Using the Tilsit recipe from 200 Easy Homemade Cheese Recipes.
After recently sampling (https://cheeseforum.org/forum/index.php/topic,7649.0.html) a German Tilsit, I thought I'd like to give it a try. I had some free time in the kitchen this weekend and decided to make Tomme #4 yesterday and Tilsit #1 this morning. In an effort to defray the cost of this make, I selected two expensive ($9.99/gal) milks and two gallons from a new source I located this week. Metropolitan Market in Tacoma is a wonderful place. Off in the corner I found this delightful creamline milk. It was apparently on sale for $2.99 a half gallon when I bought it.
2 gallons Dungeness Valley Creamery whole raw Jersey milk
1 gallon Twin Brook Creamery whole creamline Jersey milk
1 gallon Twin Brook Creamery 2% creamline Jersey milk
1/2 tsp TA61
1/16 tsp SR3
3/32 tsp dry calf rennet (1/16 + 1/32)
My target culture temp was 95F. Starting from an initial pH of 6.80, I pitched the rennet (dissolved in cold water) when the pH was 6.61. It floc'd in 10 minutes and I used a multiplier of 3 for a set time of 30 minutes. After cutting to 1/2 inch the pH was 6.46, and I rested the curds for 10 minutes. I have been narrowing down the floc time. Yesterday's make was 1/16 tsp and it floc'd in 18 minutes. Previously I have had quick flocs of 5 and 8 minutes. I figured I'd split the difference and use the 1/16 plus a bit more. That brought me to 3/32 tsp and 10 minutes. If I can repeat that with the next make, I will feel a little more confident.
Cook temp target was 110F at the end of 40 minutes. This was achieved by gradually heating the water bath. A half gallon of the initial whey that was removed was saved for brining.
Applied pressure under whey to achieve a smooth rind, rewrapped but forgot to acidify the cloth to prevent sticking. I was able to remove it without significant damage. Then I added vinegar to some whey and soaked the cloth before rewrapping. I attempted to repeat the same procedure but the first time I removed the cloth, the cheese wheel was so soft and pliable that it was impossible. It started to flatten out and bulge at the sides. I thought it was going to split in half. Then I just left it wrapped and flipped the whole Tomme mold over in the pot. The recipe calls for this cheese not to be pressed. That's the reason it was so soft and floppy. It had a lot of whey in it and some of that drained away over several hours. I placed it into the whey-brine where it will be flipped after 5 hours and removed after 10 hours. At that point it will sit at room temperature for 24 hours, being flipped at the midway point.
I have some Swiss and Pennsylvania-Dutch ancestry...thus the subject line.
-Boofer-
I shut off the alarm I had set to get me up in time to remove the cheese from the brine at 3:15AM. I removed it later at 5:30AM, staying true to the recipe which had called for 12 hours brine time. I've been trying to adjust for less salt because my cheeses seem to be a little over the top (https://cheeseforum.org/forum/index.php/topic,7178.0.html). The Tilsit is now in its minicave at room temperature with the lid cracked. My Tomme #4 sits in the same room, drying its rind as well. Fortunately, it is supposed to be cloudy all day today. The ambient room temp sits at 68F right now at 12:34PM. The cheese gods are smiling on me today :D .
If my cheeses had eyes they could look over at each other and swap admiring 8) glances, but then...these aren't alpines. ;)
-Boofer-
After air-drying since Saturday, I put it into cave yesterday.
It has stopped being so wet, thankfully. It looks really creamy. I love the golden color from the milk. Both it and the Tomme have that creamy golden hue.
I find I've run out of space in both caves. It was all I could do to find a suitable minicave in which the cheese would fit and one that would squeeze into one of the caves. Some older cheeses of lesser quality and interest were either tossed or relegated to the big fridge for long-term storage. Others found refuge in the cave doors. With all of those minicaves in use at the moment there is no shelf space left.
The black cave below the white cave houses the Stiltonesque blues. I'm making an attempt to contain the blues. I'm trusting that the Reblochons above don't share their PC or Geo with their neighbors. The lid stays closed on its minicave to maintain RH.
