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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: anutcanfly on December 16, 2011, 06:29:52 PM
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This will be my first swiss with holes. Thanks to luxinboy and sailor's posts, I am hopeful this will have a good outcome.
The make went well, I made all my temp targets and pH seemed to be fine, though it got going too fast on the press so I pulled it early.
Jarlsberg 12/15/11 first make
I decided to make this cheese moist, as I want it for grilled cheese sandwiches. Not sure why I skimmed it! Wasn’t thinking.
Floc x3.5
4 gallons raw Brown Swiss cow milk, Skimmed to approx 3.0%, pH 6.7
¼ tsp TA
¼ tsp LH
1/16 tsp PS
¼ tsp chymosin
Warmed milk to 92 degrees, added cultures and let sit 5 minutes. Stirred into milk and let ripen 45 minutes. Temp 92 degrees
Added rennet and let sit 45 minutes. Floc 13 minutes x 3.5 = 45 minutes, temp 92 degrees
Cut the curd into navy bean size…sort of. Let settle 5 minutes, and then stirred for 20 minutes. Temp 92 degrees and pH 6.5
Let settle 5 minutes and dipped off whey until curds were visible. Replaced with 140-degree water until whey temp was 100 degrees.
Returned to heat and raised temp to 108 degrees over ½ an hour. All temps on target! pH 6.4
Pressed under whey with 12 lbs for 10 minutes. pH 6.4
Drained whey and pressed with 25 lbs for ½ hour, pH 6.4 to 6.3
Redressed and pressed with 40 for 1 hour, pH 5.7
Redressed and pressed with 60 pounds for 45 minutes, pH 5.4 to 5.3
Removed from press and put in brine (1150 SG) for 6 hours.
weight after brining 4 1b 3 oz--about where I wanted it...I think
Let it dry a bit and then off to the cave for a week or so.
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I'll be watching this with interest.
What kind of mold did you use? I've been wanting to go more vertical, but haven't found the right mold for 4 gallons.
Looks good.
-Boofer-
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"The Cheesemaker" has this one, it's a steel mold 6 inch diameter and eight inches high. I got it mainly because you can make a 6 pound cheese with it as well.
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I got these from Spain (in stock) the ones I have do 6 gallon and even more. (I have them in many different sizes and proportions). Super heavy duty polypropylene/HDPE, industrial grade. Sold a few to one of the forum members that has a creamery in Russia and he loves them.
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Sounds very nice. Where were you when I was acquiring molds! ;)
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Yea, feel free to run by me things you need. I may be able to get you more professional stuff than the cheesemaker -probably cheaper too
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Will do! :)
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I moved my Jarlsberg back into the house and vacuum packed it. The house temp is colder than ideal, so I'm keeping it submerged in water so I can easily maintain a temp of 70-75. I likely be checking it far often than needed, in hopes of noticing it swell! :)
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Did this work out for you? I think it would be difficult to get it to swell under vacuum and water pressure, no?
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It did swell, but not as well as I hoped. I decided the bag was doing more harm than good (it started sweating and softening the rind) and I removed it from the bag, but I think it's done all it's going to do. I didn't want the rind to be hard and crack. I think I erred on the side of rind too soft to hold air. I wouldn't have though the water would be a problem and it's great for maintaining temp. I'm going to make a baby swiss soon so I'll get another crack at. I'll post pics in a week or so.
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I think this cheese has done all the swelling it's going to do. The sides puffed out, but no swelling on the top or bottom that I can see. This cheese is going back to the cave for further ripening until valentines day.
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That is gorgeous!!!! Really nice shape! How big is it? It's hard to get the proportions looking at it in a photo
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It's a 3 3/4 pound cheese. This my first attempt at trying to develop holes. Knock on wood! :)
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Just couldn't wait any longer. I cut into my Jarlsberg today. Loved it! Great taste and texture. I would have liked to see bigger holes, but for a first try at swiss I'm pretty happy! ^-^
I also learned a few things. This was the cheese I was complaining about as it developed a very stinky rind. There was no sign of that stink in the finished cheese.
