I am gonna try me a caerphilly based on this recipe https://cheeseforum.org/forum/index.php/topic,9377.msg67442.html#msg67442 (https://cheeseforum.org/forum/index.php/topic,9377.msg67442.html#msg67442).
I will update my notes as I do the make today, https://www.evernote.com/shard/s194/sh/229a9d24-48fa-446b-8115-dc0cd60c7c0c/72797f88ab608a1988a5bc2bfe7fb61c (https://www.evernote.com/shard/s194/sh/229a9d24-48fa-446b-8115-dc0cd60c7c0c/72797f88ab608a1988a5bc2bfe7fb61c) , and I will try my best to photograph each step to the best of my poor ability as a photographer :P
annnnnnnnnd epic fail....destroyed my digital thermometer.
What happened? Did it go for a milk bath?
- Jeff
Quote5 Cut it up, dropped digital thermometer into the solidifying curd with whey.......game over.....now to play this one by the seat of my pants without knowing temperature.
Why should this hurt the cheese?
If you've cut the curds, then just maintain the temperature and cook longer, extend it by 30 minutes or so. Don't worry about raising the temp if you're worried about over heating it. There are caerphilly makes where you pretty much just keep a constant temp, so you're ok if you're up to temp already.
- Jeff
yea, i was up to temp, and yes the digi thermometer went for a swim. just finished cheddaring and now im pressing
Considering the different temperature ranges from one type of mesophilic cheese to another, I wouldn't worry about it. It will probably come out just fine. The woman who taught the cheese class that got me started used to just go by touch: incubate blood warm and slowly heat to fever warm for her stirred curd cheddar.
FYI - your floc time was not 10 minutes. You really don't know what it was because you added rennet, and floc times, twice.
aye, these are notes for disaster, not success >:D and a huge, DO NOT DO sign in front of them
but more seriously, I have learned that if you do not note how you fail, you will never remember to note how you succeeded, or be able to differentiate between the two.
Oh man sorry to hear this it is so frustrating. I know it's a bit late but ... I tie my thermometer to a string just long enough to reach the curds then hang it on the cabinet door knob so I don't loose it. I dropped mine in once while answering the phone and didn't no it until I drained the curds. I thought I had set it down somewhere so I grabbed another one. Luckily I have about 10 different thermometers.
hehe, its all good, i have it setting in a bag of rice, when i pulled it out of the milk it was still operational, so we will see if it still works after drying.
Sometimes a day or two and it comes back to life.
plus side, thermometer is working, and cheese is in the cave :)
and here is a picture of that cheese :)
Quote from: Threelittlepiggiescheese on April 06, 2012, 10:23:55 PM
aye, these are notes for disaster, not success >:D and a huge, DO NOT DO sign in front of them
but more seriously, I have learned that if you do not note how you fail, you will never remember to note how you succeeded, or be able to differentiate between the two.
I have attempted to give equal time to mistakes I have made making cheese as well as successes here on the forum. As such, I have several "mishaps" that I've documented & photographed that warn others who may follow...
don't do as I did. Here's one example (https://cheeseforum.org/forum/index.php/topic,5217.0.html).
-Boofer-
Lil blue attack on this one! cleaned it up with some salt vinegar solution
It looks pretty good though. Get a nail brush and just brush it a bit each day. You should be able to cut into it in a week. Well done.
- Jeff
as long as its not penetrating or consuming the whole cheese, im not too worried bout the blue, yet... but yes I purchased a pair of dish brushes from IKEA that are super soft and I have been using those to brush them down.
anyone think by opening it on wednesday itll be any different than if i wait til friday?
Not significantly. Maybe in a microscope or something.
So happy I didn't wait! I have only tried one commercial Caerphilly but this one hits is close to spot on with texture and moisture content, least by my tongue, and mine is a bit more acidic, tangier even. *will that mellow out with time or increase?*
Well done! It mellows with age, but it will retain that tang for a while. Looks really good. A cheese for your success.
- Jeff
Thank you! :) its crumbly but creamy haven't tried melting it yet, gonna do a grilled cheese with some tomorrow
It almost looks spreadable. Is it?
no, its not that moist
That looks really tasty. I hope mine (6 days old) turns out that good.
really really shitty timing, got the stomach flu the same night I tried my cheese......I dont know if I can eat it again :/ ill give it a month then try it again, mother in law and father in law both had some and didnt get sick
Ah I hate when that happens - ruins your taste for things for life.
Bummer! It's not the cheese, just an unfortunate series of events. I'm sure you'll be able to eat it again, but perhaps go for a bagel and cream cheese when you're over the flu first. Get well soon.
- Jeff
Hope your feeling better 3LP!
only yesterday or so did i start feeling better, still bit soft stomached, and this comes from a guy that will eat just about anything no matter how long its sat out...so i was a bit concerned for a day or two there
Sounds like a nasty stomach bug. Good to know the folks didn't get sick as well helps clear the cheese! Hope you guys feel better soon.