Mary's Butterkaese #5 - aka "Boofer's Butterkaese"

[H-K-J]

Hey Boofer I also love my dry calf rennet, in a 2gallon batch 1/16tsp. in my 5 gallon 1/32 and have had 13 to 15 min flock times constantly.
back when I tried junket now I think the name says it all junk it

[bbracken677]

Do you mean 1/32 for 2 gallon and 1/16 for 5 gallon?

I am going to have to switch to the dry calf rennet...

[H-K-J]

OOOppps yup

[bbracken677]

All these tiny quantities were just blowing my mind...my makes tend to be 1 or 2 gallon jobs, so when you start talking 1/32 all I can do is guesstimate  lol   nothing like a little SWAG to make things interesting 

[H-K-J]

All these tiny quantities were just blowing my mind...my makes tend to be 1 or 2 gallon jobs, so when you start talking 1/32 all I can do is guesstimate  lol   nothing like a little SWAG to make things interesting 

the small quantities are mixed in 1/4 cup distilled/sanitized water and then added to the ripened milk

[bbracken677]

Oh yeah...I have a bottle of water just for cheese making.

[Boofer]

All these tiny quantities were just blowing my mind...my makes tend to be 1 or 2 gallon jobs, so when you start talking 1/32 all I can do is guesstimate  lol   nothing like a little SWAG to make things interesting 

Use these tiny measuring spoons and your life is so much easier. 

Of course, if you really want to get down to it, you'll have to use a gram scale and measure it out by the grain. 

-Boofer-

[george]

Boofer, to be honest, I don't remember why I chose the dry.  I'd gone from the silly little tabs that come with the cheesemaking kits to liquid veggie rennet, then decided I didn't want to use the veggie rennet since I was already having problems with bitter cheeses.  I probably picked the dry calf 'cause it was cheaper than the liquid.   I DO remember finding out you were using the same thing, though, and having the same reaction - "oh, cool, I'm not the only one".   

[bbracken677]

Mary....I noticed that you (in your recipe) vacuum sealed the cheese...what other options do I have? Currently I do not have a vacuum sealer, so will have to go with wax or natural rind (if that is an option) or another option.

[bbracken677]

Also...into mini cave for 4 months...what conditions are important?  Temp and RH.

[bbracken677]

Got my sturdypress today!  Woohoo lol 

Will be starting the butterkase tomorrow, given the time.

[H-K-J]

Pictures pictures IWANASEE

[george]

bbracken, no vac sealer?  Oh, the horror!!   

Wax or natural rind, up to you - although it seems like wax would be a royal pain for a mere 4-week aging time.  (Note that's 4 weeks, not 4 months.) 

In any event, 200 Easy says to air-dry for 2 days (although I'd recommend three or four, flipping twice daily), then 54F and 85% humidity.  If you want to make it easy on yourself and keep your cave at the 42F for your ongoing cams, go ahead and put this dude in at that temp, then raise it back up when the cams are ready and out.  (How much longer for that?  If you figure another couple weeks, then I'd age the BK around 6 weeks instead of 4 to allow for the initial colder temps.  Could be wrong on that, and certainly it won't hurt it to get opened a little earlier, it will just be a little more bland.)

And I agree with HKJ - there had BEST be pictures.   

[BobE102330]

Without pictures IT DID NOT HAPPEN! 

[bbracken677]

Hahaha!  For sure, I will start a new thread and post pictures of the make  : )

I am going to go natural rind....it's decided! 

In the meantime, here is a pic of my new sturdypress cheese press: