Baby Swiss with goat milk (perfect to compare – or so I thought)
2 gallons raw goat milk
Cultures: 2 oz of M4001, 1 oz of Flora Danica (total culture was approx. 1.2% of my total milk volume). 1/2 tsp CaCl2, mixed in 1/4 cup distilled water
1/16 tsp of Propionic shermanii dissolved in 1/4 cup distilled water*
1/8 + tsp of SS rennet, dissolved in 1/4 cup distilled water
Initial ph was 6.52
Milk temp to 64F and added the cultures and CaCl2; Added the P shermanii at a temp of 72F
Ripened for 45 minutes while bringing up to temp to 86F pH 6.46 and Added the rennet.
-floc multiplier of 3: floc time of 10 minutes; 30 min total minutes – clean break achieved.
Cut into 1/2 inch cubes and let heal for 5 minutes
-Over the course of 5 minutes stirred the curds at temp 87F (pH 6.31)
-Drained whey to curds
-Added of 136F water slowly while stirring to bring temp up to 94F over 5 min
-Added more 130F water while stirring to bring temp up to 103F over 7 min
Stirred for 35 minutes at 102-103F
Whey pH was 6.58
Drained whey to curds and hand packed curds in whey
Transferred curd to medium mold (5 inch) and pressed under whey with 0.6 psi for 20 minutes (whey pH 6.28)
-Flipped & rewrapped and pressed without whey at 1.2 psi for 20 minutes
-Flipped & rewrapped and pressed without whey at 1.2 psi for 60 minutes
-Flipped & rewrapped and pressed without whey at 1.2 psi for 60 minutes (whey pH 6.19)
-Flipped & rewrapped and pressed without whey at 1.2 psi for 4 hrs (whey pH 5.85)
-Flipped & rewrapped and pressed without whey at 1.2 psi for 2 hrs (whey pH 5.28)
Yield was 3 pounds– brined in heavy saturated brine for 7.5 hours.
Dried at room temp for 24 hours
Then to 54F cheese fridge with 80% RH, flipping daily
4 weeks later, moved to 63F fridge with 80RH flipping every other day
4 weeks later, moved back to 54F fridge with 80RH flipping weekly (then vac’d)
Tasted on 12/27/2020 – very good – not as much hole/gas development. Cheese didn’t expand like the cow’s milk cheese I did (aged at same time). Still a very good cheese – albeit a little sweeter and not quite the bite that one gets with the P shermanii. Could it be I underdosed my PS as the goat milk gives me more curd yield? Will need to try this again and see!
Trent
