Butterkase with Danbo's recipe

AnnDee · January 13, 2017, 06:47:56 AM

This is my 3rd butterkase that I made 2 1/2 weeks back, this time I used Danbo's recipe and method.
I have to say that this is yummier than my 1st and 2nd (using a different recipe). I have to stop myself and my brother who is visiting from eating so much in one go. This is an easy cheese to eat, mild but flavourfull, it has elastic and flexible paste. Really good!

reg · January 13, 2017, 12:42:56 PM

Great job Ann ! I think I'm going to try one of these soon

Boofer · January 13, 2017, 02:57:47 PM

Oh, Ann, that's a beautiful cheese. Wow! I especially like your pic of the thin slice showing the flexibility of the paste.

How can I not attempt a Butterkase of my own?

Have a cheese.

-Boofer-

Al Lewis · January 13, 2017, 03:32:24 PM

Gorgeous cheese Ann. Have one on me! What did you use for a mold? It appears to be a basket cheese.

AnnDee · January 13, 2017, 04:37:59 PM

Thank you all!

Reg, I think if you like mild easy to eat cheese, you like this one.

Boofer, I will look out for your future post on your make. Thank you for the cheese

Al, thank you for the cheese... I use a square basket as I want a shape that can fit nicely on a sandwich and also inside storage box (yes I know I am weird).

awakephd · January 13, 2017, 06:07:24 PM

Beautiful! AC4U.

DoctorCheese · January 13, 2017, 08:21:08 PM

I have some questions!
How much does it weigh?
Why did you age it for 2 1/2 weeks rather than 28 days?
Did you add geo?

Thanks, AC4U

Danbo · January 13, 2017, 08:33:21 PM

Hi AnnDee,

I'm very honnored that you tried my recipe - and so glad that your cheese became a success. It looks so fine!

AC4U!

Danbo

AnnDee · January 14, 2017, 12:27:23 AM

Thank you for the cheeses

DoctorCheese, this is around 1.5 kgs, the whole recipe made around 3 kgs of cheese for me. I used Danbo's fast ripening recipe (with geo) which only needs 14 days ripening.

AnnDee · January 14, 2017, 04:42:13 AM

Thank you Danbo, especially for the recipe! This one will definitely be a regular on my make list.

Al Lewis · January 14, 2017, 07:21:53 AM

Well Ann I took a page out of your book and did a buttekarse in my basket mold. It's in the brine now. First time using my sous vide heater to keep the cheese at 85°F for 5 hours. Worked great. Used the recipe from 200 Easy Homemade Cheese Recipes.

AnnDee · January 14, 2017, 07:44:45 AM

Pictures pleaseeee...you know we love them pics.

Danbo · January 14, 2017, 12:18:09 PM

Here is a link to my fast ripening buttercheese variation: https://cheeseforum.org/forum/index.php/topic,16092.0.html

Danbo

Boofer · January 14, 2017, 03:00:43 PM

Thanks for posting that, Danbo. I've asked John (Webmaster) to include it in the wiki.

-Boofer-

Al Lewis · January 14, 2017, 03:08:57 PM

Quote from: AnnDee on January 14, 2017, 07:44:45 AM
Pictures pleaseeee...you know we love them pics.

Here's the final product out of the brine and drying Ann. Thanks for the recipe Danbo. I've saved it to my recipe folder. I did actually take your advice and omit taking this to 108F. I also always add the CaCl to the milk when putting the milk in the pot for all of my cheeses. This one is the size of yours and the pattern of Anns. Best of two worlds. BTW I didn't remove the muslin until the pressing was done thus, the reason for the fine mesh finish. It will disappear with drying. Pressed from beginning to end with 6 pounds. Four gallon make. I couldn't find a reference for the exact thermophyllic culture so I used Thermo C.