This was also one of the first cheese I used cream wax on. I know it breaths as the non-toxic water marker I used soaked right thru and colored the cheese. I've only been applying one coat so they could breath, and that seems to be working well. Also, the cream wax peeled off, so I didn't lose any rind. :)
Having just made a loaf of potato rosemary bread, I had to try my new cheese. They paired beautifully! :P
Happy Dance!
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Nice looking result! I think in smaller cheeses you have to go for smaller eyes, like you have. Larger eyes would probably cause the cheese to split. Now, that being said, I've never made a swiss and I'm just rattling off what I recall being talked about a while back. I'm sure you've looked into those threads a lot more closely than I, so, I'll stop now. Looks great though. And the bread sounds good too. Yum!
- Jeff
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Anut, that has to be one of the premier realizations of Swiss on the forum! Kudos.
I extend a cheese to you for your superlative efforts. Nice eyes.
-Boofer-
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Why thank you Boofer! But how did you know I had nice eyes? ;)
Thanks Jeff, I do remember reading that as well. Thankfully the size of the holes has no bearing on the texture or taste.
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I missed this thread >>>> awsome cheese Anut! Another cheese for you lady! Best eyes I have seen - well done!
(http://deejaysworld.net/yabbfiles/Smilies/2thumbs.gif)
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Thanks DeejayDebi,
It's nice having things go well once in a while! My sweet even loves this cheese and he doesn't normally like swiss cheese! ;D
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Funny you say that - I am not crazy about store bought swiss but I like my own.
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I tried a store bought Gruyere so I would know what it was supposed to taste like...yech! I sure hope mine tastes better than that!
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I think the raw milk makes cheese taste better. More creamy, less blah. Store swiss always seems so dry and crusty to me or something.
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Is rubbery the word you're looking for? :) I was expecting a bit of rubber in the texture, given the fact that store bought does, but in fact there was none!
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Yeah rubbery but dry. Just not the nice creamy, cheesey, melt on my tougue thing I have come to love with real cheese.
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Have you had the same experience with roasting your own coffee? It's gotten so bad I thought I'd roast it myself, but I worry that the green beans available for purchase might be the same as is used in the bad coffee I'm trying to avoid! When you drink espresso all faults are magnified!
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I Love roasting my own coffee. The freshness is a wonderful thing. I may not be cheaper as the beans average $5 to 20/pound but so many coffee name brand sellers are adding junk to the coffee that you aren't buying pure coffees anymore. I found that many store brand were bothing my stomach because of it. If you really enjoy a great cup of coffee you have to try roasting your own beans. You could try it in a popcorn popper and see what you think.
My favorite green bean seller is Burmans in Wisconsin http://www.burmancoffee.com/ (http://www.burmancoffee.com/)
yeah I know I do everything from Wisconsin - great people out there!
I also have a webpage and a section of my forum for reviews of different beans and roasters to get you started:
http://www.deejayssmokepit.net/RoastingCoffee.htm (http://www.deejayssmokepit.net/RoastingCoffee.htm)
http://deejaysworld.net/cgi-bin/yabb2/YaBB.pl (http://deejaysworld.net/cgi-bin/yabb2/YaBB.pl)
I did an eBook but it seems to have disappeared .... I will find it.
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Thanks! I went ahead and ordered my whirly popper and Brumans 3 pound bundle for dark roasts. I'll look for your bean reviews, that would be very helpful, there's such an array of beans! It's getting hard to tell the difference between canned coffee and Starbuck's coffee.
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I find with expresso being so popular today many companies just burn there beans and call it specialty coffee. You will be amazed at how just a hint of color change in coffee makes it so different. I buy mostly the cheap beans but I have learned to buy them in 5 pound increaments. I found a bean 2 years ago called Costa Rican Honey Palmares. I only bought 1 pound. This bean was fabulas! To me it was like the experince some people have with a great chocolate! OMG! I went back to get more and it was gone! Haven't seen it since. I seem to especially love the Costa Rican coffees. I do like like the flowery perfumy Kenyas. I did get some beans sent to mefrom one of my forum members from the Phillipeans about a month ago for doing some design drawings for him that was a locally grown variery and I really enjoyed it. Very similar to Starbucks Sumatra. He also sent me a 50 gram can of Civet Cat coffee which I am almost afraid to try. $75 for 50 grams! Holy Cow!
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"I went back to get more and it was gone!"
