So a freind challenged me to make this cheese. Sounds delicious, but where to find a recipe? I searched here, it was mentioned in passing in a thread about, of all things, the weather. :) So, with the name prominently displayed in the thread title, does anyone have a recipe for this?
Here is where it was mentioned prior -
https://cheeseforum.org/forum/index.php/topic,2709.msg21774.html#msg21774 (https://cheeseforum.org/forum/index.php/topic,2709.msg21774.html#msg21774)
Worse comes to worse, I'll make the big dummy a parmesan with a little added color to it, give it 4 months, and tell him to enjoy.
I think if you follow this guidance (http://www.westerbottensost.se/produktteknik/produktteknik/produktteknik_1890.html), you might get close to your cheese. The link pretty much nailed it.
Here's the Google translation. It's a little rough in areas, but gives a pretty good idea how to proceed:
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Production of the 1890 Västerbotten
Good deal of cheese preparations incorrect milk
In order to produce a good and tasty cheese, it is above all necessary, that the milk is not only tasty and greasy, but also perfectly sound, that, by their entire mass is benign, for a single liter of such could be ruined several hundred healthy.
Milk first treatment
Westerbotten sötmjölksost portrayed by full-cream milk, which immediately after milking aflemnas to dairy.
Warming afpassas so, to milk the mass of ostkaret will keep it for the run specified temperature, usually 30-32 ° . I usually used the lower running temperature in summer and especially if the milk which is slightly acidic and the higher in the winter, specially if the amount of milk which is small and the temperature in ostköket is low, but the milk is very fatty, it has higher running temperature is used, regardless of if it is summer or winter.
Milk löpnande
The milk should löpna full of 35-45 min . In the winter, and when the milk is perfectly healthy and very fat, running time should be slightly shorter or 35-40 min., for otherwise the curd is too loose. In the summer, and when the milk is old or not completely healthy, the running time, on the contrary be slightly longer or 40-45 min., at the mass, otherwise lest they become too hard. Running time is thus dependent upon the temperature, hvarvid milk löplägges and af löpemängden, the high temperature and much rennet accelerate löpnande and vice versa.
The curd mining
As the run progressed so far that the curd is barely lets klyfva himself upon his finger in shiny and sharp jagged fracture surfaces, milk is usually moderate löpnad and proper time come to start mining . Then the curd is cut ... with so-called Dutch or American ostlyror into cubes about 26 each or 4 kbcm, whereupon the curd may decline over 50-10 min. or until it is covered with a clear, greenish whey. The actual disintegration or rupture vidtager now and is performed with a ostgrep, in which topic arne ought to be of brass so as not to rust, and 2 mm. thick and 2 cms distance apart.
After the curd had been cut into pieces about 1 kbcms size - What a place about 15-20 minutes. after the main break the start - it ends with a break for a few minutes, during which the mass may fall, after which a portion of the whey aföses and brought in the aforesaid or such a cauldron to be heated. Extraction continues and henceforth ceases after a further 10-15 min., Then so much whey aföses, that in such a cauldron or existing amount of it, heated at + 50-55 °, can raise the curd temperature to 33-34 °, after which extraction continues until ostkornen are small and large seeds. The curd is left thereon at rest for 10 min. to understand, through which the larger ostkornen afterward at the subsequent processing of ostgrepen before blanching facilitate disintegration and mass becomes smoother and firmer.
When the break is dependent upon so many circumstances, can the time, which is required, therefore, not exactly determined. In general, however, this work, however, take place in 30-45 minutes .
The curd heating or scalding
The curd is scalded to +40-43 °, on the ostkornen additional school CONSTRICT itself and more whey through it blackmailed. After the curd has been so much worked with the pitchfork, the ostkornen again completely different from each other and the size are slightly smaller than peas, added so much of the advance afösta and at 50-55 ° heated whey, which slowly filtered directly into the tub during curd stirring, until the temperature rose to 33-34 °. Rörningen is continued hereafter a few minutes, after which whey aföses again and this time is heated to 55-60 °, and scalded cheese with it two: take time to 37-38 °. Similarly, the procedure, a 3rd time and possibly a 4th until the temperature has risen to the aforementioned 40-43 °.
