To save me lots of experimenting, I'm hopeful someone could answer a couple of questions for me?
Changing the amount of culture, more/less, and changing the ripening time, more/less, what effect on the final cheese?
Changing the cooking length, more/less, and changing the temp, more/less, what effect on the final cheese?
I am finally producing acceptable cheeses, but feel I could improve on some. Doing your own experiments takes forever, waiting for the aging until you can try the results! Hopefully someone will help me reduce the waiting time.
Thanks.
which cheese and milk?
Quote from: linuxboy on December 15, 2010, 04:12:35 PM
which cheese and milk?
I was hoping for a general answer, rather than specifics.
With 4 types of milk plus at least 7 different cheeses I make. This brings a possible volume of questions to 28X2=56 individual questions. I'm sure the forum would be sick to death of my questions, if I went that route.
If a generic answer is not possible, then 'Thank you' for your time, and back to lurking for me.
It's just that generic answers are often not applicable for a specific cheese style. I'll try
QuoteChanging the amount of culture, more/less,
Which culture? In general, more culture at the onset means that the pH curve will more steep. It takes less time to hit the target acidities at which you make decisions (whey drain, brine)
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and changing the ripening time, more/less,
This depends on the cheese. If temp is constant, generally, more time will result in greater lipolysis, proteolysis, and glycolysis.
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Changing the cooking length, more/less,
And keeping temp the same and agitation the same? Acidity buildup, slight decrease in curd mositure. If you don't agitate and don't raise temp, then whey doesn't escape.
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and changing the temp, more/less, what effect on the final cheese?
Faster whey expulsion, but this depends, if you heat too quickly and create a casein shell, it will actually be slower. Depends when you change the temp and the tangential rate of change.