CheeseForum.org » Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: H-K-J on December 01, 2012, 03:21:44 PM
-
OK today's the day
Of coarse I have questions.
Does anyone have a pressing schedule in psi for this cheese?
Going though the forum I am getting all kinds of different weight's, I'm gettin confused :-\
-
I would suspect it would be something like a cheddar schedule (since it is a cheddar), but perhaps a bit lighter?
This from Jeff's 6th make:
15) Pressing in the pot under 10 kg (4:05-4:15). (10 minutes; water in sink is 50.0 0C but just a bit more than touching the bottom; 0.72 PSI)
16) Flip, salt, and re-dress
17) Press in the pot under 15Kg (4:20-4:30) (10 minutes; 1.08 PSI)
18) Flip, salt, and re-dress
19) Press in the pot under 25.0 kg (20 min) (4:38-4:58 1.79 PSI)
20) Flip, salt, and re-dress
21) Press overnight under 35.2 kg. (starting at 5:05pm; 2.53 PSI; Finished 5:25 am)
-
Some serious weight there.
-
Thanks bb, I must have skipped over or the 3 shots of black-velvet had impaired my usually sharp vision :o
(no I haven't been this morning)
-
Black Velvet = awesomeness! ;D
-
Single malt Scotch guy myself. Like a good bourbon on occasion though. >:D
-
Hi H-K-J,
I don't have a dutch press, and all my pressing is done by stacking weights on top of the mould. As a result, 2.5 PSI is my maiximum. The early flips and salting help with obtaining a closed rind, with the salting during the flipping helping to add the saltiness that caerphilly is known for. Much of this salt will wash off during the pressing as the whey is expelled, but that helps bath it in a whey brine. Once you are at the overnight stage, just press with as much as you can. My caerphilly tends to have small mechanical openings due to my limited PSI capabilities at the moment.
A while back I found an old newspaper article (from 1907) on caerphilly. Farmers in New Zealand were making it for market in the UK. Caerphilly, because it went to market young, meant there was much less waiting between making of the product and being paid for it compared to cheddar. I copied it out, and I've attached it to this post. As you can see, they used to press with 5 - 6 cwt (hundred weight, which was 112 lbs in the UK and New Zealand, but 100 lbs in the US), and later work up to 10 or 15 cwt. They don't mention sizes in this article, but I see in my notes I had found referneces to traditional sizes (10 inch diameter), and so these pressing weights worked out to about 7-8 PSI, working up to as much as 21 PSI. In other words, don't worry about over pressing.
I keep meaning to have a go at making caerphilly following the notes in this article, and I think that will be my first cheese in the new year. My cheese making is on hold until then. We're going to be away for a bit, and a fresh cheese would not be happy without daily greetings.
- Jeff
-
Jeff
What is the floc multiplier you use or would use for this cheese?
(getting to the rennet point here in about ten min)
-
He used 3x for make #6
-
I keep forgetting to go back there :-[
the pdf I have says a 4x hhmmm :-\
-
Jeff thanks for the info and pressing numbers.
I have had (I believe) 7.4 psi before on my 8 1/4 inch mold, just had to brace my press to the ceiling so it wouldn't flip over :o
-
I've only made one caerphilly and I pressed it at much lighter weights than suggested by the article Jeff found. I checked my growing shelf of cheesemaking books and they all suggest medium weights - eg Smith says for a 2 gallon make 10lb initially then 15lb for 16 hours. Caldwell says to press lightly initially then increase the weight enough to close the rind, but the surface will not be completely smooth - press 12-24 hours.
Margaret
-
Thank you Margaret
when I get to that point I'going to press the heck out of it >:D
-
I have had (I believe) 7.4 psi before on my 8 1/4 inch mold, just had to brace my press to the ceiling so it wouldn't flip over :o
Why would such a finely crafted piece of equipment flip over? ???
When I built my press, I had originally designed it to a 36 inch length. I then installed a 48 inch square steel lever. Oops! The need for redesign became quite apparent and the press length was extended to 48 inches. End of instability. ;)
But my little story wouldn't be similar to yours, would it? ::)
-Boofer-
-
I can see a double pulley system in it's future :)
How much salt do you sprinkle on each side when you flip/salt/redress?
