17th Caerphilly – Milled Curd with crumbly texture.
Today I'm using the make procedure from the G.Caldwells 'Mastering Artisan Cheesemaking'. But there are a few modifications the first is the culture as I don't have MA 4000 I am using a straight Sacco MO 030 with a ¼ of the amount of the MO 036R culture. I don't want a hugely open texture and so I'm going to take the pH a little lower at the texturing stage to a possible pH 5.3.
I'll update my 'XX' details as the day rocks on.. yes.. photos as well ;D
10 Litre of my favourite milk – Maleny Un-homogenised milk. 3.9 fat 3.3 protein
1 dose of MO 030 plus ¼ dose of the MO 036R.
1/8 tsp CaCl2 in ¼ cup of Non-Chlorinated water.
2.5 ml of 200 IMCU rennet in ¼ cup of Non-Chlorinated water. – this also a change from the recipe as I know I can get a good curd from this milk at this when a Floc Multiplier of 3-3.5 is used to get a coagulation goal of 45 minutes.
I wish I had the mould mentioned in the recipe but at the moment it is not possible to get mycoderm or mycodore in Australia, yet.
Salt.
The instructions in the book are a bit in conflict with how I know the Maleny milk responds but apart from the amount of rennet I'm concentrating on the physical things after the Curd has set - this is different from what I normally do for a Caerphilly.
The stacking in the pot sounds different so I'll take photos of my interpretation of what I think she means.
9:10 Heat milk to 30 Deg C
9:37 26 Deg C
9:43 28 Deg C
10:00 Add cultures and stirred for 1 minute. Let ripen at 30 Deg C for 60 minutes. Mal:Edit I was commented as I was typing the method from the book - Doh! – now this is quite a range due to the reduced rennet am opting for the longer period of about 60 minutes. Sorry for the confusion
11:00 Add the Calcium Chloride mix stir and let rest for 5 minutes.
11:08 Add rennet. Stir gently and thoroughly for I minute. Check the Flocculation point and use a 3 to 3.5 multiplier to determine the cut time for a goal Coagulation time of 45 minutes.
Floc Time: 17 minutes X factor of 3 = 51 minutes
12:00 Check curd and if clean break. If the whey is not clear or yellowish wait a further 5 minutes and re-test.
If clean break cut into ½ inch cube and let rest for 15 minutes.
12:15 Stir for 15 minutes at 30 Degrees.
12:30 continue to stir and heat to 33-34 Deg C over 15 minutes.
Hold at this temperature and stir to prevent matting until the curd passes the curd matting texture test. This may take up to 1 hour. The pH goal is 6.52 – 6.45 and with these strips I'll be just guessing so an hour it is.
Progress pics.
It all starts with a clean slate ... Time for the Calcium Chloride and the Rennet.. Back soon..
-- Mal
13:00 start stirring.
14:00 stirred for an hours and checked the Curd and it worked as described. Grabbed a little of the curd and squeezed it in my hands until whey stopped coming out and turned my hand upside down. It stuck and therefore I'm sure its ready.
Drained the whey and now stacked and cut and rotated the stack every 15 minutes. Looking for a Curd pH of 5.7, not that I can accurately do that with the strips so its guess work from here.
2:40 Checking Curd – squeezing curd over the strip looked like 5.9. But its' still guessing.
3:00 Checking the Curd again. Still not down far enough...
Next step is Mill the curd and add 1 teaspoon of non-iodised salt..
Nearly pressing time and I'm going to use my old pressing routine.
Pressing and Dressing procedure
1. Press for 10 minutes @ 10 lbs. Remove from the mould rub salt in the top and the bottom redress .
2. Press again with @10 lbs. for 10 minutes.
3. Repeat and re-press @ 15 lbs. for 20 minutes.
4. Unmould re-salt and redress and press again @ 25 lbs. for 16 hours.
On the press I am using .75kg @ 60cm and 1.5kg @ 70 cm which gives me 8Kg at the cheese and 2kg @ 80 for 25lbs.
Photos soon..
Hi Mal,
This is sounding good. What type of store do you buy your 2L bottles of UH milk from? Our local woolies only has 1L cartons of organic milk that is UH. It costs something like $4/L. That seems a little pricey for me at the moment. I have found Sun gold milk which sells Jersey milk, but it is homogenised. I haven't tried buying it yet though as I need you track down a local retailer. I do have a sales rep phone number though.
