11:45
Kitchen cleaned and sterilized.
24 L Milk is slowly heating (demeter quality, cows not feeding on ensilage, not standardized 4.02% fat, not homogenized, pasteurized).
12:45
Preparing cultures:
0.3 g MM100 (diff. from recipe)
0,6 g P. Candidum
4 skewer tips of Geo13 (diff. from recipe)
13:20
Milk temp: 34C
Cultures springled over milk
13:25
Stirring for 5 mins
13:30
Ripening
14:20
Calcium Chloride added
14:26
Rennet paste added
Flocculation: 27,5 mins :-(
Floc. factor: 6
Time to cut: 2h 40 mins
Recipe said goal cutting time 30-35 mins. (must be an error)
15:03
Empty water bath so that temp could fall slowly
15:40
Cut curds (too early) in 2 cm pieces
Resting for 20 mins
16:00
Stir and rest
16:20
Stir and rest
16:40
Stir and rest
17:00
PH is around 6,4
Into hoops
19:00
Flipped cheeses
PH around 5,7
21:00
Flipped cheeses
PH around 5,0
02:00 (day 2)
Flipped cheeses
05:00 (day 2)
Flipped cheeses
PH around 4,7
05:30 (day 2)
Dehooping and drysalting (30 g in total). Sides not salted.
Left in room temp. for 24 hours
05:30 (day 3)
Ripening at 12 C in ripening containers
Cheese will be turned once a day and moved to 4 C fridge when mold has developed nicely (hopefully)...
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Impressive photo essay, Danbo! Love the setup!
A cheese for you!
Thanks! :-)
Awesome looking setup!! I'm very jealous!! Don't forget to pet them. You have to pet them once they get furry every day. LOL O0
I'll remember... ;-)
Wow ... 24 litres of milk .. Serious batch .. The Flocculation time and factor in the book I feel is wrong as well. My 8 litre + 600 mls of cream
"Add 3.5 mls Rennet. Flocculation time:- 08:30 * 6 = 51 minutes"
This gives a wonderful Curd and excellent Fat retention. The pictures are good and although I cant really tell from them what your curds feel like they do look great. Don't leave them in the 10-12 Deg fridge for too long.
-- Mal
I think that I cut the curd waaaay too early. I hope that the cheeses will soften anyway.
The white coat is bginning to show and I'll move them to a 4C fridge once the coat is even and nice.ø
:-) Danbo
Still looking good...
:-) Danbo
...
That's some serious cheese making! Useful to read about other people's techniques too. Cheers!
Thanks Welly,
I also love to see how other cheeseheads are making cheese. A small batch is just as interesting as a large one...
:-) Danbo
Look like little babies in a nursery! Great job Danbo!!! AC4U
Great! My small babies... ;-)
Lookin Good !!
Australia Day !! - Celebrating this wonderful, wide, wild and Beautiful place on Earth
Happy Australia Day Mal!!! ;D
Tapping down the mold this morning...
The little Brie nursery. ;-) The Bries have been moved to a 4C fridge (still in the containers).
:-) Danbo
Now they just look the goods from here :)
At 4 degrees the progress will be slower but there are a couple of beneifit to that
1. The rinds will be thinner.
2. You can run the ripening longer without too much risk of ammoniation.
Just remember that the humidity will need to be kept high and if you have them in an enclosed container - Turn and wipe out every other day - can go out to 3 or 4 but they do need to breathe. The PC needs to breathe to do it's work and one by-product of that process is water. So, as long as you are still getting a little condensation - it's woking.
By the looks of those cheeses that they are quite thick so don't be too surprised if they don't soften all the way through - I actually like them like that with a smooth outside and a firmish (slightly tangy) centre.
I can taste them already.. 8)
-- Mal
Quote from: OzzieCheese on January 28, 2015, 02:49:14 AM
At 4 degrees the progress will be slower but there are a couple of beneifit to that
1. The rinds will be thinner.
2. You can run the ripening longer without too much risk of ammoniation.
I agree. I think that they need to ripen slow because of their height. I dont actually mind a thick rind - I find it rather delicious.
Quote from: OzzieCheese on January 28, 2015, 02:49:14 AM
Just remember that the humidity will need to be kept high and if you have them in an enclosed container - Turn and wipe out every other day - can go out to 3 or 4 but they do need to breathe. The PC needs to breathe to do it's work and one by-product of that process is water. So, as long as you are still getting a little condensation - it's woking.
That is good advice - normally I don't let them breathe a lot - just keeping them in the containers turning every day.
Quote from: OzzieCheese on January 28, 2015, 02:49:14 AM
By the looks of those cheeses that they are quite thick so don't be too surprised if they don't soften all the way through - I actually like them like that with a smooth outside and a firmish (slightly tangy) centre.
I like that too. I'm afraid that the will not soften that much at all. I cut the curds way to early because I got stressed by a very long flocculation time. I should just have stayed calm and waited. My floc.factor is nearer to 2 than 6...
Will see how they turn out...
:-) Danbo
HI .... How are these going ?
-- Mal
I think that they are progressing OK.
I would have liked the curd to have been much more moist, but I messed up. They are also a bit thick (as you also noticed).
I think that they will be fine in 2-3 weeks. They just need some extra time -but they will not be my best whitemolds ...
:-) Danbo
Ah, pretty! Cheese to you!
Danbo, I am interested in hearing how these come out. My first attempt at white-mold-ripened cheese turned out pretty well, but I have thought I might make them a bit thicker the next time, in order to increase the paste-to-rind ratio. (I eat the rind, but it is not my favorite part.) So I will be curious to hear how your "thick" version turns out, and how long it takes to get a good gooey paste!
I like to get a nice thin rind. The trick to a thin rind - this is how I do it anyway :) - is the moving into the cold fridge as soon as there is a complete covering, but not too much. Adding cream to the mix also retards the ripening just a bit to allow the pH to slowly change from the outside in - too fast and it produces too much ammonia and the outside goes gooey too quickly, leaving the inside chalky. So, it a bit of a balancing act with added cream, not allowing the outside mould to grow too fast all at once and a longer ripening time of 7-8 weeks. I know you can ripen them faster, I've tried and it goes a bit bitter for me. Any home made Cams beat the store bought hands down no matter how or when you ripen it.
Hope that sort of helps.
-- Mal
I messed these up a bit as I cut the curd way to soon. The bries are OK but the taller Camemberts are not quite soft enough in the middle for my taste...
I'm taking a short break from cheesemaking after my cheese marathon - but I'll be back! :-)
:-) Danbo
Here is a picture of one of the bries... A little bit more and it's there... :-)
Here's one I did on the 1st of February. Mine are wrapped and aged in the cave versus the fridge.
Looks just like I prefer a good brie! A cheese for you!
Thanks! I've never tried to age them in the fridge. I put them in their to slow down their aging. Yours look great!! Just a little more time aging. A cheese for your babies!! ;D
Thanks. :-) I'm not that proud of these, but the salt level is absolutely spot on. I had some problem previously oversalting bries. I have to make some new ones soon. :-)
Yeah, I'm starting to get requests again since friends found out I was doing cheese again. :( I can see three more of these in my near future. :o Unlike you I only do three at a time. I have six molds but only do three, haven't figured that one out yet. ???
My friends and family luckily love cheese - otherwise I would have around 60 kgs of problems in my cave. ;-) I just needed to brag a little. ;-)
LOL I'll give my friends your name!!|
:P