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I finally found a recipe for German Butterkäse. A .PDF version can be found on the web site of the "Agricultural Center for Cattle, Grassland, Dairy Farming, Game and Fishing",
Baden-Württemberg Germany.
http://www.landwirtschaft-bw.info/servlet/PB/show/1303191/LAZBW62_12%20halbfeste%20Schnittk%C3%A4seherstellung-BUTTERK%C3%84SE-Art.pdf (http://www.landwirtschaft-bw.info/servlet/PB/show/1303191/LAZBW62_12%20halbfeste%20Schnittk%C3%A4seherstellung-BUTTERK%C3%84SE-Art.pdf)

Here is my translation:
***********************************
Development of a semi-hard cheese; Butterkäse (Named for its softness and yellow color).
Butter Cheese is made using pasteurized, or germ free raw cow milk. Butterkäse has round shape, and 50% fat content. The skin is smooth, with a somewhat yellow-brown color. The rind should be soft without holes. The taste should be mild with a light acidic taste. Production for 10 liters

Ingredients:
•   10 liters cow milk
•   200 milliliter Mesophilic starter culture
•   100 milliliter Yogurt
•   0.2 grams Calcium Chloride (only if using pasteurized milk)
•   4.5 milliliter liquid Rennet (diluted in water) , thoroughly mixed
•   16% brine solution (or cheese salt if not brining)

Heat the milk to 42°C and maintain the temperature. Stir in the starter culture and the yogurt. Stir in the calcium chloride (if using). Let set covered for 8 minutes. Mix in the diluted rennet. Let the milk set for 12 minutes, maintaining 42°C, until a clean-break.
Curd cutting should be done quickly (under 15 minutes) maintaining the 42°C temperature. Initially cut the curds into 5 centimeter cubes. Then slowly cut them 3 to 4 times more until the curds are the size of hazelnuts.
Let the curds rest for short time to heal, and to expel whey. Ladle the curds into a mold with a bottom (or cheese cloth lined mold); don't let the cheese cool. The temperature of 42°C must be maintained throughout the entire draining process!
Set the mold on a draining mat and place a second mat on top of the mold. At the beginning the mold is flipped every 30 minutes, later on the flipping is reduced to once an hour until 5 ½ to 6 hours (pH. of 5.3). The salting process begins.

The 1.5 kilogram cheese is now salted in a 16% brine solution at temperature of 14°C for 5 hours. The cheese can also be dry salted instead of brining. After drying the cheese is aged. The aging room should have a temperature of 6°C to 8°C , and 90% humidity.
During the aging process turn and wipe down the cheese 2-3 times a week. Minimum aging time is 3-4 weeks. To improve the taste let the cheese age up to 3 month, without letting it dry out.

Possible cheese defects:
•   White slimy cheese is the result of a temperature below 42°C during the draining process
•   Acidic cheese will have curds that are small, chalky, crumbly, white and dry
•   Excess rennet & or excess whey will produce a bitter tasting cheese

Thanks for posting! Have you tried it yet? I'm going to give it a whirl.

QuoteLadle the curds into a mold with a bottom (or cheese cloth lined mold); don't let the cheese cool. The temperature of 42°C must be maintained throughout the entire draining process!
Set the mold on a draining mat and place a second mat on top of the mold. At the beginning the mold is flipped every 30 minutes, later on the flipping is reduced to once an hour until 5 ½ to 6 hours (pH. of 5.3).

I assume we are talking about a cheese press here?  Does it give any instructions about how much weight/pressure to use?

This sounds really good and since you aren't cooking the curds after you cut them, you don't have to deal with raising the temps on the curds in a linear fashion like cheddars call for  (go from 86 degrees to 102 degrees over 40 minutes, no more than 2 degrees every five minutes).  That part I find the most difficult to be consistent.

Thanks for posting this.

Dave

medomak, After a detailed review of this recipe and two others I found last night in other forums, there appears to be some details not quite right.

As for weight, I found 45lbs mentioned. The steps to wash the curd (like a gouda) are also missing. And the temps mentioned are the finishing temps not the starting temps (based on the other two recipes.) I'm hoping to clean up and repost my version (untested yet) to see if it helps. Maybe someone with more expertise can refine further.

