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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: scasnerkay on February 27, 2012, 02:18:33 AM
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I am in the pressing phase of my first cheese with PS following the recipe in Artisan Cheese Making. I think my pH meter may not be functioning correctly, because though the make has progressed along just fine, my pH meter keeps reading no lower than 6.5. So either the acid level is developing more slowly than I expect, or is it broken?
Jarlsberg –type cheese
2 gal non-homoginized whole milk, pH 6.7
1 pre-measured packet Thermo C (ST and LH) about ½ tsp
1/8 tsp ps
¼ tsp calcium chloride
1.75 ml calf rennet
12:00: heating in heavy bottomed pot on diffuser plate over low flame
12:30: temperature at 92 degrees
12:38: done stirring in cultures, resting at 92 degrees for about 45 mins
1:35: done stirring in calcium chloride and rennet (each diluted in ¼ cup water)
Flocculation at 14 mins, clean break at 49 mins
Curd cut about 3/8 inch and rested 5 mins.
2:30: Temperature 90 degrees, pH 6.6
Stirred gently for 20 mins, with flame as low as possible to bring it back to 92 degrees.
3:05: Whey removed to level of curd, replacing with 140 degree water to bring to 100 degrees
3:45: Temperature now 108 degrees, pH still says 6.6
I think something might be wrong with the meter, because the curd feels ready. It is squeaky, and readily wants to knit together when I stop stirring. So I go ahead with draining the whey.
Pressed in mold in whey for 10 mins with 10 #
Removed from whey into standard press with 10 # for 30 mins, and meter now says pH 6.7
Meter re-calibrated
Cheese flipped and re-dressed and pressed with 20 # for 1 hour.
Cheese flipped and re-dressed and pressing with 30 # for I am not sure how long to go.... pH is 6.5 then 6.6.
9:00: Getting anxious because I would like to go to bed at some point. Now at 40 # to try and get some whey to measure and I am now at 5.9 pH.
10:15: Time for bed, so it had to be done pressing. Last pH measurement 5.7, weight 2# 2oz. Into the brine for 7 hours.
Next evening weight 1# 14oz
So my main question is regarding the pH... Should it have been so slow to drop? In comparison to Anut's recent posting on Jarlsberg, this seemed very slow.
Next question... If the meter was accurate, what can I expect with this cheese given the pH at into brine?
Susan
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The cheese has been in the "cave at about 50 degrees for a little over a week. I just oiled the rind, because it seemed a bit dry. I notice that the top and bottom of the cheese are bulging a bit. It seems like now would be the time for me to take it out of the frig, to about 70 degrees, but for how long? And how do I need to monitor the rind at this time?
Susan
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I'm new at this, but I would leave it out 3 weeks. The rind needs to be developed enough to hold the CO2 in, but not so dry that it can't expand without cracking. Last time I vacuum sealed it while it was out, and this time I'm keeping it in a container at 85% humidity and oiling the rind to keep it from getting to hard. This is something you'll have to feel your way through and see what's best for you. Sailor and Luxinboy have discussed this in great detail on a thread called "My Baby Is Swelling Up". Give it a good reading and post again as needed. Good Luck! :)
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My little "Jarlsberg" has been sitting in a warm place, using a heating pad to raise the temp inside a container with water for the humidity. The cheese started sweating, so I opened the lid a little. Some condensation on the under side of the lid remains. The cheese wants to grow mold, so I have been wiping it down with brine and salt. It smells really good after almost one week, and is a little swollen. I think if I am to let it go 3 weeks I will really have to keep an eye on it. It now weighs 1#11 0z.
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I put mine in a bag after about 3 or 4 days but didn't vacuum much and it stayed nice and pliable.
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That looks great! Your going to have great eyes! 8)
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I just noticed time and quantity. You used 1/8 tsp for 2 gallons milk, and it swelled up pretty quick. Yes, I think you will need to keep close watch! Putting it back into a coolness of your cave, to slow it down, might not be a bad idea! Vacuum packing it would help keep it from blowing as well.
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For 2 gallons, what would be the appropriate amount of PS to use?
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I'm working off Sailors notes, and though he started at 1/8 tsp per 5 gallons, he later revised that to 1/16 tsp per 5 gallons. He found that small cheeses needed far less. He's spent a lot of time perfecting his swiss cheese's, so I'm going with his advice at first... Later who knows? I never could resist tinkering! :)
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Now at 8 days at about 70 degrees, my little cheese is swelling, and sweating! I need to wipe it almost every day with salt and brine to take the mold spots off.
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Wow! Look at it go! Crossing my finger and toes for the little guy! :)
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If it doesn't blow it shoulld be nice!
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Looks like it will be a sweet Swiss.
-Boofer-
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I think so - even with smaller eyes it would be nice. I don't like store bought deli swiss but I do like it homemade. My favorite so far was the Uruguay version of swiss - the Queso Colonia.
