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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: chilipepper on February 16, 2009, 09:24:10 PM

Title: Chilipepper's Cheese #017 - Manchego
Post by: chilipepper on February 16, 2009, 09:24:10 PM
2/15/09 - Manchego made pretty much like the recipe John posted here: Manchego Recipe (http://cheeseforum.org/Recipes/Recipe_Manchego.htm)

Used 3 gallons whole past. store bought milk.  Cultures used were MM100 and TA61 (1/2 tsp each) and ripened for 45 minutes. Lipase M3 (1/4 tsp) and CaCL2 (1/2 tsp) were added just prior to 3/4 tsp liquid veggie rennet.    Attained a really nice set after 45 minutes. Cut into 1/2 inch cubes and rested for 5 minutes before cutting to rice size with whisk.

Heated slowly to 104 degrees over 90 minutes (not sure why so long that is just what it took - water bath temps were too low obviously).  Rested at 104 for 5 minutes before draining and pressing.

Pressing was done in 4 inch mold.  Pressed 3 times at 15 minute intervals and 15 lbs. Lastly at 30 lbs for 10 hours (overnight).  I removed the pressure and realized my brine was not good so I kept the cheese in the mold with no pressure and made up a new brine.  Once cool (6 hours later), I brined for 6 hours in cool saturated brine and now is air drying.

(http://www.kesabe.com/cheese/manchego_0101.jpg)
Whisk cut curd

(http://www.kesabe.com/cheese/manchego_0102.jpg)
Curd draining briefly before pressing

(http://www.kesabe.com/cheese/manchego_0103.jpg)
In press

(http://www.kesabe.com/cheese/manchego_0104.jpg)
Out of press before brine

(http://www.kesabe.com/cheese/manchego_0105.jpg)
Out of brine and drying
Title: Re: Chilipepper's Cheese #017 - Manchego
Post by: Mary Ruth on February 28, 2009, 05:56:17 PM
One day I'll get there... :D and with this forum with its wealth of info...how could i go wrong :D