Made Caerphilly again this weekend NO LIPASE!!
Everything went almost the way I planned (there is always that one point.) didn't care for the lipase in my last one (http://cocker-spanial-hair-in-my-food.blogspot.com/2014/07/caerphilly-short-aged-cheese-ready-in-3.html) so we just eliminated it.
I used Meadowgold H/P milk, I would normally use whole pasteurized, That, at this time of year, has become cost preventive (http://www.mycarforum.com/public/style_emoticons/default/thumbsdown.gif)
I also remembered my Ca-Cl was 2 years old so we made new and wow would you believe it we got well over 5lbs of cheese from 5 gallons of store bought milk, we have never had that big a cheese unless we used whole or whole pasteurized milk, Go figure, our last one was only 4 lbs 7 oz, in fact I don't remember getin over 5 lbs on anything but a couple Stilton-esque cheeses were there is no stirring involved, Maybe it's the the new Ca-Cl ??? I think it made a difference.
I will post pix latter, MBH is given me the old evil eye, I promised to vacuum the house and do some other honey do's it' my turn and she did let me make cheese, there are certain trade offs a man's gottuh have :-X
Wow, that's curious H-K-J. CaCl2 is inert, so it doesn't really weaken over time. Maybe it's the quantity? or your new bottle's %? some are 30% some are 33% I believe. I can't see how that would make a difference though. Maybe just whey retention?
So many questions. lol.
I'm not sure but I believe caerphilly is a 12% yield. It may be as low as 10% if you cheddar it. That could be a discrepancy.
Quote from: Anonymous on November 24, 2014, 07:37:24 PM
that's curious H-K-J. CaCl2 is inert, so it doesn't really weaken over time. Maybe it's the quantity? or your new bottle's %? some are 30% some are 33% I believe. I can't see how that would make a difference though. Maybe just whey retention?
So many questions. lol.
I'm not sure but I believe caerphilly is a 12% yield. It may be as low as 10% if you cheddar it. That could be a discrepancy.
I know what your sayin, I also thought Ca-CL wasn't supposed to grow weaker. This is the type I have been using, (http://www.thecheesemaker.com/products/Calcium-Chloride-%252d-Granules-w%7B47%7DFill-Bottle.html) you mix 1/2 oz with the 4 oz bottle of water,
HHHHhhmmmmmmm I think I mixed em the same :-\
Here is some cheese erotica for those who want to see.
And for those who don't close yer eyes ;)
Nice images of the process and the smooth and good looking result... :-)
Good looking cheese! I must make another caerphilly soon.
- Jeff
Awesome knit on that cheese!
Curious as to what brand induction cook top you are using---it looks like it does the 100 degree thing-----and what make vat----I'm assuming it's magnetic---does it have a completely flat bottom?
Qdog
Quote from: qdog1955 on November 26, 2014, 09:14:43 PM
Curious as to what brand induction cook top you are using---it looks like it does the 100 degree thing-----and what make vat----I'm assuming it's magnetic---does it have a completely flat bottom?
Qdog
Nu-wave 2 induction don't remember the name on the pot, yes it's magnetic and has the sandwich cast iron bottom and the pot itself is the magnetic stainless steal, the bottom is flat.
I think this is similar (https://rushskitchen.com/product/20-qt-ss-stock-pot-wcover/)
update
Bagged this up on the 9th of December, placed it in the cool room for 1 month, now it's in the cave at 52 deg.
it is around 6 week's old, will have to cut into it soon and see how it is coming around.
Lookin' good! How long do you usually age your caerphillys?
Hey buddy! Where's you get that pot and heater? Looks perfect for cheese. How much does it hold? ;D Never mind, I found it. The wife says I don't need one. :( When you used the lipase which one did you use, the mild or sharp?
Hi Al
tell the wife, YES YOU DO!
this system has made my cheese making soooo much less stressful and easy to get things to the right temp.
