I wrote this all up for my own notes and then thought someone might benifit or at a least get a laugh from what I've done. So here's my process: The directions are in BOLD
Recipe followed - Ricki's Basic Cheese Making Kit Recipe page 14
Rennet and Mesophilic culture - from Basic Cheese Making Kit
Milk - From John S's farm (raw cow's milk). Acquired less than 24 hours before making the cheese
* Warm milk to 86 degrees and add culture. Sit for 1 hour
* Add rennet, stir for 1 minute, top stir for 1 minute
* Let curds form for 30 minutes until clean break
I set out to make this cheese because it's a washed curd cheese and I had SO much luck with the Gouda. I also wanted to do something fun and different by adding a Malbec as my curd washing liquid hoping that the dark wine would add a marbled effect to the cheese.
I followed the directions to a T and was impressed that I held the cheese at EXACTLY 86 degrees for the 1 hour of ripening time. I stirred in the rennet with no trouble and the milk was still right around 86...maybe 85 degrees.
Checking the cheese at 30 minutes show that there was NOT a clean break! This is the first time I haven't gotten a clean break when I should...after 45 minutes the consistency hasn't changed. There's a skin or film on top that I haven't seen before. I let the curd sit a full hour and didn't think the consistency changed so I cut the curd. As I stirred I was pleased to see that perhaps the curd below was better consistency?
(http://lh3.ggpht.com/_-iAX3lPJhow/TSEIPL7hN-I/AAAAAAAAKO4/vbdVHTX47nw/s640/IMG_1372.JPG)
(My "clean break" before I cut the curd)
(http://lh4.ggpht.com/_-iAX3lPJhow/TSEIUCaaMwI/AAAAAAAAKO8/C7ElLTas2eA/s640/IMG_1373.JPG)
(The curds right after cutting)
* Raise the temperature 2 degrees every 5 minutes until you reach 102
In stirring the curd and raising the temp I see little white flecks in the whey that haven't been there before but otherwise the color of the whey looks ok. I think the curd is just soft so I'm trying not to stir too much.
I did a great job of raising the temp only 2 degrees every 5 minutes. At the end I was surprised how much less curd volume I had with this cheese than I had with the Gouda. The Gouda curd filled the pot about ¾ of the way where as this curd condensed to about ⅓ of the way up the pot. I feel like the temperature has to play a roll in this? Though I am using a different milk as well. However, I feel like the milk for the Colby should be superior to the milk I used for the Gouda.
(http://lh3.ggpht.com/_-iAX3lPJhow/TSFGEhO7rwI/AAAAAAAAKPY/jTaVDbyhAGo/s640/IMG_1375.JPG)
(After about 10 minutes)
(http://lh5.ggpht.com/_-iAX3lPJhow/TSFGFL97GSI/AAAAAAAAKPc/pHLrNJHBVDI/s640/IMG_1376.JPG)
(After about 45 minutes)
(http://lh6.ggpht.com/_-iAX3lPJhow/TSFGFdg3Z4I/AAAAAAAAKPg/NeLbXOEfItk/s640/IMG_1378.JPG)
(White flecks in the whey)
* Add tap water at 60 degrees to lower temp to 80 degrees
At this point the recipe tells you to add tap water to cool the curd to 80 degrees from your starting temp of 102. I decided here to add a Malbec wine to cool the curd for both color and flavor and because I like to experiment. Everything I think turned out great. My only slight concern was that after I let the curds sit in the wine for 15 minutes there was a slight "miso-soup" look in the liquid. I stirred it and the wine-colored whey became cloudy but I just poured it off and the curds seem fine.
