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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Cheese Head on June 13, 2008, 12:01:58 AM
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Manchego Cheese Making Recipe (http://cheeseforum.org/Recipes/Recipe_Manchego.htm)
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Sounds like a great recipe. I'm a master at tilting at windmills and am in continual search of Dulcinea. Perhaps this is the recipe. ;D
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OK had to google Dulcinea ;).
:o, thought you had already found yours . . . :-X, OK I'll shut up.
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Yes, in person, ;D but in cheese... ;D ;D ;D
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Sorry got it ;D, it's been a long week, no excuse of course.
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;D ;D ;D
I'm making in this right now. I'll let you know how it turns out.
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I followed this recipe pretty closely with the exception that I used 2 1/2 gallons of milk instead of one.
As I mentioned in the pH thread, I used my theory and left the pot uncovered the entire time and allowed the starter cultures to ripen fifteen to twenty minutes longer that the recipe calls for. The curd set up very nicely.
Right now, the cheese is sitting in the brine in my "Cave."
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DD, looks great, beautiful cut curds!
Questions:
- Any tricks or traps so far?
- What did you use for starter cultures?
Mesophilic Type II is the name of a Canadian Abiasa brand culture containing Lactococcus Lactis subspecies Cremoris bacteria, a very commonly used mesophilic starter culture.
Thermophilic Type B is also the name of a Canadian Abiasa brand culture containing:
- Streptococcus Thermophilus bacteria, a common thermophilic starter culture used in making soft and semi-soft type cheeses and frequently used in making Italian, Swiss, & farmstead cheeses.
- Lactobacillus Delbrueckii subspecies Bulgaricus bacteria, also a common thermophilic starter culture used in making soft and semi-soft type cheeses.
Did you use these or just homemade mesophilic and thermophilic starters?
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Thanks! I was happy with the way the curd set up. As far as tricks, I just let it ripen about 25% longer than called for.
I used these cultures from http://leeners.com/cheesemaking.html (http://leeners.com/cheesemaking.html)
MESOPHILIC-M 8
Contains: Lactococcus lactis subsp. lactis, cremoris, biovar diacetylactis.
THERMOPHILIC
Contains: Streptococcus thermophilus
ITALIAN STARTER
Contains: Lactobacillus helveticus, lactis
I've never tried a combination like that but the milk had this wonderful aroma after it ripened and the cheese smelled great when I took it out of the press. ;D
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you are moving along quite quickly DD, nice job. i'm anxious to see and hear about the results (taste) after aging. great stuff !
reg
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After seeing these photo's, I understand why the colour of my whey was questioned. I wonder if it is the different starter that we use that make the difference. I have never had "all but clear" whey when making cheese, it has always been a yellow/greenish opaque colour.
Interesting.
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My whey is normally more light green transparent color, except when I don't get a good curd set or stir the curds too much and break them up to fine, then the whey turns a slightly milky colour, more towards skim milk.
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Hi everyone,
I'm interested in the whey discussion because on my one try making Manchego cheese the whey turned quite milky which said to me the fat content had leaked from the curds.
The challenge is in using the whisk to get the rice size pieces. What size whisk did you use? Was it a firm metal frame or one of the ones with some give to it (I have this latter).
The Manchego orbs (I tried using some moulds similar to Gouda, just for a change) appear quite dry and so I've decided to try and age them rather than eat fresh.
Appreciate your thoughts on using the whisk in recipes.
:)
Herb N Cheddr
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I use a regular, stainless steel, whisk. It's fairly open, about 16 inches long with about 1/2 inch between each wire.
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how much of the ITALIAN STARTER
Contains: Lactobacillus helveticus, lactis did you add to the recipe? I think that you hit on something by adding it.
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Looking very nice DD. You must have a very steady hand those curds look great. I can't draw a straight line against a ruler!