My 5th Butterkase

[JeffHamm]

Ah, yes, now that it's warmed up the flavour is comming through.  It's mild but definately not bland.  It's funny how one can wait weeks, months, or years before opening a cheese, but can't wait the extra bit of time it takes for it to come to room temperature before tasting it!  Sigh. 

- Jeff

[anutcanfly]

I can so relate! 

[beechercreature]

looks great! keep us updated on the flavor as it ages.

[JeffHamm]

Here's a few charts showing it's weight over aging (top) and how much was lost per day (bottom).  Basically, this is how much moisture was lost, and once in the cave, it's a slow and steady downward trend.  Actually, early on it's around 5g per day and by the end it has slowed to about 3g per day.  Given the curd shatter I had, I'm surprised this still turned out ok.  I'll probably not age any of this one out, but I might age out my next butterkase a few months and see how it goes. Once I cut into them, I just like to nibble away until they're gone. 

- Jeff

[beechercreature]

Once I cut into them, I just like to nibble away until they're gone. 

- Jeff

Sounds like me.  enjoy it!

[JeffHamm]

I've now been sampling this a few times, and it's definately a winner.  It has a very pleasant, but definate, flavour.  Not much if still cold, but once it's been out of the fridge for a bit it's really nice.  The texture is really nice and creamy too.  Didn't get a chance to try making a grilled cheese yet, but will eventually.  Will be wroth trying to age one of these, to see how it developes, but it's certainly good inside of two months.

- Jeff

[Boofer]

It would seem that you have this cheese style pretty much nailed. I'm having difficulty not salivating over that last pic with the cheese stuck to the knife. 

Good job, Jeff. For your persistence in pursuing the Butterkase and the technical excellence demonstrated with your graphing detail...a cheese to you, sir. 

-Boofer-

[JeffHamm]

Hi,

I've been intending to show these for some time, but keep eating the cheese before snapping a photo! Ooops!  Anyway, the last two Butterkase I've made I've been including 1/16 tsp of LH to the mix.  This is not supposed to be a gas producing culture, but in both cheeses I've had quite nice eye formation (though more in this one than the previous, which was made with a thinner profile and also given a b.linens wash - not really butterkase any more I suppose).  None of the three makes prior to adding LH had anything like this.  I think there must be some curious interaction between the LH and one of the other cultures (perhaps the buttermilk?) because once I started adding LH the floc times also ended up becomming much shorter than I usually get (using the same amount of rennet and same brand of milk, etc, the floc times are around 2/3rds the usual time; 8 minute range rather than 12 minute range).

Anyway, whatever the reason, I thought I would post of photo of the eyes I'm getting.  My 6th make, which was pressed longer and also had yogurt added as a culture, is aging away.  It will be interesting to see if that developes eyes again.

[anutcanfly]

Really looks nice!  I'm still waiting for the grilled cheese... 

[Boofer]

That's fantastic, Jeff! Kudos!

-Boofer-

[JeffHamm]

Thanks!  I've been thinking about this more, and here's what I think might be happening.  LH doesn't produce gass, in fact, none of the cultures used are for eye formation (flora danica, buttermilk, Strep.Therm, and LH).  However, I think the LH affects the acidity development and the texture of the cheese.  The higher acidity allows fora  good tight knit, but the short pressing time keeps the interior a bit looser.  The texture of the paste seems to be a bit more flexable, and as the cheese ripens there would always be some gas due to the fermentation.  Given the increased elasticity, and the shorter press schedule, the gas (probably CO2) being released is trapped and forming the eyes.  I don't think it's the same  as adding PS as with Swiss cheese, but rather something about this particular make process is trapping gass that would otherwise escape or the paste would be too firm to allow eye formation.

Or, I'm full of it.  Both are equally viable explanations!

- Jeff

[Boofer]

Sounds plausible. Seems like what might have happened to my Leiden. Very elastic (nice ) paste and the fermentation gas gets trapped. I didn't add any PS and as far as I knew there were no gas-producers in the culture selection. Kind of unlikely that it was silage as I might have guessed.

-Boofer-

[JeffHamm]

Hi Boofer,

I'm pretty sure it wasn't the milk.  I've used the same brand for a lot of makes, and some in between the two butterkase, etc.  It's only been these two that really seem to have produced the eyes.  I'm pretty sure there's something about the combination of cultures and procedures that is resulting in this.  I doubt it is any one thing or step in particular, but how they all work together.  Still, it's a very good cheese, and almost gone now.  Fortunately, I've got another one aging (well, yet another tweaked version).

- Jeff

[knipknup]

Here's a few charts showing it's weight over aging (top) and how much was lost per day (bottom).  Basically, this is how much moisture was lost, and once in the cave, it's a slow and steady downward trend.  Actually, early on it's around 5g per day and by the end it has slowed to about 3g per day.  Given the curd shatter I had, I'm surprised this still turned out ok.  I'll probably not age any of this one out, but I might age out my next butterkase a few months and see how it goes. Once I cut into them, I just like to nibble away until they're gone. 

- Jeff

Total chart geekery. I love it!

[DeejayDebi]

  It's funny how one can wait weeks, months, or years before opening a cheese, but can't wait the extra bit of time it takes for it to come to room temperature before tasting it!  Sigh. 

- Jeff

After waiting all that time when we finaly get the knife ready WE WANT IT NOW!