This butterkäse (buttercheese) just go out of the brine.
My new cheesecloth is perfect and the cheese is left wringle free with a nice texture.
:-) Danbo
Beautiful Danbo!! ;D
Thanks Al. :)
I used the same recipe as last time but with a different pressing procedure... I also drained the curd for 5 minutes before placing in the mould. I ran my fingers through the curd and turned it to drain it.
1. press (30 min.):
0.3 psi (20 cm mould: 15 kg. 10 cm mould: 4 kg).
2. press (30 min.):
0.7 psi (20 cm mould: 35 kg. 10 cm mould: 9 kg).
3. press (90 min.):
1.3 psi (20 cm mould: 65 kg. 10 cm mould: 16 kg).
4. press (120 min.):
1.3 psi (20 cm mould: 65 kg. 10 cm mould: 16 kg).
5. press (30 min.):
1.3 psi (20 cm mould: 65 kg. 10 cm mould: 16 kg).
I had a bit of cheese cloth embedding after the 3. press but it healed fine after 4. press.
Next time I will reduce the weight at 3. press a bit. I'm sure that a pressing that is generally lower would work fine too...
I took a couple of pictures... The first picture is after 1. press - look how soft it is... The second picture is after the 2. press...
Planning to age only 14-28 days...
:) Danbo
Really nice looking cheese Danbo!
Two questions.
1. What kind of cheesecloth is that and where did you get it?
2. What is your target ph at unmoulding? I've been doing mine at 5.5 but I accidentally went to 5.3 on my last one and amazingly - it's much creamier.
Sam
Beautiful cheese Danbo! I just tried Butterkase for the first time recently and loved it.
Sam:
Thanks... :)
I usually use some blue plastic cheese cloths. They are practical as the are disposable, but they leave marks on the cheese. So I bought some ordinary cheese cloths. They are not that tightly wowen and are easier to get smooth in the mould. Getting cheeses without wrinkles is a matter of technique, but a good old cheesecloth is a great help. This cheesecloth is bougt here in Europe - I guess that it will cost a million to ship to rhe US. ;)
My target PH just before brining is 5.55 but I didn't meassure that PH mark this time ... Do you think that the lower end-PH made your cheese creamier? Strange - but who knows...
Mike:
Thanks... :)
I love it too. And it's a great cheese to make if the cave has no orher cheeses ready. It's amazing how fast it ages. Still very mild but tasty and delicious in a toast as it melts very easily.
Thanks Danbo,
I guess I need better technique for molding to reduce marks.
I'm not sure if the 5.3 ph is what made the difference. That was one of the only changes in variables. The second variable is that I used mixed milk. I normally use Non-homogenized, lightly pasteurized milk. This time I used half good milk and half regular milk and added calcium.
Sam
I've read somewhere, that the cheese usually ripen quicker when using homogenized milk due to the smaller milk fat globules. Could be that's why this cheese was creamier?
Maybe so,
I never heard that but that is one major change I made.
Sam
So good looking! C4U! Will have to wait until after the holidays to make more cheese, but then Butterkase is at the top of the list!
Thanks! :)
I waxed it today. A bit early perhaps - its been drying for only two days. I used transparent wax and will keep an eye on moisture under the wax etc. Butterkäse is a rather moist cheese and I didn't want to battle molds.
If you want my recipe just let me know...
:) Danbo
I want your recipe. LOL
Your cheese is beautiful and I am also interested in a recipe!
Butterkase has been on my list to try to make!
We all want the recipe! :) Is this anywhere near Gräddost?
Paine: I guess that the two cheeses could be compared. They are both soft with a buttery mild taste. I have no Gräddost recipe though so I can't compare to the Butterkäse recipe.
Gräddost has a lot of small irregular eyes - my butterkäse does not. That said, I have seen a lot of butterkäse variations - some with a lot of small eyes, some without (it depends a lot on the cultures used - CO2 producing or not)...
