So..... 2016 begins and its time to get serious. I have a few projects to start this year and of those is the continuation of last years 'Monthly Cheddar' makes. The recipe is still the same
10 Litres Milk - the Maleny Milk is still the milk of choice . Un homogenised and 4.4% fat 3.9% protein.
1 level Pinch of MA4001 - My Cheese making supplier has been importing this for a while now and it really is a good culture.
1/8th teaspoon Calcium Chloride diluted in 1/4 cup un chlorinated water.
.5 ml Annatto diluted in 1/4 cup un chlorinated water.
3 mls of 200 IMCU vege rennet diluted in 1/4 cup un chlorinated water - cos I cant get Calf at the moment.
3 Tabs Cheese Salt.
I'll add the make sheet later.
but basically
Heat milk slowly to 32 degrees.
Add Calcium Chloride and stir for a bit
Add the Culture stir in and let ripen for 30 minutes,
Add the Annatto and stir that in.
Add rennet and stir in for a minute - if you don't know how to use the Floc Method, a gel set time of 45 minutes and then check for a Clean Break.
So this is where I'm up to at the moment ...
10:30 got the rennet stage just waiting for the Flocculation point to occur.
Well, the FLoc point occurred at the same time as last 13:30 sec and the curd cut was nice and clean. So I am now at the texturing stage. I'll post some photos of the texture and the way it looks but the more I do this cheese the more I can almost gauge the progress by smell. At pH of 5.6 it becomes a very pronounced Vinegary -- but now quite. It's subtle the difference Lactic acid smells compared to Acetic acid and as the pH drop the more pronounced it becomes. I know this is a 'Duh' moment but these are the markers the cheese makers of old would have used smell, touch and taste to determine the cheeses progress. Something I think we are very quickly losing.
Back soon..
--Mal
I agree about the sensory experience. Not having someone to learn from, I think the pH meter has been of great assistance. Now I correlate the meter with appearance, smell, taste, and feel of the curd to know where I am at in the make process. That ability really adds joy to the process of making cheese! I tend to use the meter to confirm what my senses tell me. The scientist in me appreciates the data however.
The days of yore still hold a few mysteries that we would be best to learn before they vanish into the mists of legend.... too dramatic ??
the control Sheet and template are attached here.
Any way this cheese progressed to the 'Cheddaring Stage' without too much trouble and milled and salted and set it into the press. I've been having a few issues with the PC - hard drive died - and my picture imaging software is very basic at the moment so, apologies for the quality
-- Mal
Here are few images
1. You all know my kitchen by now :)
2. and all cleaned implements - I know some authors are in the 'Sanitise Everything' bucket but really... we're making cheese not doing surgery ! I clean my kitchen as I do every week. We cook in here and eat what come out of it - why should cheese be any different.
3. The Guernsey ladies gave of their best. I really do love using this milk, the curds are always excellent with a miniscule amount of Calcium Chloride.
4. Clean Break.
5. Curds at 38 degrees F
6. Curds at 38 degrees F after 45 minutes cooking.
I am monitoring this post. Waiting for more developments.
Do you think PH test strips is accurate enough for cheese making? I just have a feeling it is a bit off by a little. >>> got the answer on the other post already (not sufficient).
A few of the texture photos.
1. 15 draining - In the colander
2. Just before the first cut
3. after the 2 flipping processes
This is where the slabs of curds are rotated and placed on top of each other every 15 minutes until a pH of 5.3 is reached. This is where nose and taste should really be used but the pH meter is a comfort blanket at the moment.
4. after 5-6 flips
5. Here they are at a pH of 5.3 - after about 1.5 hours. The Ma4001 acidifies very nicely and doesn't tend to get carried away. The slabs are kept at 38 DegC for as long as possible through out but I don't really go chasing it. The curds mass dropped a couple of degrees but I wasn't too concerned.
6. Milled and salted. At this stage the curds are quite cool so the salt needs to be mixed evenly and allowed to 'Mellow'. The salt needs to dissolve around the curds and I leave them in the pot for 10 -15 minutes and mix them around a bit before I put them into the press.
Hi Ann, I used the pH strips for a while but I would use those that are designed for a pH range of Cheese making 3.5 to 7.0 - I used these for a while.
http://greenlivingaustralia.com.au/cheese-making/cm-equipment-accessories/ph-strips (http://greenlivingaustralia.com.au/cheese-making/cm-equipment-accessories/ph-strips)
These are quite good for measuring the major stages of the process like the Cheddaring process here 5.3 on the colour scale is quite distinctive. But, determining the stretch pH of say a Provolone or Mozzarella is a bit difficult with the strips. Some of my earlier posts mention the use of these, they area good start though, I think as you progress they will become frustrating.
-- Mal
And here the pressing photos.
1. 10 Kgs for 30 minutes. This happens twice.
2. I think about 60 kg for 4 hours this time
3. Oh I think I got carried away on this as if my maths are correct 5kgX12(ma)X3(pulley) = 180kg. Oh that's cool.
Gotta love this press...
-- Mal
Thank you for your explaination. Unfortunately, green living Australia don't ship to Malaysia, I have checked a while back. Now I am waiting for my digital meter, hopefully it is more suitable for cheese making.
Looking fantastic, as always buddy!! I always enjoy your makes. I learn so much from them. Great job!! AC4U!!
Hey! I like the press! But adding pulleys on top of the compound action -- wow, you are set up for MAJOR pressing! 180kg is about what I use for a 4-gallon cheddar; may be more than necessary for a 10-liter make ... but who cares, as long as the end result is good!
AC4U.
@PhD. Yeah probably a bit manic - Practising from a Cantal maybe next month.:)
@Al... thanks for the Cheese..
-- Mal