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Ok... remember PS remember PS remember PS remember PS...

I think I'm going to deviate from tradition (mine) and do this as a bit more of a blow by blow account. Like Ozzie.

I'm using Al's recipe...

This will be exciting to follow... :-)

Well that didn't quite go as planned, so here's everything. 

Ingredients:

1 1/2 gal. 2% milk
1/2 gal whole milk
1/8 tsp. PS
1/8 tsp. Thermo C
1/8 tsp. Thermo B
1/2 tsp. CaCl2
1/2 tsp. calf rennet
part of ~1/16 tsp. lipase powder

I added the lipase just because all cheeses have to have it and I was interested to see what happens with just a ickle wee bit.

8:05 Started heating milk to 90º F, apart from a quarter of a half gallon jug of whole milk into which I mixed the cultures and PS and shook to combine before adding
8:14 Added most of the lipase water
8:22 Reached 90º F, add 1/2 tsp. rennet. Floc 11 minutes, 3x
8:58 Started cutting to 1 inch w/ knife and saucers
9:04 Stir for 10 with whisk, cutting to pea size
9:14 Stirred for 15 minutes
9:29 Raise to 120ºF, stirring, over 30
9:59 Reached 120ºF, stir for 30
10:29 Drained, pressed under whey

And yes, those times are real and no, I normally don't hit targets quite like that.

Good job! By the way, did you remember to add the PS?

Lipase in an alpine ... hmm ... I'll be eager to hear how it turns out!

Okay, if you added lipase you didn't use my recipe.  I don't add that to anything not Italian.  The propionic shermani helps to give the cheese it's sweet nutty flavor.  You may well have overpowered that with your addition.

Quote from: awakephd on April 03, 2015, 12:46:00 AM
Good job! By the way, did you remember to add the PS?

Lipase in an alpine ... hmm ... I'll be eager to hear how it turns out!

I did.

Yeah. I thought about it for a while and decided that since raw milk cheeses have lipase it would make sense to put just a little bit in. Not sure how much is too much. We'll see. I know someone tried Gruyere with lipase and raved about it, so it shouldn't make too much of a difference. I don't know. We'll see.

Quote from: Al Lewis on April 03, 2015, 01:35:35 AM
Okay, if you added lipase you didn't use my recipe.  I don't add that to anything not Italian.  The propionic shermani helps to give the cheese it's sweet nutty flavor.  You may well have overpowered that with your addition.

I did not follow your recipe to the letter. I did some things from Alp's but most was from yours. My main deviation was taking a bit less time to cut the curds to 1 inch and then stirring for 10 minutes with a whisk before 15 with a spatula. It followed your 30 minute guideline but was taken more from Alp's way.

Yes. We'll see. You see that picture? I put that in a little bit of water and put maybe around half of that water in the cheese. So it really isn't very much at all.

I pressed until the pH got low enough, which ended up being around 30 hours, and then brined for 3 hours and 45 minutes, because I wanted to get to bed. It's looking nice.

We'll see how this goes. I'm hopeful, of course. It's been washed twice now.

I find the picture of this next to the one I did last week interesting. That one has been washed for several days now, and the linens has quite a good hold. I don't have to let these air out, there's a very pretty red orange linens occupying the wine fridge that gets on everything now whether I want it to or not. The other, now a gruyere, will be waxed

Looking good!!   

Quote from: Al Lewis on April 06, 2015, 06:21:56 PM
Looking good!!   

Thank you!

Although I realized the first picture was of the gruyere.

Emmental should have an almost translucent look to it.  Keep up with the washes, I would add white wine to the brine iff you haven't, and when it hits that 80° room I think you'll be pleasantly surprised. AC4U!

Yep. The brine is, as Alp advised, 1/6 wine and a somewhat higher salt content than 3 percent.

Yeah, I use 18%.  Works great!!

Quote from: Al Lewis on April 06, 2015, 08:17:32 PM
Yeah, I use 18%.  Works great!!

Ah, 18 percent? I though that wouldn't be as good for the linens. 

It will give you that desirable white dust.  Very good for creating a schmier too!