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My cheese is puffy, soft and sweating. And it smells really good! No more mold growing on the outside of it this past week which is a little odd I think. It is almost 3 weeks since I put in in a warm place (about 70 degrees) and so I think it must be time to put it in the cave again. Now what? Wait another 3 to 4 weeks before opening?
Also, a general question about swiss types... If they have already swollen, should they stay at the warm temperature for about 3 weeks anyway? Is that for flavor development as well as eye development?
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No don't open it! After about 3 weeks warm then put it in the cave for a week or so then bag it if you can. Then I would wait about 3 months minimum.
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I finally opened and cut into my Jarlsberg that I made about six weeks ago. I had had a few bits of bluish mold that I shaved off after its first few days of aging (previous posting -- was it yeast-related from baking?). But no further signs of that and though it did not swell too much, the vacuum bag (not fully vacuumed) did show signs of gas inside.
And when I cut it open, I was SO delighted!! Nice flavor, and FAB holes. Not bad for my second try at a swiss-type cheese, if I do say so myself. (http://)
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Not as beautiful on the outside as Scasnerkay's (I am gobsmacked by that one!), but still a joy to eat.
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Excellent! A cheese to you. Now, make another and let it age for 3 to 6 months. It will be worth it.
- Jeff
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Thanks. I generally do let things age, but I wanted to taste one that was just finished for comparison. I have re-bagged 3/4 of it and vacuumed and placed in my 'cave' ....curious to see if the flavor changes at all on those parts if they sit a bit longer (though now they are back at a lower temperature, of course -- no more holes for them!)
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That's a beautiful cheese Beth!
What size is it? How much PB did you use? What method did you use to develop the holes?
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WOW!! that did turn out very nice, I can now see one in my future makings, Great job.
I am with you, I have to try the first one early and then get busy building another so second will age longer :P
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I followed the Amrein-Boyes recipe, more or less, using 4 gals. of milk (a mix of organic and not, 3-1/2 gals whole and 1/2 gal skim). I used a bit over 1/4 tsp. of priopionic bacteria. My main problem while making the cheese was that I didn't have a 4 gal. pot, so was working across two containers, and measuring the PB and rennet is less exact when I work that way. But as I have observed on earlier posts,I am a firm believer that exactness has its limits, especially when one is pursuing a craft such as baking or cheesemaking.
The pots did get hotter than recommended during the initial warm-up. So I had to let the milk sit and cool down a bit before adding the starter/PB. (The good news is that I now have an induction cooktop, which is instantaneously responsive -- but the bad news is that I don't have a 4 gal. pot for use with induction.)
I also pressed a bit more then the guidance: 20 lbs. for 14 hours prior to brining. And, as mentioned earlier, into a vacuum bag in lieu of waxing.
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Nice looking Swiss.
I imagine working across two milk pots was a bit of a challenge. Time to invest in one big pot. :)
-Boofer-
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I love how your cheese made so many holes! Mine is in waiting mode in the cave. I take it out to sniff it every day because it smells so good! I am aiming for opening it in about 4 weeks, which would make it about 8 weeks from the make... I ordered a foodsaver, so if I open it and want to hold part for later, I could try bagging it back up. I can almost imagine the taste based on the smell test though!!
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Nice cheese! I think it is a success.
Try to age it a bit longer next time!
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Nice cheese Beth! A cheese for the cheese!
BUT next time don't touch it!
(http://deejaysworld.net/yabbfiles/Smilies/eusa_naughty.gif)
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Wow. Beautiful! Cant wait to see how Susan's turns out
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For Mother's Day, I decided to open the Jarlsberg made 2-26-12, my first attempt at a cheese with holes! I was concerned that with a make only using 2 gallons, that it might be too small, but as you can see, I got holes! I managed to save about 1/3 of the cheese from the family, to re-seal in the vacuum bag, and wait a little longer to try another taste. But it was very good, smooth and nutty, though a bit squeaky!
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and a beautiful cheese to you!
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Nice eyes, it looks delicious. Congrats on your first Swiss!
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So I am finally trying to recreate my earlier success with the Jarlsberg. A few improvements...like a VERY big pot so it all cooks together (much easier!), and working on my induction cooktop, which gives me fabulous temperature control/responsiveness. And I am committed to letting it age this time!
But one challenge: the cheese is in the press overnight, and I have to leave town tomorrow afternoon overnight, so I either have to brine quickly(6-8 hours max), or brine for a long time ( like 24 hours with no flipping), or delay brining by refrigerating for a day. Any thoughts?? It is a 4lb. cheese, very similar in size to my first posted attempt. So maybe 2+ inches thick.
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Half of the cheese was reserved in vacuum sealed bag to almost 6 months! We polished it off at a potluck. Very nutty and smooth! I really enjoyed this! It was a bit more dry than I wanted, but really tasty!