H-K-J's 1st Caerphilly

[JeffHamm]

Hi H-K-J,

I use 3x, though I know Dave uses 4x.  Floc multipliers can be varied to suit your preferences.  The weights in the article are for commercial production and the home cheesemaker rarely needs these weights.  Just wanted to point out that for cheddar types, you probably don't need to worry about putting too much pressure on them.  Just presss at whatever PSI gets you a good solid knit.

Caerphilly is a pretty forgiving cheese, so play with it.  It will have a tang to it, being eaten so young.  You can age it out, though I haven['t taken one beyond 3 months myself.  As for salt during the flips, I just sprinkle some on each face, I don't really measure it. 

- Jeff

[Tiarella]

H-J-K,  I've made Caerphilly at least 6 times and it's easy.  Don't worry about using huge amounts of weight.  I used medium amounts.  Keeping it warm can help....either pressing under whey or in a warm room or with a towel (or a nice plush robe) wrapped around it.  it's a fine and fun cheese to make.

[H-K-J]

Thank you every one
Right now I am tired?
For overnight press I have 4 gallons of water and 40 pounds of other weight
With a MA of 5.676471 and a taer of 11.5 On a 8.25 " diameter mould.
aint goin tuh figer it out till in the mornin.
I'm tired 
Love you guy's

[Boofer]

a taer of 11.5 On a 8.25 " diameter mould.

What's a taer?

-Boofer-

[bbracken677]

a taer of 11.5 On a 8.25 " diameter mould.

What's a taer?

-Boofer-

Terminal Arrival Efficiency Rate....duh!   

[H-K-J]

I toll yuh Aw wus tired
Tare is wut aw meant

[bbracken677]

H-K-J, you have inspired me to make a Caerphilly...will have to wait until monday or tuesday tho....The first time I made one I let it dry too much and it turned into a huge hockey puck, but I have learned much since then (including adjusting for the RH here in North Texas).

[Boofer]

I toll yuh Aw wus tired
Tare is wut aw meant

Oh, but that's different than what the wife asks me..."terrify tissue?"

-Boofer-

[H-K-J]

Here's some cheese porn, ehem erotica,
The temps went well as did the timing, I wish some of the pix turned out better it's just sort of hard to do both at the same time
The curd cutting was a little tedious, took around 20 minutes to get it done. Brought the temp up stirred periodically brewing for 40 minutes.
Drained the curd into cloth lined colander, tied it up hung and let drain for 5 minutes.
Sliced up the curd mass into 1 inch slabs stacked them on top of each other flipped them four times.
Milled the curd salted and started pressing.
I used muslin cloth for the first four flips, changed to cheese cloth for the next three.
After the overnight press with about 72 lbs. on the lever (which makes it 425 lbs. at the plunger 7.95 psi on the follower).
When I removed it from the mold in the morning the top was slanted so I flipped it and pressed it naked with 100 lbs. for another hour, straitened that sucker right out
I think the knit was as close to perfect as I can make it.
The rind turned out very smooth, so I just hope it tastes as good as it looks.

[Al Lewis]

Great job H-J-K, looking beautiful!  Would love to do one of these but I can't put anywhere near that weight on a cheese.  Maybe during the long winter months I can dig out the wood working tools and build myself a heavy Dutch style press.  May have to pick your brain for some plans H-K-J.  Just about everything I make is either tool steel or stainless. LOL

[Boofer]

Wow, 425lbs!

That should be one well-pressed cheese. Reminds me of the recent Winter Olympics.

Nice photo essay with action pictures!

-Boofer-

[H-K-J]

Wow, 425lbs!

That should be one well-pressed cheese. Reminds me of the recent Winter Olympics.

Nice photo essay with action pictures!

-Boofer-

I would have went higher (just cus I can) I was just a little afraid of pokin a hole in the cieling LOL
Going to go down to Harbor freight tomorrow and get the double pulleys 

[Al Lewis]

What wood is that arm made of???  Everything has its limits ya know.  LOL

[H-K-J]

It is laminated oak handrail and aint heard no crackin or complainin wood yet

[Al Lewis]

Cool!  I would never had thought to use a hand rail for that lever.  That's got to be super strong.