Who knew making cheese would be so complicated? :)
-Boofer-
Way to go, Boofer, NOW your cave is starting to look all properly stuffed! ;)
I'm a day early with starting the brine wash this morning. The curd looks really creamy. I'm looking forward to developing a nice stinky rind on this cheese. It looks like there will be a lot for the b. linens to like.
The comparison pic shows the Tomme I did last Friday next to this make I did on Saturday. Quite different cheeses even from the start.
-Boofer-
The linens is starting to make its presence known. I've been trying to keep some blue at bay. I may need to do some gentle brushing soon to maintain the rind.
-Boofer-
Looking good Booffer! Amazing how those caves are like rabbits - they just seem to multiply. ;)
Quote from: DeejayDebi on August 20, 2011, 02:16:52 AM
Looking good Boofer! Amazing how those caves are like rabbits - they just seem to multiply. ;)
Yeah, but the wife
told asked me yesterday that I wasn't going to be getting another cave...right?!!
Ah, yeah...that's right, Honey. ;) If I need more room, I'll hook a controller up to the unused chest freezer.... ;D
-Boofer-
Fighting blue on this cheese. Washing with the 3% brine with linens.
-Boofer-
Omigosh (OMGH ;) ), when I opened the minicave this morning...what a sight!!!
I think it was even bluer than my Stiltonesque #2. Bluer . . . bluer . . . anyone? 8)
Okay, I had to haul out the cheese brush. This was serious. It has only been two days since I last washed it. I believe I have a small case of cross-contamination, even though I keep the blues in their own cave. Eh, nothing to do but keep fighting it as I proceed.
-Boofer-
I use 10% brine for my port salut style cheese to remove visitors.
Maybe you can try use stronger brine 1- 2 times and looks how it goes. And bleach minicave.
Linens can accept that brine and still be happy :)
Quote- b linens. Likes 50-65F, tolerates salt up to 12-15%, likes high humidity above 90%
Hande
Quote from: Hande on August 31, 2011, 08:43:58 AM
I use 10% brine for my port salut style cheese to remove visitors.
Maybe you can try use stronger brine 1- 2 times and looks how it goes. And bleach minicave.
Linens can accept that brine and still be happy :)
Quote- b linens. Likes 50-65F, tolerates salt up to 12-15%, likes high humidity above 90%
Hande
Sounds like a good idea. If my current efforts don't get it under control, I'll have to follow your guidance.
Seems like I read somewhere in here that if you want to eliminate blue development on your Stilton rind and have a smooth rind, apply salt. You're providing that same direction to control the blue here.
-Boofer-
Quote from: Boofer on August 30, 2011, 08:48:38 PM
Bluer . . . bluer . . . anyone?
Now Boofer, don't you go makin' your brown Tilsit blue ... A)
Quote from: george (MaryJ) on September 01, 2011, 09:40:14 AM
Quote from: Boofer on August 30, 2011, 08:48:38 PM
Bluer . . . bluer . . . anyone?
Now Boofer, don't you go makin' your brown Tilsit blue ... A)
Sweet!! :D
No, I don't get a Day Off (http://www.imdb.com/title/tt0091042/) with this cheese.... ;) (Well, that's an exaggeration. It gets washed every other day.)
-Boofer-
QuoteSweet!! :D
No, I don't get a Day Off (http://www.imdb.com/title/tt0091042/) with this cheese.... ;) (Well, that's an exaggeration. It gets washed every other day.)
Okay, but make sure The Mouse (http://www.imdb.com/title/tt0089457/) doesn't find the cave in the meantime. :P
Looks like the blue has come under control. Thank goodness.
Just washing every other day with 3% brine + linens. I need to brush it a little more to further reduce the rind to a smoother character.
-Boofer-
Hi Boofer. Thanks for the Tilsit recipe. I really love this type of cheese and want to make it. My terminology of bacteria/cultures is different to yours I think. Can you tell me what TA61 and SR3 is? I am guessing it is mesophilic or something like that? Also what is floc'd? And do you use b linens in/on the cheese? Sorry for being such a newbie. :)
silverjam TA61 is a strain of thermophilic starter culture. It is also commonly used to stabilized non-thermophilic cheeses. SR3 is a strain of B.Linens for red rind development.