(it took me a year to convince MBH, now she agree's that it is very cool).
She even started using it for her spaghetti sauce's and other things she likes to cook on low heat.
anyway, I used the mild lipase from here (http://www.thecheesemaker.com/products/Lipase-Powder.html) I will only be using it in recipes that call for it from now on :P
I found an offer to buy two for $99.00 so I'll talk with her when she comes home. LOL Your cheese looks great, as always!! ;D
Quote from: Stinky on January 17, 2015, 06:12:14 PM
Lookin' good! How long do you usually age your caerphillys?
It just depends on how much I have in the fridge, I don't think I have kept any over 8 months.
Okay, did you get the Titanium model or the regular one? LOL
Now that's funny Al
We got the regular model the titanium model wasn't out yet
This thing really works great for me and my wife really likes it when she's making stews and stuff
Myself I think it's made cheesemaking a lot easier than it was before
Yeah, the wife decided I should get the two for one offer and put one in the RV. I take it you need all steel cookware.
Yeah you need all steel or stainless steel magnetic I used a porcelain covered canner, one of the main thing's is the bottom has to be fairly flat
Got it! Two on the way!! ;D
this turned out really good ;D
At 14 weeks num-num-num. I think the key here, from my experience of my last one is, leave the feekin lipase out!!! :P
EEEEYYYYYYUUUUUUKKKKKK!!!!
Ya, I know some people like that stuff.
the wife and I are not fan's and will use it sparingly even in the fetta we liked so well.
this one turned out crumbley, it is not grate-able, we just don't care it is edible ;D
A cheese for the "cheesecake" of cheeses. :) (and that is a cheesecake if I ever saw one - where's the blueberry sauce?).
One fine looking cheese!!! Have a cheese on me!! ;D
A cheese for what looks like a wonderful crumblie !!
I like my caerphilly like this :)
-- Mal
Thank you ^-^
and the wife said to quit complaining, it does melt :)
That's a great looking cheese. A cheese to you! I find lipase can over power a cheese, and use it quite sparingly. It's really good in parm, and grating cheeses, but like you, I don't add it to table cheeses all that often. And now, when I do, it's very little - nothing like 1/4 tsp for 10 L makes, more like 1/16th or 1/20th.
- Jeff
Awesome cheese buddy!! AC4U for continued excellence!! ;D
Thanks for the cheese Al, Jeff.
As you say, not in my table cheese (ok, not to much) ;)
AC4U
Quote from: H-K-J on March 10, 2015, 08:28:06 PM
I think the key here, from my experience of my last one is, leave the feekin lipase out!!! :P
EEEEYYYYYYUUUUUUKKKKKK!!!!
Do you think maybe that lipase doesn't work with a Caerphilly? I love the picquance (is that a word ???) it gives and am a big fan but have not tried it with that particular cheese.
I have to ask, I have two bottles of Lipase, mild and strong. Do you guys have the same and, if so, which one are you using?
Quote from: Al Lewis on March 17, 2015, 03:09:35 AM
I have to ask, I have two bottles of Lipase, mild and strong. Do you guys have the same and, if so, which one are you using?
the one I have is supposed to be mild (according to the label).
Quote from: John@PC on March 17, 2015, 12:02:55 AM
Do you think maybe that lipase doesn't work with a Caerphilly? I love the picquance (is that a word ???) it gives and am a big fan but have not tried it with that particular cheese.
I used it in a caerphilly (https://cheeseforum.org/forum/index.php/topic,12855.msg99886.html#msg99886) and in a stacked and milled cheddar (https://cheeseforum.org/forum/index.php/topic,12743.0.html) and in a feta (https://cheeseforum.org/forum/index.php/topic,12206.0.html) the feta was excellent, as stated above I won't use it in a table cheese unless a particular recipe calls for it, as far as I am concerned it totally ruined the caerphilly and cheddar :P
Yeah, I only use mine in hard Itailian cheeses.