I thought I would share some information of the yields I am getting on various types, milk and aging. All were 4 gallon makes using the same Kadova mold except for A that was a 3 gallon make. Weights were taken today.
A - Gouda. Raw Milk. Feb. 2017. Naturally aged for 3 months and then bagged. 2 lbs. - 12 oz. (1.3 kg.)
B - Butterkase w/Jalapeño, Cumin & Coriander. Raw Milk. June 2017. Air dried for three days and then bagged. 3 lbs. - 12 oz. (1.7 kg.)
C - Butterkase Double Cream w/Cumin, Coriander & Red Pepper Flakes. Raw Milk + 1 Pt. Raw Cream. June 2017. Air dried for three days and then bagged. 4 lbs. - 4 oz. (1.9 kg.)
D - Roomkase Gouda Triple Cream. Raw Milk + 1 Qt. Raw Cream. May 2017. Air dried for three days and then bagged. 5 lbs. - 0 oz. (2.3 kg)
E - Smoke Gouda. Raw Milk. March 2017. Air dried 3 days, aged 2 months, smoked and then bagged. 3 lbs. - 12 oz. (1.7 kg.)
F - Cheddar w/ Cranberry & Jalapeño. Raw Milk. March 2017. Natural aged 2 months and then bagged. 3 lbs. 6 oz. (1.5 kg.)
G - Parmesan. Raw Milk. March 2017. Naturally aged 4 months and then cream coated. 2 lbs. - 12 oz. (1.3 kg.)
H - Cheddar. P/H milk. May 2017. Air dried 5 days and then bagged. 3 lbs. – 4 oz. (1.5 kg.)
Fine looking cheeses there!
Have another ;)
Quite nice John ;) and a cheese as well. You will no doubt be enjoying these in the coming months. You get some pretty significant bumps from added cream I see! Thanks for the empirical data. Looking forward to the "subjective analysis".
Quote from: John@PC on July 17, 2017, 11:05:02 PM
You get some pretty significant bumps from added cream I see! Thanks for the empirical data.
Yes, cream definitely adds to the final yield. Over the past year, p/h milk has produced the smallest cheeses.