Ok, so here is the first attempt. I took the recipe from philipc, the one from Bella, and another one from a Canadian cheese forum and merged the pieces that made the most sense (to me).  I will post comments once I see how these variants turn out.


Butterkase Experimental-1

Ingredients: 
2 gal cow milk
1 pkt Thermophilic starter
6 Tbsp Yogurt
Annatto coloring (optional)
1/4tsp Calcium Chloride (only if using pasteurized milk)
1 tsp liquid Rennet diluted in water
16% brine solution (or cheese salt if not brining)

Heat milk to 95F. Stir in the starter and the yogurt. Let sit 20 minutes.

Heat milk to 108F. Stir in the calcium chloride (if using). Let set covered for 8 minutes. 

Mix in the diluted rennet. (mine started to setup within one minute so do this quickly) Let the milk set for 12-15 minutes, maintaining 108F, until a clean-break.

Curd cutting should be done quickly maintaining the 108F temperature. Cut the curds into 1/2 inch cubes. Let the curds rest for 5 min to heal, and to expel whey. (mine started to solidify into one big curd again so you may have to cut multiple times)

Pour off excess whey (to curd level) and add back hot water to original volume maintaining temperature of at least 108F. Stir occasionally for 45 min to keep curds from matting.

Pour off whey. Ladle the curds into a warmed mold with a bottom (or cheese cloth lined mold); don't let the cheese cool. The temperature of 108F must be maintained throughout the entire draining process.

Option 1- Set the mold on a draining mat and place a second mat on top of the mold. At the beginning the mold is flipped every 30 minutes, later on the flipping is reduced to once an hour until 5 ½ to 6 hours (pH. of 5.3).  Notes: these instructions to me seem to describe an unpressed cheese. Butterkase has a light spongy texture so it's hard to say for sure if it's pressed or just compresses under it's own weight. I will try both variations.

Option 2- Place mold in cheese press, pressing lightly for 30 min. Remove, flip, redress and press lightly for another 30 min. Remove, flip, redress and press at medium pressure for 12 hours or overnight. Notes: I used 20lb for the initial pressing and 45 for the final. Butterkase naturally has small holes throughout. Mine seems more firm, like that of a soft Gouda (but I won't know until I cut it open how much airspace is in it)  so I'm thinking if I press again I will use a lighter pressure throughout.

The 2lb cheese is now salted in a 16% brine solution at temperature of 57F for 5 hours. The cheese can also be dry salted instead of brining. After drying off, the cheese is ready to be aged. The aging room should have a temperature of 43-46F and 90% humidity. 

During the aging process turn and wipe down the cheese 2-3 times a week. Minimum aging time is 3-4 weeks. (though one source recipe said its edible in as little as a week). To improve the taste let the cheese age up to 3 month, without letting it dry out.

Possible cheese defects:
•   White slimy cheese is the result of a temperature below 42°C during the draining process 
•   Acidic cheese will have curds that are small, chalky, crumbly, white and dry
•   Excess rennet & or excess whey will produce a bitter tasting cheese


If anyone sees flaws or has advice on perfecting, let me know.

The Univerity of Guelph has something similar to this on their site
http://www.foodsci.uoguelph.ca/cheese/sectionf.htm#semihard (http://www.foodsci.uoguelph.ca/cheese/sectionf.htm#semihard)  Called a Brine Brick  that might help with the recipe

pliezar, thanks for posting. I was actually going to make a brick cheese next (slightly more bland and more dense than the butterkase). I'm going to try to infuse lavender into it since its such a bland cheese. I wanted something that wouldn't overpower the herbs.

Hi CheeseSnipe,

That looks interesting.  I'm wondering, though, isn't the yogurt and thermophilic starter redundant?  Is this a result from merging the various recipies you've found.  I would think one would just add 1 package Thermo OR 6 tbls yogurt. 

I'm interested to hear how this turns out.  Hope you will post a photo and let us know the taste you're getting.  This might be a good one to add a slurry of blue if it turns out moist but bland.

