I'll get the recipe up here shortly.
Here's the pics. I have no idea why I ended up with such a big cheese. It's almost 5#. I might cut it in half to make two cheeses (anyone have any thoughts on that?)
I promise I'll get this thread updated tomorrow with full ingredients and process. I did take a lot of notes.
[edit - adding process]
3 gallon whole milk H/P
1 quart heavy cream H/P
+ 1/2 tsp CaCl
+ 1 tsp annatto (my extraction)
+ 1/4 tsp C101 mesophilic culture (rehydrated in water first)
45 minutes ripen
+ 1 tsp animal rennet
45 minutes rest, clean break
curds cut to 1/2"
stir gently to separate curds
15 minutes wait
raise heat to 40C over 40 minutes
stir occasionally at 40C for 30 minutes
drain whey for 15 minutes
+ 3 tbsp salt
+ 2 tbsp dried onions
+ 1 tbsp onion powder
+ 3 tbsp chives
press for 8 hours, flip, press for 4 hours
soak in brine for 4 hours
I'm air drying now, planning 4 or 5 days, then vac bagging.
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9047-64046.jpg)
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9049-64047.jpg)
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9052-64049.jpg)
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9056-64048.jpg)
i would avoid cutting it until it's ready to eat. people always seem to have issues with the cut side.
what kind of rind are you aiming for? natural, clean (waxed/vac sealed), bandaged?
Quote from: beechercreature on October 21, 2014, 02:22:37 PM
i would avoid cutting it until it's ready to eat. people always seem to have issues with the cut side.
what kind of rind are you aiming for? natural, clean (waxed/vac sealed), bandaged?
I'm going to vac bag this cheese, like the others I've done. I do want to try both natural and bandaged rinds, but I think this would be the wrong cheese for that. I intend on having this ready to eat in 1-2 months.
Hey Pastpawn,
Nice Cotswold-------my last Cotswold----the recipe called for 3 tbs of dehydrated onions and three tbs. chives----opened it at two months and the onion was overpowering (and I love onion) vac bagged--back in cave for 2 months and was some better----but still to strong----let us know how it turns out----I would think the onion powder would be even stronger-----next time ,I'm gonna try fresh onion and see how that goes.
Qdog
Quote from: qdog1955 on October 21, 2014, 07:29:26 PM
Hey Pastpawn,
Nice Cotswold-------my last Cotswold----the recipe called for 3 tbs of dehydrated onions and three tbs. chives----opened it at two months and the onion was overpowering (and I love onion) vac bagged--back in cave for 2 months and was some better----but still to strong----let us know how it turns out----I would think the onion powder would be even stronger-----next time ,I'm gonna try fresh onion and see how that goes.
Qdog
Oh crap. Well, we'll just have to wait and see. I guess I'll just need to mix it with more beer ^-^
How big was your cheese?
It was a 3 gallon make----not trying to discourage you----just saying it was to much onion for my likes---I noticed you added cream, I didn't---and that might make a big difference---just want some cheese flavor with my onion :) But I like the concept and will try again.
Qdog
If it does end up a bit overpowering, you might have the perfect candidate for this:
http://smittenkitchen.com/blog/2012/12/fromage-fort/ (http://smittenkitchen.com/blog/2012/12/fromage-fort/)
or this:
https://cheeseforum.org/forum/index.php/topic,8335.msg58458.html#msg58458 (https://cheeseforum.org/forum/index.php/topic,8335.msg58458.html#msg58458)
Flipped cheese and weighed. It lost 2 ounces (sidebar: maybe I'll just switch to grams / metric and stick with that).
BTW, this is mostly the recipe from Tim Smith's Making Artisan Cheese, which I have in my Amazon cart. I found it also on this site (thanks Raw Prawn).
This cheese smells great. I hope I didn't overdo the onion. My hands smell very cheesy after the flip. I'm expecting great things here!
My dog saved me the burden of watching this cheese age. Pulled it off the counter today while I was out on a bike ride. She ate about half of it and sorta thrashed the rest of it. She then barfed much of what she ate into the back yard.
More room in the cave!
FOR THE DOG? >:( ;)
Seriously---my Cotswold taught me a valuable lesson-----if adding things to my cheese, I now start with less, I can always add more on the next make but I can't take it out of the current one.
Qdog
Quote from: pastpawn on October 23, 2014, 10:20:43 PM
My dog saved me the burden of watching this cheese age. Pulled it off the counter today while I was out on a bike ride. She ate about half of it and sorta thrashed the rest of it. She then barfed much of what she ate into the back yard.
More room in the cave!
puppy approved, you know that's a good recipe!
A cheese Andrew for what may have become ;).
Quote from: John@PC on October 24, 2014, 02:43:49 PM
A cheese Andrew for what may have become ;).
Thanks John. I did take a picture. The pain has subsided, the healing nearly complete. I think I can post a pic of the carnage now. Boo hoo. May it rest in pieces.
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9059-64654.jpg)