My next attempt!

[linuxboy]

No need, it'll take care of itself. Remember, cheesemaking works through gradients. Temp in water does not equal temp in curd for a good 20 mins. So if you caught it quickly, it'll be alright. But, you have to be concerned about something else: case hardening. With that fast a rise, the outer casein of the curds has hardened, preventing even syneresis. Cut the curds repeatedly so they are smaller, to open up new surfaces and achieve even moisture levels. gradients in curds of any type must be avoided.

[MolBasser]

I seriously need to get a book on the biochemistry of cheese...

This winging it XXXX isn't gonna fly too much longer.  I need to know what is happening biochemically....

MolBasser

[MolBasser]

I know I could prolly google this, but what is the viable temp range of meosphilic bacteria?

This whole thing is sort of embarassing for a PhD molecular biologist that works in the fermentation industry....



MolBasser

[linuxboy]

there's enough here in past threads that you can understand it. Or read Fox's chapters in the 2-volume work he did.

But IMHO, stick to the basics for now. Biochemistry of ripening and cultures is a far more advanced topic after you master the physics and adopt best practices. To draw a parallel to your other work, that's like trying to figure out strain selection and optimum temp for fermentation when the emphasis should be temp control and tannin extraction during enzymatic conversion. Right now, I would as a starting cheesemaker be concerned with
- How do I ensure consistency by eliminating gradients. This includes minimizing pH gradients and moisture gradients by cutting curd evenly.
- How do use the milk I have to achieve the best outcome? Some milk is poorly suited to some cheese styles. Hence, my recommendation for a wash.
- How do I ensure good control during affinage to nurture a cheese to completion.
- How does calcium affect final cheese texture, and how does acid development affect calcium degradation.

[MolBasser]

Curds cooking...



MolBasser

[linuxboy]

I know I could prolly google this, but what is the viable temp range of meosphilic bacteria?

generally, 65-105F. But, remember, lethality curve applies. 10-15 mins at 110F isn't the end of the world. Will just throw off pH curve due to some death and having to enter stationary growth phase instead of exponential.

[MolBasser]

there's enough here in past threads that you can understand it. Or read Fox's chapters in the 2-volume work he did.

But IMHO, stick to the basics for now. Biochemistry of ripening and cultures is a far more advanced topic after you master the physics and adopt best practices. To draw a parallel to your other work, that's like trying to figure out strain selection and optimum temp for fermentation when the emphasis should be temp control and tannin extraction during enzymatic conversion. Right now, I would as a starting cheesemaker be concerned with
- How do I ensure consistency by eliminating gradients. This includes minimizing pH gradients and moisture gradients by cutting curd evenly.
- How do use the milk I have to achieve the best outcome? Some milk is poorly suited to some cheese styles. Hence, my recommendation for a wash.
- How do I ensure good control during affinage to nurture a cheese to completion.
- How does calcium affect final cheese texture, and how does acid development affect calcium degradation.

This is all good stuff, and goes to the fact that I just lept into making cheese by saying "I can do that" without really thinking about it.

In retrospect, it is laughable that I would think that it was any less complicated than making beer properly.

I have a lot, a LOT of learning to do.

MolBasser

[linuxboy]

It's not so hard in the end. You can do it; it's a good deal of fun . But you can either follow well-crafted recipes exactly where thought has been put in to help people avoid common mistakes (like the recipes I and others post here), or you can figure out all the intricacies and understand why you are making a decision. Or some combination. Winging it is cool, pretty fun even, but have to ask yourself what are you after? If consistency, well, that's like lab work, and comparable to any fermentation technology.

[MolBasser]

Right now, I'm just winging it.

In a few cheeses I will have learned some stuff and will do it better...

MolBasser

[MolBasser]

Getting ready to drain the curds.

There seems to be quite a large amount of bitty specks that have broken off of the curds.

Is this a symptom of my temperature foul?

MolBasser

[DeejayDebi]

Nope it just happens we all have that. Not to worry!

[MolBasser]

Sweet!

Just getting ready to drain the curds.

MolBasser

[MolBasser]

Beginning the drain.



The two bags of curds draining...


MolBasser

[MolBasser]

Pot o whey!



MolBasser

[MolBasser]

Drained curds...



Salted curds....



First press!



MolBasser