Baked Cabecou

[jamesblair76]

Hi,

I though I should share a lesson I learned yesterday.

I was making a batch of cabecou, which I had success with in January. Same recipe, but used MO036 culture instead of flora Danica, because I'd run out.
2 L goats milk
1/32 tsp MO036
1/64 tsp PC
Speck GC
2 drops liquid rennet

Milk at 22C, add cultures+rennet, leave for 24hrs (ish).

Being winter, I put the pot in my bain Marie with a PID controller keeping the water underneath at 23C. This worked well for the first 12-14hrs. The pH wasn't dropping as fast as I would have liked, but the milk temp was still spot on 22C.

I should mention that I'd previously noticed the PID temperature fluctuating sometimes. Ie, it'll jump up and down 5C within a few sec, I think a fault in the sensor.

Anyway, when I checked it at around 24hrs,the PID was somehow at 63C, and the milk at 46C.

The chooks enjoyed the curd.

Technology is great when it works.

[GortKlaatu]

So sorry to hear that.  I love Cabecou....I make it fairly often.  When I want to give a special little gift and I don't want to give a fresh Chèvre, Cabecou is my answer.  Mine always develops a delightful citrus lemon background flavor.  Have you noticed that with yours?

[jamesblair76]

I can't say I've noticed. I've only made it once successfully though.