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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: OzzieCheese on August 22, 2014, 09:22:56 AM
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This is what I'm doing tomorrow. Though you all would like sneak peek. Photos I promise. Remember my cultures are concentrated and I use the spoon measures from Green Living Australia, so adjust your culture to suit your batches. My Rennet is rated at 200 IMCU which creates a Curd cutting time of 45-47 minutes. Use the Flocculation method to determine your optimal cut time using a 3.5 multiplier.
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Nice control sheet, Mal. I got to get working on one myself.
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Posted for everyone use - go Nuts !
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This is a typical and traditional cheddar and the method from the book by Gianacles Caldwell. Also, found a new milk with a slightly different chemistry that ne the Maleny milk I normally use. This milk from Norco – about 2 hours away – is only pasteurised and has a fat content of 4% .
Not having the same culture as listed in the book I am using the Sacco MO 036R culture which has the same bugs in it but unknown is the actual ratios. Gotta go with what I’ve got. Today is raining and 18 deg C, perfect for staying at home and making cheese.
The protein is 3.2% and the fat content 4.0%, how does the PF ratio work out ?
As from the make template the this is a 10 Litre make.
9:00 started warming milk to 32 Deg C
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Starting Images
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Pity this isn't Cheese TV - Reality Cheddar !!
9:00 started warming milk to 32 Deg C.
10:09 32DegC add culture at 29DegC @ 9:50 and let rise to 32.
Ripen for 30 minutes see you at 10:39.
10:40 added CaCl2 diluted in 1/4 cup non chlorinated water.
10:51 Add rennet 2.6 ml - going back over notes this gave me a 45 curd set. Still counting ..
Floc time 15 minutes - a bit slow but I'll put that down to different milk and me using only 2.6 mls of rennet. I realised to that there is a mistake in the work sheet.
Cutting time should be Time added + (Floc time X Floc Multiplier) , bracket are in the wrong spot. Hope that didn't confuse any one.
See you all at 11:42. Curd cutting time.
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Hi Mal,
Your 3.2P to 4.0F works out to a p:f ratio of 1.07 : 1.00. Check out my excel workbook (Cheesetools.xls) here http://cheeseforum.org/forum/index.php/topic,8828.0.html (http://cheeseforum.org/forum/index.php/topic,8828.0.html)
It has a page for doing this. I use it to work out what mix of milks to buy to get close to a target p:f
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Your 3.2P to 4.0F works out to a p:f ratio of 1.07 : 1.00.
Wouldn't that be an F:P ratio? ;)
The P:F is 0.8 with Mal's milk
Mal, to know the P:F ratio, just divide the protein content by the fat content. If you're mixing milk like a mad scientist (like Jeff & myself) then Jeff's calculator is very useful.
The Canadian P:F standardization of cheddar is 0.9. Not sure about British-style cheddar. So Mal's is a wee bit creamier.
I included an Excel sheetwith milk composition per cheese type according to the University of Guelph in Canada.
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Thanks for the great information. Stirring is completed at 1:25 and it took 55 minutes of stirring to get a definite 6.2 on the Duo Strip pH test so I'm happy at this stage. I wasn't very happy with the curd cut and I think my new curn knife has something to do with that. The edges aren't polished so I ended up with uneven curds. But can't go back now.
1:30 Time to Texture: Drain the curds in a colander, keeping the whey - "doo do do doodo Ricotta time" Cut the slab into 3 big bits. Turn every 15 minutes for 2 hours. pH Goal before milling 5.3 but the strips aren't that accurate but I'll see what they look like after 2 hours.
A great 'whey' to spend a rainy day. temp dropping 17.6.
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Ooooh it looks like the two biggest chicken breast pieces ever. Pictures to follow. pH isn't dropping but then this isn't something done to a stop watch.
BTW ricotta
The Whey from this cheese
1/4 cup Apple cider vinegar
1 litre of full cream milk
Heat to 93 degrees, remove from the heat and add the vinegar, stir and left the curds float to the top.