- Jeff

Jeff I thought the same thing. I wasn't sure why both would be needed so I just did it. I wasn't sure if it was a texture thing or some other unknown factor. It was in philipc's original verson. The other two specified starter culture, or thermo started. The yogurt did not break down well so I scooped out the bits that didn't desolve. I would just use DS thermo starter next time. I also noted that the starting temps varied. Some had it at 108F the entire process and one had it start lower and raise so I went with the later to ensure the bacteria had a better chance to propogate and not get too hot at the start.

Philip-thanks for sharing the website and recipe-good work.

Hi CheeseSnipe,

I notice that in PhillipC's post above he has 200 ml of Mesophillic Starter and 100 ml of yogurt, although the temp's look all wrong to me for mesophillic.  I've seen a few cheeses where a mix of meso and thermo are used though.  I've not used yogurt as a starter before, but it sounds like it's a bit "chunky"?  Anyway, looking forward to seeing the end result.

- Jeff

Jeff, I caught that too. The temps are too high for meso so I switched to thermo. Also the 200ml works out to be 13 Tbsp so obviously this is referencing a culture not a direct set starter.

I've been doing some snooping around, and I found this recipe posted on another board (which you might have already?)

Butterkase, German butter cheese = VERY mild! You will need to buy a new culture from Glengarry or Danlac, for this cheese, RA 24 (Rapid Acidifying 22, 24 or 26) It acidifies the cheese very quickly, allowing the short ripening time.


Warm 12 – 15 liters of milk to 39C, add ¼ tsp of culture and let it melt 5 minutes on surface of cheesemilk, then with a long whisk stir well into the milk and let it ripen for 45 minutes, holding 39 degrees. Add ½ tsp rennet, dissolved in ¼ cup cool water and stir well with whisk. Let set to clean break, still holding 39 degrees. Cut the curd in ½ inch and stir gently for 15 minutes. Let curds settle and remove 1/3 of whey and replace with really hot water. You want to bring the temperature up to 42 degrees, while stirring and continue to stir for 10 minutes. After let curds settle and remove as much whey as possible and then drain curds and press cheese at increasing pressure to 45 lbs, for 12 hours or overnight, redress (flip and change cheese cloth on round) twice during this time. Remove cheese from press and brine for 12 hours/ two pounds, flipping at half time. This amount of milk will give you over 4lbs of cheese so brine for 24 hours. Let cheese ripen for 4 weeks at ten degrees, turning every day for the first week. *Now my neighbour says that they eat this after one week, it melts beautifully for grilled cheese sandwiches.

I also found this on this forum in my searches:

ButterKase
Thermophilic starter
Rennet
•   Heat milk to 35C
•   Add starter – 20 minutes
•   Heat to 40-42C
•   Add rennet
•   Cut curd into small squares
•   Stir and allow to settle
•   Pour off excess whey and add back the water to volume
•   Stir every now and then for ¾ hour
•   Ladle into a mould

Hope this helps?

- Jeff

I've also found descriptions of a red/gold rind?  Might this be a light b.linnens wash? 

Having read a bit more, it's stated to be a red gold natural rind, so no.  Hmmm, but a light wash might not be a bad variation...

- Jeff

Yep those are the other two recipes I used to blend with philipc's translated one. It seemed they all had similarities but with some distinct differences.

I haven't heard of the red but I know that brick cheese (very similar to butterkase) has a red washed version and a brined version. I've never tried the red washed (b linens) but it's supposed to be similar to a light Limburger. The one I buy locally is very mild and does not have a colored rind of any kind (much less a rind at all). It's not as flavorful as the butterkase and appears to be shipped in plastic so that it doesn't develop a hard rind. But its pretty good to munch on when you aren't looking for a distinct flavor. I also found it to be more dense with less air space than butterkase.

Here's a youtube video link, where the fellow is talking about butterkase.  Early on there's a shot of the cheese in the packaging and you can see the reddish rind.  (The video is quite funny as the guy is obviously struggling to get the cheese out of the wrapper, but keeps chatting away).  Anyway, I've not seen any mention of a wash being put on this and the rind is always described as natural.

- Jeff

Bella posted a recipe for butterkase about a year or so ago that was very good. You might try searching for it under Bella  maybe?

Hi CheeseSnipe,

Just wondering how this turned out?  Do you have any photos? 

- Jeff

Oh yah, found this recipe as well on DeejayDebie's smoke pit" forum.  She includes a soak in water prior to brining, which I don't think is in the previous recipies.