Boofer Do not fear the mucor... (seriously, I see that glove!). A good technique that often works better than brushing / vinegar is to introduce with your wash a competing rind bacterium. Geo and PC competes with blue. SAM3 for example is an anti-mucor PC strain. You obviously don't need it for this cheese as a rind components, but you can add it to the wash until the blue recedes and the B.Linen blooms well. Try it next time...
Overly aggressive mucor in cheese (especially after you have introduced starter bacteria of your own) can be a sign of several serious conditions such as an old starter culture that is not strong enough and is over-taken by competing lactic bacteria already in the milk, or milk that already has too much bacteria or contamination in it, or milk from animals treated with antibiotics that kill your pro-biotic starter cultures. These often would be accompanied by unusual pH readings for your process and timing expectations. Otherwise whatever you inoculate into your cheese should be plenty to make it the dominant.
Quote from: silverjam on September 29, 2011, 02:46:26 AM
Hi Boofer. Thanks for the Tilsit recipe. I really love this type of cheese and want to make it. My terminology of bacteria/cultures is different to yours I think. Can you tell me what TA61 and SR3 is? I am guessing it is mesophilic or something like that? Also what is floc'd? And do you use b linens in/on the cheese? Sorry for being such a newbie. :)
Flocculation is the action of the rennet curdling the milk.
Search on it in the forum. As the SR3 pic shows, you can add it to the milk along with the TA61 (or other cultures) and/or spray it on after the cheese has been formed.
Keep asking questions. That's how you get answers.
Quote from: iratherfly on September 29, 2011, 05:33:26 AM
Boofer Do not fear the mucor... (seriously, I see that glove!). A good technique that often works better than brushing / vinegar is to introduce with your wash a competing rind bacterium. Geo and PC competes with blue.
Ah, yes, my gloves.... Well, I'm afraid I'm guilty. I use throw-away surgical gloves whenever I'm working with my cheeses. It's something I adopted from the start with an eye towards reducing ANY possibility of errant infection. I wouldn't consider myself AR but the hands do have creases & crevices which could harbor nasties for my precious ::) cheeses. If you look back on previous pics you may see the glove...it's there even if you don't see it.
Mucor... ??? I would think that's more apparent on my Tomme #4 which has mycodore added. Is the blue strain considered mucor?
Mucor = Mold?...Fungus?
I had been washing with 3% brine plus linens, but the blue (for a while there) was pretty insistent. Good information on possible causes and preventions, iratherfly. Thanks. I became convinced as to the effectiveness of PC locking out any rind invaders with my recent Reblochon. They didn't have a chance. I wanted to stay true to the recipe for this effort, but I may opt for a little Geo in the wash next time (if this one turns out fairly good).
-Boofer-
Thanks so much to everyone for all the info. In Australia there don't seem to be so many specific cultures/moulds. I am hesitant to buy online from overseas because of unknown transport temps and possible extended time etc. I'll have a search thought because I really luv the taste of Tilsit and Raclette. Any suggestions of similar style cheeses? Thanks for everything.
Quote from: silverjam on September 30, 2011, 01:20:45 PM
Thanks so much to everyone for all the info. In Australia there don't seem to be so many specific cultures/moulds. I am hesitant to buy online from overseas because of unknown transport temps and possible extended time etc. I'll have a search thought because I really luv the taste of Tilsit and Raclette. Any suggestions of similar style cheeses? Thanks for everything.
I'm not that familiar with cheese making supply houses down under, but I'm sure there are some folks on here who can steer you to local vendors.
The cultures used in this cheese aren't really complex or necessarily hard to duplicate. You could try using a good fresh yogurt as the thermophilic culture.
Search on the forum for details. Just washing with a light brine (3%) should bring forth the b. linens (like SR3) action on the rind. If you need the true recipe and not just what I've written for my make here,
PM me and I'll get it to you.
-Boofer-
Boofer, mucor could be any one or more of many species of naturally-occurring wild fungus. It is usually traced back to soil, plants, yeasts and animals of the area. It grows on the cheese without you inoculating it. Though technically it is a contamination, it is often intentionally used by cheesemakers to give cheese flavors and aromas, usually by enabling the growth of complex thick rinds. It can die over time or with high temperature (over 90°F-95°F), or by salting.
