Oka with mushrooms

[john H]

Good day, I am getting 20L of milk today and have 2 questions

1) I would like to do a traditional Oka but the closest recipe I have is ST Paulin in the Cheesemaker's Manual. Does any one have a recipe for Oka?

2) How is the best way to sterilize the mushrooms just microwave them?

Thanks
John   

[AnnDee]

I found this while strolling and browsing the forum
https://cheeseforum.org/forum/index.php?topic=3967.0

[john H]

Thanks AnnDee don't know how I missed that one. Will have to see if I have a cultures.

John

[john H]

Linuxboy's recipe calls for Choozit TA 60 and Choozit Alp and Margaret's recipe (and I have) MA 4001 and Aroma B. Does anyone know it these are interchangeable meaning same thing just different manufacturer.

Thanks
John

[Boofer]

Linuxboy's recipe calls for Choozit TA 60 and Choozit Alp and Margaret's recipe (and I have) MA 4001 and Aroma B. Does anyone know it these are interchangeable meaning same thing just different manufacturer.

Thanks
John

Not the same:
MA4000/4001: LL, LLC, LLD, ST
Aroma B: LL, LLC, LLD, LMC

Here's my take on Trappist/Oka: Boofer's Trappist (?) Endeavor

-Boofer-

[Kern]

2) How is the best way to sterilize the mushrooms just microwave them?

I would be very careful about using any fresh fruits, vegetables, mushrooms, etc in cheese.  Do a search in the forum archives and learn about the experience of others before doing this. 

[john H]

Thanks for the info and the link Boofer I will have a read through your make before getting started.

Kern I had heard of some issues  but will have a closer look in light of your word of caution.

Thanks for the feed back

[AnnDee]

In this thread, it seems dried mushroom was recomended to be used on making cheese.
Here. Also Here

[john H]

Thanks for the link Ann.

I have decided to do 2 St Paulin, 1 X 12L plain and 1 X 6L (mushroom). This will be my first St Paulin make. After doing some reading I think I will do what I usually do and rehydrate the mushrooms (simmer in 1 cup water) let cool strain and water to milk let mushrooms drain well on paper towel and add to curd just before hooping.

Kern I am starting with dried mushrooms. 

Now my fingers, toes and eyes are crossed.

[john H]

Here is the store bought that I would like to come close to.

[Kern]

Dried mushrooms that have been boiled are likely safe so long as they are edible fresh.  I may try this with some dried boletus edulis (Cep, Porcini, etc.).  Maybe even with some dried morels.

[AnnDee]

Kern, I love porcini and especially morels but over here they are pricey with a capital P.
Do you buy this in grocerie store over there or online? I would love to get some if the price is right. Strictly for cooking for me, I love them with pasta, meat or even just with mix veggies.

[Kern]

Sad to say we have to go out into the forests around here and find them ourselves.   

The eastern Washington State Cascade mountains usually start producing morels in mid-may and the season lasts until mid June (low elevations first, high last).  Porcini grow in some of the same spots several weeks later.  If we miss the porcini in the spring we can usually start finding them again in mid to late August through late October depending upon the rains.  So year after year it's trudging through the woods to only to fill our baskets with these mushrooms and have to start all over again.  I have to confess that it has become an addiction that has lasted over 50 years.  It is a far worse obsession than making cheese.  In a little more than two months the siren song of the woods will pull me back into her embrace and cheese making will take a back seat.      

[john H]

Finally done my first St Pulin I did 2 one plain and one with mushrooms that were rehydrated and simmered in 1 cup of water. The water was drained and added to the milk while heating up I then drained the mushrooms well on a paper towel. The plain was done the same way just leaving out the mushroom steps.

12L Whole milk pasteurised unhomogenized

1/8 tsp MA4001

1/8 tsp Aroma B

Pinch B linens 

After cutting curd rest for 10 min then gently stir for 5 min.

warm to 35c over 45min

remove 1\3 whey and replace with 40c water to reach 37

[john H]

As a side note I realized the refractometer I got for making wine not only reads potential alcohol, Brix (sugar) but also has a Baume scale that can be used for salt consentration handy when reusing brine. 16 degrees on the Baume scale is a medium brine.