Hi,
Well, I decided to have another go at this one. I've left out the b.linens that I added last time because I want to see what the LH does by itself, flavour and texture wise. I have noticed that both times I've added LH to this make, the floc time is much quicker than for other cheeses. I suspect it must be increasing the acidity or something because I usually get flocs in the 12 minute range. Anyway, I skipped the 20 minute soak in water as it was getting late and time for bed.
The curds were looking really good, but shattered when I went to stir them. The curds from this milk are usually soft and can break up easily when I stirr, but they don't usually shatter right away. The whey was very cloudy as a result, of course. I'm wondering if the quick floc could have anything to do with that?
In the morning, the cheese was 1266g, 15.5 cm diameter and 5.6 cm height, for a density of 1.20g/cm3. Which is similar to 3 of the other butterkase I've made. Will see how it turns out in a month or so.
- Jeff
Butterkase : Saturday, March 3, 2012 (sunny, med Pressure; warm ~24 C)
10L homebrand standard milk
½ tsp CaCl (50% solution)
0.6 ml microbial rennet IMCU 750 (next make go with 0.5; 8 min flocs twice now with 0.6)
1 ice cubes Flora Danica, 1 ice cube buttermilk (meso) 1 ice cube ST B01 (Thermo) 1/16 tsp LH
Start time: 12:30
1) Warm to 35 C (hit 35 at 12:55; continued to climb to 35.6 C)
2) Added LH when milk was at 31 C (to rehydrate).
3) Add 2 ice cubes Meso (1 FD & 1 BMlk) and 1 ice cube thermo (12:56 – cooled to 35.5 C)
4) Ripen 40 minutes (target time 1:35 actual time 1:35; Temp: 34.8 C at end)
5) Start raising temperature to 40 C at 1:35
6) Add ½ tsp CaCl in egg cup water (1:47; temp 40.0 C)
7) Reached at 40 C at 1:47actual temp: 40.2 C)
8) Add 0.6 ml rennet in egg cup water (1:39:00) (floc was 8m 30 sec last time)
9) Floc time = 1:57:30 8m 30s 3.5 * floc = 29m 45s min until cut (must be the warmer temp or the LH increasing acidity and floc much faster than typical)
10) Cut at 2:18:45 into 3 cm cubes wait 5 min (start 2:19-2:24) then cut into 1 cm cubes (good curd 39.3 C)
11) Curds settle 15 minutes (start 2:32-2:47 min), then remove approx 3 1/3 litres of whey (1/3 orig. volume of milk; extended time to allow more whey expulsion; curd shatter)
12) Slowly add 60 0C water until you reach 42 0C (over 5-15 minutes or so 3:00 – 3:13 42.2 C)
13) stir 45 minutes (start time: 3:13 – until 3:58)
14) drain and move to mould
15) press lightly (20 kg; 6.25" cm mould; 1.43 PSI) 6 hours (start time: 4:30 – pressed in pot in sink of 40 C water 60 min)
16) flipped/redress at 5:30 (knit looks good, room for improvement)
17) flipped/redress 6:30 (knit looks very good. One or two small imperfections, will be good)
18) Finish Press Time 11:30 pm
19) 20 minutes water (??:??-??:??) (skipped this step)
Brine at 1 hour per inch height (saturated) = 6 hours - 11:30-5:15 am; weight after brine: 1266g; dimensions 15.5cm x 5.6cm = 1056cm3 = 1.20g/cm3
I've wondered about that myself. I was thinking that I might be misreading the floating bowl and thus cutting to soon while they were still too fragile? Then again, I might just be too rough and lousy at cutting curds! ::)
Hi anut,
I usually err on the side of caution with flocs though. Typically the bowl is still pretty free floating at 8 minutes, so with it reaching "floc criterion" something definately is different about this make. I'm assuming it's the LH rather than the higher temps (I mostly make meso cheeses) because I don't get these quick flocs with the montasio's that I've made.
One thing, all my starter is done up as mother cultures which I then freeze to ice cubes. The LH is the only one I add from the packet directly. I'm using 1/2 the recommended amount on the packet as well.