Thanks.
Shane
Hi Shane,
The Maleny Dairy is a local north coast that Food works carry and some health food stores @ $4.55 for 2 litres. Norco Also supply Coles from the Lismore milk factory @$4.00 for 2 litres. These are 2 local milks so I don't think they are available where you are.
This is how I interpret the stacking of the curds.
And then press and salting. Only a light press to consolidate the curd and gradually increase for the over night pressing. Still want this to be slightly crumbly so I don't want to over press this cheese.
And a batch of ricotta to finish...about 300 grams
Quote from: OzzieCheese on January 17, 2015, 09:37:36 AM
The Maleny Dairy is a local north coast that Food works carry and some health food stores @ $4.55 for 2 litres. Norco Also supply Coles from the Lismore milk factory @$4.00 for 2 litres. These are 2 local milks so I don't think they are available where you are.
Thanks Mal. I will have to do a bit of a search. There must be something local. I might ask my former dairy farmer uncle to see what he knows. There are dairy farms in all directions around me, so hopefully they don't all provide their milk to the one cooperative.
Shane
And here are the photos out of the press
approx. 1.2 Kg from 10 litres.. Very closed rind with a couple of wrinkle marks from the cheese cloth but overall a nice make. Proofs in the eating and we'll see what it is like in 3-5 weeks.
Time for another Cheese adventure.. maybe something Alpine...
-- Mal
Beautiful result Mal! A cheese for you!!
looks like the knit went well Mal
Have a cheese from me, great looking Caerphilly (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
One of the frustrating things is measuring pH. I didn't place too much stock in that until I tried following a recipe that used pH markers with the DuoTest Strips. OMG how frustrating !! I have excellent colour vision and I am having dificulties in guessing where the Ph changes between values indicated on the colour Dial -- Arrgggghhh ! Solution - My lovely wife... After visiting
http://www.perfect-cheese.com/ (http://www.perfect-cheese.com/)
It was deceided that it was time for a more professional and repeatable measurement of pH - Thanks John - (Unsolicited plug BTW). Looking forward to a new era of Cheese !!
-- Mal
Nice. I have one of those cheapie $12 digital ones from eBay. It seems to work a treat. Each time I've checked the calibration it has been bang on and it produces results very quickly without much liquid depth required. I used to have a more expensive HM Digital PH-200 meter, but it was quite slow to give an answer and now the electrode is stuffed. The replacement electrode for it is a fair percentage of the total cost of the meter.
Shane
It don't get too salty?
Not really as although there is salt added to the curds there is some lose during pressing. and well that's not a good recipe - and I thought I went over it-- ingredient list - salt - well duh !! but how much ??
I add 1 teaspoon when milling the curds
and use 1 table spoon during the pressing. The outside still only uses 1 tablespoon - in total. just to clarify - the table spoon for the outside is for all three changes of the cheese cloth. Not one per redress and the forth step is with out any further salt.
I can understand how authors make mistakes and have omissions. Gah !!!!
-- Mal
and sorry this isn't my 17th Caerphilly - 17th is the date I made it -sorry for the over stating of my cheese worthiness :-[
-- Mal
Wait, so you heat it up to that temperature and just let it sit at that for 45-90 minutes?? Or are you just saying that's how long it's supposed to take to heat up?
Until further notice I'm skipping this step - unless you can get back to me within the next half hour or so.
yep !
This was
Heat milk to 30 Deg C and maintain for 45-90 minutes – now this is quite a range due to the reduced rennet am opting for the longer period of about 60 minutes.
What does this do?
It's the ripening period - maybe I've got the sequence out of order - i'll check
Oh I see what I've done.. silly me !!
Mal:Edit I was commenting as I was typing the method from the book - Doh! – now this is quite a range due to the reduced rennet am opting for the longer period of about 60 minutes. Sorry for the confusion.
I'm an Idiot !!!
I hope I haven't mucked up your cheese ?? :-[
That's a great looking caerphilly Mal! A cheese to you.
Like I said, I skipped the proto-step? I just brought it up to the temp and ripened it for 60. I think that's what you're saying is correct.
@Stinky, Yeah sorry about that :) - ripening time 60 minutes.. BTW how did it work out in the end ?
--Mal
Have to make one of these one day. Too many exotics calling to me though. LOL Doing the 10 gallon Emmentaler tomorrow. :o
Wow.. thats a biggy. I'll look out for that one.
