clherestian & Alex's Semi-Lactic Cow's Milk Cheese

[clherestian]

My second attempt at a semi-lactic cow's milk cheese is currently ripening. The first attempt didn't work out very well, I ladled out the curds before they were fully set. What I'm wondering is if anyone has any experience in this type of cheese and can offer any advice. I have a couple of questions at the bottom. Here is my plan:

2 gallons of raw milk at 72-74 deg F. 1/4 tsp Abasia thermo type C culture and a pinch of Geo 13. Ripen for half and hour. Add less than 1/2 the normal amount of rennet. Ripen at 72-74 deg till the curds form. Ladle directly into chevre-style molds. Drain for 12 hours, turning several times. Air dry at room temp for a day. Age for one week, turning daily.

If anyone has experience with this type of cheese, here are a few questions:

I know I should salt at some point. Would it be better to salt the curds before adding them to the molds or to salt the outside of the cheese after removing from the molds?

Is the thermo type C an appropriate culture?

How long should it take the curd to set? Is more than 24 hours normal? When should I discard milk if it doesn't set - after 48 hours? 

[Alex]

This is the procedure (more or less) I follow making Lactic Cheeses:

CURD PREPARATION FOR LACTIC COW and GOAT CHEESES
The curd is characterized by having both rennet and lactic qualities because small amounts of rennet are used and a high level of acidity is developed before the curd can be ladled into the forms to begin the draining of whey. The curd is formed in the vat during a period of 15 to 48 hours depending on the cheesemaker's schedule. Because of their short aging period, these cheeses are made from pasteurized milk. The curd is made in the following manner:
Pasteurized milk at 20-22° C.
Add starter culture: EZAL MA series or MM series cultures are used. The EZAL MA series makes a tangy lactic curd and the MM series provides additional flavor from the L. diacetylactis and Leuconostoc bacteria (Mesophilic) added to the mix. ( I always use buttermilk as a meso starter).
The temperature is also adjusted.

15-20 hours:       24° C
20-28 hours:       22° C
28-36 hours:       21° C
36-48 hours:       20° C

Mix the culture in for 5 minutes. Wait 25 more minutes.
Add rennet to the milk.(I add 1 drop/1 liter of milk)
Ripen the milk for 15-48 hours. Signs that the curd is ready to ladle are that it has separated from the sides of the vat and there is a 13 mm layer of whey on top and there are cracks in the curd body.
The curd can be ladled and predrained in cheesecloth for 10-15 hours and then packed into forms (as for making Crottin) or ladled directly into the forms. The extent of draining determines how much whey is removed from the curd. The draining period regulates the body characteristics and determines the final quality of the cheese. This period can be from 15-36 hours at a temperature of 20-22 deg C; lower temperatures inhibit whey drainage. Higher temperatures promote gas formation and excessive moisture loss; the forms can be turned several times to promote even drainage.
After draining is finished, the cheeses are removed from the forms and dry salted with a fine layer rolled or sifted onto the cheeses with flake salt, such as Kosher Salt. Penicillium mold and other mixtures may be sprayed onto the cheese at this point (I added Penicillium mold to the milk).

In addition to the mold you may coat the cheeses with ash, you may wash the cheeses after the mold penetrates through the ash. It is possible to add kinds of nuts or dried fruits to the cheeses.  Take a look:

[clherestian]

Are those goat or cow milk?

[Alex]

Those cheeses are cow milk.
In the middle is a washed rind cheese aged for 8 weeks, it developed a very sharp taste, it even reminds goat cheese taste.
At the bottom is an 18 days old cheese, also a very good one.

[DeejayDebi]

Ah Alex they look lovely! I like fruits and nuts in my cheeses too.

[clherestian]

My semi-lactic cheese turned out much better this time. I did a couple of things differently than what I said above. The curds weren't firm enough to ladle them directly into the molds. I had to drian them a bit first. Also, I mixed the salt into the curds instead of salting the surface of the formed cheese. Also, I added chives, garlic and black pepper to some of the cheese. Now I am aging it and waiting for the geo to form a surface.

Here are a few pics:

The set curds:



Scooping the curds:



The first scoop in the cheese cloth:



Curds in the bowl awaiting salt:



Cheese in the molds:



Cheese on the drying rack:

[Cheese Head]

They look great, looking forward to updates!

[DeejayDebi]

I think I will drain them in cheese cloth first next time too. It is taking forever to drain in those little cups. AND I will use cows milk!

Thanks Alex!

[Alex]

Ido don't know why, when using cows milk and aging for a longer time, the taste reminds me of goats milks, it has a quite simmilar sharpness. It's recommended and much cheaper too.
I do not use any Geo in these cheeses, only Penicillum Candidum added to the milk.

[DeejayDebi]

Hey Alex ... I am wondering .. this recipe has no salt in it? How do you salt these little marshmellons? They are so fragile!  How long do yo leave them sit out? Mind have been out for 2 days and they are still seepsing now that they are out of the little cups.

[Alex]

I warned you  , it's sticky and messy. First I dry the curds by hanging in a cheese cloth for about 6 hours and then in moulds for about 48 hours.
They are very delicate, I salt them with a salt shaker.

[siegfriedw]

Alex - just curious how long do you leave them out to dry before putting them in the "cave"? or do they go into the cave/refrigeration as soon as they come out of the mold?

[DeejayDebi]

Yes they are sticky! Now that I know what they are and what they do I can rethink my draining  next time. This time I followed instructions - albeit loosey instructions. Draining first would have been sooooo much better than putting cures right into the little cups.

Right now they look like little raw buttermilk biscuits.

[Alex]

Alex - just curious how long do you leave them out to dry before putting them in the "cave"? or do they go into the cave/refrigeration as soon as they come out of the mold?

After pre-draining in cheese cloth, up to 48 hours in the moulds checking the cinsistency.

[Cheese Head]

Alex, above you said:

Add starter culture: EZAL MA series or MM series cultures are used. The EZAL MA series makes a tangy lactic curd and the MM series provides additional flavor from the L. diacetylactis and Leuconostoc bacteria (Mesophilic) added to the mix. ( I always use buttermilk as a meso starter).

For others, Ezal was a Rhodia Food Brand, Rhodia was bought by Danisco in 2004, so my MM100 mesophilic starter culture that I bought in USA is badged under Danisco's Choozit Brand, although I think Danisco is still selling it under the Ezal Brand label depending on where you are in the world.

Anyhoo, few questions:

• Just so I get it straight, are you saying you can use a manufactured culture or buttermilk like you do, not both right?
• In your recipe/procedure, is the mold draining time on top of the hanging time?
• You say to turn the cheeses in mold yet for both yours and clherestian's I only see pictures of conical non-turned cheeses, normally when I turn I get a more cylindrical shape, or is the cheese that soft?
• Lastly, we have our house air conditioner set here in humid Houston summer for 25C/77F (actually 78 in day 76 at night). Is this too high and I risk "gas formation and excessive moisture loss" and therefore should I wait until colder weather before trying?

TIA, John.