Pour into Butter muslin and drain until the desired consistency. Add salt 1 tsp if you like but I leave it out until I work out whether it is going to be a sweet or savoury ricotta.
Next pH check for the Cheddar.
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Well the pressing was interesting. 2 kg @ 700 = 10Kg (20 lbs) on my press was needed to even start closing the cheese. and the first turning at 15 minutes was very delicate with a couple of bit falling off.. Thanks to my lovely and patient wife, managed to gather the bits and put back. After 30 minutes I upped the pressure to 5 kg @ 700 = 20 Kg (48lbs) I'll leave it now to close up for a couple of hours. Then up the weight again for the over night maybe all tomorrow press. We'll see.
I'll post photos tomorrow.
Hope you have enjoyed Cheese TV.
CheeseOn
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Your 3.2P to 4.0F works out to a p:f ratio of 1.07 : 1.00.
Wouldn't that be an F:P ratio? ;)
The P:F is 0.8 with Mal's milk
Mal, to know the P:F ratio, just divide the protein content by the fat content. If you're mixing milk like a mad scientist (like Jeff & myself) then Jeff's calculator is very useful.
The Canadian P:F standardization of cheddar is 0.9. Not sure about British-style cheddar. So Mal's is a wee bit creamier.
I included an Excel sheetwith milk composition per cheese type according to the University of Guelph in Canada.
Human Error Human Error! Doh! Yes, 0.8 p:f is correct. Even the F:P ratio would be 1.25. Seems I forgot to uninclude some milk from my previous make. Tools are only useful when used correctly.
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Yo !! Another day. Jobs around the house completed time for the update. I'll post the photos from yesterday to, start with, and try and get them in some sort of order.
1. The New curd knife - this still needs work, I'll have to polish it to get a better cut. I's just pushing the curd around and I'm getting a very irregular cut.
2. Curd after Flocculation - sorry its blurred but the edges were nice and smooth and good coloured whey.
3. Not happy with the curd Cut - AT ALL ! :o
4. After cooking, managed to get most of the large curds re-cut during the cooking.
5. Initial Drain
6. Start of texturing. The following photos are very interesting as it shows the curds' transition from 2 loosely clumped massed to slap of firm and very textured bits.
7. After 15 minutes
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Next batch.
8. After one and a half hours.
9. pH of 5.3 - at least by the curd rubbed into the test strips :) it took all of the 2 hours to get to this stage, so be patient.
10. It's worth it as it really was like milling just steamed chicken meat. Salt added about 3 level tabs. slowly mixed in and let 'Mellow' as Gianacles says.
11. That is a 5 Kg bottle of water hanging almost 1 meter from the fulcrum. 52Kg at the cheese.
and just an aside.
12. The best Ricotta ever !
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There were 4 pressing phases, at the cheese weights
2 kg for 15 minutes - but wasn't enough
10 Kg for 15 Minutes - rind closing finally
22 Kg for 2 hours - 2 hours. - curd outline still visible but nice and closed
22 Kg for 16 hours - job done :) - happy cheese maker.
I'm going to lard and cloth bandage this one nut we'll have to wait .. this is going out to 9+ months.
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And my control sheet - for those who can read it. :)
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Waxed and housed. see you in 6 months
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Looks good Mal! Looking forward to the taste report.
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And my control sheet - for those who can read it. :)
Now that's a real worksheet! Looks like you rolled the dice on the rennet. ;)
-Boofer-
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I love the spreadsheet! I wish I were that organized.
Looks like you rolled the dice on the rennet. ;)
-Boofer-
LOL! Now that's record keeping! 6 months from now, we'll go "Hey Mal, how'd that 2.6 cheddar do?"
All kidding aside, I guess you're using a syringe? If so, how's that working for you? I'm asking because I'm always looking for ways to improve and using a syringe might be my next change.
