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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Cheese Head on October 16, 2009, 09:20:55 PM
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This is my second Lactic type cheese making, using member Alex's procedure/recipe (http://cheeseforum.org/forum/index.php/topic,1988.msg14652.html#msg14652). This time with my Dad, visiting from Vancouver Canada.
RECORDS
- Oct 16, 2009, 2:30PM: Poured 1 US gallon jug of store bought pasteurized homogenized whole cow's milk into stockpot on small gas burner on stove. Turned on heat and warmed to 21C, pH at 5.82 (on my uncalibrated gauge). Measured 1/8 teaspoon Danisco's Choozit Brand DVI Mesophilic Starter Culture MM100 onto mini digital scale, (roughly 3.5?? times manufacturers up to recommendation as mine is now 1 year old). Tapped off onto milk, let rehydrate a few minutes, stirred in with slotted ladle for 5 minutes. Set aside for culture to pre-ripen for 25 min.
- Oct 16, 2009, 3:15PM: Measured ~0.05 gram (50% normal amount) CHR Hansen Brand powdered rennet onto mini digital scale (hard to measure as very small amount), diluted in 1/2 cup cool water, trickled into milk and stirred in thoroughly for 1 minute and then stopping swirl with ladle. Covered, set aside for curd to set overnight.
- Oct 16, 2009, 10:00PM: Checked, solid curd formed, replaced cover and left at 77F/25C room temperature over night.
- Oct 17, 2009, 6:00AM: After 15 hours pre-ripening, found curd still formed but had not separated from the sides of the stockpot or split. Minimal layer of whey on top.
- Oct 17, 2009, 4:15PM: After 25 hours in stockpot, still had not separated from side, started ladling into draining bag, found inside had whey, measured pH at 4.35. Hung bag to drain overnight.
- Oct 18, 2009, 10:00AM: After 17 hours draining, placed in pyramid shaped molds. Squished cheese down into corners and flattened top (bottom) which pushed a bit of cheese out of drain holes. Set pyramid molds on draining board to further drain whey. Cheese is too sticky to turn in molds.
- Oct 18, 2009, 5:00PM: After 7 hours in molds, small puddle of whey beneath, shakkered salt onto tops (bottoms), inverted molds and cheeses dropped out onto mat.
- Oct 18, 2009, 9:00AM: Holding cheeses on tilt, shakered salt onto tops and sides of cheeses, placed in cheese cave on shelf.
- Oct 26, 2009, 10 days old: Washed cheeses in small amount of beer, stuck to mats, should have moved them before.
- Oct 27, 2009, 11 days old: Washed cheeses in small amount of beer.
- Nov 5, 2009, 20 days old: Washed 2 cheeses in small amount of beer (my Dad took one back to Canada).
- Nov 7, 2009, 22 days old: Cut and ate part of one cheese, nice texture and taste, bit yeasty on bottom where didn't dry enough and mold didn't grow.
NOTES
- Need more molds, especially if want to drain directly in molds rather than hanging in bag first.
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Pictures #1 . . .
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Pictures #2 . . .
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Pictures #3 . . .