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Title: Question about Cheshire Cheese
Post by: Homestead on May 26, 2011, 08:24:45 PM

Hi, I'm hoping to make Cheshire Cheese based on the recipe off of cheesemaking.com...however, I use clabber as my starter and have no idea how to adjust the recipe for it. It calls for 4 gallons of milk (not ultra-pasteurized)
1 packet of our C101 culture or 3/8 tsp of MA011.....how much clabber should I use? Thanks again!

Title: Re: Question about Cheshire Cheese
Post by: linuxboy on May 26, 2011, 08:59:13 PM

1.0-1.5% by weight. so for a gallon, 1.28 - 1.92 ounces of clabber.

Title: Re: Question about Cheshire Cheese
Post by: Homestead on May 27, 2011, 12:55:31 AM

Thank You!

Title: Re: Question about Cheshire Cheese
Post by: linuxboy on May 27, 2011, 12:57:30 AM

For four gallons, it's roughly 3/4 to 1 cup clabber. It also depends on the acidification rate of the clabber. Do you know what the acidity curve looks like at all? How long does it take to clabber at 90F?

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Homestead on May 26, 2011, 08:24:45 PM