That occurred to me, but I can't see buying more than a pound before I've tried it. I've bought so much bad coffee this last month I'm getting wary! I will make a point of quickly ordering a large quantity after a positive tasting.
I lived in S.F./Bay Area when I started drinking coffee. Back when Peet's was just a local roaster/shop (I didn't use Peet's, as I had my own favorite I liked better than Peet's). Finding an excellent french roast was so easy! I was very spoiled by the time I moved out to Smallville. Now I see rave reviews about this or that coffee, and when I try them I am appalled at how horrible they are! I don't think of myself as coffee snob, but I do have to wonder if 95% of the population has any idea of what good coffee should taste like!
I'm not very adventuresome with coffee. I love it dark, thick, smooth, with little or no acidity. My stomach can't handle black coffee any more, so it has to be beefy enough to make a latte with, without crossing the line into burnt.
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I think we agree on coffee. I have had great luck with Burman's I've noticed everyhting he likes I like so his reviews bode well. I do not like the flowery Kenyas but do enjoy the costa rican and columbians and really love Hawaiins but they are way to pricey for everyday coffee. I don't buy the bean over $6 and find in general most are great when they are a notdark chooclate brown and some even to the point where they begin to show signs of oil lost.
Here is the original version of the Coffee roasting eBook I will try to find the final version. May be on the computer that died a few weeks ago.
http://www.deejayssmokepit.net/RoastingCoffee_files/DeejaysCoffeeBeanBasics.pdf (http://www.deejayssmokepit.net/RoastingCoffee_files/DeejaysCoffeeBeanBasics.pdf)
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Thank you!! Have you tried Indian Monsooned Malabar in your blends? I'm very curious about that one.
I noticed the columbian that came with my first picks is already out of stock!
I am looking forward to trying the same coffees at different roasts, so I can find the sweet spot! Blending is going to be a challenge. I have lattes and my sweet drinks espresso black with a tiny amount of sugar, so I need to figure out blends for both.
Weird, but the Starbuck's espresso I bought at their store and at Costco was totally flat, their decaf espresso was fine?
I'll post after my first roast this weekend, assuming my thermometer comes.
Let me know if you run into any beans that you find a really good. Thank you for the for the ebook, I'll read it ASAP.
Anut :)
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How funny. We just got a Behmor and are getting started on roasting our own. Love it so far!
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Cool! We should start a coffee thread to share our experiences as we go! Hopefully my first picture won't be a pile of charcoal! ;D
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Just watch carefully and it won't be.Takes a bit of time. My Fresh Roast takes about 9 minutes. I am thinking of making a roaster for my smoker from a rotisary and some sheet metal from the hardware store. I wonder what smoked coffee beans would tate like? LOL
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I've heard of using a rotisserie. Might be worth trying, and you never know, smoked coffee may be the latest new flavor sensation!
I roasted for the first time today, and I overcorrected and the heat got away from me. I didn't react fast enough and I over roasted the beans. I think they are somewhere between Italian and Spanish. I brewed a cup right away and for charcoal, not too bad. Better than most the nasty acrid stuff I tried while searching for a new vendor! I'll try again tomorrow and Monday before I toss it. I opened it after it sat for awhile and there was a nice aroma forming, so who knows? I know what I did wrong and so will be better prepared tomorrow.
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Many people say you should wait at least 24 hours after roasting the beans before brewing to let the CO2 disapate. May tast better tomorrow. I find the darker you roast the more likely this is true. I have brewed lightly roasted beans within an hour and they were quite good but better the next day. Expresso roast which are almost burnt really need that day to breathe.
The hardest part of using the rotisery will be not really being able to see the beans. I think the metal I have is designed for a fireplace and has tiny tiny holes to prevent sparks from getting out. I tend to roast by color and smell so it should be interesting. Doesn't look to bad it really hard to tell by the picture.
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I keep going to this thread to check on a Jarlsberg...and I keep running into Juan Valdez and his donkey! :)
How's the cheese?
-Boofer-
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LOL ;D The cheese is vanishing fast. Our new favoite! Even Juan Valdez can't concetrate on coffee while my cheese exists! That's quite a compliment!
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Okay no more Juan and his donkey we started a new thread for coffee.