Yes, the sixth Caerphilly is underway. Time to spread my wings and try one with no brining, milled and salted instead.
Caerphilly 6 14/10/27
12L Scotsburn 3.25
2.8ml CaCl in 60ml distilled water
2.8ml Calf Rennet single strength
3g Arom B
15:08 12.9C added Arom B, 2g, letting warm to room temp.
16:40 13.4C warming by double boiler to room temp.
17:03 19.3C room temp. Warming to 31
18:43 30.9C ripening for 30m
19:10 32.2C
19:14 32.1C rennet added floc timer started.
19:27 32.0C floc time 12m30s, 19:52 cut curd.
19:52 31.9C cut curd, let heal
20:08 31.7C stirred gently, bottom to top, til 20:12,
20:12 31.8C let curds settle
20:17 31.8C started warming to 36C next 30m, slight stir.
20:26 33.0C stirred gently 3m
20:33 34.0C stirred gently 2m
20:40 35.6C stirred gently 2m
20:47 37.1C stirred gently, maintain for 45m
20:55 36.7C stirred gently, nice curd, firm
21:14 36.5C stirred gently 4m to 21:19
21:35 36.4C transferred curds to strainer
21:50 under 10kg for 15m
22:05 milled into thumbnail , added 39g salt, repressed
22:15 back into mod, under 10kg for 30mins
23:00 flipped, removed from cheesecloth, 20kg
00:43 weights fell. Luckily curd not affected, flipped, under 20kg
7:05 flipped, under 20kg
14:25 flipped, under 25kg
Some notable knit lines at present, threw another 5kg of weight to lessen the impact for the last 6h or so.
Quote from: Flound on October 28, 2014, 06:42:20 PM
22:15 back into mod, under 10kg for 30mins
23:00 flipped, removed from cheesecloth, 20kg
00:43 weights fell. Luckily curd not affected, flipped, under 20kg
7:05 flipped, under 20kg
14:25 flipped, under 25kg
Some notable knit lines at present, threw another 5kg of weight to lessen the impact for the last 6h or so.
A truly unmistakable noise... :P
It's out of the press. Starting its air dry.
1380g.
Nice! Yah, the sounds of falling weights is unmistakable. But, at least you have a nice end result. I've had some with quite a tilt at the end of the day (my Dunlop, Scottish cheddar, was aptly named "Tam o'slanter" for this very reason).
Quote from: JeffHamm on October 29, 2014, 06:47:31 AM
Nice! Yah, the sounds of falling weights is unmistakable. But, at least you have a nice end result. I've had some with quite a tilt at the end of the day (my Dunlop, Scottish cheddar, was aptly named "Tam o'slanter" for this very reason).
Distinct enough that I half jumped out of bed, "Da Fugg?!?" :)
As it turned out the board my diving slugs were resting on had a sheen of water I hadn't noticed. It only took a slight angle to let slip the dogs of weight. As a result, the wheel itself was only slightly slanted, an easy enough fix.
I gotta say, ten 1kg diving weights and three 4L milk jugs of water not only make for a cacophonic concert, but when two of the jugs split, it spills eight litres of water....
Not really what I'd envisioned doing at 1am.
Which is why my cheese loving butt was at Walmart yesterday buying some metal plate weights to keep the center of gravity as low as possible. Two 10lb-ers and two 5lb-ers. Much more stable.
After being shocked twice by falling weights - I started putting the mold, follower and weight in one of my vats with a towel wedged between the weight edge and side of vat. Works great and no collapse!
Day 5, 4th of air drying. I'm guessing this is going to make the cave in the morning. A little salt rub and into the cave for 2.5 weeks or so.
Here it is, about a week or so in.
Had a bit of blue mold and some linens, brushed both back with saline/vinegar. It seems my cave isn't as high an RH as I want so I'm going to put it in a ripening chamber.