My third Lancashire

[DeejayDebi]

Slight difference in temperatures in the pot or cave.

[JeffHamm]

Hi DeejayDebbie,

I suspect you're right.  There's no major change in the make procedure this time, apart from being a bit more gentle with the curds just after cutting them.  However, I would have thought that would result in retaining more whey (which it did as it had a lot more moisture to lose) and in a moister/creamier final cheese (and it's the opposite).  I'm thinking the acidity got higher than in the other makes, perhaps, but I have no way to know since I don't have a meter (or the years of experience to detect such things).

- Jeff

[DeejayDebi]

Could even be a slightly heavier hand on measuring your cultures. Try using a bit less starter culture, cutting the curds slightly larger and/or cooking slightly less time. I go by taste and feel. I can tell when they are ready by the way they feel as I chew them. Very unscientific I know but it has always worked for me.

[JeffHamm]

I'm more of a mind to try and replicate this one, but still, I take your point and appreciate the tips.  Knowing what changes things is important, especially when you don't want to change things!  I tend to use cubes of frozen mother culture, so one variability is how strong the mother culture was.  Anyway, it's certainly kept Lancashire on my list of cheeses to keep around on a regular basis. 

- Jeff 

[DeejayDebi]

Using a mother culture at least rules out cultures as the change if it was from the same batch.

[kookookachoo]

I'm making this today, using 2 gallons of creamline plus 1 gallon of store bought past & hom milk.  In the past, I've skimmed off the thicker cream from the top (saved it to mix into a mascarpone make), this time, I just shook it all up to mix & added it all to the pot.  I'm a bit squeamish about this=how it would set up, curd melding, etc.  I just added the rennet, so I have a ways to go.   

[Boofer]

I'm making this today, using 2 gallons of creamline plus 1 gallon of store bought past & hom milk.  In the past, I've skimmed off the thicker cream from the top (saved it to mix into a mascarpone make), this time, I just shook it all up to mix & added it all to the pot.  I'm a bit squeamish about this=how it would set up, curd melding, etc.  I just added the rennet, so I have a ways to go.   

Fingers crossed.   

-Boofer-

[kookookachoo]

And toes, too, Boofer! 

It's on it's first round in the press.  I don't know why, but it's really kind of "rubbery".  I've never made cheese that turned out this way before.    

[JeffHamm]

Hi kookookachoo,

Perhaps the rubberiness is moisture retention?  Will be interesting to see how this turns out.  Don't forget the photos!   I would wish you luck, but I know you make your own.

- Jeff

[Caseus]

I've never had a Lancashire cheese.  I must see if I can find one.   Several sources I googled said there are three distinct styles, creamy, tasty, and crumbly.  The creamy and tasty styles are made the same way, but the tasty is aged longer.  The crumbly is made by a modern method that does not follow the Gornall method that was standardized in the 1890's.  Interesting what google turns up.  :-)

[DeejayDebi]

To me lancashire taste like a dry crumbly cheddar but not as sweet.