I want to start with swiss style but diferent ways

[Mateo]

I would like to start my proyect doing this type of cheese , becose is best range of temp can work of my way.

and i choice this style.

right now i got temp 28º i hope controled

This going to be a experiment to try find new flavours

with only 2 l of uhf milk

i can put yogurt

sure i go to put kefir 1 cup and half

i don´t have any culture yet

how many time can i leave kefir in 90 f  28.8º to get some culteres from it?

2l i have to multiplicate per 3.5 - 7 min wait to curd?

how much amount of rennet? for just 2L
and without cloride calcicum

to get right temp i have to wait a hour , can i put my kefir for long time in 28.8 º?or is better put it just a 30 min before put rennet?
i´m only question right now , and also not many equipament
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Quote from: scubagirlwonder on April 13, 2010, 04:14:27 PM

    I've searched the forum and read up...but I don't see how the flocculation info helps me determine the AMOUNT of rennet to use...I have not had a problem with renneting time and getting a clean break on my cheeses, I am just trying to figure out how much rennet to use in this particular recipe using fresh, pasteurized whole milk....


It helps by letting you know how the amount of rennet affects your floc time, and if you have a target for time to floc. If your floc takes 30 mins and your milk is good, you need to use more rennet. Similarly, if your floc is 5 mins and your milk is good, you need to use less rennet.

[Gürkan Yeniçeri]

Hey Mateo,

I am guessing you are using ultra heat treated milk which is no good for cheesemaking. throw that away and get fresh milk.

Your rennet package should tell you how much to use. If you don't have the instructions just use 0.4ml for 2 litres of milk. Measure it with a syringe.

2l i have to multiplicate per 3.5 - 7 min wait to curd?

I think you misunderstood flocculation technique. Please read that again.

Just use yogurt as the starter culture. Use 40ml yogurt for 2 litres of milk and wait about 45 minutes. This should do. And then add the rennet and wait till you get a clean break.

[Tomer1]

Also swiss (with eyes) style really requires PS so you will have to buy some culture.

[Boofer]

Also swiss (with eyes) style really requires PS so you will have to buy some culture.

"PS" refers to Propioni shermanii culture. Adds essential Swiss flavor and creates eyes by producing carbon dioxide gas in the forming cheese.

-Boofer-

[Mateo]

what happend if u mix culture in right temp for more time? example 1 hour , 1:30 or even 2 hour? u can get too much acid?

Sailor say :With the additional starter bacteria and the extremely long ripening time, you are pretty well guaranteed to end up with an extremely acidic cheese.

my rennet prodoct put tea  spoon per 40 to 60 l  in 37º  ,45min

Gurkan :u still thinking i have to put it ?:Your rennet package should tell you how much to use. If you don't have the instructions just use 0.4ml for 2 litres of milk. Measure it with a syringe.
this isn´t coagulated , i put a "pizca"a bit rennet in knife

can i put doble dose of rennet at 20 min ?
i go to do becose i dont see nothing
or not?
yes , i make a new dose of rennet , same amount i put before

i did with 2 l full milk and almost one with milk semi low fat living it for a night with yogurt
the temp is controled , but i don´t see curd
i think i have be long waiting
now i know i have to move and when it´s block y multiply,lol
thats right?

what can i do , this proyect don´t curd?

 if next 2 hour don´t get curd , i go to put vinegar in
hey , i saw bottom of recipe and there is a few poor curd
what can i do?


i go to make a new proyect this aftenoon with 1gr of rennet in same way , any recomendation?

i did second proyect , and the same, after and hour waiting for curd or something , nothing happend and add vinegar again, 1º proyect i got poor curd even with vinegar

[Gürkan Yeniçeri]

If you are not getting the curd in an hour or so, try increasing the rennet amount like 0.1ml at a  time.

Also for 2 litres of milk, you will be getting may be 200g of hard cheese and that amount is not enough for getting any eye formation like in swiss. May be once you know the amount of rennet to use, you should go up to minimum 8 litres of milk.

[Mateo]

 Gürkan , hey i got 100l of milk  this weekend

can u imaging me doing cheese like never

i only got 5 piece of 200gr from all

was a bad milk from 4 day en half ,he is gone togiveit for his animal

i go to show u soon
just one i got , and be really happy for result, i did it i increase the amout every time a bit more

i learn of many mistake

today i going to do , that 8l u say

[Mateo]

i want to put some picture , and i don´t know

i´m trying

[Mateo]

i want to put some picture , and i don´t know

i´m doing now one cheese from ultrapasteurizate milk uht and put doble amout of rennet in two times i wait for  first 40min add another and doesn´t get curd with that milk until i put vinegar?

what i can do? increase the amount?

or buy ph temometer ,this option  isn´t posible

"Another problem is that I did not have non-chlorinated water"  i didn´t put rennet in non-chlotinate water   , can work destilate water?  "agua destilada in spanish"

[linuxboy]

You cannot use UHT milk for rennet-coagulated cheese. The curd is too fragile.

[Gürkan Yeniçeri]

Distilled water will work. But you should chenage your milk to normal milk. Do not use UHT milk for rennet coagulated cheeses as LinuxBoy said.

[Mateo]

today i try a new baby swiss from goat raw milk , for don´t change of style.

the person give me it ,told me have a lot level of fat.

do u think is good idea make this cheese just with goat?

i´m thinking in mix with half and hal of cow milk

here oood info of yogurt culture by linuxboy http://www.wacheese.com/index.php?option=com_content&view=article&id=50:cultured-yogurt-howto&catid=48:cultured-dairy&Itemid=68