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Hi buddy,

Answering while stirring curd... Automatic stirring would be nice sometimes... ;-)


Let's say that I'm making a 24 L batch and should remove half the whey:
Whey to remove = (Total volume - Rough expected yield) * 50% = (24-2,4)*50% = 11 liters


Not sure that it is correct, but that's how I do it. I just figured: If it ain't cheese, it's whey :-)


The first Butter cheese that I made had only 4 liters of whey removed and it turned out great. I think that it's a matter of taste.


I didn't add Geotricium. I guess that it makes the rind maintenance a bit easier due to the Geo dominating the rind fast. I vacuum packed mine as soon as it was dry. It gives marks and you dont have the nice rind - but it saves a lot of work and space in the cave.


I hope that extensively means that it can grow old - I love strong cheese...


:-) Danbo

Thanks Danbo-----that's pretty much what I have been doing-----but since I have so much trouble with some washed curd cheese ( mostly Colby and Monterrey Jack ) I've been looking for possible mistakes I may be making---I have tasted "real" Butterkase  and it has always been a mild cheese, very much like Colby and Jack---it melts better, as I remember-----let us know if it gets stronger after aging "Extensively" 
Qdog

I will - if it survives that long... ;-)

Buttercheese in a toast with chicken... Yummy! 

Looks fantastic!!

Thanks. :-)

A cheese to you and your sandwich!  That looks really good.

Thanks Jeff. :-)

That's a tasty looking sandwich, Danbo. AC4U.

Larry

Thanks!