Hi,
I'm having another go at butterkase. I decided that since the last one caught a wild b.linen that this time I would add them myself. Also, just to see how it turns out, I've added a touch of LH as a flavour enhancement.
Anyway, the make seems to have gone very very well. The knit is fantastic. If I can get the photo to attach, you'll see. It seems to be playing up at the moment. Anyway, I've also used a larger mold this time (20 cm) to make it a bit thinner so the b.linens can ripen through more readily. Will see how it goes. I'll remember to start the brine wash early with this and see if that avoids the crack issue I had with the last one.
- Jeff
Butterkase (mine): Saturday, Nov 19th, 2001 (sunny, high Pressure; warm ~20 C)
10L homebrand standard milk
½ tsp CaCl (50% solution)
0.6 ml microbial rennet IMCU 750
1 ice cubes Flora Danica, 1 ice cube buttermilk (meso) 1 ice cube ST B01 (Thermo) 1/16 tsp LH
1/16 tsp b.Linens
Start time: 12:30
1) Warm to 35 C ( hit 35 at 1:00; continued to climb to 36.6 C)
2) Added 1/16 tsp b.linens and LH when milk was at 27 C (to rehydrate).
3) Add 2 ice cubes Meso (1 FD & 1 BMlk) and 1 ice cube thermo (1:06 – cooled to 36.0 C)
4) Ripen 40 minutes (target time 1:48 actual time 1:48; Temp: 35.5 C at end)
5) Start raising temperature to 40 C at 1:48
6) Add ½ tsp CaCl (2:00; temp 39.7 C)
7) Reached at 40 C at 2:03 actual temp: 40.3 C) (1 kettle boiling to sink around 40 C works well)
8) Add 0.6 ml rennet (2:03:45)
9) Floc time = 8m 30s! 3.5 * floc = 29m 45s min until cut (must be the warmer temp; much faster than typical)
10) Cut at 2:33:45 into 3 cm cubes wait 5 min (start 2:34:50) then cut into 1 cm cubes (curd not as soft as first make)
11) Curds settle 15 minutes (start 2:44:50 min), then remove approx 3 1/3 litres of whey (1/3 orig. volume of milk; extended time to allow more whey expulsion)
12) Slowly add 60 0C water until you reach 42 0C (over 5-15 minutes or so 3:12 – 3:21 42.3 C)
13) stir 45 minutes (start time: 3:21 – until 4:06)
14) drain and move to mold
15) press lightly (25 kg; 20 cm mold; 1.13 PSI) 6 hours (start time: 4:24 – pressed in pot in sink of 40 C water 15 min)
16) flipped/redress at 5:24 (knit looks very good)
17) flipped/redress 6:32
18) Finish Press Time 11:11
19) 20 minutes water (??:??-??:??) skipped this step
20) Brine (saturated 8 hours ) 11:11-5:45 am) weight after brine: 1282g. 1.13g/cm3 (19 cm x 4)
And, here it is out of the brine. It's 19 cm x 4 cm, and weighs 1282g, for a density of 1.13g/cm3. This is similar to the 2nd make, and the curds were firmer this time. Will be interesting to see how this one compares.
- Jeff
It's curious. This cheese "flocc'd" much faster than any other make using the same amount of rennet. At first I thought it could be the temperature, but no, I've made this 3 times before and 0.6 ml always worked well, as it does for all my other cheeses too. The only difference between this make and earlier ones was the addition of the LH culture and b.linens.
We are well into spring now, but since I'm using store bought P/H milk I wouldn't think there would be much seaonal variation so this could just be a one off. Or is that wrong thinking on my part and even the store bought milk varies a great deal? (I assumed the large commerical procedures would work towards standardizing the product over the year)
- Jeff
My understanding is that many of the New Zealand dairies rely on grazing in-season. If this is the case, then you would see seasonal variability.
Thanks. I probably should go through all my notes and plot the floc times over the past year or so. I've been generally using 0.6 ml everytime, although temp of the makes change. Still, it would be a start.
- Jeff
P.S. Hmmm, my CaCl2 is now 50% and not 30%, so I'm adding close to double the amount? That might change things (or does the CaCl2 only affect the strength of the curd, not the time of the floc?)
I moved this into the cave after 24 hours air drying, as I don't really want a thick rind to prevent the linens from doing their thing. So, that was Monday. Today (thursday) I've spotted some b.linens already on one face. I've not started my brine washings yet, but perhaps it's time to encourage them to spread.