(http://lh4.ggpht.com/_-iAX3lPJhow/TSFGGsGsJ3I/AAAAAAAAKPk/ee7klqyfSTE/s640/IMG_1379.JPG)
(After I pulled off the whey)
(http://lh4.ggpht.com/_-iAX3lPJhow/TSFGHmvY1OI/AAAAAAAAKPo/tgtP90Hhk1o/s640/IMG_1380.JPG)
(Starting to add the Malbec)
(http://lh6.ggpht.com/_-iAX3lPJhow/TSFGIqVuegI/AAAAAAAAKPs/MiyqFLCWOv4/s640/IMG_1381.JPG)
(The "miso-soup" look after sitting 15 min)
(http://lh5.ggpht.com/_-iAX3lPJhow/TSFGJhjZdbI/AAAAAAAAKPw/Aarl7JHgGOg/s640/IMG_1382.JPG)
(After stirring)
(http://lh5.ggpht.com/_-iAX3lPJhow/TSFGKpUpT_I/AAAAAAAAKP0/EyjacpsePJo/s640/IMG_1383.JPG)
(The curds draining)
One thing of note...I did save this whey and I FINALLY (after 2 failed tries) made ricotta. I did add 16 oz of raw milk to the whey. I now wish I hadn't done that because I changed both the milk and the way of making the ricotta. But I'm wondering if this isn't a more quality milk and thus made more quality ricotta?
I'll add more to this as the pressing progresses. It's pressing nicely though and is SO pretty :)
Hi Jessica-thanks for posting the details of your latest journey into cheese making. The curds look very nicely formed. I see from your note that you top stirred an extra amount of time, were you using fresh milk? Stirring in the rennet for an extended time can lead to problems. You want to totally mix the rennet in but it should probably take you less than a minute to do so. The curd volume is a function of the type of milk(2% vs whole) and also temperature of the make. A higher scalding temperature will shrink the curd more as the synerisis(the expulsion of whey from the curd) moves forward.
QuoteI see from your note that you top stirred an extra amount of time, were you using fresh milk?
I am using very fresh raw milk. I have really struggled with how long to stir the rennet. Reading here I understand you just need to fully mix it. However EVERY recipe I've seen online or in a book calls for 2-5 minutes. I guss though if cheeses are working out here the shorter the better :)
I've also struggled with my knowledge of HOW the curd should look. This is my 3rd cheese and I feel like my break is less clean each time! My first cheese was a Goouda. I think the temp was 92 when the rennet was added. I used the same culture and rennet and raw milk (though from a different source). The break was so satisfyingly clean! It was perfect. And there was a ton of curd. I struggled to push the curd down enough to ladle out the whey.
Since then my clean real has gotten less and less satisfying. Though perhaps it was that first batch that was the outlier and my oter two were the norm. I blamed my squishy break on my last cheese on the different culture and because I added goats milk.
Ah well, I want to do a jalepeno Gouda and another Parmesan next so I'll get more practice :)
Hi Jessica;
Don't know where you are but winter milk (because of feed) can be different from summer milk; also the stage of the lactation cycle of the animal changes the % of solids in the milk. I am getting milk right now from 3 different suppliers (all local raw Jersey milk) and the milk is different from each source. Making a note of your yield will give good info, too.
I usually use a little 30% CaCl2 in my winter cheese making (equal to the amount of rennet used) to help with yield/clean break.
I strongly recommend using the floc method for timing your curd cutting. It made a big difference in my cheeses. There are some good discussions that you can find with the search tool. I also think that not stirring the rennet for more than 1 minute is important.
Sounds like you're off to a good start with your new hobby!
Pam
I use fresh raw milk from my own cow and have never done much top stirring after adding the rennet. I try to keep to less than a minute of stirring after adding the rennet. I don't use the floc method, but just check the milk after 30 minutes. If there isn't a clean break, wait ten to 15 minutes.
From your picture, you didn't quite have clean break. I think if you'd given it a bit more time, you would have gotten there.
What type of rennet are you using? If it is liquid, it could be that it starting to lose strength.
Jessica,
You really need to search the forum and learn the "flocculation method". Basically, you add your rennet and put a small lightweight bowl on top of the milk. Initially the bowl will spin, but as the milk starts to gel, the bowl will no longer move. That is your flocculation point. Let's say it took 15 minutes to "flocculate". Now you multiply that by a "floc multiplier" from 1 to 6 depending on the cheese and the results that you want. A Gouda for example might use a multiplier of 3. So you multiply 15 x 3 = 45 minutes. That's how long you wait to cut the curd after the time you added rennet. You ignore recipe times and "clean break" and cut at 45 minutes - regardless. A shorter multiplier makes a drier cheese and a longer multiplier makes for more moisture. So by waiting that long extra time, you created a more moist Colby. More moisture also means that it will age quicker.
