Stirred curd cheddar

[Sue~]

Making my second cheddar today, going with the stirred curd method from this recipe  https://cheeseforum.org/forum/index.php/topic,2537.msg46046.html#msg46046  and also tips from Ricki Carrol's book

This time around I wrote down all my plans ahead of time, and am taking notes along the way so I can learn.  Right now it's doing it's thing with the culture, almost ready to add my rennet.

Keep your fingers crossed for me!   

[Cheese Head]

Good luck !

Couldn't resist, picture is off internet, but our next door neighbor's youngest looks just like her!

[Sue~]

LOL! That pretty much sums up exactly how I feel!   

[Sue~]

So as I'm going along, i guess I'll ask questions.  After I cut the curds, I moved on to heating slowly to 100 degrees over 30 minutes.  I accomplished that, however I wonder if I stirred too much and broke up the curds too much.

After 30 minutes heating to 100, this is the size of the curds? Too small? Does it even matter? 

[Tomer1]

Too small compered to what? the size is part of what will determine your final moisture content and basically what ever it is it will turn out good given enough time to age.
Is it rice size or bigger? I have no idea how big a quarter is.

[Sue~]

I guess compared to what other people are doing, my last cheddar the texture was a bit dry.  I think I did better this time.

It's now sitting at 100 for an hour, then into the press.  Things went much smoother this time around!

[Sue~]

In the end, I was able to follow the recipe with few mishaps though I really think I beat up my curds too much.  It's currently pressing.  We did 10 minutes at 1 PSI, 15 minutes at 3 PSI, currently at 6 PSI for two hours, then we'll do 8PSI for 24 hours.

I think I'll buy a different mold for next time, and will probably get a wine chiller for aging instead of the fridge this time.  I'm thinking I'd like to try a gouda next.

[Cheese Head]

Sue, I haven't made cheddar, but from here it all looks great. Great to see those weights put to work !

[Sue~]

Out the press, my beautiful little 'ole cheese.  I'll leave it out for a few days, then wax.  Then the hard part comes = Waiting.

[Tomer1]

Lovly smooth skin,
I still havent perfected the method,sometimes I get a smooth surface and sometimes I get wrinkles.

[Gürkan Yeniçeri]

Nice looking cheddar Sue, well done.

[Sue~]

Thank you both. 

I press the cheese in a large pantry we have, the temperature in there is about 83ish degrees.  I think that helps create the smooth surface.

[Sue~]

I opened the cheese (parents came to visit so I cut them a slice and re-waxed for them to take home.  I was happy to see no mold under the wax.  The cheese is a bit more dry than I had hoped, but it has a nice mild cheddar flavor.  I re-waxed and put back into the cave and plan on opening it again in January.

Here are a few pictures

[MrsKK]

Looking good!

[ellenspn]

I'm with Mrs KK.  That looks really good....where is my agree button when I need it? (Sorry for the Ravelry reference.)