It is hard for me to realize that I have made this cheese 8 times now -- clearly it is a favorite of mine! I also think it is one of the best possible "beginner" cheeses, as it has one of the easiest, relatively quick makes, and seems to be quite forgiving. Thus, I decided to write this one up in a multi-part post with as much information as possible, in hopes that it might serve as something of a tutorial. I hope and trust that others on this board will offer corrections and alternatives to what I have below!!
The basic recipe is based on 200 Easy Cheeses, with a modification from MrsKK on this forum and a tweak or two of my own:
~4 gallons of whole milk (I am using Pet brand, P&H; since my pot holds EXACTLY 4 gallons, I am using about 1/2 - 1 quart less)
1/4+ tsp CaCl crystals, dissolved in 1/4 cup filtered, boiled water (equivalent to approximately 1 tsp 32% CaCl solution)
1/4 tsp MA011
1/8 tsp MD089
1/8 tsp TA061
1/2 tsp rennet
3 Tbs salt
Step 1: Preparation for making the cheese
- Sterilize utensils and work area. I spray bleach solution on the counters and wipe down with a paper towel, then spread a clean towel to set utensils on. I put a couple of quarts of filtered water into the cheese pot along with the ladle, curd knife, measuring spoons, cutters, etc. and boil for 10 minutes with the lid on; then I remove the utensils to dry on the clean towel and drain the pot.
- While the pot and utensils are boiling, I put the plastic jugs of milk in a sink filled with hot water (120°F) to begin warming.
- I fill a small pot with filtered water and bring to a boil; this is used initially to calibrate the thermometers, but also is used to re-sterilize utensils as needed during the make.
Step 2: Ripening the cheese
- Bring the milk to target temperature of 88-90°F (31-32°C). I do this using a "double boiler" (except no boiling!!) -- a larger outer pan filled with water to help gently warm the contents of the inner pan. Two thermometers, one in the outer water bath and one in the milk, make it much easier to control the temperature.
- Sprinkle cultures on top, wait 5 minutes, then stir in. Let the milk ripen for 45 minutes.
- While the milk is ripening, prepare two small cups each with about 1/4 cup of boiled, filtered (or distilled) water. I do this by putting filtered water into microwave-safe cups and microwaving about 1.5 - 2 minutes.
- Use one small cup to prepare the CaCl solution. As shown below, I have been using "Pickle Crisp," which is 100% CaCl in crystalline form; I use about 1/3 as much crystals as I would use a 32% solution. (Sharp eyes might notice that I had the wrong measuring spoon in the picture below, 1/2 tsp instead of 1/4 tsp; fortunately I caught my mistake before it was too late!) Put the solution in the fridge to cool down, along with the other small cup of water.
Step 3: Coagulation
- After the milk has ripened for 45 minutes (see Step 2), add the cooled CaCl solution and stir into the milk. Let the milk rest for 5 minutes.
- Dilute the rennet in the second small cup of water (also cooled), then add to the milk. Stir in using about 20 up and down strokes, then let the milk rest, covered, completely undisturbed, for 45 minutes.
- Check for a clean break--insert a finger at a 45° angle and pull up gently; the curd should split cleanly to either side. If no clean break, wait another 5-10 minutes and try again.
Step 4: Cut and stir
- Once the curd has a clean break, cut it into 3/8 - 1/2" cubes. First cut it vertically, then horizontally. It helps to have a fancy horizontal curd cutter. :) If you don't have one, though, no worries -- cut it as best you can either by cutting diagonally with the curd cutter, or by using the cheese ladle. Later, when you are stirring, you can cut any pieces that are too large.
- After cutting, allow the curd to rest for 5 minutes.
- Stir the curd, very gently at first, for 10 minutes. Initially, I dip the cheese ladle in, just two or three inches below the surface, and very gently lift up. I continue to do this, gradually working my way deeper, until the curd begins to shrink and move more freely in the whey. If you are using P&H milk, do not be surprised if the curd shatters to some degree--maybe even a lot. (Sharp-eyed readers may notice that the next-to-last picture, showing the stirring, shows less volume in the pot; no, I didn't remove whey -- this picture is actually from a different make using only 3 gallons.)
- After 10 minutes of stirring, allow the curds to rest and settle for 5 minutes.
Is that thermometer you show calibratable? I have it...
Step 5: Drain and cheddar
- Drain off the whey. You can drain the curds completely into a cloth-lined colander, but I usually just pour off as much as I can, leaving the curd mass in the bottom to begin the cheddaring.
- Cheddar for 30 minutes or longer. I generally cheddar for an hour; every 10-15 minutes, I cut the curd into 2" thick slabs and stack the slabs up, draining off any accumulated whey. If you use a pH meter, I've stopped the cheddaring at a pH of anywhere from 5.4 to 5.7 and been pleased with the results. In addition to pH, keep in mind that longer cheddaring = drier curds = longer aging time. But if you don't have a pH meter, just cheddar every 10-15 minutes for a total of 30-60 minutes. It'll be good. :) (Once again, sharp-eyed readers may notice that the last picture below is from a different make, one with annato coloring in it.)
Step 6: Mill, salt, mold, and press
- Mill the curds (cut or break the cheese into pieces). If cutting, aim for around 1" cubes; if breaking, aim for pecan-sized or walnut-sized pieces. (I prefer to break.)