The flocculation or "spinning bowl" method is especially important with raw milk because it changes depending on season, diet, lactation, etc. You will get much more consistent results this way.
The Malbec is pretty cool by the way.
QuoteYou really need to search the forum and learn the "flocculation method".
While I was fretting about my clean break I did read all about the flocculation method. Sadly I read about it too late for my Colby. But my next few cheeses I'll definitely play with this!
QuoteI usually use a little 30% CaCl2 in my winter cheese making (equal to the amount of rennet used) to help with yield/clean break.
Is there any downside to this?
QuoteI am getting milk right now from 3 different suppliers (all local raw Jersey milk) and the milk is different from each source. Making a note of your yield will give good info, too.
One thing that was interesting to me is that even though my Gouda seemed to have SUCH better curd...the end amount of cheese is virtually identical to my Colbey. Maybe I had a quarter inch more Gouda in the mold by the end of pressing but really they are pretty much the same size cheese.
And my continued notes
* Press the cheese under 20 lbs for 20 minutes. Flip and press for another 12 hours. Flip and press for another 12 hours. Air dry and wax when dry.
The cheese has now pressed at 20 lbs for just over 24 hours and dried for about 12. It looks good though I'm concerned about the "cracks" I already have in the curd. They aren't any worse after 12 hours but I'm not sure if this will cause future problems?
(http://lh4.ggpht.com/_-iAX3lPJhow/TSNgMsJqMZI/AAAAAAAAKQI/-IDCHSG_-go/s640/IMG_1534.jpg)
(Right after pressing - note "cracking" at the top on the edges)
(http://lh4.ggpht.com/_-iAX3lPJhow/TSNgNUmT9OI/AAAAAAAAKQU/4ZOKcNRyGGU/s640/IMG_1539.jpg)
(A good shot of the pretty marbling)
(http://lh4.ggpht.com/_-iAX3lPJhow/TSNgN8MptlI/AAAAAAAAKQY/IdIfGjkmXhI/s640/IMG_1540.jpg)
(Cracks on the side after 12 hours of drying...but they aren't any worse than they were out of the press)
What are you using for a press? I wonder if those cracks are mechanical, opening up as the cheese dries. Maybe more PSI would fix it next time. The marbling looks absolutely perfect! I think I'm going to try your method this weekend with some stout. Great looking cheese! Can't wait to here how it tastes when it matures!
Dave in CT
My press is very high tech... 8) it's a basket mold that looks like a ricotta mold and then I use a small pot as a follower with a 5 gallon bucket balanced precariously on top filled with water to get the right weight. Then I prop the whole thing up by the wall and surround it with chairs to keep the water from going all over the dining room (which has happened twice now).
I've got new molds in the mail (real molds) and I'm working out how I want to press.
I've done 2 other cheeses, both at 20 lbs of pressure in this way and neither got the cracking.
Quote from: Sailor Con Queso on January 04, 2011, 04:44:28 AM
Jessica,
You really need to search the forum and learn the "flocculation method". Basically, you add your rennet and put a small lightweight bowl on top of the milk. Initially the bowl will spin, but as the milk starts to gel, the bowl will no longer move. That is your flocculation point. Let's say it took 15 minutes to "flocculate". Now you multiply that by a "floc multiplier" from 1 to 6 depending on the cheese and the results that you want. A Gouda for example might use a multiplier of 3. So you multiply 15 x 3 = 45 minutes. That's how long you wait to cut the curd after the time you added rennet. You ignore recipe times and "clean break" and cut at 45 minutes - regardless. A shorter multiplier makes a drier cheese and a longer multiplier makes for more moisture. So by waiting that long extra time, you created a more moist Colby. More moisture also means that it will age quicker.
