Bel Paese attempt – problem with coagulation, raw cow milk

[GigiSideboard]

Hello Forum,

I am a beginner cheesemaker and would like your thoughts on my recent attempts with Bel Paese.  My goal was to make an aged cheese that did not require cave conditions and so I found Gavin Webber's recipe for Bel Paese  (https://www.littlegreencheese.com/2016/09/bel-paese-a-great-beginners-cheese.html).  I also read a Bel Paese recipe from New England Cheesemaking (https://cheesemaking.com/products/bel-paese-recipe) and read some forum recipes as well (notably, GortKlaatu's Habanero Bel Paese https://cheeseforum.org/forum/index.php/topic,17132.0.html ).

Using Gavin's as the main guide, I've attempted the recipe twice now and both times encountered issues with coagulation.  In both makes, I used raw, full cream Jersey cow's milk from my neighbor's farm, very fresh (first attempt same day milking and second attempt milk was 4 days old.)  It is early winter here in NC and the two milking cows are in late lactation. 

Both cases, I sanitized equipment, then brought 2 gallons of milk to 108F, then added Therm culture.  I used a 1/8 tsp. New England Cheesemaking brand thermophilic (C201).  Most of what I've read (including therm package) recommends using lesser amount for raw milk so I reduced from ¼ tsp to 1/8 tsp for the make.  I omitted the CaCl since I used raw milk.  Gavin's recipe does not ripen culture and rennet is added shortly after culture is stirred in.  In my first make, I had made my rennet / water mixture early on, so in the second make I mixed my rennet right before adding in.  I used ¼ tsp of rennet (liquid, double strength, this brand https://www.amazon.com/Microbial-Liquid-RENNET-Ideal-Coagulant/dp/B07FCQV4FK).  Same thinking on the measurement, as with the culture, less is more with raw's milk.

After 40 minutes, I checked for clean break.  No break whatsoever.  In the first attempt, I figured all was lost, so I pitched everything after a couple hours.  I figured I had mixed the rennet too early and it lost potency.  In the second attempt, the same problem – no break after the recommended 40 min set time.  I just decided to go with it and have patience.  The curd finally formed after three hours.  There was something of a break, but the curd was difficult to cut, stretching and matting more than cutting.  I had kept the temp at 108 during the three hour set period, and I figured that the curd had "cooked".  So again, rather than pitch it all, I just decided to go with it and improvise.  Since I wasn't able to properly cut the curd, I hand-formed the curd mass and packed into two hoops.  The curd smelled and tasted good, albeit the texture was squeaky and curds variable.

I drained the cheese under about 4 pounds of pressure for the next six hours, flipping at 15 min, then 30 min, then 45, then hour by hour.  (I don't have a proper cheese press, so I improvised with half-gallon jars filled with water.)

I brined it overnight, about 7 hours.  I now have the rounds ripening in the fridge.  I am thinking I will continue the process as described in the original recipe – flipping every day, then every other and so on --- and age the cheese for three weeks.  We'll see what happens...

My questions for the board:

-  Any idea what is happening with the coagulation?
-  Should I invest in a pH meter?
-  Should I change the therm and rennet amounts / brands used?  (I made feta with the same rennet with success).
-  Any thoughts on what will happen to the cheese ripening in the fridge?

Thank you for any ideas or suggestions.  I'm still gonna eat that cheese.....

[GigiSideboard]

Here are some photos of the process.

[mikekchar]

My first thought looking at the curds is if your thermometer is reading correctly, because those are some melty curds.  I'm guessing you're up over 50C (122 F) based on my experience.  42 C (108 F) is only 5C (10 F) degrees over blood temperature.  It should feel very slightly warm to the touch, but not in any way hot.   Take your themometer and test it at freezing (ice water) and at boiling.  Ensure that it's within a degree there.

If you made feta successfully, what was the difference between how you made that and this cheese?

Finally, with the cheese, I think it will be wonderful.  You have probably lost a fair bit of fat, but Jersey milk is super high in fat anyway (especially in the winter). You'll have no (unusual) problems :-)  One piece of advice I might give (having aged a lot of themophylic starter cheeses in my refrigerator) is to leave one of your cheeses more than a month (ideally as long as 2 months).  It improves amazingly in that time.

[GigiSideboard]

mikekchar, you solved it!  I just tested my thermometer with boiling  water....it read 205F.  That's a significant difference!  Thanks so much!

[TravisNTexas]

Nice catch Mike!

[Smidgen]

Based on your elevation water should boil at about 209 F so yeah the thermometer is a bit off.  Also make sure the probe is deep enough in the milk to get an accurate reading.  I have the clamp on style thermometer and if the probe is not at least 2" into the milk I get inconsistent readings.  Another thing to watch out for is using chlorinated water to dilute your rennet...the chlorine can mess with the enzymes so be sure to use non-chlorinated stuff.

[Dorchestercheese]

The rennet states use 3-4 MLS or 0.6-0.8tsp per 10 liters or 2.5 gallons. I would use more rennet like 2x more.  My raw milk always sets slower than my pasteurized bought milk but sets nicer.

[GigiSideboard]

Update!  I tried again and used the exact amounts of rennet and culture called for in the recipe.  Success!  I am now aging the new batch of cheese in the fridge and we'll see how it turns out.  Still aging the previous batch too.  I suspect that it will be edible, but likely a grating / melting cheese.  Thanks for all the helpful advice!