Cheese # 24: Caerphilly # 3
I looked at my notes here from my previous Caerphilly, with a very quick clean break. I had used twice the amount of starter, and vegetable rennet tablets, and did not yet understand how to do the spinning bowl to measure flocculation. It will be fun to see how this one is different in a few weeks....
I am so pleased with how this cheese turned out! Much smoother and creamier than the other makes! It melts nicely and has great flavor at just over 4 weeks along....
2 gallons non-homogenized pasturized whole milk 6.6 pH
¼ tsp Flora Danica
¼ tsp calcium chloride
1.75 ml calf rennet
2 T salt
Floc multiplier 3.5
pH targets: 6.5 rennet, 6.4 drain (from forum)
Over direct heat with diffuser, milk temperature raised to 86 degrees. Culture sprinkled on, resting 5 mins, then stirred in, covered, with 60 mins resting at temperature. (pH 6.5)
Calcium chloride stirred in, then rennet.
Flocculation time of 13 mins. (3.5 x 13 = 45.5) Clean break at about 45 mins.
Curd cut to about 3/8 inch, resting 10 mins, then gently lifted to break larger pieces which were not adequately cut.
Temperature raised to 90 degrees over a 12 min period, then maintained at 90 degrees for 55 mins while stirring gently.
Recipe suggested 40 mins, but curd did not seem squeaky and did not quite feel like I thought it should.
At 55 mins, pH measured 6.4 and the curd "felt" right.
Curd rested 5 mins, then drained into cheesecloth bag for 10 mins.
Cut into 1 inch slices, turned, rested 10 mins and repeated x2. (30 mins total) while keeping warm. pH measured at 6.1.
Curd was milled, and salt added.
Into form, with follower, and 10 # in pan so keeping warm, for 20 mins. Whey measured at pH 5.6.
Into press, with 10 # for 30 mins, redressed, sprinkled with salt, and back into press with 20 # for 30 mins, then repeated with 20 # for 2 hours, then 30 # for 3 hours, then overnight with 50 #.
Curiously, the when pH increased to 6.1 during the pressing, then gradually back down to 5.9.
I am thinking that I have previously read that the curd pH does not change much after salting?
Out of the press this morning and weighing in at 2#1.5 oz.
Very nice cheese scasnerkay. Where do you find floc information for cheeses? It isn't in any of the books I have.
Looking very good scasnerkay!
janij - go to the library under articles I think.
Debi,
I found the chart I think you made. Thanks.
Hope it helps - keep it mind it is a guide ...
I used a multiplier of 3.5 because I had read both 3 and 4. So I just split the difference!