4 gallons whole milk
1 quart heavy cream
1/2 teaspoon Thermophilic Type B starter
Calves Rennet

Warm  milk to 96°F
Add starter stir and allow to ripen for 30 minutes.
Raise heat to 107°F
mix rennet with 1/4 cup of pure water
check for clean break then cut curd into 1/2 inch cubes.
Allow curds to rest for 5 minutes then stir gently for 15 minutes.
Allow curds to settle to the bottom then remove 1/3 of the whey.
Replace whey with equal volume of water at 140°F.
Stir curds for about 45 minutes then drain into cloth line mold.
Press lightly with 10 pounds of weight
Soak in plain water for about 20 minutes then brine in 1/2 gallon water and 2 cups of salt for 2 hours.
Air dry and age at 50°F and RH of 80% for 1 to 2 months or more.

Back to top   

Jeff I'll give this one a try too.

As for the other recipe it turned out ok. A bit too firm from pressing too heavily and a tad bit bland, so I'm letting it age another month to try again. But overall its ok. I have made some changes to the recipe and hope to make it again soon, just been too busy.  (A whole week of no cheese making is giving me the twitches)

It is supposed to be quite mild, so bland compared to other cheeses.  It should have a cheesey flavour though.  I've seen that it's eatable at 1 month, but is mature at 3 when the flavours start to develope more. 

I'm working on combining the 4 recipies posted here as well.  Will be interesting to compare notes.  I've not tried to make it yet, but I probably will after I try and distill the idea from these variations.

- Jeff

I made the butterkaese on 1/8/2011 and tried it on 3/14/2011. I wanted to wait exactly 3 months before trying it (oh well).
Yes it has a very mild taste. Milder than Gouda, but this is how the German ButterKaese is supposed to taste. Northern Germans eat it sliced on rye bread topped with tomatoes or pickles, or Schinken, (German equivalent  to Prosciutto). Some even use it on homemade pizza.
I waxed it to keep it from drying out in my cheese cave (garage refrigerator). I used direct set meso culture and direct set thermo culture. The initial milk temp was raised to 108F before adding the cultures. I believe the meso only kicks in during the aging process as the initial temp is a bit too high for it to aide in lowering the PH.
For me the hardest part was maintaining 108F while draining it for 3 hours. Actually I reached the the end PH of 5.3 after only two hours.

Thanks for the update philipc.  As you can see in the previous discussion, we wondered about the meso as well given the temperatures.   

- Jeff

Hi,

Ok, here's what I've come up with based upon combining the 4 recipies listed earlier.  I've tried to indicate why I've made the choices I have, so that if my reasoning is incorrect I can be corrected.

- Jeff

Butterkase
Ingrediants
Whole milk
200 ml mesophilic & 100 ml Thermophillic (meso for aging; flora dancia)
CaCl
Rennet

1)   Heat to 35 (low temp for slow acid development)
2)   Add culture
3)   Ripen for 20 minutes (not too much acid, don't want a "tang" or crumbly cheese)
4)   Raise temperate to 40 (middle of the ranges)
5)   Add rennet
6)   Use 3.5 floc multiplier, trying to get a moist cheese
7)   Cut into 1 cm cubes (perhaps first into 3 cm cubes, then wait, then cut again)
8 )   Let curds rest 5 minutes
9)   curds settle and remove 1/3 whey
10)   add 60 C water until you reach 42 C
11)   stir 45 minutes
12)   move to mold
13)   press lightly 4.5 kg (10 lbs) 6 hours
14)   20 minutes fresh water then 1/2 gallon + 2  cups salt brine for 2 hours

Oh, and here's the information collated : a) b) etc, refer to the different recipies, in case anyone else wants to look them over:

Butterkase:
Ingrediants
a) 10 L cow milk b) ? c) 4 gallons whole milk + 1 quart cream d) 12-15 L milk
a) 200 ml mesophilic & 100 ml yogurt / b) Thermophillic c) Thermophillic d) "culture"
CaCl
Rennet

