Lancashire #1
15 L Giant brand Homo/past
6 ice cubes buttermilk mesophilic culture
2.5 oz yogurt
3/4 tsp calcium chloride
.1g dry veg rennet rehydrated
3 tbsp salt
1) Add culture Warm to 30.0C, stirring gently
2). Add ½ tsp CaCl
3), ripen for 45 minutes, at 30.0C.
4) Add rennet. Floc time 19min 00 sec. Use 3.5x multiplier = 66.5 minutes
5) Cut curd into 1/2in pieces Let curds stand for 5 minutes to firm up.
6) Stir curds for 10 minutes. Let settle 5 minutes.
7) Pour content s pan into curd bag. Return curds to pan and press down with my hand to knit curd.
Temp maintained at 30.0C. Let stand for 15 minutes. Turn the cake of curd over and hold for 15
more minutes.
8) Cut cake of curd in half and pile one piece on top of the other in the pot. Cover and hold for another
15 minutes. The two halves will knit together into one piece. Flip cake and hold 15min.
9) Cut cake into ½ in slices and milled through ½ inch eggcrate into mixing bowl at 30C and add salt.
10) Fill mold with curds press at appx 10 kg for 1 hour.
11) Flipped, re-dressed and pressed at appx 10kg 1hr
12) Remove from press, flip and re-dress the wheel of cheese. Press overnight at 20 kg.
1886g out of the press.
13) Air dry 3-5 days until dry to touch.
Came out a little lopsided when the follower slid overnight. Otherwise I'm happy so far.
....Except the rennet, gotta sort that out to get closer to 15min, if that really matters.
That looks ok. I've had one major lopsided cheese for a similar reason. Doesn't affect the final flavour though. It will be really good in about 10 weeks. Your floc time isn't too far off. From what I understand, if you're going to be outside the range, slower is better than faster. A wee fleck more of the dried rennet and you'll be in the zone.
A cheese to your nice looking result.
- Jeff
Nice start! Curd looks to be nicely molded, texture looks good too.
Thanks guys. Jeff, I used the info from your last Lancashire post for my recipe. Used a spring press with a 100lb spring. The cross bar is polypropylene 1.25sq in and it bows badly. I think I'll build a Dutch press as soon as I can find d some good plans. I built the spring press to conserve space. Maybe someone has a short armed multiplier plan.
Hi Moski,
I just stack a pile of weights on top. I can only get up to about 35 kg, which on my most used mould gives me about 2.5 PSI. A Dutch Press will give you abilities well beyond the spring press or weight stacking presses. Your outcome looks good. It will loose weight as the moisture dries up. I would expect it to settle around 1350-1500 g if you leave it to just develope a natural rind. You'll get some white mould (like a dusting of icing surgar) develop. That's normal (at least for me when I make this). Keep us updated on it's progress.
- Jeff
I vac bagged the cheese today. It was dry and the rind was getting hard so into the bag and into the cave at 46f with my wrapped Cams and a Caerphilly that's due for the knife this weekend.