Hi all!
I'm working on creating a little log page to keep track of the recipes or make procedures I'm using and also to note the specifics of each batch I make from when the milk is poured into the vat to when it goes down the hatch. So far, the values I think I need to make a section for are:
ingredients
make procedure steps/instruction
temps at each step
pH "
observations "
time of each step
time from beginning of make of each step
weight
Then I'd like the bottom quarter and back of the page to follow affinage. The values i think i need there are:
time from beginning of aging
observations
pH
weight
I'd really appreciate your ideas and thoughts! Anything you think I should add?
I'll be making it in dreaded exel >:D and will happily share when it's finished. I think it'll be an easy way for me to keep track of everything that's going on with each batch and easy reference when trying to determine corrections for future makes. Thanks for your help! :)
Hi Littleseed, in Excel would make it easier to compare makes.
There are several threads called Records Journal (https://cheeseforum.org/forum/index.php/board,18.100/sort,subject.html) that should give you some ideas.
Also at the end of my pdf here (https://cheeseforum.org/forum/index.php/topic,2438.0.html) there is a record form.
Thank you Gürkan and John!
I guess I need to be a little broader with my search terms next time!
LS
Here is one I developed from the outline in Ricki Carrolls book.
Maybe you can use it.
Hi
Here's the one I use (the absence of pH readings is because my pH meter died!). Tomorrow I shall be making my 9th Tomme in 2 months (have an excess of milk from my goats at the moment). Every make has been a little different (did I use raw or pasteurised milk/MA4002 or MM100 starter/temperatures at critical points/qty of rennet used etc) and I need the sheets to remember these details. I've been very weak willed and opened the first Tomme already (pretty good for only 6 weeks old!) but if I can hold out for at least 3 months for the rest then I'll need to know what I did for the one that tastes best!
Good luck
Peter
Welcome, no problem, me I record my work logs in this forum (which means I also show my sometime embarrasing problems, OK goof ups).
Goof ups give as much needed info to the rest of us as successful makes! Also has the additional benefit of making the rest of us feel better about our own mistakes! ;)
I have found it helpful to keep a ripening calender as well as a log, so I can keep track of what cheese is done or due for testing when. That way nothing gets lost in the back and I have them spread out evenly so there will cheeses ready every month rather than a bunch all getting ripe at the same time!