-
Hi H-K-J,
I use 3x, though I know Dave uses 4x. Floc multipliers can be varied to suit your preferences. The weights in the article are for commercial production and the home cheesemaker rarely needs these weights. Just wanted to point out that for cheddar types, you probably don't need to worry about putting too much pressure on them. Just presss at whatever PSI gets you a good solid knit.
Caerphilly is a pretty forgiving cheese, so play with it. It will have a tang to it, being eaten so young. You can age it out, though I haven['t taken one beyond 3 months myself. As for salt during the flips, I just sprinkle some on each face, I don't really measure it.
- Jeff
-
H-J-K, I've made Caerphilly at least 6 times and it's easy. Don't worry about using huge amounts of weight. I used medium amounts. Keeping it warm can help....either pressing under whey or in a warm room or with a towel (or a nice plush robe) wrapped around it. it's a fine and fun cheese to make.
-
Thank you every one ^-^
Right now I am tired? :P
For overnight press I have 4 gallons of water and 40 pounds of other weight
With a MA of 5.676471 and a taer of 11.5 On a 8.25 " diameter mould.
aint goin tuh figer it out till in the mornin.
I'm tired ???
Love you guy's ;D
-
a taer of 11.5 On a 8.25 " diameter mould.
What's a taer?
-Boofer-
-
a taer of 11.5 On a 8.25 " diameter mould.
What's a taer?
-Boofer-
Terminal Arrival Efficiency Rate....duh! :o
-
I toll yuh Aw wus tired :P
Tare (http://en.wikipedia.org/wiki/Tare_weight) is wut aw meant ;)
-
H-K-J, you have inspired me to make a Caerphilly...will have to wait until monday or tuesday tho....The first time I made one I let it dry too much and it turned into a huge hockey puck, but I have learned much since then (including adjusting for the RH here in North Texas).
-
I toll yuh Aw wus tired :P
Tare ([url]http://en.wikipedia.org/wiki/Tare_weight[/url]) is wut aw meant ;)
Oh, but that's different than what the wife asks me..."terrify tissue?" ::)
-Boofer-
-
Here’s some cheese
porn, ehem erotica,
The temps went well as did the timing, I wish some of the pix turned out better it’s just sort of hard to do both at the same time :o
The curd cutting was a little tedious, took around 20 minutes to get it done. Brought the temp up stirred periodically brewing for 40 minutes.
Drained the curd into cloth lined colander, tied it up hung and let drain for 5 minutes.
Sliced up the curd mass into 1 inch slabs stacked them on top of each other flipped them four times.
Milled the curd salted and started pressing.
I used muslin cloth for the first four flips, changed to cheese cloth for the next three.
After the overnight press with about 72 lbs. on the lever (which makes it 425 lbs. at the plunger 7.95 psi on the follower).
When I removed it from the mold in the morning the top was slanted so I flipped it and pressed it naked with 100 lbs. for another hour, straitened that sucker right out :)
I think the knit was as close to perfect as I can make it.
The rind turned out very smooth, so I just hope it tastes as good as it looks. ;D
-
Great job H-J-K, looking beautiful! Would love to do one of these but I can't put anywhere near that weight on a cheese. Maybe during the long winter months I can dig out the wood working tools and build myself a heavy Dutch style press. May have to pick your brain for some plans H-K-J. Just about everything I make is either tool steel or stainless. LOL
-
Wow, 425lbs! :o
That should be one well-pressed cheese. Reminds me of the recent Winter Olympics.
Nice photo essay with action pictures!
-Boofer-
-
Wow, 425lbs! :o
That should be one well-pressed cheese. Reminds me of the recent Winter Olympics.
Nice photo essay with action pictures!
-Boofer-
I would have went higher (just cus I can) I was just a little afraid of pokin a hole in the cieling :o LOL
Going to go down to Harbor freight tomorrow and get the double pulleys >:D
-
What wood is that arm made of??? Everything has its limits ya know. LOL
-
It is laminated oak handrail and aint heard no crackin or complainin wood yet 8)
-
Cool! I would never had thought to use a hand rail for that lever. That's got to be super strong.
