White cheddar. Final cheese = 2.5 lb.
I added some annatto extract (from seeds), but only enough to change the color a little.
3g whole milk H/P.
CaCl added
Temp raised to 90F
mesophilic culture added,
3/4 tsp liquid Rennet added
Wait 1 hour
Curds cut, 1/2 inch; very nice clean break
stirred once gently
heat (in utility sink) to 102F
break curds up by stiring,
Leave for 1 hour
Drain whey (save about half); put curds in cheesecloth, then in colander which fits perfectly in pot, over some of the hot whey
Leave cheddar to drain for 1 hr
cut up solid curds, add 1 tbsp kosher salt, wrap in cheesecloth, press for 12 hrs
soak in brine for 1 hr, put on drying rack for 6 days,
wash with vinegar, coat with salt, vac bag
age for ?
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9008-64030.jpg)
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9017-64031.jpg)
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9037-64032.jpg)
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9038-64033.jpg)
It's clear you've been doing this for awhile :). I'm interested in what you did after pressing with the 6 days drying and vinegar, salting, and vac-bagging at such a young age?
Quote from: John@PC on October 18, 2014, 11:42:05 PM
It's clear you've been doing this for awhile :). I'm interested in what you did after pressing with the 6 days drying and vinegar, salting, and vac-bagging at such a young age?
Sorry John, I'm as noob as they come. Just started about a month ago.
I'm not sure what your question was.
Quote from: pastpawn on October 18, 2014, 10:28:34 PM
....
soak in brine for 1 hr, put on drying rack for 6 days,
wash with vinegar, coat with salt, vac bag
age for ?
I guess I should have quoted and maybe I was taking it to literally, but it sounds like after 6 days you wash with vinegar, salt and vacuum bag. Isn't there some time interval there between these?
Quote from: John@PC on October 19, 2014, 12:14:55 AM
Quote from: pastpawn on October 18, 2014, 10:28:34 PM
....
soak in brine for 1 hr, put on drying rack for 6 days,
wash with vinegar, coat with salt, vac bag
age for ?
I guess I should have quoted and maybe I was taking it to literally, but it sounds like after 6 days you wash with vinegar, salt and vacuum bag. Isn't there some time interval there between these?
About 15 minutes between washing with vinegar and salting/bagging. If that's wrong, let me know!
Sorry but I'm still a bit confused (comes with the age I'm at :(). I guess it's the "salting / bagging" thing that I'm getting hung up on. Note that I'm a noob too (had to google that to find out what it is) but are you vacuum bagging after each wash?
Quote from: John@PC on October 20, 2014, 12:17:57 AM
Sorry but I'm still a bit confused (comes with the age I'm at :(). I guess it's the "salting / bagging" thing that I'm getting hung up on. Note that I'm a noob too (had to google that to find out what it is) but are you vacuum bagging after each wash?
I'm sorry for not being clear. No, I only bagged it after it was dried.
I let my cheese dry at room temp, under cheesecloth, for 6 days. Around day 3 I did a wash of white vinegar and salt (1/2 cup vinegar, tbsp salt). After 6 days, I did the same. After that second wash, I let it drip dry for about an hour, then bagged it. That's it. It's in the fridge now.
Making a cotswold tonight, woot!