Next time I make this I'll back off on the rennet and see what happens.
- Jeff
Hi Jeff,
Yes, it that seems like a good possibility. This is where the pH meter you don't have would have come in handy! ;)
Jeff, your butterkase looks just great :)
PH meter : http://www.ebay.co.uk/itm/EXTECH-PH100-ExStik-pH-Meter-/260836056268 (http://www.ebay.co.uk/itm/EXTECH-PH100-ExStik-pH-Meter-/260836056268)
Those are handy also when you make primer culture.
Hande
Thanks! I really must look into getting a pH metre. Thanks for the e-bay link Hande. I'm hoping to find something here in NZ. I'll have to start doing a proper search.
- Jeff
Jeff, your butterkase looks great !!
Jeff this one looks pretty close don't give up in it now and don't let it dry out I think you'll be happy with it.
Thanks! It's in the cave now, and still looking good. I'll probably give it a try after about a month, but I think my Lancashire will be ready then so I may put this off tasting until the Lanc is eaten up. I know this one can be aged out a bit, which tends to move the flavour up and out of the mild zone, but in a good way. The soak in fresh water helps to wash off external lactic acid, and would aid the creation of a mild cheese (I figure anyway), but it was getting late and I didn't have any nonchlorinated water. Still, I'm pretty happy with this. If this still needs tweaks, it might be that a 2nd curd wash could be performed. Might try two washings next time I make it.
- Jeff
Hi Jeff,
Your Butterkase looks and sounds irresistible! Maybe the word butter in the name is what gets me going? :P
Hi anut,
Yes, that's what got me interested in trying it as well. :) It's supposed to be a mild cheese, very good for sandwiches or snacks, etc. It should end up being a really good melting cheese as well, so great for grilled cheese. The make is one I've put together by trying to blend a number of different protocols that people have posted over the years. It produces quite a nice cheese. The LH is a new addition that I'm trying out (made one before with it, but also added a b.linens wash, so this time I want to see what the LH alone will do). If you can make gouda, you can make this too.
- Jeff
Sounds like by the time you're done you will have created your own cheese and should rename it accordingly! :)
Looking real good, Jeff. Coincidentally, I also made a butterkase this weekend, using the recipe from 200 EHMCR, which calls for a thermophilic culture. I was using it as the base for a cheese with sazon seasoning, which my daughters love, and added a lot of chipotle peppers.
I like a nice mix of sweet red peppers and jalapenos but them I like peppers in anything!
Hi,
Well, I cut into this one today (40 days). The paste is very moist and creamy. You can see how the middle came away when I cut into it because it stuck to the knife due to creaminess! It has a very clean and mild flavour, bordering on bland actually. As it warms up the flavour is becomming more detectable, but certainly when cold it is not optimal. It's very flexible, and I think I see some eyes (as in gas bubbles) amongst the mechanical openings. I think this has turned out spot on as this is supposed to be a very mild cheese. No b.linens have contaminated this one. Nice. I'm quite pleased with this outcome. I think it might be interesting to see how this one ages out.
- Jeff
Ah, yes, now that it's warmed up the flavour is comming through. It's mild but definately not bland. It's funny how one can wait weeks, months, or years before opening a cheese, but can't wait the extra bit of time it takes for it to come to room temperature before tasting it! Sigh.
- Jeff
I can so relate! ;D
looks great! keep us updated on the flavor as it ages.
Here's a few charts showing it's weight over aging (top) and how much was lost per day (bottom). Basically, this is how much moisture was lost, and once in the cave, it's a slow and steady downward trend. Actually, early on it's around 5g per day and by the end it has slowed to about 3g per day. Given the curd shatter I had, I'm surprised this still turned out ok. I'll probably not age any of this one out, but I might age out my next butterkase a few months and see how it goes. Once I cut into them, I just like to nibble away until they're gone.
- Jeff
Quote from: JeffHamm on April 12, 2012, 05:13:41 PM
Once I cut into them, I just like to nibble away until they're gone.
- Jeff
Sounds like me. :D enjoy it!
