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Good day, I am getting 20L of milk today and have 2 questions

1) I would like to do a traditional Oka but the closest recipe I have is ST Paulin in the Cheesemaker's Manual. Does any one have a recipe for Oka?

2) How is the best way to sterilize the mushrooms just microwave them?

Thanks
John   

I found this while strolling and browsing the forum :)
https://cheeseforum.org/forum/index.php?topic=3967.0
(https://cheeseforum.org/forum/index.php?topic=3967.0)

Thanks AnnDee don't know how I missed that one. Will have to see if I have a cultures.

John

Linuxboy's recipe calls for Choozit TA 60 and Choozit Alp and Margaret's recipe (and I have) MA 4001 and Aroma B. Does anyone know it these are interchangeable meaning same thing just different manufacturer.

Thanks
John

Quote from: john H on March 11, 2016, 07:32:49 PM
Linuxboy's recipe calls for Choozit TA 60 and Choozit Alp and Margaret's recipe (and I have) MA 4001 and Aroma B. Does anyone know it these are interchangeable meaning same thing just different manufacturer.

Thanks
John

Not the same:
MA4000/4001: LL, LLC, LLD, ST
Aroma B: LL, LLC, LLD, LMC

Here's my take on Trappist/Oka: Boofer's Trappist (?) Endeavor (https://cheeseforum.org/forum/index.php/topic,14549.msg111347.html#msg111347)

-Boofer-

Quote from: john H on March 11, 2016, 12:27:03 PM
2) How is the best way to sterilize the mushrooms just microwave them?

I would be very careful about using any fresh fruits, vegetables, mushrooms, etc in cheese.  Do a search in the forum archives and learn about the experience of others before doing this. 

Thanks for the info and the link Boofer I will have a read through your make before getting started.

Kern I had heard of some issues  but will have a closer look in light of your word of caution.

Thanks for the feed back

In this thread, it seems dried mushroom was recomended to be used on making cheese.
Here (https://cheeseforum.org/forum/index.php/topic,10357.msg77388.html#msg77388). Also Here (https://cheeseforum.org/forum/index.php/topic,14602.msg111073.html#msg111073)

Thanks for the link Ann.

I have decided to do 2 St Paulin, 1 X 12L plain and 1 X 6L (mushroom). This will be my first St Paulin make. After doing some reading I think I will do what I usually do and rehydrate the mushrooms (simmer in 1 cup water) let cool strain and water to milk let mushrooms drain well on paper towel and add to curd just before hooping.

Kern I am starting with dried mushrooms. 

Now my fingers, toes and eyes are crossed.

Here is the store bought that I would like to come close to.

Dried mushrooms that have been boiled are likely safe so long as they are edible fresh.  I may try this with some dried boletus edulis (Cep, Porcini, etc.).  Maybe even with some dried morels.

Kern, I love porcini and especially morels but over here they are pricey with a capital P.
Do you buy this in grocerie store over there or online? I would love to get some if the price is right. Strictly for cooking for me, I love them with pasta, meat or even just with mix veggies.

Sad to say we have to go out into the forests around here and find them ourselves.   ;)

The eastern Washington State Cascade mountains usually start producing morels in mid-may and the season lasts until mid June (low elevations first, high last).  Porcini grow in some of the same spots several weeks later.  If we miss the porcini in the spring we can usually start finding them again in mid to late August through late October depending upon the rains.  So year after year it's trudging through the woods to only to fill our baskets with these mushrooms and have to start all over again.  I have to confess that it has become an addiction that has lasted over 50 years.  It is a far worse obsession than making cheese.  In a little more than two months the siren song of the woods will pull me back into her embrace and cheese making will take a back seat.   ::)   

Finally done my first St Pulin I did 2 one plain and one with mushrooms that were rehydrated and simmered in 1 cup of water. The water was drained and added to the milk while heating up I then drained the mushrooms well on a paper towel. The plain was done the same way just leaving out the mushroom steps.

12L Whole milk pasteurised unhomogenized

1/8 tsp MA4001

1/8 tsp Aroma B

Pinch B linens 

After cutting curd rest for 10 min then gently stir for 5 min.

warm to 35c over 45min

remove 1\3 whey and replace with 40c water to reach 37

As a side note I realized the refractometer I got for making wine not only reads potential alcohol, Brix (sugar) but also has a Baume scale that can be used for salt consentration handy when reusing brine. 16 degrees on the Baume scale is a medium brine.   

Good looking cheese porn, john H.  Have a cheese on me for all your efforts on this.  I look forward to the taste test.  Being a mushroom hunter I tried to figure out which wild mushroom you used.  I'm guessing that these are dried Chanterelles.  Is this correct?  If not what did you use?