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I suppose I did roll the dice a bit on the rennet - as I couldn't get 2.5 on the syringe !! Hindsight being 20:20 I'll use 2.8 next time. I was also being a bit cautious as I was using a new milk and reading that increased protein and fast coagulation in the milk help create a firmer casein matrix but where the pores are courser, leading to the possibility to increased fat loss, I erred on the side of caution ... Should have trusted my notes a bit more :). The recipe was calling for curd cutting at 45 minutes and the 52 minutes by the Flocculation calculation I think worked out ok. The pH targets and weight of the final cheese seemed acceptable. This is what Artisan Cheese is all about getting it sort of right and working with each and every cheese we make. I was getting into the science of it all and while reading about the technology of cheese making can sometimes cloud the Artisan appeal of why we do it in the first place. I suppose if absolute consistency is required - the supermarket is just down the road :), but that isn't why I do it. Edible Art, Fromage du Jour ... !
CheeseOn
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I was getting into the science of it all and while reading about the technology of cheese making can sometimes cloud the Artisan appeal of why we do it in the first place. I suppose if absolute consistency is required - the supermarket is just down the road :), but that isn't why I do it.
For the sheer love of it all.... 8)
You get a lttle basic knowledge and then infuse your character with every cheese you create. They may not all be terrific crowd-pleasers, but it's something you have crafted and transfixed. I get a deep sense of satsfaction when I finish making a cheese and put it in the cave to age. For me, it signifies hope and a promise for something truly special in the future. With everything going crazy around the world nowadays, it's especially encouraging to have some control over something. Maybe it's just the illusion of control. Whatever. For now, it's enough.
-Boofer-
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This one I had to pull early. Reason - there was something on the surface of the cheese originally and about the 2 month mark Itried to repair it by removing the wax over the mould site and remove the moulp and reseal - outcome... Not so good. 2 weeks after the repair the mould reappeared and whilst not spreading was a concern. The next couple of weeks showed that the situation was getting worse. So with the St Paulin this weekend I removed the wax. There was a considerable amount of softening under the mould but these was not funny colours or funky smells so it was decieded to cut off the mouldy bits and bag the rest. Had a taste test and OMG... it was wonderful !! Although it was a Cheddar it was just semi hard. My wife loved it and said it tasted like a Colby... meh !!! so what, it was still cheese and very nice.
Lessons learnt.
1. Cant really repair mould under wax.. Remove totally and affanage from there.
2. Need a better coating system - wax is ok. I'm leaning to the more traditional coverings Cloth Banded and Natural rinds.
3. Just because you have put it in the "Cave' this can still change..
The cheese still had mechanicial opening so therefore if you are following this recipe - More weight !!
--Mal
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Congrats on your cheese, Mal! Looks like the
3.0 2.5 2.6ml rennet worked out ;)
The colby thing is probably because it's only 3 months old. Quite mild still. Pressing a milled cheese is not easily done at home, especially if you want a perfect paste. I'm still working on that, I recently rigged my press so it can press around 20PSI with only about 25 lbs of weights. Either I'll end up having a perfect paste or end up killing the cheese mould...
Anyways, congrats!
A cheese for you!
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Thank-you :). Though there are quite a lot of Mechanical openings, the mould did'nt get into the interior. There was no bitterness in the cheese and my dithering with the rennet didn't affect it, I don't think. My press can get to quite a high but I'm not sure the Cheese Form will hold 25 PSI. I can hang 5Kgs at the end of it and could go higher without too much trouble. My main cheese form is 165 mm so I'll have to calculate out what 25 PSI would be.
-- Mal
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Ozzie-----at what temp. are you waxing? Since I started waxing at 250 degrees, I haven't had any mold under my wax-----I have had all kinds of other problems, but no mold. I am currently testing the coconut oil and the lard coating, to see how that works and would love to try the cream wax I read about on the Forum----but it seems awful expensive-----as if this is a cheap man's hobby ;)
Qdog
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I think where I went wrong was trying to fix a little spot of mould by just removing the wax around that area and attempting to replace the wax. I probably should have removed it all, cleaned the rind, air dried and then re-waxed. But really - I'm going to stick with the 'Tranditional' - reasonably low cost - of cloth bandaging and lard. It keeps the cheese from drying out but lets it breathe. Everytime I've used that it has been wonderful. I can't get cream coating for any realistic price in Brisbane either.
--Mal