Quote from: Al Lewis on March 13, 2015, 03:09:43 AM
Have to make one of these one day. Too many exotics calling to me though. LOL Doing the 10 gallon Emmentaler tomorrow. :o
I too am looking forward to that one Al, you making that in two pots?? ???
Yes I am. Started about an hour ago. Taking lots of pictures and making notes. LOL
Gunna crack this open today - its about 7-8 weeks old so this is about the right time. There are a couple of really small cracks but they were there before I upgraded to Cave MKIII.
I'll post cut photos later :)
Looks great Mal. Looking forward to the results.
Cheese Porn !!
Finally Got round to getting the Caerphilly images up. The texture is wonderful slices well but still crumbly. The taste is subtle and with a little mouth tang. Next time I will need to add more salt as it is not as salty as I feel it should be - Lesson learnt. This was Mrs Caldwells recipe But I will go back to my original method with more salt and not to worried about the pH. Next time I'll measure the pH but not be driven by it - just yet. The rind is firm, dry and chewy and quite nice but again could have benefitted with a little more salt.
-- Mal
I wish we could organise a real gathering wit real cheese and real people :)
A cheese to you with congratulations!
Hi Mal,
I just looks fabulous! I like the rind too - most of my cheeses are vacuum packed and I really miss the rind.
A cheese for you!
:-) Danbo
Actually the rind is something I am trying get right. I need the correct mold like Landalf again theres a picture in GC's book I am trying to achieve.
--Mal
I haven't even started the journey of beautiful rinds yet (I cheat). ;-)
This is what I am desparate to get hold of and nothing in Oz comes close.
http://www.fromagex.com/usa/english/mycoderm-lyophilise-100-doses (http://www.fromagex.com/usa/english/mycoderm-lyophilise-100-doses)
But I can't it from them... :(
-- Mal
A cheese to you Mal for a great looking caerphilly. Nicely done.
Mal - Do you know if Australian customs will let it into the country? Maybe some kind soul would be willing to ship some over from on the forum.
Shane
@Jeff: Thank you for the cheese.. I think Im finally getting the hang of this one - nearly... it is our staple table cheese and if I can get it to look like this, I'd be very happy.
http://www.murrayscheese.com/landaff-creamery-landaff.html (http://www.murrayscheese.com/landaff-creamery-landaff.html)
@Shane: I hope so as I'm signing up with
http://artisangeek.com (http://artisangeek.com)
To see what we can arrange - but at the moment I'm still waiting for his 2 dose packet to be available. We'll get there - slowly.
-- Mal
Good to hear about ArtisanGeek. If you have success I might look at it down the track.
Shane
Hi Mal,
That does look nice. I see they age it 4-6 months. I know my make protocol would have to be adjusted to remove more moisture, but that's easy enough to do. Also, they let the geo bloom. That would produce some nice flavours, but you have to keep an eye on the ammonia developing, which can penetrate the paste and end up ruining a good cheese. I get some wild geo on a lot of my natural rinds, so I don't think one would have to add any during the make, though it might help ensure you get what you want.
- Jeff
I just got a packet of that that I would be happy to try and send you but I don't know if it would survive the long trip. How long does it take mail to get to Australia from the states? BTW AC4U for a remarkably good Caerphilly!!
Wow ! Al, What a nice gesture... And I appreciate it.. A lot !! Mate, they are expensive enough as it is, so don't waste it, but I would really look forward to hear how it goes when you use it. Again, I really do appreciate your generosity - Regular mail is 3 weeks, though UPS some times surprises. They should survive the journey- if they survive Customs !! I received the Cave cube and bits from Perfect Cheese in less than 8 days, so, I think it just depends. Getting speciality cultures and molds in and to Oz is a bit of a challenge and Yoav is helping me with getting it here - I just haven't got the order together to make it worthwhile.
And thanks for the Cheese. :)
-- Mal
According to the sites I buy cultures and such from this stuff has to be kept in the freezer but can survive a week out of it. Doesn't sound like it would make it. Still, I'll do some checking buddy.
UPS International Express Saver service will make it from the US to Australia in less than a week. I mostly used it from Germany to Australia (and vice versa) with my job. If you were to ship on a Friday it'd be there on the Monday. It's not a cheap service though unfortunately. May still be worth looking into as you'd possibly get away shipping it as a letter.
Shane
Thanks Al and Shane.. seems like we are still segregated from the rest of the world sometimes... :)