Der Angkor was used, the cheese must be scalded by steam or hot water in two detachments. 1: the first time at 34-35 ° and two: take time to 40-43 ° with 20-30 minute break in between each time.
In general, the curd is scalded to high temperatures, it feels pretty dry and firm, but not so dry that it crackles under your teeth .
The period , which is required for curd scalding, ... As a rule, the time therefor never be less than 30 and not over than 50 min .
During blanching must curd diligently and thoroughly stirred , at the school ostkornen non stick together.
The curd rest
After completion of scalding the curd is left to rest for 1.5 - 2 hours. that during this time to take the tension. COMMONLY is curd is ready to be taken from the tank and shaped, then ostkornen feels elastic and when, if one takes the hand full of cheese and squeeze it together, non staple tilhopa or change shape, but at the hand Opening fall in particular with the unaltered appearance .
If the work of the curdling been performed by Sanne, school ostkornen now as large as half the peas and cheese have a temperature of 35-36 °. Thus, it is chiefly by means of vision and touch, and not exclusively of the time, as we can determine, when the curd is ready to be framed.
During rest, the curd and sailing timetables and often stirred, on the ostkornen non-school stick together and form hard lumps which subsequently cause uneven fermentation and mildew stains in the cheese. Agitation is must for the sake of being more prolonged and more frequently repeated in the beginning than the end of hvilotiden.
The curd-forming
Since whey aftappats, crumbled cheese and stir in the tub with his hands, after which those with a ostskopa, as the base is provided with several holes for the sharp lance-permeable, scooped in the form arne. These shall be fitted with one of the whey or hot water dampened cheese cloth, so that the cheese in the beginning of pressing, yet may become too much afkyld. When the curd is come in the shape it should have a temperature of + 34-35 ° .
Ripened cheeses should as far as possible, it is 35 cm wide and 15 inches high. Of housewives in smaller households accustomed to the "Stockumla-shape of the cheese being particularly popular. These cheeses are cylindrical, only 17 cm wide and about 20 cm high. Ostformarnes dimensions must comply with the use of curdling milk quantity, to cheese shall receive proportionate shape.
The order Westerbotten sötmjölksost most usual dimensions are:
for 40 liters. 17 cm wide o. 25 cm high
"100 lit. 29 cm wide o. 25 cm high
"160 lit. 35 cm wide o. 25 cm high
"200 liters. 40 cm wide o. 25 cm high
The cheese pressing
When the cheese pressing need to observe : the big cheeses require more pressure than small ones, to the curd during processing are more likely to CONSTRICT itself, is drier than usual, forcing it to higher pressure and shorter, and that, on the contrary, if the curd is known soft and moist and whey not want afrinna and the cheese is tangy, the cheese is pressed at the beginning weaker, towards the end stronger and longer than usual. In that regard must be noted, that a loose or sour curd can never be pushed completely, because in the last sticking ostkornen hastily together and in the latter, the whey is tough and thick, in consequence whence it also remained in the cheese, where it produces and accumulates in large holes, in which the then rapidly rise.
In summer and in warm rooms is left without the cheese press 1/4-1/2 hour or until most of the whey afrunnit and discontinued afterwards for a pressure of 25 kg for every kg curd. In winter and in cold rooms, on the contrary it is exposed immediately to this pressure.
After 1 hour the pressure is increased to 35 kg
After 2-3 hours the pressure increased to 50 kg
After 3-4 hours the pressure increased to 70 kg
The next day morning to 90 kg
During the first hour turned cheese 3 à 4 times, afterwards, every time pressure is increased and subsequently 3 to 4 times a day.
The cheese is pressed so long, the cheese cloth no longer takes for himself no whey, usually in 48-72 hours .
