Made this on 3/5/15.
Ingredients:
2 gal. whole P/H milk
1/2 tsp CaCl2
1/8 tsp. Thermo B
1/8 tsp. MM100
1/2 tsp. calf rennet
8:04 Started heating milk
9:03 After raising it too high, it got to 96ºF, added cultures and CaCl
9:32 Added rennet, forgot to raise temperature to 108º first. Floc at 10
10:07 Cut curds, rest for 10
10:18 Raise to 108ºF, stirring
10:32 Reached 107ºF, rest for 5 minutes
10:37 Ladled off 1/3 of whey
10:46 Added the same amount of same temp. water.
11:32 Stopped stirring, started draining process
11:43 Started pressing with 10 lb.
Pressed for 6 1/2 hours, soaked in water for 20 minutes and brined for 2 hours
Plan to open it at a month.
It got a bit fluffy while I was gone last week, more on that later.
Looks great! I look forward to hear how it tastes - how long do you plan on ageing? :-)
I'll probably crack it at a month, I think. Just cos' aging it longer means more space is taken up in the cheese fridge for longer. You know.
A month for a Buttercheese is actually enough for a mild version. Great fast ripening cheese! :-)
That's what I figured. Also why I did a Caerphilly and a Tilsit.
Been sort of egging on the linens with an occasional wash. I think the rind looks really cool. ^-^
It does! :-)
So if I'm reading your make correctly you soaked this cheese in water for 20 hours prior to brining?
Quote from: Al Lewis on March 25, 2015, 09:06:20 PM
So if I'm reading your make correctly you soaked this cheese in water for 20 hours prior to brining?
Ah sorry, I should correct that to 20 minutes. 20 is a bit vague, yes. :o
Is that normal for these? Any particular temp?
I was working off these slightly modified instructions:
Whole milk
MM100 and Thermo B
Warm milk to 96°F
Add starter stir and allow to ripen for 30 minutes.
Raise heat to 107°F
mix rennet with 1/4 cup of pure water
3.5 floc
check for clean break then cut curd into 1/2 inch cubes.
Allow curds to rest for 5 minutes then stir gently for 15 minutes.
Allow curds to settle to the bottom then remove 1/3 of the whey.
Replace whey with equal volume of water at 140°F, still wanting around 108?
Stir curds for about 45 minutes then drain into cloth line mold.
Press lightly with 10 pounds of weight for 6 hours
Soak in plain water for about 20 minutes then brine in 1/2 gallon water and 2 cups of salt for 2 hours.
Air dry and age at 50°F and RH of 80% for 1 to 2 months or more.
Cool! Never heard of soaking in water. Learn something new every day. :D
I believe they do it with Havarti as well sometimes- the point is, I think, to leach out calcium and let it get moister as well? Not one hundred percent sure.
The pictures are what it looked like when I got back from Out Of Town. The lid had slipped shut, and mold had a long weekend off. :P
Now if only my hair would grow like that ... :)
I got developed a linens rind on a butterkase I made a few years ago. https://cheeseforum.org/forum/index.php/topic,8540.0.html (https://cheeseforum.org/forum/index.php/topic,8540.0.html)
the end result was very good, though the rind started to amoniate as I wasn't airing it out enough so the rind was removed when eating it. Anyway, just to let you know, this works and you'll have a nice cheese in the end.
Looking forward to the grand opening.
- Jeff
I was planning to take this out longer, but then I realized the Bergkäse I made yesterday needed a ripening container to brine in, and all four were in use. So I cut it and stuck the rest back in the cave in plastic wrap.
It's very good. Lives up to its name.
Five weeks old.
Quite flavorful, nice softish springy texture, delicious.
Beautiful cheese!! AC4U
Very nice, Stinky. Another cheese for you. Looks like a bread and Butterkäse. :)
Larry
Good looking cheese Stinky----AC4U
Qdog
Quote from: LoftyNotions on April 09, 2015, 05:46:17 PM
Very nice, Stinky. Another cheese for you. Looks like a bread and Butterkäse. :)
Larry
Ditto that. Here's another
loaf cheese. :)
Stinky, I hate to be repetitious and boring but I will anyway: Have a cheese on me. 8)
A chesse for you - that never gets boring !!! I do like your cheese shapes - automatically fits a slice of toast - yummm!
-- Mal
Thanks guys! ^-^ It really is a nice cheese, y'all should make it.
I've been intrigued by it since the post began and have it on the schedule to make after tomorrow's cheese. This will be a good thing to make for me since it is short aged.
One of my absolute favorites. Nice on you made there! One more cheese for you! :-)
Looks brilliant. Have another cheese from me also.
Shane
Very nice looking result. Have another cheese!
/waves hands from under pile of cheeses
Heeelp!
But on a more serious note thanks you guys. :D
hi stinky! i followed your link from Qdog1955's post of 35 cheeses and the learning curve, of some cheeses to start with and this one looks so good!!! and reads pretty simple too! im missing some items to be fully set up but this has definitely been put on the top my list, thanks!! now to check the other one.... :)
Nieves, I was about to pull back up your intro thread to add another word about ways of making your own molds -- specifically to call you attention to what Stinky has done. If you search back through his posts, you'll see that he has made some rectangular molds out of wood, and they seem to work well for him. Another option ...
Quote from: awakephd on July 31, 2015, 04:52:45 PM
Nieves, I was about to pull back up your intro thread to add another word about ways of making your own molds -- specifically to call you attention to what Stinky has done. If you search back through his posts, you'll see that he has made some rectangular molds out of wood, and they seem to work well for him. Another option ...
thanks andy :)
i did notice that and it had me wondering cuz most everywhere i get the impression that certain cheeses need certain shape/size etc to dry and age properly. i had assumed that once you get good enough at it and see what works that you could play with shapes a bit more. in any case i think the loaf shape makes for easier cutting :P
Quote from: Oolybooly on July 31, 2015, 11:22:33 PM
Quote from: awakephd on July 31, 2015, 04:52:45 PM
Nieves, I was about to pull back up your intro thread to add another word about ways of making your own molds -- specifically to call you attention to what Stinky has done. If you search back through his posts, you'll see that he has made some rectangular molds out of wood, and they seem to work well for him. Another option ...
thanks andy :)
i did notice that and it had me wondering cuz most everywhere i get the impression that certain cheeses need certain shape/size etc to dry and age properly. i had assumed that once you get good enough at it and see what works that you could play with shapes a bit more. in any case i think the loaf shape makes for easier cutting :P
The thing about wheels is they have fewer corners. Brick shape is just easier to build a mold for and more ideal in my situation because I have small ripening boxes. I recommend wheels, but these work great as well.