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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: webmaster on April 13, 2008, 07:12:09 PM

Title: John's Cheese #002 - Yogurt Culture Hard Cheese
Post by: webmaster on April 13, 2008, 07:12:09 PM

My second cheese making, used David Fankhouser's Basic 1 USG Milk Hard Cheese Recipe & Directions.

APRIL 11, 2008 - PREPARATION

• Evening, warmed 1 US gallon/3.8 liters store bought Homogenized Pasteurized Whole Milk to room temperature 21 C/70 F.
• Inoculated milk by putting in super cleaned stainless steel pot, added 1/2 cup/4 oz/1.2 liters of Dannon brand All Natural non-fat plain active yogurt as starter rather than 1/3 cup as non-fat, stirred with clean spoon.
• Put lid on pot and let sit overnight at same room temperature.

APRIL 12, 2008 - MAKING

• Morning, checked milk, slightly coagulated from yogurt reproducing overnight.
• Warmed the pot to 86 F/30 C, taking care not to catch or burn milk.
• Diluted 19 drops Malaka brand liquid vegetarian Rennet from Whole Foods grocery store in 2 ounces water.
• Stirred diluted rennet slowly into pot, put lid on, waited for 1 hour to coagulate.
• Checked with spoon for clean break (ie spoon leaves the milk parted and does not pour off spoon) from adding rennet - poor.
• Waited second hour, checked again for clean break, better but still somewhat poor break.
• Cut the curd into 1/2 in2/1 cm2 square rods using long knife, note: if cut too fast then whole block of curd rotates in pot, went slow and OK.
• To set the curd, heated to 82 F/34 C for softer cheese to 102 F/39 C for harder while stirring with large spoon, note: accidentally over heated to 130 F/54 C !
• Left curds to cool down and set for 15 min.
• Curds partially correctly sink and partially incorrectly floated.
• Poured off excess whey and ladled into muslin cloth lined colander to separate remaining curds and whey.
• Sprinkled and mixed in 2 tsp/10 ml of salt
• Placed cheese into Muslin Lined 4 inch diameter PVC hand mold with hand drilled weep holes on top of upside down plate to lift cheese up off of whey.
• Used 1.5 Liter double bottle as weight to press the cheese.
• Evening, drained off excess whey to keep cheese up out of whey.
• Removed weight and removed cheese from mold, unwrapped from muslin. Uneven top to cheese, should have made a round wooden follower rather than just folded over the muslin cloth.
• Rubbed outside of cheese lightly with salt, rewrapped in fresh muslin, and placed in fridge to start aging.

APRIL 13-19, 2008 - AGING

• April 13 - After 1 day aging in fridge, unwrapped and removed wet muslin, rewrapped with fresh clean muslin cloth.
• April 14 - After 2 days aging in fridge, unwrapped and removed moist muslin, rewrapped with fresh clean muslin cloth.
• April 15 - After 3 days aging in fridge, unwrapped and removed damp muslin, rewrapped with fresh clean muslin cloth.
• April 16 - After 4 days aging in fridge, unwrapped and removed slightly damp muslin, rewrapped with fresh clean muslin cloth.
• April 17 - After 5 days aging in fridge, unwrapped and removed barely damp muslin, rewrapped with fresh clean muslin cloth.
• April 18 - After 6 days aging in fridge, unwrapped and removed almost dry muslin, rewrapped with fresh clean muslin cloth.
• April 19 - After 7 days aging in fridge, unwrapped and removed almost dry muslin, rewrapped with fresh clean muslin cloth.
• April 20 - After 8 days aging in fridge, unwrapped and removed dry muslin, east small piece from side, rewrapped with fresh clean handkerchief.
• April 21 - After 9 days aging in fridge, unwrapped and removed dry handkerchief, rewrapped with fresh clean muslin cloth.
• April 24 - After 12 days aging in fridge, unwrapped and started eating, delicious, very flavourful, little crumbly.

Pictures below . . .

Title: John's Cheese #002 - Yoghurt Culture Hard Cheese
Post by: webmaster on April 13, 2008, 07:27:01 PM

Picture set #1 . . .

Title: John's Cheese #002 - Yogurt Culture Hard Cheese
Post by: webmaster on April 19, 2008, 11:46:13 AM

Picture set #2 . . .

Title: John's Cheese #002 - Yogurt Culture Hard Cheese
Post by: webmaster on April 19, 2008, 11:47:11 AM

Picture set #3 . . .

Title: John's Cheese #002 - Yogurt Culture Hard Cheese
Post by: webmaster on April 19, 2008, 11:48:12 AM

Picture set #4 . . .

Title: John's Cheese #002 - Yogurt Culture Hard Cheese
Post by: webmaster on April 29, 2008, 12:21:59 AM

Last picture set #5, one picture . . .