Sikly Blue ..Fluke... or Flop...

[OzzieCheese]

This is where the rubber hits the road.   Can I do it again.  My wife named it Silky and I hope I don't turn this one Stinky - sorry Stinky -
Making this the same way as the last one.  But, you know how it is - Gotta fiddle with it.  Fine tuning so to say.  I'm going to increase the milk and slightly decrease the cream and add a little more of another culture MO 036R. 
So..
8 litres - Maleny Milk Pasteurised only milk 3.9% fat 3.2% protein
900 mls Cream (Pauls) - of dubious quality, mainly because when I asked for origin and process I received no reply - Twice.
2 steak knife tips of P.R (not sure what strain)
1/8th tsp of CaCl2 in 1/4 cup of non-chlorinated Water.
2 mls of 200 IMCU rennet in 1/4 cup of non-chlorinated Water.
3 tabs of salt - this will depend on the resultant curd weight - 2.5% is the goal.

I'll post the control sheet soon. 

Heat the milk to 28 DegC and re-hydrate the mold and cultures.  Add to the milk.
Continue heating to 32 DegC.
11:30 @ 32 DegC ripen for 30 minutes - adding both the P.R and cultures
12:00 Add CaCl2
12:08 Added rennet in 1/4 cup of non-chlorinated Water.  Using a Floc Multiplication factor of 6 this time.  I'm not too concerned over the overall time if the total time is 1 - 1.5 hours I'm good with that.

Back soon

[OzzieCheese]

Yeah Right - Floc time 19 minutes - Blah !! ok so that is a cut time at 14:00.  Think I might need to freshen my rennet - it is getting to 18 months old or increase to 2.5.  Good grief that goes fast....

Well two hours is still in the acceptable range for G.C's recipes so see youse in a couple of hours.

-- Mal

[OzzieCheese]

Wish I'd learn to spell - just saw the title and I hope it doesn't turn out as a self fulfilling prophesy.   

-- Mal

[LoftyNotions]

Wish I'd learn to spell - just saw the title and I hope it doesn't turn out as a self fulfilling prophesy.   

-- Mal

Too funny, Mal. I'll check back for photos after I've had a night's rest.

Larry

[OzzieCheese]

Doh ! 

Pictures - Not really exciting this time.  There have been a few question around the use of Induction cook tops, not saying they don't work    They do directly heat the milk through the contact with the metal.  I still like my double boiler setup seen here.

and for those following for the first time - these are the measures I use.

[awakephd]

Ooh -- I like that deep colander. It looks like "real" stainless, instead of the so-called-but-not-convincing thin stainless colander I have ...

[Stinky]

Nice!

you don't like me 

[OzzieCheese]

Oh Stinky - of course I do....

You find the strangest things in Ikea - there was almost a complete display of nothing but Stainless steel Colanders - AUS$9.00. Tried to get one like this at a cooking place
at it was over 50. 

Here are some pictures of the curd.  They were wonderful even after a long Floc time. After cutting they smooth and glossy and this led to a wonderful draining curd.  I've got some photos of the curd this morning.

Here is the control sheet as well.

[Al Lewis]

You got this Mal!!

[OzzieCheese]

This one I feel worked very well.

It's happily sitting on the fridge draining.   The photos in Sequence are the tying up using the stilton knot.  It drained really well.

1. First knot - for 1 hour
2. Second knot - for 1 hour
3. In the pot for the long rest - overnight
4.- 6 My little bundle of cheesiness.  I should have better cave development this time as I had a large pot lid resting on the ball as well this time.
7. The centre of the Curd ball was still very moist - but not dripping and the smell was sweet and slightly tangy. The ph hit the target right in the middle, so I was very pleased with that as well.

One thing that nearly tripped me up was the Salt and weighing the curd to get the two percent by weight - Remove the cheese cloth otherwise it would have been too salty adding 50 Grams instead of the correct 36 Grams. - You can see that at the bottom of the control sheet.

Lunch is calling - and Cheese of course - the last bit of the first blue.   

[OzzieCheese]

Final pics of the milling and the hooping.  Enough to fill the 1 kg mold and 1 - 100 mm Cam mold.

And they have already started settling

I took a couple of days off and made a 4 day long weekend and I'll be able to baby these along..

-- Mal 

[LoftyNotions]

Looking good, Mal.

Larry

[Schnecken Slayer]

Very nice colour there as well Mal.

[OzzieCheese]

Here are a couple of pics after 4 days in the mold.  I have a nice tall one and another 'Puck'. I really need to get this into all one mold.  The lid on the curd ball has made a definite difference as the curds are not as closed up as last time, there is less moisture in the curds. I should get some nice cave action this time.
First ones pre- smoothed.

last one all smoothed up and ready for the big house.

--Mal

[LoftyNotions]

Nice smooth job, Mal.

Larry