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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: H-K-J on September 01, 2013, 04:16:38 PM
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I finally got some time off,
the first thing on my mind was MAKE CHEESE
We are very low on Caerphilly so I got the milk and went to work. this make went so well you would have thought I made cheese all the time ^-^
Hit my major temps and times right on the nose ;D
My floc times have been a little long and I added a bit more rennet and BOOM!! 9 minute floc time, used the 3.5 multiplier I wanted a little moister cheese, I also cut curd to 1 inch,
curd turned out beautiful,nice and firm and it didn't fracture, I think that was because of someones giggle/jiggle at the start of the cooking faze.
Although the knit was very nice in the end I was a little worried at the first flip, it turned out great.
At the moment it is in the press for an hour naked to smooth it up a little.
this make was just fun for me as it went so smooth and the first one after 4 months of 11 and 12 hour days (6 days a week :P)
I know I will be doing another one very soon just don't know what, Swiss maybe another swiss ;D
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Looks good--it's nice to start making again after a long break.
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Nice looking wheel there H-K-J. It is nice when all the steps just seem to come together rather than a mad panic or trying to force the next step.
- Jeff
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Nice to have news from you, H-K-J!!!! Do you still have any of your famous Stilton left? Glad you had time to make cheese, glad you've had work and wishing you had more time to make cheese!!!! ;D
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Thanks for the welcome back guy's, it has been a long summer my wife had allot of fun fishing in Grand Teton park.
Had to buy her a non resident fishing licence at $14.00 for a day pass it was cheaper to get the licence at $104.00 :o
Do you still have any of your famous Stilton left? Glad you had time to make cheese,
just cut open the last one (http://cheeseforum.org/forum/index.php/topic,11488.msg91445.html#msg91445) I made and still have a half pound or so left of the one before that (http://cheeseforum.org/forum/index.php/topic,10919.0.html) it is great to have time to make cheese ;D