Well I finally bought myself a manchego mould. One day before I decide to use it I decided to boil it taking it part and boiling the pattern strip and boiling everything separately. I was surprised to find that when I went to fit the strip back in the mould it had shrank a bit. But oh well I went ahead and made my hispanco anyway. This was a 5 liter batch using skim milk and cream. Everything went great aside from my cheese having a scar running down the side (which i cut off anyway). I would like to hear from other manchego mold owners to see if this has happened to them before!! Oh and I would like to thank Danbo for all his help. I've attached a few pics!! before and after the brine.
Looks great! :-)
A scar is normal when using pattern strips. This one looks a bit large, but as you said; just cut it.
Nice result.
:-) Danbo
Here it is with a olive oil and paprika rub.
It looks brilliant. Have a cheese from me too.
Shane
That's a beauty! :-)
None of mine ever looked that good.
That really deserves a cheese!
:-) Danbo
Thanks for the replies!!! Now am going to age it for at least 5 months then i'll cut in to it.
Brat----real nice looking cheese---AC4U
Once bought a mold and follower and did what you did----boiled it, the mold was fine -----the follower melted on the bottom of pan.
Qdog
Quote from: qdog1955 on May 19, 2015, 07:34:16 AM
Once bought a mold and follower and did what you did----boiled it, the mold was fine -----the follower melted on the bottom of pan.
This topic brings up an interesting question: Is it really necessary to boil something to sanitize it? Would heating to 180F accomplish the same thing? How about 161F for several minutes? Milk is pasteurized at this temperature for 15 seconds. Would holding a mold at this temperature for 15 minutes not kill everything on it? What is "magic" about 212F? Maybe it is just a convenient temperature because water boils at this temperature. The pot is boiling or it is not boiling - very easy to tell. Not boiling? Not sanitized! I am having a hard time buying into this especially because I make beef jerky and we never take it higher than 160F. Has anyone seen any studies on this or are we simply relying on the proverbial "old wives tale"? :-\
Kern----I don't know the basis for the boiling----but I know at times they issue an advisory to boil the municipal water for 15 minutes. because of some contaminant-----so maybe there are some tough pathogens out there that need a good spanking.
I do it on all new equipment to help remove manufacturing residues.
Qdog
Quote from: Kern on May 19, 2015, 07:07:22 PM
Quote from: qdog1955 on May 19, 2015, 07:34:16 AM
Once bought a mold and follower and did what you did----boiled it, the mold was fine -----the follower melted on the bottom of pan.
This topic brings up an interesting question: Is it really necessary to boil something to sanitize it? Would heating to 180F accomplish the same thing? How about 161F for several minutes? Milk is pasteurized at this temperature for 15 seconds. Would holding a mold at this temperature for 15 minutes not kill everything on it? What is "magic" about 212F? Maybe it is just a convenient temperature because water boils at this temperature. The pot is boiling or it is not boiling - very easy to tell. Not boiling? Not sanitized! I am having a hard time buying into this especially because I make beef jerky and we never take it higher than 160F. Has anyone seen any studies on this or are we simply relying on the proverbial "old wives tale"? :-\
I suspect it's just easy. My father, who phD'd in microbiology, said one has to boil for ten minutes to properly sanitize. I think sufficiently hot water should do the trick, and, hypothetically, the hotter the better. What sufficiently is I cannot say.
This is why from now on ill just stick to star-san for my moulds. Anyway I spoke to Yoav over at artisangeek.com and he said that he would replace the pattern strip for me.
And a cheese from me.. More and more I'm amazed at the skills of people here and the gear one can get - that looks absolutley amazing..
-- Mal
It's been 5 months and I decided to cut in to my hispanico. The flavor is good its a little bland. I used some C101 since I had no MA4002. But overall I say its still a very good cheese.
A Cheese for your lovely looking one. I really like the rind treatment - well Done...
-- Mal
Quote from: OzzieCheese on October 12, 2015, 02:56:46 AM
A Cheese for your lovely looking one. I really like the rind treatment - well Done...
-- Mal
Thank you Mal. The rind taste really good also.
Great looking cheese , can I ask what was the recipe?
Thanks, David
Quote from: David on November 03, 2015, 08:46:57 AM
Great looking cheese , can I ask what was the recipe?
Thanks, David
Thank you David here is the recipe I used.
http://www.cheesemaking.com/Hispanico.html (http://www.cheesemaking.com/Hispanico.html)
I'm not sure I'd recommend that recipe, the New England cheese recipes are often not the most precise.
Here (https://cheeseforum.org/forum/index.php/topic,13920.0.html) are my make notes, if you want to use those to help assemble a recipe.
Thank you both :)
Quote from: Stinky on November 04, 2015, 03:41:24 PM
I'm not sure I'd recommend that recipe, the New England cheese recipes are often not the most precise.
Here (https://cheeseforum.org/forum/index.php/topic,13920.0.html) are my make notes, if you want to use those to help assemble a recipe.
I have made Caldwell's recipe and those results were a lot better.
Here are the thermal properties for polypropylene that has been injection molded. Pretty sure that is how these are made
Melting Point 121 - 137 °C 250 - 279 °F Average value: 132 °C Grade Count:80
Crystallization Temperature 112 - 117 °C 234 - 242 °F Average value: 114 °C Grade Count:16
Maximum Service Temperature, Air 70.0 - 120 °C 158 - 248 °F
Although the material is thermoset it can still shrink/deform at high temperatures. It has a shrink rate, as do all thermosetting materials, and if it hasn't shrank completely during the molding process, which apparently it didn't, it would further shrink when heated.
Quote from: Stinky on November 04, 2015, 03:41:24 PM
I'm not sure I'd recommend that recipe, the New England cheese recipes are often not the most precise.
I have had good luck with Jim Wallace's recipes. Here's my take (https://cheeseforum.org/forum/index.php/topic,11343.msg87446.html#msg87446) on this style.
-Boofer-
Quote from: Boofer on November 07, 2015, 07:22:58 PM
Quote from: Stinky on November 04, 2015, 03:41:24 PM
I'm not sure I'd recommend that recipe, the New England cheese recipes are often not the most precise.
I have had good luck with Jim Wallace's recipes. Here's my take (https://cheeseforum.org/forum/index.php/topic,11343.msg87446.html#msg87446) on this style.
-Boofer-
That's a great looking cheese Boofer. Thanks for the link.