Let's try this again, with proper culture and hope.
Caerphilly 8
28/04/2015
16L Farmers 3.25% milk
7 cubes Biena Meso Arom B
3.6ml CaCl in 60ml distilled water
3.6ml calf rennet in 60ml distilled water
10:50 20.1C milk at room temperature, started warming.
11:15 22.0C added 7 cubes Biena Meso Arom B, 3.6ml CaCl solution.
11:38 24.5C stirred
11:50 26.5C stirred
11:56 27.6C stirred
12:04 29.0C stirred
12:17 30.8C stirred
12:24 31.8C stirred, start 30m ripening
12:33 32.2C stirred
12:51 33.0C stirred
12:56 32.7C added rennet solution, stirred up and down, added floc dish, started timer
13:08 32.2C 11:10 floc, cut curd at 13:29-13:30
13:29 32.2C started cutting curd
13:34 32.1C finished cutting curd in 0.5" cubes, rest curds for 5 minutes
13:42 31.1C started temp climb to 35.0C over 30m, stirred
13:52 33.7C whoa, slow it down
13:55 34.0C confirmed with two other thermometers. Turned off heat. Will maintain temp until 14:45-15:00ish
14:09 35.1C stirred
14:14 34.8C stirred
14:22 35.0C stirred
14:32 34.8C stirred
14:40 34.6C stirred
14:46 34.6C stirred
14:55 34.5C started whey off
13:14 in mould. Under 10kg for 30 minutes. 16L may give me too much curd for the Tomme mould. ;)
Lookin good Flound, how is it knitting?
Quote from: H-K-J on April 29, 2015, 06:47:14 PM
Lookin good Flound, how is it knitting?
Coming along nicely, I'd say. This was after the first round of pressing under 10kg, with a coarse mesh nylon bag. I find the reusable bag easier to handle the curd mass. But once the rough cake is formed, I switch to a fine cheesecloth and the final pressing will be sans wrapping.
Love me some nubbin lovin'!
Currently, the cake is wrapped in a fine cheesecloth for the second round of pressing, under 20kg
After second pressing: 2,050g.
Ricotta 320g from secondary coagulation.
One more flip before bed, but the cake is looking good.
15:14 in mould in reusable mesh bag. Under 10kg for 30 minutes. (fixed time from OP)
Continued from above...
15:43 flipped, redressed and back under 10kg for another 30m @15:55
16:25 flipped, redressed under cheesecloth, under 20kg for 30m @16:35
17:05 flipped, redressed under cheesecloth, under 20kg for 30m @17:15
17:50 flipped, pressed no cloth, under 20kg for 30m @17:55
Weight 2050g
18:25 flipped, pressed no cloth, under 20kg for 30m @18:30
19:05 flipped, pressed no cloth, under 30kg for 1hr @19:10
20:20 flipped, pressed no cloth, under 30 kg overnight.
Looks great Flound. Have a cheese from me.
Shane
Into the brine!
4.4 pounds and 3.5 inches.
15.4 hours of salty swimming...
A cheese as well! Very well developed "blimples" :).
Thanks folks...
Out of the brine, 1960g.
Set to air dry, but the rind is already firm. Me like.
Flound, The almost perfect rows of pimples are worth a cheese. ^-^
Kern
Thursday night I cut into it. Three weeks and two days. Oooohs, ahhhs and other sundry noises of appreciation by all.
Mild, slight sour cream tang, good salt balance and nice acidity. Crumbly but moist.
Flound, I went right to the bottom of the post and saw the pictures and my first thought (honestly) was an oooh and ahh. Nice to know I'm in good company :). A cheese for that moist and crumbly creation.
Congratulations! C+
What a lovely looking cheese - have another to add to your growing collection.
-- Mal
Wow, 3 weeks! Caerphilly #8, huh? So this iteration is an unqualified success?
Looks and sounds great, Flound. Have a cheese for inspiring me to try this cheese style.
-Boofer-
Pretty cheese and a nice write up.
AC4U
John
Quote from: John@PC on May 23, 2015, 09:53:55 PMFlound, I went right to the bottom of the post and saw the pictures and my first thought (honestly) was an oooh and ahh. Nice to know I'm in good company :). A cheese for that moist and crumbly creation.
Thanks, John. Although, I'd wager if you knew the reprobates, scallywags and rapscallions that partook, you might not use the term good company. :) Which I realize may be an even greater incentive....
Quote from: Stinky on May 23, 2015, 09:59:23 PMCongratulations! C+
C+?
Cheese +, perhaps? :)
Quote from: OzzieCheese on May 24, 2015, 01:20:51 AMWhat a lovely looking cheese - have another to add to your growing collection.
-- Mal
The right angle and lighting makes anything look better, Mal.
I know - for me, it's from the right side and a slightly downward angle. Which, for some reason, annoys the crap out of the Motor Vehicle people when I kneel and face to my left.
Quote from: Boofer on May 24, 2015, 04:09:37 PMWow, 3 weeks! Caerphilly #8, huh? So this iteration is an unqualified success?
Looks and sounds great, Flound. Have a cheese for inspiring me to try this cheese style.
-Boofer-
Indeed it is, sir. Very pleased. And my first 4 gallon make of Caerphilly. Previous version shave been of the 10-11 litre variety.
The good doctor Hamm suggested it to me. Easy make, ready in three weeks but you can bring it out a few months (4 was my longest I do believe). It's not a distance runner through. More of a sprinter. Which is a handy make to have in one's pocket.
Quote from: jmason on May 24, 2015, 05:35:06 PMPretty cheese and a nice write up.
AC4U
John
Thanks, John!