I am using the recipe in Gianaclis Cauldwell's book to make a lactic set bloomy rind in pyramid shapes. I drain the cheese at the pH target of 4.5-4.6, which takes ~30 hours to get to, into pyramids. Although whey is pretty milky, I still get a curd, but I think I could do better (eg less milk in whey). I am not adding CaCl2, but since I am using store bought milk (from a local dairy though with no UHTP), I thought I might try adding some CaCl2 to help the coagulation (there is a small amount of rennet added in the mostly lactic acid coagulation). Another option is to add a bit more rennet (I am using 0.1 ml per gallon milk of the double strength supreme coagulant – microbial).? ANy ideas would be appreciated.
I add CaCl2 any time I use pasteurized milk.
I would agree with Mike.
I think the CaCl2 will fix that issue for you.
When you say milk in the whey do you mean before it is put into a mold or after when draining?
Does the curd seperate from whey and sink under ? Is the whey clear ?
If you mean that it is milk in the whey after molding then the Ca Cl2 will help , more rennet might , and try being very carefully when molding, bigger scoops of curd will also help.
I have found that curd that has been kept warm on a seed mat overnight is firmer than curd that has not.
Quote from: Gregore on June 03, 2018, 05:27:54 AM
When you say milk in the whey do you mean before it is put into a mold or after when draining?
Does the curd seperate from whey and sink under ? Is the whey clear ?
If you mean that it is milk in the whey after molding then the Ca Cl2 will help , more rennet might , and try being very carefully when molding, bigger scoops of curd will also help.
I have found that curd that has been kept warm on a seed mat overnight is firmer than curd that has not.
When I said milk in whey, I meant before it is put in mold .
Curd did not sink, but did pull away from side of pan slightly.
Are you sure it was 5.4 ph ? Was the curd quite tart in taste? At that ph it should almost taste like yogurt.
30hr should have been enough to get it there unless it was too cool.
First thing I would do is add calcium chloride and up the rennet .
Latic acid cheese is more about letting the acid curve use up all the lactos before cutting than getting a good set with minimum rennet . ( some of the recipes I have seen seem to put the emphasis on the low amount of rennet) Adding extra rennet changes the curd a little in texture , but it is not dramatic.
My feeling is to get a good set with a more normal amount of rennet then start to lower the rennet and see how it effects the curd . As you continue to lower it you will reach a point where the milk quality will not allow you to go any lower .
I think I generally use about 5 drops in a gallon of milk which about .25 ml or so.
Quote from: Gregore on June 04, 2018, 03:27:53 AM
Are you sure it was 5.4 ph ? Was the curd quite tart in taste? At that ph it should almost taste like yogurt.
30hr should have been enough to get it there unless it was too cool.
First thing I would do is add calcium chloride and up the rennet .
Latic acid cheese is more about letting the acid curve use up all the lactos before cutting than getting a good set with minimum rennet . ( some of the recipes I have seen seem to put the emphasis on the low amount of rennet) Adding extra rennet changes the curd a little in texture , but it is not dramatic.
My feeling is to get a good set with a more normal amount of rennet then start to lower the rennet and see how it effects the curd . As you continue to lower it you will reach a point where the milk quality will not allow you to go any lower .
I think I generally use about 5 drops in a gallon of milk which about .25 ml or so.
I use a pH meter (and it is calibrated). THe pH was 4.6 (not 5.6 as you wrote). I will try your suggestion of more rennet, though. THanks!
Thanks for all the suggestions. I will try adding the CaCl2 and maybe a touch more renet and see how that goes. I still have to figure out the inconsistent mold growth, but that's another thread at https://cheeseforum.org/forum/index.php/topic,17097.0.html (https://cheeseforum.org/forum/index.php/topic,17097.0.html). This cheese is a bit challenging!
Sorry typed the wrong number ......
I would normally suggest changing milk but you mention local dairy , and i think that is worth over coming any temporary issues a milk might have at any given time of the year .....if they are getting all their milk locally then your milk will change through out the year .
You may find that certain times of the year you need more or less rennet to get the same set .
My local raw , changes from 14 drops to 19 drops through out the year for the same 15 minute floc.
I'm also making a lactic acid white bloomy rind recipe from cheesemaking.com, and have concerns about the curd. This is the first lactic acid recipe I've made. Using pasteurized sheep milk and Calcium chloride. First batch I threw out (pH was down to 4.2 and it looked like yogurt after 20 hours, but recipe called for 22-26 hours). See pic. I was able to cut the curds but any movement / stirring basically broke apart the curds.
The second batch I cut at pH 4.55 per recipe (but after only 12 hours, not 22). I did not stir the curds but scooped them into the molds. The whey that drained from the molds looked like normal semi-clear whey. But the curds in the second batch looked similar to the first batch -- very yogurty. We'll see in a few weeks how they turn out.
Is this yogurty and very soft and fragile curd normal for lactic acid white bloomy rind cheeses?
Rob
My experience with lactic set cheeses is very limited, so take this with a grain of salt, but ... yes. In my limited experience, it is more like making so-called Greek yogurt than it is like making a typical cheese.
Did you culture the milk closed to renneting?
If yes, besides putting cacl, try to let the Ph drops before renneting.
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