With Tommes for example, it is common to let it grow wild and then brush it flat (not brush it off). Let it grow more and brush it again, etc. - until you get a thick and rustic rind that smells like cellar, barn, mushrooms, etc. The geo or mycodore will grow white through the dark mucor it next, giving it overall gray-ish appearance and great flavor and aroma profile.
If you are not expecting it to show up then don't use anti mucor bacteria in your wash. Wash it regularly and only if you see an unwanted mucor attack, add the bacteria to your wash as a response. You can also use some competing bacteria as a method of maintaining controlled mucor growth in combination with other rind flora -producing a mixed surface rind. Keep in mind that that the bacteria that you intentionally inoculate into your milk is stable and pure, and has far higher resistance to competition, to salt, temperatures, moisture Etc. It typically spreads out faster than mucor too and will out-survive it in the long term.
I have notes from three different world class cheesemakers here that specify how to work mucor to improve quality of different cheeses. It's not all bad... (though I agree it does NOT belong with Tilsit!)
As for the gloves - you really don't need them as long as you washed your hands. As I mentioned above, your inoculated rind bacteria is strong and alive and will out-compete the stuff that comes from your clean hands. Besides, some stuff that is naturally present in your hand such as staphylococcus can actually help the cheese. If you are worried about getting your hands infected by mucor - don't be. Mucor should die at body temperature (another way of getting rid of it, by the way). In any event... if you can eat it, you can certainly touch it O0
Quote from: iratherfly on September 30, 2011, 08:19:37 PM
If you are worried about getting your hands infected by mucor - don't be.
Nope, the other way around. Ah, well, it's part of my adopted regimen so I'll stick with it. I had a head cold last winter, but I still needed to wash & wipe my cheeses down. At that time I had on a surgical mask in addition to the gloves.
Nurse, hand me that vinegar wipe...STAT! What can I say? An ounce of prevention is worth a pound of cure.
Good information, Yoav. Thanks. I'll be copying-pasting-filing your guidance away in my cheese folder.
-Boofer-
Just 12 more days. The suspense is killing me. That will mark 90 days affinage for this cheese.
I have an Austrian Tilsit waiting in the fridge with which to compare this cheese. I still have a pretty clear memory what the previous German Tilsit tasted and felt like. I am hoping....
-Boofer-
Be sure and let us know how it tastes.
Really nice Boofer! I want a taste please!!!
Because you guys are the tilsit experts i thought i would post my question here... I made a tilsit (200 home made cheese book recipe) about 10 days ago and have been washing it according to the recipe and generally in line with what is in this post. My question is is it generally a dryer rind cheese or is the rind always moist and slightly sticky? I ask that because I am not sure if I am keeping it too moist or not? Mine is not dry and is slightly sticky but is showing a yellowy tinge on the top and bottom now where it is slightly dryer. I ask this because boofer's tilsit looks less moist than mine - although I recognise my tilsit is also very young. Any thoughts appreciated.
I never made one but it seems to me it should be rather sticky until it is ready to pack and then you give it a day or two of cool drying (basically take it down from 90-95% RH to 75-80% RH and turn it a few times over 48 hours in that environment. Some convection is a +). Then you can wrap it for storage or open it up.
Until then I would keep it very moist, but that moisture should come from the aging container and not by leaving the rind overly wet. (That would just create a thicker drier dark yellow layer underneath a very thin rind; rather annoying).
My Tilsit was started on July 30th and I'll cut into it this weekend at three months' affinage.
I stopped washing it a couple weeks ago or so. The linens had developed to a reasonable point and I keep it in its minicave to maintain humidity. Even though the washing has stopped, the top and bottom still remain slightly tacky. The edge of course is dry as is the case with all my semi-hard and hard cheeses. If I depress gently on the top or bottom surfaces, it gives slightly. This tells me that the paste is going to be reasonably moist and pliable.
This is my first Tilsit effort. I have tasted a German Tilsit (https://cheeseforum.org/forum/index.php/topic,7649.0.html) previously and I have an Austrian Tilsit patiently waiting for the Cutting of the Cheese this weekend so that I can do a very subjective comparison.
