New Age Cheddar

[OzzieCheese]

Today isn't ultimately about cheese - thought the outcome will be a Classic Milled curd Cheddar style. 
10 Litre of un-homogenised Maleny Milk -3.9% - I love this milk.
Dose of sacco MO30
CaCl and annatto.
3mls 200 IMCU rennet
2-3 tabs of salt - depending on the weight of the curds.

I'll attach the control sheet later today.  But why New Age you ask ?
Well today I get to play with all my new toys.  Today I can finally know to a better degree of accuracy those things that differentiates one cheese from another. pH and Temperature.  Of late I've been frustrated with the paper strips and mechanical thermometers. So armed with my new Digital thermometer and Extech pH meter - Thanks John
I get to play - - -  But that's not all.  I finally get to road test the smolt MkII foldable press - again thanks for a superb design. I'm going to load the press up to 10kg (with a MA of 12) = approx. 270 lbs at the cheese.  OhhArr !

Just waiting for the 30 Deg alarm to go off before adding the Culture. 

And just to top the day off - The 'Cave Cube' gets it's inauguration as well. found a problem with the shelves in the cave.  I cut them too exactly and have created little spaces of different temperatures which at first I thought -cool a fridge for a cheeses but alas the humidity is almost uncontrollable and the cave cube fan will need to circulate the air. Time for the drill and 1inch boring tool to create an air path way.
 
Ohh my digital timer just went off time to add the culture.

Back soon... 

[Danbo]

Great new toys - good luck with the make. Can't wait to see your notes with PH and all... :-)

[shaneb]

Looking forward to seeing it Mal. Is the plan for this to be cloth bound as well?

Shane

[Al Lewis]

Have a blast with those new toys!!  Looking forward to seeing your make.

[Tiarella]

I obviously need to see photos of ALL your new toys!!!  Don't tease us so badly!!!   

[OzzieCheese]

Tis the morning and all the other morning things have been done - time for cheese...

This one will be Cloth Banded as well - another Banded Brother - The 3 amigos 

Sorry I didn't photograph the make, it went very well apart from the pH didn't develop as fast as I would have liked.  Previously, with the paper test strips It was just guess work anyway - but now, the pH meter makes it obvious.  Next time there are some changes to make as far as the culture goes. The other thing was the Digital thermometer.. I found because it only showed in single increments, that I was chasing the temperature and couldn't gauge the rate of change so the thermometer with a digital point would be better.  That said the alarm and timer on the one device was great - I could use my laptop for more important things like catching up on 'Agents of Shield' whilst stirring for 90 minutes

The press... worked exceptionally !! 

Here are a few photos of my day and my new toys

[OzzieCheese]

A few more of the press.  The first pressing was at about 8kg to start the knit for 30 minutes. And then this at 25kg.  We had to go out and didn't get back until 11 pm so it had about 6 hours at this weight.  The final pressing is at 12 time MA with 7kg which equals 84 kg on the cheese - less for friction, but not much - 188lbs.  And the press didn't even blink !!

So in about an hour I'll take it out of the press will be about 12 hours, I think that will do.  The final image is a scan of the control sheet and template for any one who needs a template.  Remember that the culture rate will need to be adjusted for the next make

All in all a very satisfying day

   

[Al Lewis]

Love the new toys!!  I take it you live in northern Australia.

[Danbo]

Great toys - looks good! :-)

[Tiarella]

Thanks for sharing your toy photos!  Where is your press from? 

[Frodage]

What an awesome setup!

[OzzieCheese]

To try and answer all your questions. 

Compared to Melbourne then Brisbane is north but really only 1/2 way to the top

The press is a 'reproduction' under licence from smolt1 (Bob I think - sorry if I got that wrong)

https://cheeseforum.org/forum/index.php/topic,13831.0.html
and mine
https://cheeseforum.org/forum/index.php/topic,13846.0.html

Ohh the toy were fun and I wonder where it stops ??

-- Mal

[OzzieCheese]

Press working - I know it doesn't look level as I had to tilt it to get the whey to run into a drip pan.  Because the ram and the pressure level are not permanently attached, it make loading and adjusting a breeze.  They just slot down the spaces in the control box, keeping everything nice and tidy, and seeing as our kitchen is a shoebox, everything helps

I was wondering why there werte so many holes on the upright of the original design - now I know.  It's to provide holes in smaller graduations as the cheese presses, to keep the pressure arm level for maximum performance.

But the knit is wonderful and from 10 litres I realises a 1.2kg Cheese so not bad me thinks.  One other thing that I really appreciate about the Foldup press it that it is easily cleaned and put away.

-- Mal