I put 4 gallons of milk in my pot and while it was heating, went through my cultures to pull out what I needed. Instead of putting them aside, I put the mesophilic culture in the milk--OOPS! The milk was only at 66°F instead of 96°. So here's my question--do I start the timing of the culture now? Start the timing when it's up to 96°? or do I add more culture when it's where it should be?
I always do something "off" when I make this cheese (Jarlsberg)
Hope I'm not too late. The best I can do is only based on a hunch. I'd start counting when the milk temps reaches 80F as I'm pretty certain cultures don't acidify bellow 70F. If you have a PH meter, then you can totally rely on either a 0.1 or 0.05 PH reduction (depending on your recipe).
Hope this helps. Care to share your Jarlsberg recipe?
You weren't too late, but this is going to be one interesting cheese, probably not a Jarlsberg. :) After culturing, I put out the rennet--and realized I hadn't added the Proprionic shermanii. Another Oops. So I add it, stirred well, let it sit for another 20 minutes, and then added the rennet. I wonder what else I'll do to this cheese before I'm done?
Jarlsberg recipe is from Rikki Carroll's website. http://www.cheesemaking.com/Jarlsburg.html. (http://www.cheesemaking.com/Jarlsburg.html.) One of these days I hope to make it the way it's written. Three tries so far, and I haven't yet, but the good news is it always tastes good, even if it doesn't taste like Jarlsberg. ;D
Quote from: rosawoodsii on August 07, 2014, 03:42:34 PM
I wonder what else I'll do to this cheese before I'm done?
Some of the world's best "modern day" cheeses are created that way, by accident :)
Some of my best cheeses have been "mistakes". The problem is, those are the ones that I didn't mark, or didn't keep good notes on. :( I'm trying to be better about my notekeeping, but it's a challenge...