I will be vacuum-sealing the cut portions after the "big" event this weekend.
-Boofer-
Let the cutting of the cheese begin! 8)
Eagerly anticipated, today I sampled my first Tilsit wannabe!
I cut into it and my Tomme #4 at the three month mark today. My wife joined in the taste comparison. I thank her for that since she has a more finely-tuned nose. Hey, Honey, smell this! ::) ;D
She liked my cheeses over the Austrian Tilsit, saying it had a slightly bitter aftertaste. Interesting. She did tell me she liked the Tomme #4 (https://cheeseforum.org/forum/index.php/topic,7719.msg59008.html#msg59008) best of all. What I found curious is that the commercial Austrian Tilsit had no rind. It was softer, moister, and more pliable than my Tilsit and it had a creamier mouthfeel. These are characteristics I would like to develop in mine. My Tilsit was fairly good for a first effort, but it missed the mark on those features.
We both agreed that both of my cheeses were very enjoyable and certainly lacked those downgrading traits common to some of my earlier cheese efforts:
- bitter
- crumbly
- too acidic
- too much salt
After cutting a sample for my son and his family, I vacuum-sealed the remainder for continued aging.
-Boofer-
that looks great too! Nicely done again.
- Jeff
That looks great! Makes me want some.
Looks like either it was rindless without washing or perhaps they removed the rind before packaging? (which is weird since its an addition wight=money)
Bravo! Looks fantastic. The color on yous look very good. Seems like summer milk from grazing cows, lots of yellow typically related to Beta Carotene in the cow's diet.
Your cheese look more hearty and characterful than the Austrian one. I think theirs lack rind because it was aged in vacuum, as many commercial Tilsits do. It seems like a very commercial example. I would try a good Tilsit brand; pick it up in a cheese shop by its looks or suggestion of a good cheesemonger. Glad you are controlling the flavor and texture better and better
Quote from: Boofer on October 29, 2011, 09:11:03 PMWhat I found curious is that the commercial Austrian Tilsit had no rind. It was softer, moister, and more pliable than my Tilsit and it had a creamier mouthfeel. These are characteristics I would like to develop in mine. My Tilsit was fairly good for a first effort, but it missed the mark on those features.
That has a lot to do with the starter culture and flocculation rate. That buttery feeling you are describing seems like diacetylactis and
Leuconostoc mesenteroides. These are abundant in commercial starters such as Flora Danica and make this texture and flavor that kids get addicted too and tastes nice when melted, though very mild. I don't believe this is a traditional trait of Tilsit but you can change the starter to Flora Danica (or mix MA4000 series starter with MD89). The elasticity of the pâté can be extended even further by reducing the flocculation time.
Thanks for your kind words and advice, Yoav.
The recipe I used was from 200 Easy Cheeses and right away after sampling the cheese I thought of what I could do to tweak the recipe. Your two suggestions, a culture with LLD and LMC combined with an increased floc factor, were right on the money. Matter of fact, I used Aroma B (LL, LLC, LLD, LMC) with a floc of 5x in my Esrom #3 this weekend. I expect it to be soft, elastic, and creamy. It also looks nice and golden without any added annatto. Very warm color.
-Boofer-
Hmmm floc of x5 may give you the opposite results. It could turn acidic. Good for Camembert but not for soft cheese that isn't surface ripened. What I meant is to take it from x4 to x3 or from x3 to x2.5. You can make up for it by aging longer I suppose. I don't know the recipe you are using so I am not sure. (How long did you ripen it before renneting?)
Quote from: iratherfly on November 01, 2011, 07:22:53 AM
Hmmm floc of x5 may give you the opposite results. It could turn acidic. Good for Camembert but not for soft cheese that isn't surface ripened. What I meant is to take it from x4 to x3 or from x3 to x2.5. You can make up for it by aging longer I suppose. I don't know the recipe you are using so I am not sure. (How long did you ripen it before renneting?)
Are we talking about the Tilsit or the Esrom? The Tilsit had a floc of 3x. The Esrom (https://cheeseforum.org/forum/index.php/topic,8405.0.html) was 5x which I decided on because I renneted a little too quickly (pH-wise) at 6.50. It had ripened for about two hours at that point. I'm typing this at work and don't have my notes in front of me. It might be a little aggressive.