I've now been sampling this a few times, and it's definately a winner. It has a very pleasant, but definate, flavour. Not much if still cold, but once it's been out of the fridge for a bit it's really nice. The texture is really nice and creamy too. Didn't get a chance to try making a grilled cheese yet, but will eventually. Will be wroth trying to age one of these, to see how it developes, but it's certainly good inside of two months.
- Jeff
It would seem that you have this cheese style pretty much nailed. I'm having difficulty not salivating over that last pic with the cheese stuck to the knife. :P
Good job, Jeff. For your persistence in pursuing the Butterkase and the technical excellence demonstrated with your graphing detail...a cheese to you, sir. 8)
-Boofer-
Hi,
I've been intending to show these for some time, but keep eating the cheese before snapping a photo! Ooops! Anyway, the last two Butterkase I've made I've been including 1/16 tsp of LH to the mix. This is not supposed to be a gas producing culture, but in both cheeses I've had quite nice eye formation (though more in this one than the previous, which was made with a thinner profile and also given a b.linens wash - not really butterkase any more I suppose). None of the three makes prior to adding LH had anything like this. I think there must be some curious interaction between the LH and one of the other cultures (perhaps the buttermilk?) because once I started adding LH the floc times also ended up becomming much shorter than I usually get (using the same amount of rennet and same brand of milk, etc, the floc times are around 2/3rds the usual time; 8 minute range rather than 12 minute range).
Anyway, whatever the reason, I thought I would post of photo of the eyes I'm getting. My 6th make, which was pressed longer and also had yogurt added as a culture, is aging away. It will be interesting to see if that developes eyes again.
Really looks nice! I'm still waiting for the grilled cheese... :P
That's fantastic, Jeff! Kudos!
-Boofer-
Thanks! I've been thinking about this more, and here's what I think might be happening. LH doesn't produce gass, in fact, none of the cultures used are for eye formation (flora danica, buttermilk, Strep.Therm, and LH). However, I think the LH affects the acidity development and the texture of the cheese. The higher acidity allows fora good tight knit, but the short pressing time keeps the interior a bit looser. The texture of the paste seems to be a bit more flexable, and as the cheese ripens there would always be some gas due to the fermentation. Given the increased elasticity, and the shorter press schedule, the gas (probably CO2) being released is trapped and forming the eyes. I don't think it's the same as adding PS as with Swiss cheese, but rather something about this particular make process is trapping gass that would otherwise escape or the paste would be too firm to allow eye formation.
Or, I'm full of it. Both are equally viable explanations! :)
- Jeff
Sounds plausible. Seems like what might have happened to my Leiden. Very elastic (nice :)) paste and the fermentation gas gets trapped. I didn't add any PS and as far as I knew there were no gas-producers in the culture selection. Kind of unlikely that it was silage as I might have guessed.
-Boofer-
Hi Boofer,
I'm pretty sure it wasn't the milk. I've used the same brand for a lot of makes, and some in between the two butterkase, etc. It's only been these two that really seem to have produced the eyes. I'm pretty sure there's something about the combination of cultures and procedures that is resulting in this. I doubt it is any one thing or step in particular, but how they all work together. Still, it's a very good cheese, and almost gone now. Fortunately, I've got another one aging (well, yet another tweaked version).
- Jeff
Quote from: JeffHamm on April 12, 2012, 05:13:41 PM
Here's a few charts showing it's weight over aging (top) and how much was lost per day (bottom). Basically, this is how much moisture was lost, and once in the cave, it's a slow and steady downward trend. Actually, early on it's around 5g per day and by the end it has slowed to about 3g per day. Given the curd shatter I had, I'm surprised this still turned out ok. I'll probably not age any of this one out, but I might age out my next butterkase a few months and see how it goes. Once I cut into them, I just like to nibble away until they're gone.
- Jeff
Total chart geekery. I love it!
Quote from: JeffHamm on April 12, 2012, 07:03:20 AM
It's funny how one can wait weeks, months, or years before opening a cheese, but can't wait the extra bit of time it takes for it to come to room temperature before tasting it! Sigh.
