powder
I added the lipase just because all cheeses have to have it and I was interested to see what happens with just a ickle wee bit.
8:05 Started heating milk to 90º F, apart from a quarter of a half gallon jug of whole milk into which I mixed the cultures and PS and shook to combine before adding
8:14 Added most of the lipase water
8:22 Reached 90º F, add 1/2 tsp. rennet. Floc 11 minutes, 3x
8:58 Started cutting to 1 inch w/ knife and saucers
9:04 Stir for 10 with whisk, cutting to pea size
9:14 Stirred for 15 minutes
9:29 Raise to 120ºF, stirring, over 30
9:59 Reached 120ºF, stir for 30
10:29 Drained, pressed under whey
And yes, those times are real and no, I normally don't hit targets quite like that.
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Good job! By the way, did you remember to add the PS? :)
Lipase in an alpine ... hmm ... I'll be eager to hear how it turns out!
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Okay, if you added lipase you didn't use my recipe. I don't add that to anything not Italian. The propionic shermani helps to give the cheese it's sweet nutty flavor. You may well have overpowered that with your addition.
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Good job! By the way, did you remember to add the PS? :)
Lipase in an alpine ... hmm ... I'll be eager to hear how it turns out!
I did. :)
Yeah. I thought about it for a while and decided that since raw milk cheeses have lipase it would make sense to put just a little bit in. Not sure how much is too much. We'll see. I know someone tried Gruyere with lipase and raved about it, so it shouldn't make too much of a difference. I don't know. We'll see.
Okay, if you added lipase you didn't use my recipe. I don't add that to anything not Italian. The propionic shermani helps to give the cheese it's sweet nutty flavor. You may well have overpowered that with your addition.
I did not follow your recipe to the letter. I did some things from Alp's but most was from yours. My main deviation was taking a bit less time to cut the curds to 1 inch and then stirring for 10 minutes with a whisk before 15 with a spatula. It followed your 30 minute guideline but was taken more from Alp's way.
Yes. We'll see. You see that picture? I put that in a little bit of water and put maybe around half of that water in the cheese. So it really isn't very much at all.
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I pressed until the pH got low enough, which ended up being around 30 hours, and then brined for 3 hours and 45 minutes, because I wanted to get to bed. It's looking nice. :)
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We'll see how this goes. I'm hopeful, of course. It's been washed twice now.
I find the picture of this next to the one I did last week interesting. That one has been washed for several days now, and the linens has quite a good hold. I don't have to let these air out, there's a very pretty red orange linens occupying the wine fridge that gets on everything now whether I want it to or not. The other, now a gruyere, will be waxed
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Looking good!! ;)
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Looking good!! ;)
Thank you!
Although I realized the first picture was of the gruyere.
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Emmental should have an almost translucent look to it. Keep up with the washes, I would add white wine to the brine iff you haven't, and when it hits that 80° room I think you'll be pleasantly surprised. AC4U!
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Yep. The brine is, as Alp advised, 1/6 wine and a somewhat higher salt content than 3 percent.
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Yeah, I use 18%. Works great!!
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Yeah, I use 18%. Works great!!
Ah, 18 percent? I though that wouldn't be as good for the linens. ???
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It will give you that desirable white dust. Very good for creating a schmier too!
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I'ma get a schmier either way, and geo too probably. :)
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This is looking great so far. I've covered the front of it with a cloth so it doesn't get as much light, hoping for a redder color, and this is also keeping the humidity perfect.
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Is this the first day of room temperature Stinky?
Larry
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Not quite. I'm probably going to do that later this week. This was during it's daily flip'n'wash.
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This is looking g-reat. Been at room temperature for several days, and it's looking really pretty! Geo is having fun, I'm letting it do so, and the color I find attractive.
eyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyese yeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyesey eseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseye seyeseyeseyeseyeseyeseyeseyeseyeseyes!
I'm convinced now that most of the fault of peoples' makes is that the pH isn't right. I haven't hit the right target within the recipe's limits yet, but this is yay.
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Without pictures, it's not happening. ;)
Mine is coming out of the cave today.
Larry
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Without pictures, it's not happening. ;)
Mine is coming out of the cave today.
Larry
Sorry, I accidentally posted earlier. There's pictures now.
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Looking good, Stink. AC4U for swelling. :)
Larry
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Looking good Stinky! Looks like you've got a pretty good schmier going there also. AC4U!!
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Nice rind! :-)
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Thanks guys!
Yes, I think I'm starting to get the hang of good schmiers. This and the Bergkase are looking better than, say, the Tilsit did.
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Picture updates!
This has swollen even more since I posted this.
Exciting!
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Looking good!! ;)
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Thank you!
And I realized it's only been a week and a half. I cannot wait to eat this.