Getting Back in the Cheese Pool

Al Lewis · January 03, 2015, 12:23:01 AM

While I have been away from cheese making for a while I've not been gone entirely. Been checking in on everyones progress from time to time. Fact is I had to stop making cheese for a while as my cholesterol went up and my doctor put me on a strict diet and meds. Now that it's below 200 again I have decided to start making cheese once more. I really enjoy it but can't resist sampling my products which is what, apparently, led to my problem. Anyway, first step was to clean the cheese cave thoroughly and sanitize it to get rid of any lingering, unwanted molds.

Al Lewis · January 03, 2015, 12:35:07 AM

Next up, what to make? I know what all of my favorites are but I'm just getting started again so I need to take it slow and easy. I formulated a plan. It went wrong, go figure. I planned to replicate the cheddar make my old friend H-K-J just did. See it here. I even got the make notes from him to make sure I got it right. There's where it went wrong. Although I had Flora Danica I did not have MM-4002 or a 5 gallon pot. What I did have, however, was a four gallon pot and a copy of 200 Easy Homemade Cheese Recipes with a great cheddar recipe that allowed me to use the MA-100 I did have.

Al Lewis · January 03, 2015, 12:45:24 AM

Now you may ask why start back with a cheddar? Go ahead, ask. Well here is the rest of the plan. I figure i know what cheeses I like and which I have been successful with, cheddar being one of them, The problem is that most of the rest have exterior molds, Brie, Stilton, Tallegio, so, if I make the cheddar first and wax it the other cheeses that follow will not contaminate the waxed cheddar as it sits and ages. I hope that makes sense to you because it did to me and alzheimer's could be a possibility at my age. So with book in hand I went back to the scene of the crime where I started this great crusade a couple of years ago. Straight off to Blackjack Valley Farms to pick up 4 gallons of raw milk. At $7.00 a gallon this stuff is a steal and deletes the need for additional calcium chloride. Besides, it makes awesome cheese.

Al Lewis · January 03, 2015, 12:49:51 AM

Okay, with everything sterilized I put the milk into the pot and heated it to 88 degrees farenheit. Now to sprinkle the MA-100 over the top and let it re-hydrate for 10 minutes. I could skip the next step as it was the addition of the calcium chloride. Instead I added the annatto coloring, I love yellow cheddar, as per the recipe. BTW These pictures came out kind of yellowish for some reason. I assure you it wasn't because of the annatto.

Al Lewis · January 03, 2015, 12:56:13 AM

After waiting another 10 minutes I stirred in the rennet. Now it was a simple matter of waiting for the rennet to work it's magic on this wonderful milk. Set the timer, crack a beer and wait patiently for 30 minutes.

Al Lewis · January 03, 2015, 12:59:40 AM

Okay, times up and I got a clean break. In fact it looks like I have 4 gallons of, slightly yellow, vanilla pudding. Man this milk sets up nice. I cut it into 1/2" cubes, or something roughly resembling them, and allow it to sit for 5 minutes to firm up.

Al Lewis · January 03, 2015, 01:07:59 AM

Now I have to slowly heat the curds to 102 degrees fahrenheit while stirring gently, and continuously, yeah like my arm can take that, until the curd cooks to the size of beans. Which bean they do not specify but I figured a navy or lima would be good. Now I have to let them sit at 102 degrees for 30 minutes after which I drain off enough whey to reveal the curds and stir continuously for another 20 minutes, this arm is going to fall off. Finally, no more "stirring continuously". I line a colander with cheese cloth and put the curds into it, then back into the pot to cook a further 10 minutes. Turn it over, 10 minutes, turn it on its side 10 minutes, do a shot, turn it on it's other side, you get the routine. It's called cheddaring spelled B.O.R.I.N.G.

Al Lewis · January 03, 2015, 01:12:09 AM

Now I get to cut it up into french fry size pieces and salt it. Never liked France but I did spend 9 years in England so mine looked more like chips than fries. Finally the mold. I line it with a single layer of wet cheese muslin and pack in the curds.

Al Lewis · January 03, 2015, 01:26:14 AM

Okay, on to the press. This is the usual regimen of pressing and turning and pressing and turning which will go on for the rest of the day, tomorrow, and into the next day. It would end tomorrow but I'm going out to shoot my new Christmas present tomorrow and then to the local for UFC Main Event with some friends. Sorry if that disturbs anyone but I did spend 22 years in the military and three years as a Baltimore cop so I'm really into that stuff too.

Second pic is my new toy. Black powder retro all the way! I'll post more pics as the cheese comes out of the mold. Next up will be a 4 pound Stilton. I really like the Tallegio but the wife says it stinks and won't eat it and every time I make Brie my friends all take it. Also got everything to make salami so I may be posting some thing along those lines soon.

OzzieCheese · January 03, 2015, 04:31:38 AM

Hey Al Welcome back !! Always liked the old revolvers - nice. Cheddar - boring - never ! My last one really sent me down a different path and I think will be different - not perfect - but still a good cheese. One thing I noticed was the stirring time at 38 degrees, I normally do about 45 to 60 minutes to get the whey to a pH of 6.2. The FD might not generate enough acid to long store it and it might cause a bit of swelling due to the CO2 production. Would like to know how this one goes..

-- Mal

H-K-J · January 03, 2015, 03:31:20 PM

Great-looking cheese Al
What did your knit turn out like ? It don't look quite as yellow mine, but it's looking good anyway

I'm going to make another one today starting here in about half hour

Al Lewis · January 04, 2015, 12:31:07 AM

Thanks for the welcome! Trust me I don't think the cheese is boring at all. It's the cheddaring process I was referring to. LOL I was rather surprised by the stir times myself but they are per the recipe in the book. BTW The 1858 Remington fires great. H-K-J My knit isn't quite as good as yours but I couldn't keep it as warm while pressing. I pressed overnight and flipped it when I got home today and will press it until I get home tonight. Then it's onto the drying rack. Not quite as bright as yours though. LOL

Al Lewis · January 04, 2015, 05:39:29 PM

Well H-K-J mine definitely didn't knit near as well as yours. Way too many little openings. All surface only though so I may still be able to save it. I'll let it dry for a while and then wax it after a good cleaning. Have to keep an eye on it though.

H-K-J · January 04, 2015, 06:19:26 PM

Hi Al
How much pressure are you pressing with?
I made another Cheddar yesterday, the only difference made from the last one (a week ago) is I made it from Store H/P milk and I only used 1/2 tsp of annatto.
here's a pic of it after the first press and one from this morning after the overnight press.
I thought I was going to have a bad knit, it seems ok

Al Lewis · January 04, 2015, 06:44:59 PM

I had 180 lbs on a 8" mold. 3.5 psi That should have been more than enough. I think the curds cooked a bit too much on mine. The recipe calls for "moderate"pressure.

Looking back at your make I wasn't even close.