CheeseForum.org » Forum

I don't think there are any sheep in Florida   So I made this out of raw goats milk, which we have in abundance.  I used the Manchego recipe (and mold) from here https://cheesemaking.com/collections/recipes/products/manchego-cheese-making-recipe.  I intended on buying the 4# mold, but dumb me I goofed and got the 2# mold, which was disappointingly small.  Still, I got 3 gallons of milk in there and 3# of cheese out of it. 

Just out of the mold. 


Dry-salting (instead of brining)


After 2 weeks, I coated with olive oil.  I added annotto to give the cheese a cool yellow rind, and some paprika to fill in the "groovy" pattern.  I don't think the water-based annotto from the cheese supply places would mix with the oil, so I extracted this annotto from seeds into olive oil. 


Just cut it.  I have (too) many old dry crumbly cheeses here, so I cut this one a little early to ensure it was still flexible.  It sure is.  Just wonderful, with a buttery nutty flavor.  I can't stop eating it. 

That is beautiful, and one of the cheeses I'm building up to!  I saw your post on HBT when you made this.....looks like it turned out exceptionally well, Andrew!

Can you share your pH targets/measurements from this make??

Rich

Quote from: rgreenberg2000 on January 14, 2019, 11:44:44 PM
That is beautiful, and one of the cheeses I'm building up to!  I saw your post on HBT when you made this.....looks like it turned out exceptionally well, Andrew!

Can you share your pH targets/measurements from this make??

Rich

I don't recall taking pH measurements.  I love that you ask me that though.  I used to collect that info all the time, but I never really knew what I was shooting for, so I just let it rip and hope for the best now (except for biologically cultured mozz, which is an ongoing nightmare for me).  But I might have measured pH.  I'll dig out my cheese logbook (which is in the attic) and if I have numbers, I'll post. 

Did you see the link above?  It's the basic recipe.

Thanks, Andrew.  If you can find them without much effort, that's great!  If not, I'll randomly assemble some targets from the Internet, and see how it goes!

I did see the link, yes, thanks!  I've been eyeing that one, and the one in Karlin's book.  I don't have the fancy mold, but maybe the birthday fairy will bring me one.

R

Nice looking cheese pastpawn. AC4U

Just awesome Andrew!  AC4U!

Beautiful - AC4U!

Incidentally, I discovered a powdered spice labelled as Annato in the supermarket. Not sure if it is a form of the same thing as what we use in cheese-making, but it is a nice red-orange color.

Quote from: awakephd on January 15, 2019, 07:32:25 PM
Beautiful - AC4U!

Incidentally, I discovered a powdered spice labelled as Annato in the supermarket. Not sure if it is a form of the same thing as what we use in cheese-making, but it is a nice red-orange color.

I can get the whole seeds in the spice aisle of our ordinary grocery.  That's what I used.  I suppose you could extract color from powder too.

AC4U Andrew
You know I make all my Manchegos from goats milk.  My Spaniard friends living here say it tastes just like "back home". So that's a great compliment.
Since my goats are La Mancha, I call mine "La Manchego".


How long did you age it?
I used to take mine out to 6 months, but the flavor and texture is much more authentic and incredible at 1 year.

Quote from: GortKlaatu on January 21, 2019, 05:18:58 PM
AC4U Andrew
You know I make all my Manchegos from goats milk.  My Spaniard friends living here say it tastes just like "back home". So that's a great compliment.
Since my goats are La Mancha, I call mine "La Manchego".


How long did you age it?
I used to take mine out to 6 months, but the flavor and texture is much more authentic and incredible at 1 year.

6 or 7 weeks.  I'm normally pretty patient, but I've never tasted a hard cheese early.  I don't regret a bit.  I might still age half though.  I'll probably make another soon. 

That is a pretty awesome wheel 

The recipe has been changed to Hispanico.

-Boofer-

Ha ha.  Good timing.  I was just thinking it's time to make a Hispanico!

Quote from: awakephd on January 15, 2019, 07:32:25 PM
Beautiful - AC4U!

Incidentally, I discovered a powdered spice labelled as Annato in the supermarket. Not sure if it is a form of the same thing as what we use in cheese-making, but it is a nice red-orange color.

Don't!  The annatto used in cuisine only works when it's sauteed in oil.  You can't use it in cheesemaking.  Trust me, I tried.



-L