My 7th Butterkase

[Boofer]

We're on the same wavelength, Jeff. 8)

Some for now...and some for later.

-Boofer-

[sofusryge]

I'm very impressed with the look of the rind on that cheese - looks very "pro". Have to award you a cheese on that!

[Tiarella]

Jeff, did you do a thread on your washed rind Tomme that you mention in your post about your cheese line up? 

[JeffHamm]

Thanks sofusryge!  I checked it again, and the greyish patch is actually where the moisture washed away the rind, which is a shame because it had a nice even look to it before I had to leave.  Still, I hope to get that to work again.

And Tiarelle there should be a thread on my washed rind tomme.  It would be called "my 2nd tomme" or something equally inspiring.  I also did my first tomme as a washed rind, and those curds didn't drain as well and it was a very soft paste, to the point it was sagging under its own weight.  That said, it was a fabulous result and I'm hoping this 2nd make is as good.  They aren't listed under the washed rind thread, but rather under this washed curd section (where most tomme threads are found).

- Jeff

P.S.
Here's the first one : https://cheeseforum.org/forum/index.php/topic,9949.0.html
and
Here's the 2nd one: https://cheeseforum.org/forum/index.php/topic,10207.0.html

[sofusryge]

I'm going to make a Butterkase following your recipe this Saturday. I don't fully understand you algorithm for brining time though:

"Brine at 1 hour per lb per inch height"

Could you clarify this for me with an example?

[JeffHamm]

Hi sofusryge,

Sure.  Make a saturated brine (dissolve as much salt as the water will hold).  Now, let's say you have a 2 lbs cheese that stands 4 inches in height.  You brine that for 8 hours (2 x 4 = 8).

- Jeff

[sofusryge]

Ahh, that simple. Thanks a lot  :) It'll be my first washed curd cheese, quite exiting how that turns out. I'll post the resultat in a new thread next week.

/Sofus

[JeffHamm]

Not complicated, but if you use less than a saturated brine then you have to increase the time.  You can find an excel work book I put together that you can use to re-calculate brine times if you change your saturation (among other cheese related things) here: https://cheeseforum.org/forum/index.php/topic,8828.0.html . 

- Jeff

[sofusryge]

That's cool, i'll look in to it asap.

Thanks!

/Sofus

[JeffHamm]

Just the last update on this one.  Had the last bit of it the other day.  It remained very smooth and creamy textured right until the end.  Developed a really good flavour that would be ideal for those who aren't partial to sharp or strong cheeses.  It had a definite, and full, taste mind you, just one that was easy and pleasant.  Nice.

- Jeff 

[bbracken677]

Great job Jeff!  I am going to have to give butterkase another shot...main thing I need now is the time to make some cheeses.  :(