Cheese salting
When salting also have an important influence on cheese ripening, in that highly salted cheese always ripen more slowly than a less heavily salted, it is this connection more than necessary, to cheese, to become, just enough salted, salted after forever and not after the form Arnes size. For every 3 of 3,5 kg cheese should be 24 hours in brine. Less cheese proportionally shorter time than larger.
The temperature in the curing room should be the same as the locale for the cheese production and compaction (15-18 °).
The cheese storage and storage
Treatment of ostkamrarne consists in this, the cheese is turned daily for the first 5-6 months and afterwards only every other day.
During the first ripening cheese afger much moisture, whereby the wiper and significantly reduces the weight. This drying must be regulated so that it is neither too fast or too slow, because the former case ferment cheese and cracks and in the latter becomes the cheese on the contrary, so-called death, that ferment non and humidity, as the afgifver, remained behind in its surface, where it forms a viscous and sticky mass.
The temperature in ostförvaringsrummen may not undergo vexlingar, because thereby disturbed maturation process in a manner which adversely affects the cheese's flavor, etc., on the contrary be jemn, not below + 10 ° and not above + 15 °. At high temperature ferment and posturing cheese, bursting at the surface and lose derunder more or less considerably in weight. At the low temperature goes sour and the cheese matures too slowly.
The air humidity in ostkammaren should be for young cheese be 85-90% and 80-85% parents.
Cheese fermentation and maturation
At high temperature and great humidity of the cheese ferments faster and stronger, and vice versa. And the earlier a fresh cheese comes in a warmer place, the faster and stronger ferment. Cottage cheese needs of the reasons for the sake stored at lower temperatures for some time until it had been firmer and drier. Have the cheese has started to rise, this may by low temperature only slightly stäfjas but not prevented.
After 4-5 months, the fermentation process to eye formation ordinarily be closing the. In cold rooms, on the contrary ongoing fermentation times in 7 à 8 months, What an always detrimental to the cheese's flavor. After having passed the fermentation must be the cheese to be good and sustainable, stored, or "after mature" until it becomes 10 à 12 months old. A cheese of prima qvalitet be at this age have a strong, but at the same time mild and clean taste, not fresh or surbesk .
Its flat sides shall be 1 to 1.5 cm higher than the edges and the surface smooth and even. Seen in cross section shall be småpipig cheese or mushrooms: these "pipes" or "eye" school to be square and 2 to 3 mm in diameter and sit on equal distances from each other. Colour should be pale yellow and the cheese can be cut into thin coherent slices. Furthermore, the cheese have a diameter of 35 cm and a height of 15 cm.
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Good luck.
-Boofer-
Dahammmn! Wow. I've only been at this a few months, so this is going to be a challenge. That's okay. But looking at it, it's supposed to have small eyes, wondering what forms that? I don't see any additions, native to the area? Oh, this is going to be fun.
Whipping cream to up the fat?
Hmmm...
I did a few calculations and got a real eye-opener.
1kg = 2.2lb.
25kg (then 35kg, 50kg, 70kg, and finally 90kg) pressing weight for each kg of cheese.
lb lb kg kg
kg lb 3.3 4.4 1.5 2
25 = 55 181.5 242 37.5 50
35 = 77 254.1 338.8 52.5 70
50 = 110 363 484 75 100
70 = 154 508.2 677.6 105 140
90 = 198 653.4 871.2 135 180
In a typical Tomme 4.4 lb wheel, an ending pressing weight of 871 lbs! :o
Can you deliver that much pressing power? That would be a challenge.
-Boofer-
Let's see, if I put the follower in, then put a round piece of wood down on it, then lay up a ramp to drive the truck onto...
No, I can't. We'll do the bestest we can.
This is an old post but I am playing catchup ... To make this cheese or a very close replica try using a good parmesan recipe but use a full cream milk. It is also not necessary to age this as long. Good luck!