1)   Heat to a) 42 b) 35 c) 36 0C D) 39
2)   Add culture
3)   Ripen for a) 8 minutes b) 20 minutes c) 30 minutes d) 45 minutes
4)   Raise temperate to a) 42 – maintain b) 40-42 c) 42 d) 39 - maintain
5)   Add rennet
6)   Wait a) 12 minutes until clean break b) ? c) clean break d) clean break
7)   Cut into a) 5 cm cubes, then again to 1 cm b) small squares c) ½ inch d) ½ inch
8 )   Let curds rest a) short while b) ? c) 5 minutes d) Stir 15 minutes
9)   a) move curds to mold ... goto 14
10)   b) curds settle and drain excess whey c) remove 1/3 whey d) remove 1/3 whey
11)   b) add in water c) replace removed whey with 600C water d) add hot water until 420C
12)   b) stir 45 minutes c) Stirr 45 minutes d) stir 10 minutes & settle
13)   b) move to mold c) move to mold d) drain whey and move to mold
14)   a) flip mold every 30 minutes slowing to 1/hour until 6 hours past B) C) press lightly (10 lbs) 6 hours d) press at increasing pressure until 45 lbs 12 hours (flip & redress twice)
15)   a) 16% brine solution 5 hours or dry salt B) C) 20 minutes fresh water then 1/2 gallon + 2  cups salt brine for 2 hours d) brine 12 hours / 2 lbs

Well, I've tried making this using the recipe I listed 2 posts earlier.  For starter, I put in 2 ice cubes of meso (FD) and 1 ice cube of thermo.  The floc time was about 11.5 minutes, and when I cut the curds they were very very soft and fragile.  Next time I think I'll double or even tripple the amount (1 ice cube, I realised later, is only aobut 30 ml).

Anyway, I still think it went pretty well, so I'll researve judgement until the day of tasting.

- Jeff
P.S. Here are my make notes.  It's still in the press and a lot of whey is being pressed out (5 kg weights).  Hope I don't fall asleep before it's time to take it out of the press.

Butterkase (mine): March 19th, 2001
9L homebrand standard milk
1L homebrand cream
¼ tsp CaCl
0.7 ml Rennet

Start time: 12:45
1)   Warm to 35 C ( hit 35.5 at 1:17)
2)   Add 2 ice cubes Meso (FD) and 1 ice cube thermo
3)   Ripen 20 minutes (target time 1:37 actual time 1:37)
4)   Raise temperature to 40 C (reached at 1:38 actual temp: 40.2) (added CaCl here)
5)   Add 0.7 ml rennet (1:42)
6)   Floc time = 11m 30s  3.5 * floc = 40m 15s min until cut
7)   Cut at 2:18:15 (oops! 4 min short, so this was only 3.1x) into 3 cm cubes wait 5 then cut into 1 cm cubes (curd very soft)
8 )   Curds settle 5 minutes, then removed approx 2 litres of whey
9)   Curds were breaking up when stirring (next time use more starter; 6:3 cubes)
10)   add 60 C water until you reach 42 C (actual 42.5)
11)   stir 45 minutes
12)   move to mold quickly
13)   press lightly (5 kg) 6 hours (flipped after 1 hour)

I made my Exp v2 of this last weekend. I started at 108F rather than 95 and then raising. I also split into two batches, one pressed and one just flipped. The unpressed on turned into a slimy mess after a couple days. The pressed I only used ~5lbs since the last batch I made was too firm. Seems ok. Will report back in a month or so.

Jeff, I tasted my first butterkase again last night. Much better than last month. Still not as buttery but the texture had softened up quite a bit. Initially I was worried it was too firm.

Hi,

That looks really good.  So by is that 2 months and it's much imrproved over 1?  I think most recipes seem to indicate improvements up to 3 months, so if you save a bit and try again in another month it should be at its best.  I used Flora Danica as the meso, which should increase the buttery notes, provided it continues to work during aging as the temperatures of the make are a bit high for it.

Thanks for the update.

- Jeff

Hi CheeseSnipe,

It's been warm and humid here the past few days, so I had moved mine into the "cave".  Today, however, it cooled down so I brought it out again.  It has a very strong buttery aroma, so if that's indicative of the flavour this one seems to be living up to it's name.  I'm very curious about how this one turns out, and yours has given me some hope.  I still have over 3 weeks to go before reaching the 1 month mark, but there are promising signs already.