- Jeff
Hi,
The b.linens are developing on this, though still a bit spotty, and not much visible on the sides. Still, the outer skin is "skin like" rather than dry rind like. A bit of mould is developing in the dents caused by the upper mold I used as the follower (I had to insert one mold inside the other and the "feet" of the upper mold produced small dents). Anyway, the cheese has dropped about 132g since comming out of the press, and is now 1150g. Not too bad for just over 2 weeks development. This will, provided it doesn't crack like the last one, be aged out to at least 2 months, but I'm thinking more 3 or 4. Will see.
- Jeff
Hi,
The b.linens are growing and spreading their aroma about the kitchen, to the chagrin of my wife. B.linens are not subtle she tells me! :)
- Jeff
Here's an update on the b.linen progression. I'm still washing it every 2 or 3 days, but will probably stop soon. The growth is nice and even, smears well when just moistened enough to spread it around. The aroma is developing, I won't say "nicely", but as expected! :) Anyway, a few signs of mold in the divits from the feet of the other mold I used to press this, but it's not spreading and the b.linens seem to be keeping it at bay. I scrape bits out with a toothpick as well. Anyway, this seems to be going well, but it will be a while before we find out.
- Jeff
Looking nice!!!
Thanks iratherfly,
I've stopped washing it and now it's just getting flipped twice a day (morning and evening) and I remove any spots of mold that develop. Generally the linens seem to be keeping things at bay. It's just over 5 weeks today. Not sure how long this should age, but I see some washed rinds are cut at 6 weeks, and others go out to 3 months. I'll probably try this in Jan. I was thinking taking it out to Feb, but friends will be returning from over seas so I may share it with them upon their return.
- Jeff
Quote from: JeffHamm on December 25, 2011, 07:36:17 AM
Thanks iratherfly,
I've stopped washing it and now it's just getting flipped twice a day (morning and evening) and I remove any spots of mold that develop. Generally the linens seem to be keeping things at bay. It's just over 5 weeks today. Not sure how long this should age, but I see some washed rinds are cut at 6 weeks, and others go out to 3 months. I'll probably try this in Jan. I was thinking taking it out to Feb, but friends will be returning from over seas so I may share it with them upon their return.
- Jeff
Looks great, Jeff!
My Esrom was fine at 6 weeks. A Tomme went out several months. It all depends on what that particular cheese's optimal affinage target is (in your mind). An artisan such as yourself will gauge that well. If it isn't right when you sample it...wait a bit longer. Of course you're keeping good notes, so you'll know for the next cheese down the line.
Merry Christmas.-Boofer-
Hi Boofer,
yah, I figured I would decide based upon how it's going and how long I could wait! Part of it is just not being very experienced with this kind of cheese. It is a bit soft in the middle, due in part to the high humidity that is required for the b.linens to grow. That keeps the rind quite supple. The wash "stuck" to one of the chopsticks, and the b.linens tore when I removed it, so there's what looks like a crack on one face, but it's really just a tear in the smear. It's pretty much mold freee, though, and more or less well behaved. Since butterkase is ready at 2 months, I figure I'll try it around the 8 week mark as that's a good benchmark for comparison. I was thinking of taking it out to three months, but I can always extend it if two months is not enough but, at least at the moment, I don't know how to go back in time to try it earlier. That's my project for next year. :)
- Jeff
I have the idea that your Butterkase is similar to my Esrom #3.
My Esrom has a sticky linens rind which also pulls away slightly when I unwrap it from the plastic wrap that it's in. The paste is still a little soft just under the linens rind. A while back I cut it and wrapped the pieces in plastic wrap and then vacuum-sealed those wrapped pieces. Then you're able to reach into the fridge select a package, unwrap, slice a little, rewrap, reseal. It works pretty well. I then store it in the big fridge.
The Esrom is a semi-soft cheese that could quickly progress too far, but I think the sealing stabilizes it for a little longer.
That wrapping technique came to me when I ordered cheeses from iGourmet.com (http://www.igourmet.com/shoppe/prodview.aspx?prod=756S) and they were packaged in that manner.
You probably already had this stuff down. I just figured I'd put it out there in case someone else could use it.
-Boofer-
Thanks Hande, but to be fair, I don't think I've seen anyone post here who hasn't been friendly and helpful. That's one of the great things about this board.