I will post the updated recipe here in a couple of days. The last recipes that I used had some errors regarding PSI during presssing...
:-) Danbo
Beautifully smooth knit. Sweet! Great rind technique...have a cheese.
It's important to be wringle free. ;)
-Boofer-
I'm assuming you use a Kadova Mold Danbo. What size is it? I'm thinking of getting one.
Thanks Boofer. :-) I keep myself wrinkle free by ensuring that my body has exactly the same fat content as a good cheese. ;-)
Al: Nope... Just a regular gouda mould, an old style cheese cloth and a good technique when dressing the mould. Do you want me to shoot a video on how I do it?
By the way... I had to remove the wax because it was cracked a bit. I think that the two days of drying was too short. Now it is out drying a bit more before revaxing...
Quote from: Danbo on December 23, 2016, 07:02:12 PM
Thanks Boofer. :-) I keep myself wrinkle free by ensuring that my body has exactly the same fat content as a good cheese. ;-)
Al: Nope... Just a regular gouda mould, an old style cheese cloth and a good technique when dressing the mould. Do you want me to shoot a video on how I do it?
Sure!
OK, Al... Just give me half an hour to an hour or so... I have a gouda in the press right now and it is soon to be turned and redressed... I'll ask my wife to shoot a short video showing the technique. :-)
That said, I don't think that my technique is unique or anything - but it works for me...
:-) Danbo
Here is a short video showing how I dress a cheese mould...
It takes some time but the result usually is a very smooth cheese surface.
https://youtu.be/OLXpfAdx8CI
Enjoy.
:) Danbo
Great video! AC4U! Two things. Is that plyban, and what size mold is it?
The mould has a diameter of around 20 cm (8") and is good for 2.5 kg (5.5 lbs) goudas etc. I make 24 liter batches and I use it all the time.
It's not plyban - it's just a good old traditional loose-woven cotton cheesecloth. I have been using blue disposable plastic cheesecloth for some time but it is not flexible and strong enough and leaves marks.
It is important to distribute the cheesecloth evenly in the mould and to tighten it up good all the way around while gradually pressing down the follower. I know that it takes some time but the result is rewarding I think...
I machine wash my cheesecloths at 90C and airdry them. When i disinfect my tools prior to cheesemaking I soak the cloth in a StarSan solution and just before using it in the mould I flush the cloth with whey.
You need to find a cheesecloth that is not too fine-woven. Cheesecloth comes in grades distinguished by the number of threads per inch in each direction. I've spend hours finding the right grade.
Mine is a coarse grade #40 (9.5 x 8 threads per cm / 24 x 20 threads per inch) which in my opinion makes it perfect for moulds. I've attached a picture.
Here you can find a list of cheesecloth grades:
https://en.m.wikipedia.org/wiki/Cheesecloth
I've just undressed the cheese and transfered it to the brine (pictures below). First picture shows the cheese still with the cloth on, next image shows the cheese without cloth and third picture shows the cheese in the brine...
:-) Danbo
Nice video, Danbo. That's similar to how I do it, but a few differences:
- I do use a finer-mesh of cheese cloth (actually, butter muslin) - it seems to work for me.
- I'm using "plain" molds rather than the ones with the lovely curved ends.
- I use cheesecloths that are not quite that large, so instead of using a separate section of the cloth for the top, I fold right over -- not sure if that makes sense without a picture.
- Most important difference: I don't have the music playing the background. :)
In spite of the differences, the basic technique is the same - keep pulling until all the wrinkles are out!
I also use very fine butter muslin (http://www.cheeseconnection.net/product/butter-muslin-90-threads-per-square-inch-copy/) but have to find someone with a Gouda mold that large. My supplier (http://www.cheeseconnection.net/product/gouda-mold-follower-and-lid/) only has a small Gouda mold right now and I believe the one you are using is a large. She doesn't even have the medium in stock. Have to do a search.