The flocculation or "spinning bowl" method is especially important with raw milk because it changes depending on season, diet, lactation, etc. You will get much more consistent results this way.
The Malbec is pretty cool by the way.
Is a small custard bowl OK for this test? I'm guessing ours hold a little over half a cup of custard and they are made of glass... we don't have any small lightweight plastic bowls, but do have some small Rubbermaid type containers (and/or the lids) if that's better.
Brian
Quote from: Jessica_H on January 04, 2011, 07:40:15 PM
I've done 2 other cheeses, both at 20 lbs of pressure in this way and neither got the cracking.
Is it possible that the addition of the wine (alcohol) caused a desiccating (drying) effect on the curds, causing them to separate(crack)?
I too like the overall marbling effect. Appreciate you sharing.
-Boofer-
Quotes it possible that the addition of the wine (alcohol) caused a desiccating (drying) effect on the curds, causing them to separate(crack)?
I wondered that...I also wondered if salting the curd changed how things worked (as the other two were not salted) and I wondered if my poor clean break didn't affect the quality of the curd.
Quotebut do have some small Rubbermaid type containers (and/or the lids) if that's better.
I was thinking of using a small plastic container...one of the cheap "reusable" and "disposable" types. However, I thought I'd also do the spoon dip thing and look for flecks. Are the flecks pretty easy to see?
On the subject of my cracks...do you think I should "dry" this cheese at a higher humidity than I normally use. My other two are drying at 55 degrees and 60% humidity and I haven't had any trouble with cracks or fast drying times. My cave is at 85% humidity...I could dry in there?
The cracks are mechanical. You need to press with more weight.
Is there any downside to this?
I did some reading on CaCl2 addition this morning. There is a risk of "undesirable texture changes" if you use too much. The recommended dosage is 0.01%. I didn't do the math but most recipes I've read call for 1/4-1/2t for a 2-4 gallon batch of milk.
My poor cheese is going downhill.
I've been drying it in the same environment as my Parm and Gouda and they have been perfect. But they were both brined? Maybe that matters? Anyways, I have huge cracks and now a weird little pustule appeared at the top of the cheese in a 24 hour period that expelled clear fluid.
The cheese is 8 days old and has been drying at 52 degrees and 65 ish % humidity. (Started at 55% for 3 days with my other cheeses who have been drying fine in that environment, then moved to cave at 70%, then cave door got left open too far and dropped to 60-55% in the last 24 hours again).
I'm not sure what it all means (I posted on the Problems) board. But I know it's not looking good for this little guy. :'(
(http://lh6.ggpht.com/_-iAX3lPJhow/TStPaqsYBJI/AAAAAAAAKVE/sZ92FCQHEFs/s640/IMG_1682.jpg)
Top side
(http://lh5.ggpht.com/_-iAX3lPJhow/TStPaDctRgI/AAAAAAAAKVA/WatnxbXInyY/s640/IMG_1684.jpg)
Side cracks
I'd try vacuum packing it and letting it age. I made a small cheddar a while back, soaked the curds in stout. I didn't have near enough weight when pressing, and it wasn't holding together very well. I vacuum sealed it and aged it for six weeks, and it was pretty good, even with the "fault lines".
Dave in CT
QuoteI'd try vacuum packing it and letting it age.
It's still VERY squishy in the middle...and quite wet except on the edges.
I don't have a vacuum pack but I have wax. Will that do the same thing? I hate to throw it out. Have you ever misted the sides with water to let the middle catch up?
Well, this poor cheese is just proof that maybe experimenting with your 3rd cheese ever really isn't a great idea! After all the earlier posts the cheese started to get really aggressive mold in all the cracks. I did my best to wipe it down but before I waxed it I decided to just cut all the mold out. It's aged for 2 months now and so I decided to open it and see what I got.
I'm sure now that the wine made it so the cheese didn't knit properly. And then the paste is crumbly. And on top of it all the cheese flavor is overpowered by "old wine" flavor. Ugh, oh well!
I actually think I'll re-wax what I have left and let it age another few months to see if the wine flavor goes away.
