It's Easter holiday here in the UK and I have some quality cheese-making time! This is my fifth hard cheese and first attempt at including dried additions. Following Gavin Webber's recipe, see https://www.youtube.com/watch?v=tDu-pJpF9uw (https://www.youtube.com/watch?v=tDu-pJpF9uw) , with the following variations:
• 6 litres of milk (whole pasteurised non-homogenous) rather than 8 (due to pot capacity);
• salt, chives and onions reduced pro rata;
• using Mad Millie mesophilic and vegetarian rennet.
For temperature I use a water-bath in my sink which maintains a good stable temperature.
Clean break took longer (65 minutes) which could be down to rennet perhaps.
Oooops! Forgot to add salt with chives and onion, so I had to re-mill and add salt after 5 minutes of the first press. Does anyone know if this will have any impact?
Here's the cheese after the third press:
(//)
Quote from: dc-k on March 31, 2018, 06:33:58 PM
Oooops! Forgot to add salt with chives and onion, so I had to re-mill and add salt after 5 minutes of the first press. Does anyone know if this will have any impact?
Here's the cheese after the third press:
(//)
That looks excellent. Apparently re-milling after forgetting the salt did no harm. AC4U!
Cheers,
Matt
Quote from: mathewjones on June 02, 2018, 06:44:55 PM
Quote from: dc-k on March 31, 2018, 06:33:58 PM
Oooops! Forgot to add salt with chives and onion, so I had to re-mill and add salt after 5 minutes of the first press. Does anyone know if this will have any impact?
Here's the cheese after the third press:
(//)
That looks excellent. Apparently re-milling after forgetting the salt did no harm. AC4U!
Cheers,
Matt
I tasted the cheese at one month and it was pleasant but not mature, much better at two months. I've got a second underway and aging about a month behind the first.