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Hi DeejayDebbie,

I know this is an old thread, but I found it via Iezzo's recipe finder thread.  Anyway, I'm wondering, would the mould you use for this 1 gallon make be a 4 inch mold?  Just wondering about converting your 10 lbs to PSI so I can calculate the weight for my 6.25 inch. 

- Jeff

as a sort of general rule of thumb .. 1 gallon of milk makes about 1 pound of cheese (more or less) so a 4 inch mold could be used.

Hello all, I beg to differ on the question of texture for lancashire cheese. I grew up on the Cheshire / Lancashire border and I remember Lancashire being a very clean white cheese with a distinct crumbly texture almost to the point of not being able to be sliced. Lancashire is crumbly.

I agree with Cheshire Cat, whenever I've had some it's been somewhat crumbly.

CC's right. It's a very crumbly, tangy cheese, eaten quite young.

Well, then, what I'm making may not be a true Lancashire, but my family loves it!

Hi,

I believe the version that MrsKK (and I) have been making is a modified version, with the Lancashire make tweaked to produce a fast ripening moist version.  It's probably sufficiently different that it could be called something else, but then the link is lost. 

- Jeff

Yeah, the recipe currently circulating is really far removed from the traditional make.  I personally wouldn't call it lancashire, but that's just me.  Here is a link to the more traditional make.

Well, that means that the five Lancashires I made (before I gave up on it) weren't fails after all, just true Lancashire.  I never got anywhere near the results MrsKK and Sailor did from that recipe.

Quote from: george (MaryJ) on November 13, 2011, 11:16:08 AM
Well, that means that the five Lancashires I made (before I gave up on it) weren't fails after all, just true Lancashire.  I never got anywhere near the results MrsKK and Sailor did from that recipe.

If you'd like some advice, I suggest starting a new thread with your make specifics, type of milk, culture, rennet, anything that may have differed from the recipe.  Then maybe we can help you out with it.  I hate for someone to not get it.

Quote from: MrsKK on November 13, 2011, 01:19:32 PM
If you'd like some advice, I suggest starting a new thread with your make specifics, type of milk, culture, rennet, anything that may have differed from the recipe.  Then maybe we can help you out with it.  I hate for someone to not get it.

No, it's okay.  I originally glommed onto the Lancashire idea both because I was trying to cheat on cheddars (faster aging) and the fact that it was supposed to be creamy.  This was late winter/early spring of this year.  Since then, though, I've managed to absolutely NAIL my Havartis and Goudas, so that takes care of the creamy cheeses.  YAY!  And the cheddars I did at that time, while not exactly what I was trying for, came out well enough that I decided I will just jolly well have to be patient and wait for them to age.  I learned from those and have a few in the cave that should be absolutely perfect come, oh, Memorial Day or so.   

The "fails" got eaten anyway, though, so technically they're not fails, I guess.  One of them came out rather interesting, got some serious b. linens all over it.  It got grated and put over potatoes.   

I've an apology to make: it seems that there are three varieties of Lancashire. I only knew of the crumbly one. The British Cheese Board clears up the issue:

http://www.britishcheese.com/lancashire

Ahh, thanks fied!  Looks like the one going round would be "creamy Lancashire", and although the make going round doesn't involve the mixing of curds from two days in the traditional way, at least the texture is appropriate.  Tasty just gets aged, and it's Crumbly Lancashire is the one we're missing a recipe for (though they say it's made similar to Cheshire, so one could go with that I suppose).

- Jeff

If you want it crumbly, you just use a smaller floc multiplier (set for less time after rennet before cutting) and let the acidity build up a little more (lower pH). If you want a crumbly cheddar, you will salt and hoop around a pH of 5.4.

Thanks Sailor.

The current make notes that I've posted in some other threads use a floc of 3.5, so if one were to reduce that to say, 2.75 or 3, that would be the first change.

To build up the acidity, I would suggest increasing the amount of time during the cheddaring stage (after draining the whey, keeping the curd cake warm in the pot) to something like 2 hours, flipping and stacking the curds every 20 minutes or so. 

The other possibility is to also increase the cooking time before draining the whey as well.

- Jeff