- Jeff

Awesome. I don't remember which culture I used (I'm bad about documentation) but maybe I'll try Florca Danica next time. I did use one or two others that were described as buttery but it would be nice if there was a scale or rating to know where each culture usually hits. Maybe its a factor of temperature more so than blend? I live in a very dry climate and its usually cooler more often than warmer so maybe that has a factor too. I did vacuum seal mine since I have a real hard time keeping the outside from drying out completely, even in tupperware containers.
To answer your question yes this was only 2 months old. The last three weeks made a difference in taste. I should vacuum a piece of it and throw it back in the cave.

Chris

Hi CheeseSnipe,

Or, I suppose it could be you smell what you expect as I asked my wife to snif it without mentioning butter and she said it just smelled like really mild cheese, but I get this very strong buttery smell.  Curious. 

Since the meso is supposed to kick in while it's aging, perhaps vaccuum sealing is cutting off the oxygen and slowing things down?  I know vacuum sealing affects rind growth and such, but maybe it doesn't affect this aspect of the aging process. 

I've put a small damp cloth in the tupperware container (ie. wet some cheesecloth then wring it out) and that seems to increase the humidity really well.  Probably too well, as I've had condensation lately so I'm only moistening a portion of it now trying to find the sweet spot (this is with other cheeses; the butterkase just sits in the cave with the top off the box).  However, today the temperature is down again so the cheese is out on its own.  I have noticed this one is taking longer to dry, and it's currently"tacky" and  abit sticky on the outside.  But, part of the top is now dry and thin rind like, so hopefully it will be complete in a day or two.

- Jeff

To bump this thread.  I have made a butter cheese, it is two weeks old, coloring nicely and is dry. 
Do I wax the cheese?
What age?
Will this stop the ageing process?

Cheers

Hi Gemma,

I aged mine for about two months or so.  I still have a small piece left.  I didn't wax it.  It took quite a while to air dry, and then eventually developed a nice natural rind.  I would suggest aging it to at least 2 months, and take it to 3 if you can wait. 

If you have a photo of your cheese, do share.  Would be interested in seeing how it's comming.

- Jeff

Thanks Jeff.
Hope to have some time tomorrow to look for my camera.  Will take a photo and see if I can work out how to post it.  :)
Starting to get a few white spots now.  I did read that this was OK.  Still smells good.
Made a Gouda last night and Fetta tonight. 
Work is a bit of a nuisance, it cuts into cheese making time.

Jeff, I opened my last butterkase, I think it was from batch 2 or 3. Don't remember because I forgot to date it. Anyway it started losing its shape, so instead of a nice cylinder it was more like a pile of manure. I guessed I aged it too long. I'm thinking I should let it develop a rind like you did to give it more structure. Anyway, it tasted like cheese but was very sticky. I may use it for wall putty to hang some photos. Might be good for melting in mac n cheese but definitely not very good just by itself. Oh well.

On a better note, my blues and fresh goat cheese have been rocking! O0

Hi Cheesesnipe,

That's a shame.  I recall this was very wet for a long time, and I left it to air dry for about 10 days (with a couple days in the cave when it got hot and humid).  I think this needs to drain quite a bit.  It would have been very easy for mine to have gone wrong.  However, if it works out, it makes for a good cheese.  Mind you, with all the extra cream I added, it really was fat on a plate! :)

- Jeff

Hi again Gemma,

Just finished my first butterkase.  We cut into it about 2 months old, and finished it today (around 3 months).  If you can wait, I would suggest holding out until 2 or 3 months for sure.  The flavour, in mine at least, got sharper over the last month, but the paste stayed very nice and creamy.  If you could post your make notes (or the recipe at least) so we could compare (along with photos) then between the group of us we might be able to work out the best recipe. 

Hmmm, CheeseSnipe, do you have any photos of yours?  I know you said they went south, but it might be good to see what that looks like as well?  Especially if you have any picture at a point where you think it was starting to go not quite right, in case there is something that could be done as an intervention at that stage.  Would be good to know what it looks like when it's getting away from us.