- Measure out 60 grams of non-iodized salt (approximately 3 Tbs. of pickling salt). Sprinkle half of the salt on the milled curds and stir gently to distribute. Wait 5-10 minutes, then add remainder of salt and stir. Wait another 5-10 minutes. (Note that this would come to almost 4% salt ... except that some of this salt is lost in the whey that comes out in the pressing. Actual salt content is around 2.5%)
- Line a cheese mold with cheese cloth (I use butter muslin) and fill it with the curds.
- Press, gently at first (5-10 lbs), flipping periodically and gradually increasing the weight. I aim for just enough weight to keep a light trickle of whey flowing. As the whey stops running, cheese may be pressed for several hours or overnight, increasing weight as needed to achieve a good knit.
Step 7: Affinage
- Remove the cheese from the press and remove the cheesecloth. Usually I get a very good knit from this make ... not quite so good in the picture below. I got the curds a bit dry, distracted by, among other things, trying to document every step!!
- Age the cheese at ~50-54°F (10-12°C) for 6 weeks or longer. Flip twice a day for a few days, then once a day for a couple of weeks, then at least once a week. This cheese may be vacuum packed or waxed, but this is a very nice cheese to leave with a "plain" rind -- scrub off any mold that begins to appear using some white wine or salt+vinegar.
- I confess that I have often cut into one of these as early as 5 weeks, at which time it is good, but still a bit mild, but it continued to improve with age ... until fully consumed! (Yes, the picture below is from an earlier make -- this one still has 5-1/2 weeks to go!)
How long is your ideal affinage?
Hi Stinky,
The thermometers I have are adjustable via a nut on the back of the dial -- at the top of the stem, if that makes sense. On mine, adjustment is simply a matter of turning the nut until the correct reading is obtained. (I had thought it would be a matter of loosening the nut, adjusting, and re-tightening, but it just turns with a good bit of friction to directly adjust the reading.)
For the affinage, my goal is generally 6 weeks. As I said above (probably as you were typing your question!), I have often cut into one of these at 5 weeks, at which time it is good but mild, but fortunately continues to develop over the next two or three weeks until it is all gone. I'd say it is really, really good by week 7 or 8.
Really A good job Andy----a beginner should be able to get a good feel for the process from this tutorial----now all you have to do is make the video and put it on YOU tube ;)------AC4U for the great effort.
Qdog
....and another cheese from me. A really thorough explanation and a great looking cheese at the end of it.
Thank you very much for the clear instructions. Most helpful. Please have a cheese on me...
Thanks for the cheeses!
Nice photo essay, I am going to try this once I get moved :)
AC4U
Where did you get the "fancy horizontal curd cutter"? From the fancy cheese shop? Seriously, where? I think I may try this cheese once I see how my Caerphilly #1 does.
Very nice set of instructions. Have another cheese. I've made Mrs KK's Lancashire a couple times and agree that it improves greatly up to 2 months. It's a high moisture content cheese, so best when young. If you want to age it out, cut smaller and stir more to expel more whey, but this one works so well as a quick cheese that I'm not sure there's a need to produce a longer aging version. There are other cheddar types for that niche.
- Jeff
Quote from: jbrewton on March 24, 2015, 04:19:32 PM
Where did you get the "fancy horizontal curd cutter"? From the fancy cheese shop? Seriously, where? I think I may try this cheese once I see how my Caerphilly #1 does.
Actually, this is a home-brewed design that I have been working on. I described it (and reference the designs of others that inspired it) in the following thread: https://cheeseforum.org/forum/index.php/topic,13485.0.html (https://cheeseforum.org/forum/index.php/topic,13485.0.html) -- the first post has pictures, and the third has a description of the cutter.
I have been working -- unfortunately, very slowly -- on improvements to the design, with the possibility of making it available to others. I finally got a prototype out to John at Perfect Cheese (www.perfect-cheese.com (http://www.perfect-cheese.com)) to evaluate -- that prototype is very flexible in adjusting to different-sized pots, but rather too complicated to make it commercially viable. (Or rather I should say, what I sent him would have to represent the "premium" model, available for a very "special" price for those among us with deep pockets. :)) So now I am working -- again, very slowly -- on a simpler design, still flexible, but hopefully possible to manufacture without breaking the bank.
Thanks, Jeff. I concur -- there is no particular reason to push this make towards longer aging; it works too well as a relatively quick cheese. For longer aging, I think it makes more sense to go ahead and make a more traditional cheddar type. I am still hoping to try your Cheshire or Derby makes "someday soon" ....
Great job on the tutorial, Andy! Lancashire is indeed a great beginner's cheese! I've got 2 5-pounders aging in the cave right now :)
AC4U !
Thanks! I have two 3.5-ish pound Lancs in the cave. Two weeks to go for the first one, and the second should be ready 3 weeks later. :)
Why the inclusion of a thermo (TA061)in this make? Would exlcuding it make much difference?
I ask, because its next on my list but i have no thermo culture. i could in a pinch use some store bought natural yogurt, but i cant find one with pure Strep. therm. in it
Great job Andy and an excellent tutorial! AC4U!
Thanks Al!
Serano, the TA061 is there just to add a bit more complexity to the flavor. Leaving it out will not make a huge difference, I don't think. That said, I wouldn't hesitate to throw some yogurt in to see what it does to the mix! :)
cheers awake. Ill leave the yogurt out this time and see how it goes.