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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: H-K-J on July 02, 2014, 12:43:30 AM
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OK lets get rid of the doldrums By the time I am done with this you will run and Hide in the closet :P
I made (http://cocker-spanial-hair-in-my-food.blogspot.com/2014/07/caerphilly-short-aged-cheese-ready-in-3.html) you know what I made. I am trying to remember where I got this recipe. (Jeff I think it was Jeff, then again it could be my mess >:D)
5 Gallons whole pasteurized milk
¼ tsp. MM 100-101 Mesophillic culture
¼ tsp. Flora Danica or Aroma-B Mesophillic culture
¼ tsp. lipase
5/8 tsp. Ca-Cl mixed in ¼ cup non-chlorinated water
3/16 tsp. dry calf Rennet
3½ tbsp. pickling salt + extra for rind rubbing during flipping.
1) Start Warming milk to target temp of to 90° f.
2) Add Ca-Cl, mix into milk,( Add starter culture's and lipase between 84° to 86°) sprinkle on top of milk and rehydrate for 15 minutes, mix in, at 90° f. remove from heat.
3) Cover with tight fitting lid let it stand and ripen 45 minutes (after 30 min mix 3/16 tsp. of dry calf Rennet into ¼ cup non-chlorinated water)
4) Add rennet and mix in thoroughly, (I stirred top to bottom for about a minute) Floc Time= 3.5 x multiplier.
5) Cut curd into 1 inch cubes.
6) Stir very slowly and raise temp to 93° f. Maintain temp and stir 1 hour, longer stirring at this stage can reduce the time to drain later.
8 Let settle for 10 minutes.
9) Remove whey by draining into a cheese cloth lined colander, tie opposite corners of cloth to make a bag.
10) Hang bag and let drain until whey has stopped draining. Remove curd mass from bag and flip so the smooth side is up, re-tie bag and let drain till whey has stopped
11) Remove from bag and cut curd mass into 1” slabs, place a pot in 100° water in sink, prop up one side of the pot, Stack slabs on top of each other in pot, put stacked slabs on the high side (so the whey drains away from the curds). Flip curds every 15 minutes, 4 times (top to bottom/side to side) drain excess whey each time.
12) Mill to small bits (squeezed between the fingers like a potato masher)
13) Add ½ of the salt and toss curds, add the other ½ of the salt and mix in.
14) Place curd in cloth lined mold, pressing into mold with hands.
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Great pics and write up. A cheese to you.
I am intrigued by the recipe you are using. It is similar to what I used for my most recent Caerphilly -- a recipe that I got from one of Jeff Hamm's posts -- but different in some key ways: larger curd size, really long stirring (1 hour!), longer cheddaring phase. I look forward to seeing how it turns out.
How much weight are you using to press this, in what size of mold? And how long do you plan to age it?
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awakephd
I am BBQING I will post the rest tomorrow
thanks for the cheese, it is always nice to receive ;D ;D ;D
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That looks very nice! Another cheese for your collection.
It looks like one of my makes, but I don't think I've ever added lipase to a caerphilly? I see you've listed it in the ingredients list, but I don't see where it was added (is it there by accident perhaps?)
I've often played around with different parameters, so the difference in stirring times could be something I was doing as I was developing this protocol. Will be interesting to see how this turns out. How long are you going to age this for?