- Jeff

Help.  checked my buttercheese and I appear to have some spots that look like red mold.  Appears to be soft where this is happening.  Only started on the 5th June.  Have been having problems with humidity, so it's been sitting on the kitchen bench without a cover with occasional cover on if it looks like it's totally drying out.  Have washed down with brine last week and rubbed at the red spots with vinegar this morning. Cold winter in this part of Australia, kitchen not getting much over 12, going down to about 6 the last two weeks.  Thermostat in fridge not finished yet.
Should I leave it and hope for the best or should I cut it now.? 
My first hard cheese, so I suppose it's like my baby!  :-[
PS.  Partner just found our camera back this morning, so hopefully I can work out how to post a picture!

It's probably fine, so don't panic.  Keep an eye on your humidity.  Post some photos when you can so that those more experienced than I could give you some feedback though.

- Jeff

Thanks Jeff.
Hope to make camembert this weekend, but may try to make another buttercheese next week as well.  Will post the making notes - rough as they are later today.  Used the recipe from this forum.
Funny thing is I was reading a lot of novels before I started the cheese making.  Now I can't find enough time to read all the information on cheese making that is out there.  Will have to stop and make some more beer and apple cider for a few days.  They both taste awfully good with cheese.   :)

Hope the picture worked.
The spots on the top are the reddy tinged spots that appear to be soft.

My rough make notes following JeffHamm recipe
13/06/2011
8 litres organic milk (pasteurised)
.5gram Thermophilic
1gm (satchet MM) mesophillic  (Both from Mad Millie Kit)
2ml Cacl    .7ml rennet   floc time 19.47.  Clean break at 85 minutes ( next time try 100ml yoghurt to milk – culture overnight.)
Curds cut 3 cm.  – rest 5 minutes
Cooker 45 mins, slow heat, 40 degree
Drained in colander with cheese cloth.

Didn't keep notes after this.

Had been air drying for about five days.  Put it in the fridge which started a growth of white fuzz first, than a black spot.  Took out of the fridge, rubbed with salt, vinegar on black spot.
On the kitchen bench since at about 10degrees.  Plastic cover on and off depending on humidity.  Standing on a plastic grid on little legs.
No horrible smells, just very cheesy

Oops, milk should read 9 litres and one litre of cream. 
Long day.  :)

Hi gemma,

It looks fine.  Next time, up your rennet to 0.8 ml.  You had a floc time of approx 20 minutes, so cutting around 70 minutes post rennet would give you the 3.5 floc multiplier that I used.  You're just over 4x.  No major problem there, but you should have a moister cheese that will age more quickly.  However, as this is not a long aging cheese (ready in 2 or 3 months), the difference in aging will probably not be noticable. 

Anyway, it looks to me that you're on the road to a really good cheese make here.  White mold will be fine, and the rind may darken up (go orangeish, etc) if you get some b.linens taking up residence.  Fight the black spots as best you can (lower the humidity if you're getting many of these; once the geo - white mold - takes hold you'll have less of a problem with that).  The black spots do not go deep in the cheese, and tend to be on the surface.  So, although unsightly, they are not a problem. 

I think you're going to be very pleased with this one.  It looks like you're bang on track.  Well done.

- Jeff

Thanks JeffHamm.  Will continue the fight of the "black spot".
Shall keep you updated.
Cheers

Hello all, am very new to the forum, for my first hard cheese is butterkase following Gavin Webber's from littlegreenworkshop.com.
It looks good its only been in the cave for about 4 weeks so far that and 4 more wheels all started about the same time (a month ago), the thing is i never get any mold on neither cheese Wheel, and from reading so much about maturing cheese on the wep i kinda got the idea is that mold is important to enhance flavor development. Any ideas what am l doing wrong or different??

No, you don't need mould on a butterkase.  I would intentionally keep it clean :-)  Sounds like everything is fine.  Someday it will probably start growing mould and you'll wonder how to stop it ;-)

Another fun thing to do (especially since Butterkase is a young cheese, so you'll see your results quickly) is to compare one recipe to another.  So I hope you really like Gavin's recipe, but I'd encourage you to try Danbo's recipe---that has turned out to be my favorite way to make Butterkase.

I've made Gavin's recipe and found it to be delightful after only a couple of weeks. I'll certainly try Danbo's as well.

As I recall, it is a very different recipe from Gavin's.