The first one of these turned out so tasty I did another with lipas, not so good, so, I decided to make one with flora danica and mm-4002
I also added annatto,mmm maybe a little to much
the make went very smooth (http://cocker-spanial-hair-in-my-food.blogspot.com/2015/01/stacked-and-milled-cheddar-january-2015.html) :)
I will add notes when I find the time (soon)
but for now some cheese erotica (Ms T)
Well knit, sir! A cheese for you. How much pressure did you need to get that result?
The man probably can't knit a sweater, but he can certainly knit a cheese. Well done, sir!
AC4U
Great looking cheese buddy!! How wet were the curds when you pressed that?
thanks for all your support everyone and the cheeses ;D
Quote from: Vina on December 30, 2014, 12:18:20 PM
wow! what a colour ;-)
nice knitting and it looks so smooth after pressing,
ac4u
p.s. what pressing calculations you do?
I will need some help here, I have attached the calculator I can't remember who made this up, I do know it is from the forum and that you can change it to your press requirements (I hope it attaches) I apologize to that person, it's not that I have a real bad memory I just have a selective memory (You can call home and ask my wife :-[)
Quote from: qdog1955 on December 31, 2014, 09:24:24 PM
H-K-J
What recipe did you use? Get those notes up-----I can't copy such a fine piece of work on pictures alone :)
Qdog
Patients grasshopper ;)
Quote from: lazyeiger on December 30, 2014, 02:42:03 PM
That looks great! AC4U!
How much milk and how much annato?
Also please tell me more about the one you made with lipase, I was thinking of adding lipase to my next Cheddar. I made a Stlton with lipase and it is fantastic!
Jon
For a lack of better words, I won't be doing that again, I didn't care for it but it was edible
O.K. Gals and guys if you see something wrong or something I have missed let me know :)
A Stacked and milled cheddar (http://cocker-spanial-hair-in-my-food.blogspot.com/2015/01/stacked-and-milled-cheddar-january-2015.html)
(Ok my way)
Ingredients:
5 gallons whole pasteurized milk
1 pint cream
5/16 tsp. MM-4002
3/16 tsp. Flora Danica
⅝ tsp. Calcium chloride in ¼ cup non-chlorinated water
1 tsp. annatto coloring in ½ cup non-chlorinated water
9/64 tsp. (dash + drop) dry calf rennet
3 Tbls. pickling salt
Pour milk and cream into cheese vat,
Warm milk mixture to 90°, when target temp is reached shut off heat, keep it at the 90° temp.
Sprinkle the cultures (5/16 tsp. MM-4002, 3/16 Tsp. Flora danica) on top of the milk (make sure the milk is calm) place a tight fitting lid on vat and re-hydrate for 15 minutes
Mix cultures into the milk, replace the lid on the pot and let the mixture ripen for 45 minutes
15 minutes before the ripening period is finished mix the 9/64 tsp. (dash + drop) dry calf rennet in ¼ cup non-chlorinated room temp water,
When cultures have ripened, mix in the ⅝ Tsp. Calcium chloride, wait 5 min.
Mix in the annatto coloring
note the exact time with a stop watch or something that has a second hand then add the mixed rennet by sprinkling over the surface pouring through a perforated spoon and mix into the mixture thoroughly with a bottom to top motion trying not to disturb the surface of the milk.
Place a small sterilized bowel on the surface of the mixture; spin the bowel every 30 seconds note the time when the bowel stops spinning times this by 3.5 (ie 10 min. x 3.5=30 min 30 sec minus the first 10 min = 20 more minutes to clean break)
Cut curd into ½ inch cubes (as best you can) then let rest 5 minutes
Start to heat curd to 102° F
Stir curd very gently at first, as the curd firms up you can stir a little more aggressively
When the temp reaches 102°f keep stirring periodically to keep the curds from matting.
Keep this up cooking the curd for 1 hour
Drain the curd into a cloth lined colander, save the whey
Tie the cheesecloth into a bag, place bag into your pot,
Have a sink filled with enough warm water (90° to 100°) to keep the pot warm
Pour enough whey into the pot to cover the curd bag, place a gallon jug of warm water on top of the curd bag letting it press for about 30 minutes
Pour out the whey, hang the bag up and let it drain for a few minutes
Open the bag and remove the curd mass
Slice curd mass into 1 inch slabs, stack slabs on top of each other in the pot keeping it warm as before, let the curd drain, cut curd again in the same process, repeat two more times
Remove curd from pot and slice into approximate ⅜ inch (French fry sized) pieces.
Place curds into a bowel, sprinkle 1 Tbsp. salt and toss together, repeat 2 more times.
Place salted curds into cheese cloth lined mold, place mold into appropriate sized pot,
Pour enough warm whey (80° to 90°f) into the pot to cover cheese
Start pressing with .9647 lb/sq inch for 15 minutes
Remove mold from press remove cheese from mold; remove cheese cloth, flip cheese, redress,
Put back into mold, place back into pot with warm whey,
Press with 1.75 lbs/sqr inch for 30 minutes
Remove mold from press remove cheese from mold; remove cheese cloth, flip cheese, redress,
Put back into mold, place back into pot with warm whey,
Press with 2.175 lb/sq inch for 1 hour
Remove mold from press remove cheese from mold; remove cheese cloth, flip cheese, redress,
Put back into mold,
From this point on you don't need the warm whey while pressing.
Press with 4.125 lb/sq inch for 2 hour's
Remove mold from press remove cheese from mold; remove cheese cloth, flip cheese, redress,
Put back into mold,
Press with 9.5 lb/sq inch for 12 hours
Remove mold from press remove cheese from mold; flip cheese.
Press the cheese naked (without cheese cloth)
Put back into mold,
Press with 5.5 lb/sq inch for 4 hours
Remove mold from press remove cheese from mold; flip cheese,
Put back into mold,
Press with 5.5 lb/sq inch for another 4 hours.
Remove from mold, air cheese in a cool place for about a week, if molds show up brush them back, unless you are going for a natural rind or wine brine wash it for a few day to get rid of them then vacuum bag or wax it and age at 50° to 55°f for 6 to
180 months(Good luck with that)
H-K-J, I had to give you a cheese for the beautiful cheddar round and for your "pithy" details ::). Most importantly, you're "cheeses" were at 99 so now you've hit the century mark! Woo-hoo!!!
I was going to bandage this as per Mal's instructions (https://cheeseforum.org/forum/index.php/topic,13778.0.html) until it started to smell like a musty cellar (more like a moldy orange)
I washed it for 6 day's with a wine brine, most of the disagreeable smell went away and I vacuum bagged it so I could keep an eye on it's development.
I am very disappointed in the weight I got from the $5.50 a gallon milk, I received a better outcome with store bought h/p milk at 1/2 the price, go figure :-\
it'll be awhile be for I can compare the 2 cheeses we made that are one week apart. OH well.