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I can't get over the Rube Goldberg setup you adopted for your cheese press. :D
I guess the wonderfully understanding and accepting wife is the on-the-scene photographer? A cheese to her. 8)
-Boofer-
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I can't get over the Rube Goldberg setup you adopted for your cheese press. :D
I guess the wonderfully understanding and accepting wife is the on-the-scene photographer? A cheese to her. 8)
-Boofer-
The wife said thanks for the cheese but she doesn't come near the kitchen when I am making cheese unless asked :o
I have a RF shutter release for my camera 8)
and Rube or Mickey has nothin over on me ;D
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as promised here is the rest (http://cocker-spanial-hair-in-my-food.blogspot.com/2014/07/caerphilly-short-aged-cheese-ready-in-3.html) of the process
(The pressing weights are calculated for my Dutch press, if a different press is used you will have to recalculate)
(Steps 15 through 18 are "in the pot/under 90° whey")
15) place under light pressure ~1 PSI (6 ½ lbs. or 7 pints water on arm of press, on 7 7/8 ” mould) 10 minutes
16) Flip, redress and press ~1.5 PSI (12.5 lbs. or 1 ½ gallons water on arm of press on 7 7/8 ” mould) 20 minutes
17) Flip, rub with salt, redress and press ~1.8 psi (13.41 lbs. or 2¼ gallons of water on arm of press on 7 7/8” mould) 20 minutes
18) Flip, rub with salt, redress and press ~3.07 psi (24.397 lbs. or 3 gallons of water on arm of press on 7 7/8” mould) 1 hour
19) Flip, rub with salt, redress and press ~4.13 psi (33.4 lbs. or 4 gallons of water on arm of press on 7 7/8” mould) overnight
20) Out of the press
Air dry 3-5 days at room temp then move to cave and age for 3 weeks, at 80-85% humidity, 50 to 55° f.
I usually will wine brine wash this cheese, in the past I haven't let molds develop, I then vacuum bag and age it out that way
I like to wait at least 4 weeks as I think 3 is to young for my tastes, most of my caerphilly's are cut at 5 or more weeks
(PS) if anyone recalculates my weights and pressures and come up with something different, I don't care this is my little world and I am the only one in it ;) LOL
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That's a fine looking cheese! A cheese to you. And I'm sure your calculations are correct as the resulting cheese proves it.
- Jeff
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Nice caerphilly! How's salt rub in the press been working for you? I've read about it a few time.
A cheese for you. I like the pics!
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Thanks guys ^-^
Nice caerphilly! How's salt rub in the press been working for you? I've read about it a few time.
A cheese for you. I like the pics!
the salt rub has been the only way I have salted my Caerphilly's, I have thought about a salt brine but never tried it.
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For the excellent picture montage and the RF shutter release implementation, please accept this humble cheese. :)
-Boofer-
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Thanks Boofer :D
I do love my new/refurbished/used camera and toy's
my wife thought the old 35mm pentax had been around long enough, it's just retired and will be brought out for nostalgic reasons only :)
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the weight at finale press and a pic after finale press and 3 days of drying 8)
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That's one beautiful cheese my friend! As usual, you have excelled at your chosen hobby! A cheese to you! ;D
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Thanks Al :D
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(I am going to try to post this for the third time >:()
The wife likes it, she is gettin into the taste of the lipase, me, not so much :-\
The paste is moist and creamy not dry and crumbly like my other caerphilly's have been.
aroma,well the lipase is definitely making a statement :o ;) not to sure I will be doing that in my caerphilly again
I will wait to make a decision after a grilled ham-n-cheese samich 8)
all in all I think I have found the moisture I would like in this cheese soo when I make my next one we will see if it works without the lipase.
I have to agree with Jeff, this cheese is better opened when young.
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Hi H-K-J,
Looks very good. I've made a few 10 litre cheeses with 1/4 tsp lipase, and they are fine for grating over pasta, but way too strong in that direction for my taste. For table cheeses I've added small bits, like 1/20th of a tsp, and will probably move up to around 1/16th to see how that is. Anyway, your wife likes it, so that's good, and one for you can be ready in about a month. Caerphilly is a good one for sharing. :)
- Jeff
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H-K-J, I had not remembered that you put lipase in this make. I made a Caerphilly a week or so later with lipase -- must have been subconsciously imitating you. :) I too am not sold on the lipase in this make, though I liked it better in the Caerphilly than I did in the Lancashire I made at the same time. Glad I tried it, but I think I will reserve it for Manchego and Parma styles from now on.
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Yup, I'm thinkin, stick with the Caerphilly recipe ::)
Had to try to experiment but for now I think I have found the few recipes we have liked in the past, before I started to screw them up :-\ ;)
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Did you use a wash on that before you vacuum bagged it? :o
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Hi Al, If I remember right this one was aired for 3 day's washed with a wine brine for 2 day's then bagged.
I am not a fan of the "natural" rind unless it is on a Stilton ;)