CheeseForum.org » Forum

How was that samwich?

That sammich was so good I ate two more last night!!!

Quote from: Al Lewis on April 01, 2016, 12:50:02 PM
Thanks Kern!  Now let's see if it actually helps anyone.

Well it helped me!     Take a look at the photo below.  This was taken a few minutes ago when the cheese was 7 days old.  The recipe was largely yours using good old Pantry Essentials (Albertsons) P&H milk.  The cheese used six gallons and is 5.5 inches in diameter and 6.5 inches high.  Came in at about 6 pounds.  I took the cheese down to a pH of 4.7 in about 8 hours after adding the culture.  The curd was a tad dry after all that draining and I was worried that it might not hold together.  I'll try to avoid the dryness problem next time by ripening the cultured milk for about four hours before adding the rennet.  This should cut the drain time down to about 5 hours for a pH of 4.7.  I was impressed by how well the Pantry Essentials curd held together in the make.  It drained about as fast as the raw milk I've used for many of my cheeses.  I haven't seen another P&H milk drain as well.

Looks great!  Yeah, I've used that milk for a long time, even under it's old name, and it is amazing for making cheese.  If you smooth it as best you can you will find that the surface crags will actually close up on their own. Well AC4U for your amazing blue!

Quote from: Al Lewis on April 01, 2016, 07:51:05 PM
That sammich was so good I ate two more last night!!!

DAMN! 

If ya woulda swung by we coulda melted a ton over some of those Cowboy Ribeyes! LOL

I have a question regarding the liquid PR.  Does anyone know the differences in the flavor profiles between PRB18 & PRB6?  I am a huge Stilton fan and noticed that the data sheet for the PRB6 indicated that one of it's uses is for Stilton vs. "small bleu" in the PRB18 data sheet.  It also notes that the PRB6 is a bright green.

The liquid I used for this make was a very smooth flavor.  It did not have the harsh taste of the gorgonzolas or other very sharp blues.  It did intensify a bit a couple weeks after cutting it.

Thanks Al.  I really want to try the liquid PR because I think it will disperse more evenly.  Even after putting my powdered PR in a bowl of milk early and letting the vat ripen for two hours, quite a bit still floats on the surface.  I am going to try the PRB6 with your recipe and let you know how it goes.  Thanks for everything!

No problem.  Glad I could help.  Be sure and keep us informed on your results.

The cheese looks great Al. And I'm keeping the recipe, a cheese for your cheese!

Very nice cheese as usual Al.

Duntov I use PBR6 (liquid) and found that I needed to cut back on the amount used from 3/8 TSP to 3/16 TSP. This PR is very aggressive and found it had a bitter note when using 3/8 TSP. When I cut back the PR it was a lot better and you need to air out the cheese daily to expel the ammonia. For 32L of milk and 2L of cream.

John

Wow -- I only use 1/16 tsp of PR (powder) in my 6-gallon Gorgonzola recipe.

I make 5 gallon batches and also use 1/16 tsp of the powder, way more than enough to turn em blue
I like to put it in 1/4 cup distilled water at least (if I remember) 12 hours ahead of my make.

Hi Duntov, I screwed up on my post and have modified it.

Quote from: john H on April 29, 2016, 10:09:29 AM
Very nice cheese as usual Al.

Duntov I use PBR6 (liquid) and found that I needed to cut back on the amount used from 3/8 TSP to 3/16 TSP. This PR is very aggressive and found it had a bitter note when using 3/8 TSP. When I cut back the PR it was a lot better and you need to air out the cheese daily to expel the ammonia. For 32L of milk and 2L of cream.

John