And thanks for the tips Boofer! In this case, the rind isn't really sticky, rather, when I would moisten it to smear it around, it would "lather up" and some would transfer to the chopsticks, then, as the wash dried, it would harden again (think cement, only smellier and tastier). On one occasion, one of the chopsticks cemented itself to the cheese and when I removed it the rind tore a bit. In general, though, the rind appears to be holding its own. Friends are comming back from a 6 month sabbatical overseas in about 10 days, so I'll probably cut into this when they get back and we find a moment to get together.
And, most importantly, Happy New Year to everyone (and yes, I'm there already!)
- Jeff
Happy New Year, Jeff!!!
Happy New Year to you too, darius!
- Jeff
Hi,
It's 60 days today, so I decided it's time to give this a try. Also, the aroma is becomming a bit amoniated. I suspect it's the box is a bit overly humid, but best to try it now in case it's gone past the best to try time. Anyway, the paste looks good. It's formed some small eyes as well, which is interesting. The paste has taken on some ivory like colour and is soft but it's not runny. Once it warms up I'll post some tasting reports.
- Jeff
Ok, so the taste is good. The rind has a definate ammonia taste to it, but hopefully this will dissipate as it airs out. The internal paste has a very nice flavour, but I'm having a hard time finding a description. Vanessa indicates it's creamy and mushroomy, and that works for me. I'll try some more and work on a better description. The important thing is it is good. Next one might cut into a bit earlier, before the ammonia kicks in.
- Jeff
Jeff, that's is good looking wheel. Rind is a beautiful. Well done :)
Hande
Hooyah! Jeff, my boy, that looks awesome! :D
Beautiful pic, pristine rind & paste...ammoniated smell on the rind? Say it isn't so. That cheese looks great.
Awaiting the later, warmer temp opinion.
-Boofer-
Thanks Hande and Boofer!
I'm finding it hard to describe the taste. It's very good, and the texture is great. The rind is producing a bit of amonia, which I've found on some washed rind cheeses that I've purchased as well. I think, if I air it out, it will dissipate. Also, I washed the rind back to the paste thinking that might help. Also, leaving it out to the air for an hour or two might help. Then, re-wrap and back to the fridge.
It's a success, and the amonia doesn't seem to have gotten into the paste or anything.
- Jeff
Here's a photo showing the softness of the paste. It's firm, as in not runny, but very flexable. Haven't tried melting. It's very creamy, with a definate linens taste. The paste, without the rind, is relatively mild. The rind is edible, but a bit barnish for me (i.e. has the taste like the smell of hay with horse pee in it, which isn't really a flavour I was going for!).
- Jeff
LOL!
Lover the description of the flavor of the rind!!!
Hope I never have the misfortune to taste what you're describing... ;D ::)
That looks amazing!
Where is the recipe from?
Hi MacGruff,
Yah, it's not a target. Let's leave it at that! ;)
Thanks iratherfly. The recipe is my own, sort of. I while back a few of us were looking for butterkase makes. WE found 3 or 4 variations. I put these side by side and blended them based upon what looked to be common. And then, having made it a few times I tweaked it.
The make in this thread, however, includes a few major deviations. I've included some LH to the culture mix and the b.linens wash. Also, the form profile is disk shaped this time rather than a cyllendar. I was picking up some wild b.linens every time I made this, so I decided to add some on purpose.
Next time I make this I'll probably cut it around 6 weeks to see how the rind is.
- Jeff
Quote from: JeffHamm on January 18, 2012, 06:58:38 PM
The rind is edible, but a bit barnish for me (i.e. has the taste like the smell of hay with horse pee in it,
Okay, Jeff, you almost had me there. I couldn't find anything close until I looked in the flavor wheel and found
barny in the Parmesan section. Horse pee, huh? How delightful. :o
-Boofer-
Hi Boofer,
Yah, just colour in the lines to "Animal cowhouse" and "Amonia", and I think you'll have it! ha!
I think I got a bit slack with airing it out, as in, I sort of stopped doing that. And, with the lid on the ripening box closed, it didn't get any fresh air in. Fortunately, once you take the rind off the cheese itself is quite tasty. The linens have given it a very different profile from the other cheeses I've been making, and very different from the other butterkase (so this make really isn't butterkase anymore; hmmm, maybe I'll call it a Genesta after my daughter, as she quite likes it).
- Jeff