"Rat Trap #5"/ "Hoop Cheese"

[GortKlaatu]

HAHA

[Beans]

This thread is a bit old but the recipe looked interesting so I went ahead and made a small test wheel.  I ignored all of my impulses to use a ph meter and floc times etc and just followed the recipe.  Knit looked fine and its in the chamber waiting for Christmas.  I've never cut open a cheese at only 3 weeks so it's kind of exiting.  I'll post my results in a few weeks. :>   

[GortKlaatu]

Let me know what you think.
This is one of the few cheeses where I don't use my pH meter or Floc factors. I make it when I have a bunch of milk but no time to futz with it it.

[Beans]

Recipe worked out great.  Its a lot of fun making a cheese and opening it in 2 weeks.  Definitely will make again. Next time I'm going to add more annatto for super orange. :>

[TravisNTexas]

That looks great!  This is one I need to try.  AC4Y.

[GortKlaatu]

Recipe worked out great.  Its a lot of fun making a cheese and opening it in 2 weeks.  Definitely will make again. Next time I'm going to add more annatto for super orange. :>

So glad to hear you liked it.  It's an easy one and just a great mild table or sandwich cheese.
AC4U

[Curdlessness]

Now that we're on our holiday break from the college, I may just have to get up off ol' Rusty and make this dang thing...

Nicely done there, Beans. AC4U!

Heya, Gort!

[SDmilkmaid]

Resurrecting an old thread...
Trying this today. It sounds like one my family would like, and it fits with being a busy mom!
Rachel

[mikekchar]

I'd love to hear how it turns out.  This is such an interesting recipe.  One thing that worries me is the 36 drops of rennet for 6 gallons of milk.  If that's single strength rennet, then it's only 13 IMCU per liter of milk -- or just over 1/4 of what you would normally use.  GortKlaatu used raw goat's milk, which will have a stronger set, so I'd be tempted to use somewhere around double the rennet he used if you aren't using raw milk -- just to be safe.  In my experience, that little rennet will likely end up with shattered curds when stirring if you use super market milk.

[SDmilkmaid]

Mikekchar, I  can't say I've followed the recipe yet. I tried once, and got way too much starter and rennet, skipped the color because I had none, and ended up over cooking some curds, and under cooking others. We're eating that rubbery cheese anyway.
The next batch I tweaked and washed with cool water
The trimmings off the pressed cheese were pretty tasty, so I have one 1/4 in the fridge to eat fresh, and 3/4 vax sealed to taste over the next month or so. DH really likes fresh cheese. He didn't think it was bad, but wasn't super impressed with the 15 month old Romano style I had hidden away!
I've been using raw cow's milk... and powdered calf rennet that is 13 years old!
The long curd time fits well with being a home school mom!
Rachel