(https://lh4.googleusercontent.com/_-iAX3lPJhow/TX-YSVLLHFI/AAAAAAAAKbM/A-OWUOKOLFc/s800/photo%20%285%29.JPG)
(https://lh5.googleusercontent.com/_-iAX3lPJhow/TX-YR4_GoqI/AAAAAAAAKbE/DmkU0JEeiQk/s800/photo%20%282%29.JPG)
(https://lh4.googleusercontent.com/_-iAX3lPJhow/TX-YR8ahrWI/AAAAAAAAKbA/K7v4WjgSFzg/s640/photo%20%283%29.JPG)
Definitely age this longer - if possible, even forget about it for 6 or more months. I've been amazed at the difference in cheese after long aging, in both flavor and texture.
I am pretty sure that the wine swayed the pH level and prevented proper enzymatic activity that causes the knotting. The alcohol might have killed some of the ripening culture which is responsible for the modification of proteins during aging (which causes that knotting action). This may also be contributed by failed pressing. I would not experiment that early. Imagine how you calculate cultures to the 1/16th of a teaspoon and pH levels at 0.2 point accuracy then you pour all this wine - it's too early and too violent for this cheese. My suggestion is, if you want an easy cheese that you can age in 60 days with beautiful rind and great red wine qualities - go for Tomme and brine it in wine. The recipe has been discussed here a few times. It's a greay melty cheese too that go well in salads and sandwiches or cheese plate. Here's my last one. Technically this is a Petit-Tomme de Syrah. This is 60 days old. It's sister is still aging (month 5 now).
That looks great, iratherfly. How did you brine it and age it? How did you treat the rind over that 60 days?
I have a second Tomme that I developed the rind on and then sealed it. My first was a wine-brined effort that I sealed right after brining and drying. I've got my fingers crossed for both.
Jessica, I think iratherfly's advice is well spoken. Give a Tomme a try...and leave the wine on the outside. ;)
-Boofer-
Thanks Boofer! Your looks mighty fine too! What kind of wine did you use?
My routine is 4 dunkings. It seemd overwhelming and when you do it for the first time you really think that the whole cheese will turn red but at the end of the day it's really just a thin red rind. The cheese flavor and aroma are "winey" but it doesn't "taste like wine". It's not overwhelming. It almost gives it this aromatic sweet character of Swiss cheese.
The routine:
I make two brines:
#1: Simple heavy brine: 18% salt by weight with 1/4 tsp CalCl2 per gallon. A few drops of basic vinegar (Acetic Acid) can be used to adjust pH levels if you are using water instead of whey).
#2: A heavy wine brine: Just as #1 above but instead of whey or water, use a whole bottle of Syrah. No vinegar needed here.
Then...
1. Immediately off the press, dunk the cheese in the simple brine at 3 hours per Lb. per side.
2. Let dry on well ventilated rack, turning once or twice a day, for 2-4 days, until it feels dry.
3. Repeat steps 1 and 2 above but in the wine brine this time and only 15-20 min per side.
4. Repeat step 3 above
5. repeat step 3 above again.
6. Vacuum (this will probably be day 8 already). Age for min 45 more days. Turn every few days
Notes:
The triple dunking is a bit like paining a white wall; it builds the rind in layers. The cheese may actually take some time to color up. Color will shift noticeably during aging towards a more dull/faded shade that is strangely darker. That's normal.
You don't need to make new brines for the dunking. Reuse the same wine brine for all three dunkings. Refrigerate in between dunkings. Adjust the brining time if you feel it got too much wine or not enough of it. The colder the brine, the longer it will take to brine.
Lastly, wine selection: You don't have to go with Syrah. Use whatever you want; Merlot Carmenere, Pinotage, Cotes Du Rhone Etc. Taste the wine and make sure it's a good match as you try imagining it with cheese. Don't go too fruity or too aromatic. You don't want it to take over the cheese and mask all the natural characteristics of your milk quality and the ripening culture you chose. (I use MA4000 series with a bit of MD89. Lovely texture, small eyes and buttery profile but not over the top like using Fl-Dn)