Thanks for the cheese Kern. To tell you the truth I don't know. My son brought them from Poland and this type is used in traditional soups. The packaging was in Polish (I don't read / speak) but they are full flavour and very earthy. I will try to figure it out.

John

P.S. my son and daughter in law pick mushrooms in the forest in Poland as well.

grzyby suszone is on the package. Here is the Google search with pages you can translate if interested. Looks like a full flavour eastern European mushroom.

https://www.google.ca/search?q=Boletus+brunnatny&rlz=1I7SUNC_en&gws_rd=cr&ei=_SrmVpz9Eui5jgS55raIDA#q=grzyby+suszone (https://www.google.ca/search?q=Boletus+brunnatny&rlz=1I7SUNC_en&gws_rd=cr&ei=_SrmVpz9Eui5jgS55raIDA#q=grzyby+suszone)

Grzyby suszone (Polish) translates to "dried mushrooms".  From the link you provided I surmise that the mushroom you used is a member of the Bolete family, most likely boletus edulus.  This is a common and very popular mushroom in Poland.  It is called the Cep in France, Porcini in Italy or simply the Bolete in the US.  It has a very earthly, rich odor when dried.  I have found it in British Columbia and it likely grows in the Canadian Rockies.  My guess is that it can be found in the arboreal forests in eastern Canada also - most likely in August.

Thanks for the description Kern this was on the bag as well.

https://translate.google.ca/translate?hl=en&sl=pl&u=http://www.mojegrzybobrania.pl/podgrzybek-brunatny-boletus-badius/&prev=search (https://translate.google.ca/translate?hl=en&sl=pl&u=http://www.mojegrzybobrania.pl/podgrzybek-brunatny-boletus-badius/&prev=search)

I have always wanted to go mushroom picking but never had the time but never had the time to read enough the feel confident about what I was picking.

Is there a forum \ blog you would recommend about mushroom hunting?

John

Started washing the rinds today with 3% brine and a pinch of B Linens.

Obviously, knowledge is extremely important when hunting mushrooms - both to find the right local and to be able to identify what you find.  I'd look for a local mushroom club or society and get my knowledge through participation and initially hunting with others.  I am not aware of any mushroom blogs or other reliable sources of general information. 

Kern, I take it from what you say that unlike cheesemaking, mushroom hunting only occurs during certain times.

I guess that makes mushrooms spore-adic. (And I guess that makes mushroom hunters spore-addicts!)

Yes, thank you, I'll be here all week ... :)

Behind my house is a forrest but I wouldn't dare go there, we don't have the type of mushroom you found over there. Instead of mushroom, we will probably find monkeys, cobras and phytons first. They sometimes visit our neighbourhood.

Andy, younare always good with your words like that!  ;D

Thank you, Ann, for putting it so positively. My wife describes my puns rather different! :)

Thought I would give an update. It is coming up to 4 weeks and have a nice orange \ pink rind starting.

Well I know it has only been 5 weeks but I cut open the St Paulin (oka style) with mushrooms yesterday. We had our first summer get together (pot luck) with 15 friends. But back to the cheese, I was pleasantly surprised at the B Linens aroma and flavour. I vacuum sealed half to age and the larger plain wheel is still intact and ageing. It went great on the artisan sour rye bread (this recipe is wonderful molasses, fennel, caraway, and anise) it has lots of flavour so any thing stinky goes great with it. Here are some pics.   

OOOOoooo I want recipe for the bread  (please) ;)

Here you go H-J-K if you have any questions about sour starters or details I may have left out just ask.

https://cheeseforum.org/forum/index.php/topic,15525.0.html (https://cheeseforum.org/forum/index.php/topic,15525.0.html)

Thanks John
AC4U  just for posting and sharing (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)

Thanks for the cheese H-J-K, good luck  :P

Great looking bread, great looking cheese...


ac4u

Thanks for the cheese Slayer I really enjoy this hobby, who am I fooling addiction.  :P

Hi John ...
If you are interested in mushroom picking foray with a guide check out https://www.myctor.org/ (https://www.myctor.org/) part of the Edwards Gardens community, it may be a bit out of your way from Hamilton, but I would say this is what you seek and may be worth the trip. Hopefully there is something similar closer to you in Hamilton (RBG?)... Glad to join you mushroom picking if you decide you to join... I've been picking in GTA north for awhile now. There was a foray today for morels and another one tomorrow... $20 / year gets you in the club :)

Thanks for the info Fritz. The website looks great I will look further into it.

John