-Boofer-
Are Tilsit and Tilsiter the same cheeses? Danlac has one recipe for Tilsiter if anyone is interested in.
Tan
Never mind. Wikipedia says they are the same...
http://en.wikipedia.org/wiki/Tilsit_cheese (http://en.wikipedia.org/wiki/Tilsit_cheese)
And here is the recipe from Danlac...
Process guidelines for Tilsiter (blocks/loafs of approx. 2.5 kg)
Raw material raw milk Standardization to 2.9 – 3.5 % fat depending on the protein content
Heating 72 – 75 C (161 – 167 F) for 16 – 30 sec. or 145 for 30 minutes
Cooling to renneting temperature: 30 – 32 C (86 – 90 F).
Inoculation Choozit Alp D LYO 100 DCU + PLA LYO 2 D Addition of CaCl2 approx. 20 gr. / 100 Lt.
Preripening to pH 6.50 Renneting 2 – 3 gr. pure calf rennet powder (Renco) or RenNet 1 gr/100 Ltr
Coagulation setting time: 15 – 18 min Coagulation time : 30 – 40 min.
Cutting curd grain diameter: green pea to hazelnut size (approx. 0.5 – 1 cm3)
Setting 5 – 10 min. Stirring 20 – 30 min.
Separating draw of whey, 30 – 40 % Stirring 10 –15 min.
Scalding (cooking) addition of water: 15 % +_ 3 % of hot water (temp. depending on amount of vat.
Scalding : to 38 C (100 F) , within 15 – 25 min.
Final stirring 40 – 50 min. (addition of 100 – 200 gr. of NaCl. / 100 Lt. cheese milk if dry salting is desired).
Filling into forms (hoops) Pressing depending on equipment, e.g. 15 min. 0.3 – 0.6 bar (1 bar atmospheric pressure)
Room temp. 25 C, frequently is not pressed but just turned, thus pH of the cheese must be 5.3 +-0.15 before brine bath and 5.505 +- 0.1 after brine bath)
Brining pH before brine bath : 5.2 +- 0.1 21 +- 21 ?Beume, 15 +- 3 C (59 F), pH 5,05 +- 0.1 (can be more acid than the cheese) concentrated
salt solution salting time : 24 – 54 h. depending on weight pH after brine bath : 5.10 – 5.15
Smearing dipping or spraying red smear solution (liquid culture in 5 volumes of 3 % NaCl solution), during initial ripening smearing must
be repeated twice.
Get spec sheet of PLA Ripening The first two weeks at 15 +- 3 C, 95 – 100 % RH (relative humidity)
Cheese must be treated with red smear twice a week until a nice closed but not too thick layer of redsmear has developed. (B. linens)
The next two – 6 weeks at 12 – 14 C, 85 – 90 % RH.
Packaging After washing and drying Storage at 6 C Mild type > 5 weeks Medium > 3 month Sharp > 6 month
Ingredient Suggestion:
Pure Calf Rennet Powder (100 gr.)
CHOOZIT™ Alp D LYO 100 DCU
PLA LYO 10 D - Aroma development culture for cheese
Thanks Tan! - Yes, they are the same cheese. Usually these name variations refer to a different form factor or if a cheese is a brand name or protected (AOC, DOP etc.) status, it's a way for the cheesemaker to make their own version and market it so it is identified by most people but is not illegaly using the name or representing the specific cheese. Other examples are Cantal Vs. Cantalet or Bûcheron Vs. Bûcherondin, etc.
Boofer - I have never made these, but they both seem to be in the x3-x4 range from what I see in Tan's recipe above and in 200 easy recipes. (actually Tan's recipe looks like x2-2.5). The concept of the multiplier is of course to keep the process in sync with whatever your milk is doing today. Your recipe is the permanent thing here. The variable component is the milk behavior. Milk is seasonal and changes dramatically throughout the year. Fall milk is different than summer milk in pH, fat contents, solids, mineral makeup etc., so it will coagulate differently. You use the floc multiplier to keep the recipe stable and on target regardless of of what your milk does. If your milk coagulates in 9 minutes today instead of 15 which it did last time, and your multiplier is x3, it is certainly okay to let it finish the job at 27 minutes (3x9) instead of your regular 45 (3x15). Just confirm the texture of the curd with a simple clean break test.
