Cheddar Cultures

[Sailor Con Queso]

Wayne, put me down for 2.

[FarmerJd]

Why not. Put me down as well.

[Brie]

Wayne--I'll take one!

[wharris]

Count so far:
Total: 10

Wayne: 3
Mark: 1
Sailor: 2
Farmer:1
Brie:1

Two left!

[deb415611]

Wayne,

I'll take one

Deb

[homeacremom]

I'll take the last one! 

[wharris]

ok
Mark: 1
Sailor: 2
Farmer:1
Brie:1
H.A.H.:1
Deb:1

OK, thats it! 

This will be a bit before I can get the cultures....  But in the mean time,  PM me with your addresses...

[wharris]

Update:
The cultures shipped from the supplier to me today. 
Woohoo!

I will let everyone know when I mail them theirs!

[wharris]

OK, The cultures are in today. I divided them up and ready for shipping out tomorrow.

Costs
Culture                   10   $85.40   $8.54/ea
Envelopes      12   $7.77   $0.65/ea
Shipping                    7   $7.00   $1.00/ea (est)
                                                    $10.19  total (ea)

Totals
Mark: 1 ($10.19)
Sailor: 2 ($18.73)
Farmer:1 ($10.19)
Brie: 1 ($10.19)
H.A.M.:1 ($10.19)
Deb:1 ($10.19)
Linuxboy:1 ($10.19)

Paypal: wayne_a_harris@hotmail.com
Check: My home address (PM me.)

The box from CHR Hansen indicates that shipping can occur at ambient temperatures, so I am not shipping these in coolers or anything. Just envelopes.  Let me know if those listed don't get their packages in the next few days.

Who will be the first to try these?
-Wayne

[deb415611]

Thanks Wayne. 

Timing is good, I was going to make cheese the next couple weekends  .

[wharris]

Dropped in the mail this morning. 
Post Office guy says Fri-Sat-Monday timeframe for delivery...

[Brie]

I'm excited--hope it arrives by this weekend--we'll have to have a separate topic set for this to compare outcomes! P.S. Wayne--the check's in the mail--thanks for sharing!

[wharris]

One thing I still do not understand.
The R-707 PDF (posted earlier in this thread) states that with this culture, you get 50% culture inhibition at 5.3% salt and 100% at 5.8% salt.

So, if the point of adding salt during milling is to stop the acidification process (among other things),  why do we use 2.0% as a guide for the amount of salt.

Does that mean that we really are looking to only provide a <50% inhibition of the culture at the end of milling?

We've talked about this before, but I still do not have a warm fuzzy on this.

[Sailor Con Queso]

Salting is  not supposed to stop acidification entirely, just put the brakes on. The 2% guideline is enough to slow things down without making the finished product too salty. A 5% salt mix would taste horrible.

If you salt a cheddar at pH of 5.3-5.4 the cheese after pressing overnight will still drop to 5.0-5.2. And that slow acidification curve carries on into the actual aging process. That's why the pH target at milling and salting is so important.

I'm doing a Pyrenees from Tim Smith's recipe right now. This is another direct salted cheese and it has been draining for an hour that the recipe calls for. The next step is milling, salting, and pressing. The pH of the drained curds right now is 5.95 but I don't want a bland cheese, so I'm going to let it get to 5.7-5.8 to give it a little more acidic bite before salting. And the finished cheese will be more meltable.

[Brie]

My culture arrived today--thanks, Wayne--only two days from OH to AZ--a chedderific weekend for me!