- Jeff
After waiting all that time when we finaly get the knife ready WE WANT IT NOW!
Hi knipkup,
Yah, I confess! I've tracked weight loss for a number of cheeses now. It's been helpful, but yah, geek to the max (oh dear, I've dated myself I'm like totally sure :) )
And DJD,
You nailed it in one. Once you cross the line to get the knife, the waiting is over.
- Jeff
I know even after all these years once I break that seal ... ATTACK!
Kids...they've got no patience! ::)
Hey, remember Carly Simon (oh, oh...dating myself ???).
-Boofer-
Quote from: Boofer on May 06, 2012, 05:36:19 AM
Kids...they've got no patience! ::)
Hey, remember Carly Simon (oh, oh...dating myself ???).
-Boofer-
Hmmm, trying to decide if I'm more vain by admitting I remember her or if I claim I do not? :)
- Jeff
You're so vain.... :)
-Boofer-
Sigh... I have a few clouds in my coffee as well...
I think we're all busted! Book 'em Danno!
- Jeff
I love Carly Simon!
Oh my! Sounds like we are all going to pass into the Golden Years together! ;)
Quote from: anutcanfly on May 08, 2012, 03:39:41 PM
Oh my! Sounds like we are all going to pass into the Golden Years together! ;)
As in a fine
Golden Cheddar.... ;)
-Boofer-
Does it help if I complain that you all had that song stuck in my head for TWO DAYS??!! ???
http://goo.gl/vjxY (http://goo.gl/vjxY)
I have to say, I like it.
Now will all be singing it for days!
that was the idea >:D
Hey, that's better than having a commercial jingle on a continual repeat loop. You know like.... Oscar Mayer, Coke, or McDonalds.... Sing along everyone! My Bologna has a first name, it's O S C A R. My bologna has second name it's M A Y E R. I love to eat it everyday, and if you ask me why I'll say... Cause Oscar Mayer has a way with B O L O G N A.
Good Morning Everyone! That reminds me. Orowheat had a real obnoxious Jingle for the morning muffin...
Bringing in the cheese.
Bringing in the cheese.
We shall come rejoicing. bringing in the cheese.
Quote from: Sailor Con Queso on May 10, 2012, 07:49:56 PM
Bringing in the cheese.
Bringing in the cheese.
We shall come rejoicing. bringing in the cheese.
(http://deejaysworld.net/yabbfiles/Smilies/LaughDog.gif)
Quote from: Sailor Con Queso on May 10, 2012, 07:49:56 PM
Bringing in the cheese.
Bringing in the cheese.
We shall come rejoicing. bringing in the cheese.
Milking in the morning,
Waiting 'til it ripens
Stirring in the rennet
As the make decrees
Cutting into curd cubes
Stirring 'til it shrinks down
We shall come rejoicing
Bringing in the cheese
Chorus
Draining when the curd knits
Draining all the whey out
Pressing in the cheese press
Giving it a squeeze
Brining when it comes out
Drying on a raised rack
We shall come rejoicing
Bringing in the cheese
Chorus
Diacetylactis gives that butter flavor
Lactococcus Lactis acidifies with ease
A pinch of TA50
Helps to make it stable
We shall come rejoicing
Bringing in the cheese
Chorus
Aging in the cheese cave
Aging 'til it's mellow
Waiting with great patience
For the proteolysis
After months of waiting
Comes the glorious harvest
We shall come rejoicing
Bringing in the cheese
chorus
Oh, see what you've started! You have to sign "proteolysis" like proteolyses" to make it work, but I wasn't sure that the plural was accurate.
You guys really are nuts! Funny but nuts! ;D
no nuts here, just cheeseheads :P
Cheeseheads? I don't see o stinking cheeseheads!
(http://deejaysworld.net/yabbfiles/Smilies/packers.gif)
I'm here, I'm anut! ;)
She has a point there!
Totally, man. 8)
Do you suppose being in the company of cheese gives off some psychedelic essence?
-Boofer-
Only limberger :o
I love this forum! You guys are great to wake up to in the morning! ;D