-
That's a nice looking caerphilly. A cheese to you. I tend to eat mine at 3 weeks, as caerphilly was always sold as a young cheese so that's on form for it, though if you age it it will age well too.
- Jeff
-
I have been flipping this for five days now, the rind is just slightly clammy not really dry,
the room I've had it in is about 65ish degrees,
should I be placing it in the cool box which is 50 to 55 degrees for the next couple of weeks?
I will cut this the weekend before christmas :P
-
Hi H-K-J,
Yes, sounds ready for the cave. It may pick up some wild geo, which is fine. I will brush it back, but I don't brine wash it away. Should be ideal around Christmas.
- Jeff
-
I am going to make a Caerphilly tomorrow, specifically for Christmas!! muahaha
Thanks for the inspiration, guys!
-
Thanks Jeff :) it will go spelunking tuh day :D
Should it or can I vacuum bag it so no little nasty's get at it?
I am going to make a Caerphilly tomorrow, specifically for Christmas!! muahaha
Thanks for the inspiration, guys!
I am sure we will all be watching 8)
-
Here’s some cheese porn, ehem erotica,
The temps went well as did the timing, I wish some of the pix turned out better it’s just sort of hard to do both at the same time :o
Ooooh, I like that you used the term erotica since this truly a more honoring pictoral form! ;D. I really am Impressed by you guys who take photos of your make WHILE you make it!!! I can barely keep everything happening without taking photos! And how did you get the photos that clearly have both your hands in the photo?? is that magic, your wife (she's probably magic anyway!), a timer, or remote control camera?? looking good!! I just posted my Caerphilly #7 make on this board. of course I ended up putting leaves on it. oh, and my Valencay #3 make got photos added too. The PC fuzzis starting to grow around the leaves on both some traditional pyramid shapes and some cute little mini Valencay style versions that will be packaged in brandy soaked bit leaves later. I love getting inventive! ^-^
-
Hi! T,
is that magic, your wife (she's probably magic anyway!), a timer, or remote control camera??
I tend to make cheese when the wife has something else to do (AKA) bingo/shopping and she likes it that way ^-^
and I don't like anyone in my itty-bitty kitchen looking over my shoulder and trying to second guess me >:(
My camera and I have been friends since I was in grade school :o (let's not go there) I use the timer, set it up to take 4 or 5 Pix's
one minute after the button is pushed
I love my 35mm but the digital is easier to use when I'm busy ;)
-
Had to cut it up :( and get it packaged to ship off to friends and relatives.
this is nice and creamy very tasty after letting it warm up it was even better, we snacked on it, My Wife loved it ^-^
I only sent out half of it and vacuum bagged the other half, will let that part age for a week or two more just to see what changes this will bring on.
I will be making this again in the near future, I can tell it will be one of our favorite home made cheese ;D
-
Hi H-K-J,
That is a nice look caerphilly, a cheese to you. It's one of my favorites as well. Merry Christmas and Happy New Year to you and yours.
- Jeff
-
Moist enough to cling to the knife blade. I'd say that's as close to perfect as you can get.
-
Kudos, H-K-J! Good looking cheese. A cheese to you for creamy success...and for your pyramid-stacking skills! :)
What's next?
Merry Christmas!
-Boofer-
-
Merry Christmas to you all thanks for the kind word and cheeses ^-^
-
The wife made a cordon blue sand tonight and instead of a Swiss she used the Caerphilly and ohmy MMMmmmMMmmmMM!!!!! ;D
we cut some of the FH cheddar not to happy with that :(
-
Sounds delicious!!
-
Sounds great! Could have used this on my patty melt that my wife made for me last night. I won't tell you what "cheese" she used. :/
-
Pulled out the last 2 lbs, this one is going fast :(
I have to make another very soon :o
-
Well that's a pain. LOL What ya waiting for?? ;D
-
OK. fine I did! ;)
-
And where are the pictures???? :o
-
An excellent end to a excellent cheese,Toastaco Casserole MMMMmmmmmmmm!!! :)
-
oh, yeah!
caerphilly is awesome in tacos.