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What does your second cheese look like? Which one was held at cooler temp for just 3 days? I would expect that the 3 day version will be more subject to cracking because it didn't have enough time to start forming a pliable rind.

I use olive oil but the almond oil sounds really nice.

Quote from: Sailor Con Queso on May 28, 2010, 02:10:17 PM
What does your second cheese look like? Which one was held at cooler temp for just 3 days? I would expect that the 3 day version will be more subject to cracking because it didn't have enough time to start forming a pliable rind.

I use olive oil but the almond oil sounds really nice.

sailor the first one I made was the one with only 3 days cool and tha's the one with Aroma B. the one in the picture, so I just keep putting oil on it.

HELP my babyswiss busted can I cut in it 4 and vacuum like that, I don't have huge bags...
please help.

Sailor - Early tomorrow I'm starting my baby, following your lead. I just received my Aroma B and new Propionic yesterday. I have a question though. The package says a max of 4C/40F. So I shouldn't consider freezing these to help preserve them?

-Boofer-

Quote from: Boofer on May 30, 2010, 06:40:52 AM
Sailor - Early tomorrow I'm starting my baby, following your lead. I just received my Aroma B and new Propionic yesterday. I have a question though. The package says a max of 4C/40F. So I shouldn't consider freezing these to help preserve them?

-Boofer-

I have all my cultures in the freezer.

Quote from: zameluzza on May 29, 2010, 03:21:57 PM
HELP my babyswiss busted can I cut in it 4 and vacuum like that, I don't have huge bags...
please help.

I still need help, I cut the cheese in 4 vaccumd it and put it in the cave!!

Sailor should I put it back in the warm spot? the time is not up yet for it...
I'm so lost with this one...

Quote from: zameluzza on May 30, 2010, 03:43:27 PM
I have all my cultures in the freezer.

I stored the cultures in the freezer that I bought initially from Leeners in December 2009. The recommendation at that time was to store them in the freezer. These new cultures from Dairy Connection very clearly state the max 4C/40F guidelines. They are non-liquid so I would lean towards the freezer being okay, but I wanted to get some assurance from other users of these cultures that the freezer is okay.

If the freezer is okay, why then would the caution on the package be there?

-Boofer-

Zameluzza -

You cheese should show the most significant changes between 4 and 13 days. Once it bursts there may be a few small pockets of CO2 trapped in the corners but for the most part it is over. I'd put it in the cave and just enjoy the flavor.

Boofer -
I just keep my packaged cultures in the fridge in ziplock bags with the air squeezed out in the small cardboard shipping boxes they came in. One box for opens packages and two for unopened packages. My bottles of lipase are stored in the freezer though.

Debi - Thanks. I just checked Dairy Connection's website. They state that the cultures can be kept in the refrigerator or freezer.

For my baby swiss this morning I'm using 1/4tsp Aroma B and 1/8tsp Propionic. I'm following Sailor's direction which includes heating the milk to 90F. I did that, waited 45 minutes, checked the acidity and had 6.85 (started with 6.93). So I waited...and waited...and waited.... An hour and a half later (that's a total of 2hr 15min) and I'm only at 6.68...looking for 6.45.

Isn't 90F too warm for Aroma B or any other meso culture? Have I killed it?

I decided to try and kickstart it. I added 1/8tsp Flora Danica. An hour later and it's at 6.65. I think using my new Extech meter is driving me crazy. 

-Boofer-

That seems lke a long time have you check the calibration on the Extech?

Yes, I did. It checked it at 4 & 7. It was good to go.

Don't understand it. I did a Gouda last week and it went well. Maybe I got a less-than-lively packet of culture. I proceeded after 3 1/2 hours at 6.55 anyway. Probably because my rennet had been waiting for so long, it floc'd in 5 minutes and I cut in 18 minutes. I'm flipping it for the last time under whey. Next I'll remove the whey and keep it in the warming pot as Sailor suggested. Using my 7 3/8 mould, I'll press in there with 50 lbs for 12 hours.

At this point I'm not certain which of the cultures was/is viable. I think the Flora Danica helped bring it around. Hopefully that won't be displeasing to my tastebuds, but that's a ways off.

We'll see how it proceeds down the road. Definitely a strange ripening deal.

-Boofer-

P.S. Sorry, I didn't mean to hijack this thread. I just felt it was in a similar vein.

Quote from: DeejayDebi on May 30, 2010, 04:25:02 PM
Zameluzza -

You cheese should show the most significant changes between 4 and 13 days. Once it bursts there may be a few small pockets of CO2 trapped in the corners but for the most part it is over. I'd put it in the cave and just enjoy the flavor.

thanks Debi, this is the way the cheese looked after it busted and I cut it in half and vaccuumed. it's in the cave right now.

Looks pretty good. I can't see where it cracked open.

Quote from: DeejayDebi on May 31, 2010, 05:36:36 AM
Looks pretty good. I can't see where it cracked open.

on the side it was split open

My last one cracked on top. All was well and then we suddenly had this 90 degree day and it over heated the room by the time I got home from work it cracked my poor cheese. I threw it in the cave for further aging.