If you try to extend it or change the multiplier because your milk is too fast/slow then you are losing that proportion in the process, which the floc multiplier system was designed to prevent. That puts you back in the world of time-measured recipes (such as the ones in 200 Easy recipes) which are okay but not as reliable. They are a lot like baking recipes that mention cups of flour instead of Grams or Ounces. If today's flour is lighter than usual and you put the same amount of water - you get an overly wet dough. that's why professional bakers rely religiously on weight and not volume.
So for example: say your milk today is 6.5pH instead of 6.6pH in rennet time. It has coagulated in 9 minutes instead of the regular 15 min which you expected. Your target at cutting is 6.45pH. If you "listen" to the milk and do the x3 as your recipe called for, you will meet your recipe back at the prescribed 6.45pH point on the 27th minute and your recipe is back on target. If you wait for x3 of the regular 15 minutes you are used to, than you will attend to the milk on the 45th minute (which happens to be the x5 multiplier of your actual 9 minutes today). Now your milk is 6.35pH instead of 6.45pH and with the cutting, cooking, scalding, moulding, pressing, de-moulding and salting all done at the wrong pH -you may get an acidic cheese or at least veer off your target recipe, which may still be okay and even delicious -but it may end up as a new type of cheese and not Tilsit or Esrom.
This past weekend I got some gorgeous raw milk from local grass fed Dutch Belted and Swiss Brown cows! I was excited but this is fall and milk is a bit different than what it was only 3-4 weeks ago. The milk was 6.57pH! I put a little culture in it for the competition/pathogen control effect and was ready to rennet it in minutes. It hardened in 8 minutes (Usually in this recipe, at least 14). I was so shocked by the acidity of it that I cut the floc to x2.5 instead of 3. It was still a little above what it should be when I cut the curd, so I cooked it shorter and at the end of cooking it finally caught up to my original targets and from then on it was fine. The next day I used the remaining gallon for an 18 hour semi-lactic recipe (60 day aged bloomy) and I was shocked that it was as hard as a rock by the time I got to it. (my bad, I should have checked on it and kill the recipe on the 12th hour instead of 18th). The curd was 4.3pH instead of my desired 4.6-4.7 which is a HUGE difference and will give me totally different texture but interesting tangy/citrusy flavor which I like. Luckily I had an accident of tripling up on the yeast in this recipe (weird, never happened to me before) so it will be back on target about 72 hours through draining. Tilsit cheese would not have recovered from it. A bloomy 60 day recipe can...
Yoav, I have a lot to learn. Thanks for the treatise on floc factoring. I'm still absorbing the ramifications you discussed. I'll copy & paste this into my general process notes.
I think your guidance was to my Esrom 5x floc factor, not this Tilsit which used a floc of 3x. The texture, salt level, and overall flavor for the Tilsit was a high five for me. The jury is still out (and will be for quite some time) on the Esrom.
I would consider the milk I used for the Tilsit and the Tomme #4 as summer milk. It was the end of July.
-Boofer-
Any time! Yes, end of July is summer milk.
For my guidance - you said that you wanted a softer more elastic cheese with more of those buttery notes so I suggested in a very general way that reducing floc multiplier and using starter culture with diacetyl would do that. It wasn't related so much to any one particular cheese. (However this floc advice doesn't work for surface ripened cheese; it's good for the "yellow" cheeses - Tomme, Cheddar, Manchego, Gruyere, etc.)
Quote from: iratherfly on November 02, 2011, 12:40:50 AM
Any time! Yes, end of July is summer milk.
For my guidance - you said that you wanted a softer more elastic cheese with more of those buttery notes so I suggested in a very general way that reducing floc multiplier and using starter culture with diacetyl would do that. It wasn't related so much to any one particular cheese. (However this floc advice doesn't work for surface ripened cheese; it's good for the "yellow" cheeses - Tomme, Cheddar, Manchego, Gruyere, etc.)
I gotcha now. Sorry for being obtuse. At any rate...good steerage, thanks.
-Boofer-