Hey peeps,
Anyone know why my last two colbys (my first two hard pressed cheeses) couldn't melt when thinly sliced (serve in grilled cheese) but did melt grated? I used the "Idiot's Guide to making cheese" recipe.
Melting is all about pH. If there is not enough acidity, the cheese won't melt.
What was the texture? Were they chewy/tough and did not melt? How old?
The cheese was aged 3 months in both cases. The texture was a bit like processed cheese (kind of like Kraft singles) at two months but improved at the third month. ABout the melting : it did melt when we served it grated in a quiche, but did not melt sliced thinly served in grilled cheese. We then tested it more and put it on a cracker in the microwave and the piece of cheese kind of puffed up and bubbled instead of just spreading over the cracker and melt.
... And no, I did not keep track of PH levels.**sigh** I was hoping to avoid having to buy a ph reader for a while (so much more to buy first...)
Moisture level was too high in the curd, leading to accelerated proteolysis, leading to poor paste even if pH was fine. You didn't cook long enough. Doubt it was primarily a pH level, but pH at wash does contribute.
Thx Linux, Thx Sailor,
I guess I still have lots to learn :D In the second cheese though, I was bang on in the cooking process though at 1F per 2:30 minutes. If it's about moisture, is it possible that I cut the curd too big? I still don't have a crud cutter.
Yep, most likely. You'll get the hang of it, curd moisture determination by feel takes time.
Quote from: Spoons on December 22, 2010, 02:02:09 PM
Thx Linux, Thx Sailor,
I guess I still have lots to learn :D In the second cheese though, I was bang on in the cooking process though at 1F per 2:30 minutes. If it's about moisture, is it possible that I cut the curd too big? I still don't have a crud cutter.
I'm wondering though, did you cook them (the curds) for an hour after draining the whey?
I have similar issues with mine but I only cooked for about 15 minutes due to time etc...next time I make cheese I'm going to start earlier and do the whole process!