I loved the Jarlsberg and so I just have to try a Baby Swiss! Here we go. :) I think I missed every temp target! ::)
Baby Swiss using Sailors recipe 2/16/12
Floc x 3.5
SG 1148
Yield after brine, 4.75 pounds.
pH targets: 6.4 to 6.3 drain, 5.7 to 5.5 brine
4 gallons raw Swiss Cow Milk 4%, pH 6.6
½ tsp MM100
1/16 tsp PS
¼ tsp x3 rennet
Heat milk to 90 degrees, add cultures and rehydrate 5 minutes. Stir in and ripen for 45 minutes or until pH is 6.5. temp 88 degrees, pH 6.5
Add rennet and waited for floc. Floc in 11.5 minutes x 3.5 = 40 minutes. Clean break in 40 minutes. Cut curd into 3/8 inch cubes and let rest 5 minutes.
Stir curds at 90 degrees for 15 minutes. Settle 5 – 10 minutes. Temp 88, pH 6.5
Remove 1/3 of whey and replace with 140-degree water to raise the temp to 102 degrees. Stir for 30 – 40 minutes. Settle curds 10 – 15 minutes (didn't make target temp, so heated to 102 degrees and stirred 30 minutes, and let settle). pH 6.4
Push curds to side and drain whey until only one inch remains above the curd.
Press under whey for 15 minutes. Drain when pH is 6.3 to 6.4 (drained at pH 6.3).
Press for 12 hours at lower psi to keep texture pliable (12, 40 then 60 lbs). Stop pressing and brine when pH 5.7 to 5.5 (Whey reached pH 5.7 in 2 hours, put cheese in brine after 2 hour 15 minutes total press time).
Brined for 6 hours.
Air dry for one week at 55 degrees, then move to warm room (68-70 degrees) for 3 weeks, then back to cave to age 3 months.
Day six and looking good. Rind developed nicely on the sides, but the top and bottom are lagging. I oiled the sides today, to keep them pliable while I wait the top and bottom of the cheese to catch up. The lines on the sides are press bag marks, not cracks. There's a wee bit of swelling in the sides, so the PS has already been at work! I'll leave it at 55 degrees for a few more days, then bring it in the house to develop eyes.
If you have swelling already at 55F, that is not the PS.
We've been having a false spring and I think the temp was going up higher than 55 in the back room (I use an unheated room in the house during the winter). It was 55 degrees in the morning, which implies that it was getting higher during the day ( likely 60), and I wasn't paying proper attention--oops. :-[ The swelling is very very faint and could even just be sag (or just my imagination ::) ), though the cheese seems firm enough to me. Looking back at the picture of day one, there does seem to be a slight bowing around the middle.
First taste test at almost 3 months. Not a lot of eye development here, but a lovely texture on the tongue. The flavor is quite different than other Swiss cheeses, but I think this one is a keeper. I will make this again, but will use more PS for larger eyes.
Nice texture and it looks creamy. Baby swisses don't have big eyes like the others but this is a great looking cheese! Cheese for you!
Thanks Debi! :)
Mmmmm, Swiss & ham.... Hey, wait a minute...where's the ham? :)
Looks great, anut. I'm getting dizzy from looking at all these cheeses coming out of your cheeserie. :P
-Boofer-
This one looks great. Did you wax it? I see some rind of some sort peeling away in your picture.
Quote from: Boofer on May 02, 2012, 03:31:13 PM
Mmmmm, Swiss & ham.... Hey, wait a minute...where's the ham? :)
-Boofer-
What? I'm right here! :)
Great looking cheese anut! You're cheeses always melt so much nicer than mine. A cheese to you.
- Jeff
what's it taste like?
and are you going to age some to see how it develops?
looks great, by the way.
I used 2 coats of cheese cream, which peels off fairly easy. The flavor is like a cross between Swiss and Monterey Jack. Different, but in a good way. I put half the cheese back in my cave and will try it again in a few months. ^-^
Quote from: anutcanfly on May 02, 2012, 08:49:39 PM
I used 2 coats of cheese cream, which peels over fairly easy. The flavor is like a cross between Swiss and Monterey Jack. Different, but in a good way. I put half the cheese back in my cave and will try it again in a few months. ^-^
oooh, that sounds tasty. :D
LOL ;D I was in a hurry and I missed several of the newly posted replies. Better sit down Boofer, I have several more I didn't get around testing yesterday. You and Jeff will have to ham it up without me. My sweet doesn't eat anything on four legs, so I rarely do. But that doesn't stop me from drooling over yours!
Quote from: beechercreature on May 02, 2012, 06:30:47 PM
what's it taste like?
and are you going to age some to see how it develops?
Quote from: beechercreature on May 02, 2012, 06:31:02 PM
looks great, by the way.
Just a tip...you can edit your previous posts, especially when they are less than a minute apart. ;)
Quote from: JeffHamm on May 02, 2012, 05:44:28 PM
Quote from: Boofer on May 02, 2012, 03:31:13 PM
Mmmmm, Swiss & ham.... Hey, wait a minute...where's the ham? :)
-Boofer-
What? I'm right here! :)
You're killin' me, Jeff. :)
Quote from: anutcanfly on May 03, 2012, 12:33:23 AM
My sweet doesn't eat anything on four legs, so I rarely do.
Hey, Jeff, can you crate her up a wallaby or a roo? There, anut...
two legs! ::)
-Boofer-
Technically that would be 2 legs and tail. I'm pretty sure he never excluded that! Good think Boofer! I guess it's wallaby for dinner. Jeff, please make sure it's nicely cut and wrapped for the freezer. This isn't the kinda thing I want to come out of the box alive and kicking! ;)
No problem. There are a few wild wallaby in NZ (introduced from Aus). You know, osterich only have 2 legs as well, so I'll toss in one of those and an emu for good measure.
- Jeff
Sounds good to me! ;) Better be quick before my Sweety thinks to amend that to no fur or feathers! ;D
I forgot about ostrich. Good catch, Jeff.
There are some places that offer ostrich meat on their menu. The only thing I've seen about emus is their oil (http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=5&ved=0CJ4BEBYwBA&url=http%3A%2F%2Fwww.amazon.com%2FLongview-Farms-Advance-Refined-liquid%2Fproduct-reviews%2FB00014D1MY&ei=mgijT_iiEKqtiQLGvKX9DA&usg=AFQjCNG6RBasU085tXrQ7LbD5x_5PgbfZg&sig2=jlLIiPcSoaKMhUAWMSK1ZQ).
-Boofer-
I thought it rather funny that people around here were paying $3000 for a pair and Emus and $30,000 for a pair of Ostrich. They were to be the meat of the future. Now who could afford meat at that price? Needless to say that over inflated market went bust and soon you couldn't get rid of your Emus and they're not cheap to feed! My girlfriend had one that got lost and she posted it. Several people had Emus they insisted were hers. It was funny. The male I had out back for a while was hilarious come breeding season. He loved to be scratched and petted and would swoon over you and fall down at your feet. Made it really challenging to change his water or feed. But the very most hilarious moment is another male my friend was watering, decided she was looking pretty good. Muddy feet and all, he tried to jump on her back when she was leaning over his water dish... :o She wasn't nearly as amused as I was--priceless moments in time... ;D
Animals can be rather humorous at times.
My wife's pot belly pig keeps begging for bacon every time I smoke and slice. Do believe that she'd jump into the cure if there was a way should could get in on the eating!
Critters don't have the concept of cannibalism to worry about! As long as they are not on the menu, life is good!