Quick question - Lancashire #1

[george]

'Kay, so following a comment from Sailor (I think) in some thread or other, I decided that rather than do another stirred-curd cheddar, I would start a Lancashire today (using 200 Easy Cheeses recipe).

Unfortunately, when I was planning out my timing, I completely missed the part in the recipe where the cut/milled curds are drained overnight after mixing with the salt.  Now, what I've seen as definitions of "overnight" range generally anywhere between 8-12 hours.  My problem is that I started draining them at 1:45 PM, and I'm REALLY not interested in getting up at midnight or 2 AM to put them in the press.

So the question is - am I better off letting them drain for less time before pressing (say, start pressing at 8 PM after 6 hours drain), or let it keep draining way more time before the press (start press at maybe 7 AM, which would have been a 17-hour drain)?

Thankee!!  Quickie replies to the quickie question greatly appreciated, since I just HATE making these sorts of decisions all by my lonesome.   

~Mary

[smilingcalico]

I'd say go for the press, as it will help remove whey too.  Of course you'll learn from this for your next make (about timing).  I started a post on Lancashire the other day. It's more the traditional make curds 3 days in a row then mix them together. If you search Lancashire, you'll find my post, as well as a few others.

[george]

Thanks, smiling!  Yah, I figured whichever way I winged it, maybe next time I'd do it the other way just to compare.  Heh.  But thanks for the hint on which way to wing it first.  And your own posts about the Lancashire is what made it stick in my head to decide to make it - so thanks for that too.  (I needed to use up the milk quickly, so I didn't really want to go with the three-day thing - although eventually I will, after learning from YOUR experience).

Feel like a guinea pig yet?   

[smilingcalico]

Keep following the, post, I'm hoping to get more input from Sailor, he can't believe I buttered it straight out of the press, but it was pretty dang dry. Hopefully I didn't steer you wrong. It's my first Lancashire make too, and I'm just kind of winging it from a really old book.  It's also my first bandage wrapped cheese, so I don't know if doing it when I did was a huge mistake or not.  As of now, if I had to do it again, I'd do it the same because it looks incredibly well sealed, but time will tell.  I plan on ageing 3 months, so you'll have to wait for the answer!  Cheese making teaches patience, something I need a lot of practice with!