Difference between revisions of "Cheese making"
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To make this cheese, Elias and Andre made a ring-type mold out of a food-grade plastic tapered barrel using a circular saw, grinder and hand-held torch. Reference to [http://www.cheesemaking.com/learn/cheese-making-recipes/how-to-make-gruyere.html this recipe] was made following the decision to reduce cooked curd temperature to 112° rather than the full 125° called for in the original Parmesan recipe - otherwise the recipes are similar. | To make this cheese, Elias and Andre made a ring-type mold out of a food-grade plastic tapered barrel using a circular saw, grinder and hand-held torch. Reference to [http://www.cheesemaking.com/learn/cheese-making-recipes/how-to-make-gruyere.html this recipe] was made following the decision to reduce cooked curd temperature to 112° rather than the full 125° called for in the original Parmesan recipe - otherwise the recipes are similar. | ||
| − | ===Cheese 1: === | + | '''Numbering''' - I made the following numbers of metal: 1, 2, 5, 6, 7, 9 (six upside down), and the letter G for Gruyere. I didn't't make 3, 4,or 8 because they would be hard to form using just sheet metal. |
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| + | The numbering system for cheeses Is this: every cheese gets a 2 digit number for now. Starting with 12, series continues like this: | ||
| + | 15, 16, 17, 19, 21, 22, 25, 26, 27, 29, 51, 52, 55, 56, etc... | ||
| + | |||
| + | |||
| + | ===Cheese 1 (Branded "12G"): === | ||
Started at 7:30 am, Saturday. | Started at 7:30 am, Saturday. | ||
20 gallons milk - 7 gallons fresh and warm, 13 gallons cold from the fridge. Full fat. | 20 gallons milk - 7 gallons fresh and warm, 13 gallons cold from the fridge. Full fat. | ||
| − | Warmed gently to 86°F (took 2.5 hours!), add Thermophilic Direct set cultures (5 packets from cheesemaking.com) | + | Warmed gently to 86°F (took 2.5 hours!), add Thermophilic Direct set cultures (5 packets of C201 from cheesemaking.com) |
Streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus | Streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus | ||
Waited 40 minutes added 6.5 tablets rennet | Waited 40 minutes added 6.5 tablets rennet | ||
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Saturated brine bath starting Tuesday Morning in a blue barrel. | Saturated brine bath starting Tuesday Morning in a blue barrel. | ||
Plan to brand the cheese with the number "1" | Plan to brand the cheese with the number "1" | ||
| − | ===Cheese 2=== | + | ===Cheese 2: (15G)=== |
Plan to start Wed March 1 with the Gruyere recipe used above. | Plan to start Wed March 1 with the Gruyere recipe used above. | ||
| − | Set milk from the night before to cool, mixed 7 gallons fresh with 3 gallons from cooler - set out additional 7.5 gallons from cooler | + | Set milk from the night before to cool, mixed 7 gallons fresh with 3 gallons from cooler - set out additional 7.5 gallons from cooler. |
| − | All out of thermophilic direct set culture but obtained some TA60 (Streptococcus Thermophilius) | + | Skimmed some cream (1 gallon) in the morning and to used 7 gallons of morning milk as well. |
| + | Total of 24 gallons | ||
| + | All out of thermophilic direct set culture but obtained some TA60 (Streptococcus Thermophilius) (added a tiny bit of dust of two of the packets of C201) | ||
| + | Ripened 30 minutes with culture, 1 hour to get a clean break. | ||
| + | Heating went faster than previously because we removed a lot of whey and used one pot on the stove top instead of just warm water. | ||
| + | Curd went into molds at 12:50 | ||
==October 2015: Ashley Urban== | ==October 2015: Ashley Urban== | ||
Revision as of 19:48, 2 March 2017
Contents
February 25, 2017, Andre
As recorded in the Value added log Andre made a Gruyere cheese this date:
On Saturday Andre used 20 gallons of milk (1/3 of the milk was from a cow 2 months fresh - the tother two thirds were 1 week fresh) in 2, 10 gal pots to make roughly 25 lbs of what turned out to be Gruyere. Wed March 1 he made a second cheese of the same type using slightly more milk.
To make this cheese, Elias and Andre made a ring-type mold out of a food-grade plastic tapered barrel using a circular saw, grinder and hand-held torch. Reference to this recipe was made following the decision to reduce cooked curd temperature to 112° rather than the full 125° called for in the original Parmesan recipe - otherwise the recipes are similar.
Numbering - I made the following numbers of metal: 1, 2, 5, 6, 7, 9 (six upside down), and the letter G for Gruyere. I didn't't make 3, 4,or 8 because they would be hard to form using just sheet metal.
The numbering system for cheeses Is this: every cheese gets a 2 digit number for now. Starting with 12, series continues like this: 15, 16, 17, 19, 21, 22, 25, 26, 27, 29, 51, 52, 55, 56, etc...
Cheese 1 (Branded "12G"):
Started at 7:30 am, Saturday. 20 gallons milk - 7 gallons fresh and warm, 13 gallons cold from the fridge. Full fat. Warmed gently to 86°F (took 2.5 hours!), add Thermophilic Direct set cultures (5 packets of C201 from cheesemaking.com) Streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus Waited 40 minutes added 6.5 tablets rennet Waited 1 hour. nothing happened (might have stirred too much? Also for some reason i added the crushed tablets directly to the milk rather than to water - silly. Added 6.5 more tablets to water and then to milk - got a clean break in 30 minutes. Cut curd and transferred both pots to the sink for warming. Took a long time to heat the curds - probably should have removed more whey sooner Was initially intending to make a Parmesan but since it was 2:45 and I had a meeting at 3:30 I put the curds into the mold early at 112°F rather than waiting till it reached 125°F I googled to realize that I had inadvertently followed a Gruyere recipe minus the addition of (and reaching just shy of the 114°F called for in the recipe.) Made the ring mold around 14.5 inches in diameter and 4.5 inches high initially put about 20lbs of water in the pot (used as follower) then worked up to ~120 lbs of water, weights and jugs etc. flipping each time and removing and re-dressing the cheesecloth each time. (about 4 flips) Pressed overnight - removed from press in the morning - left it out Sunday and Monday to ripen and dry on the surface. sine the pot follower had gotten crooked it dug into the cheese on one side and I used the propane torch to melt and reseal that crack - I liked the look of the lightly toasted surface. Saturated brine bath starting Tuesday Morning in a blue barrel. Plan to brand the cheese with the number "1"
Cheese 2: (15G)
Plan to start Wed March 1 with the Gruyere recipe used above. Set milk from the night before to cool, mixed 7 gallons fresh with 3 gallons from cooler - set out additional 7.5 gallons from cooler. Skimmed some cream (1 gallon) in the morning and to used 7 gallons of morning milk as well. Total of 24 gallons All out of thermophilic direct set culture but obtained some TA60 (Streptococcus Thermophilius) (added a tiny bit of dust of two of the packets of C201) Ripened 30 minutes with culture, 1 hour to get a clean break. Heating went faster than previously because we removed a lot of whey and used one pot on the stove top instead of just warm water. Curd went into molds at 12:50
October 2015: Ashley Urban
Cheese-making trial synopsis:
Cheese 1
1. Heat 5 gal whole milk to 88 F, add mesophilic and thermophilic cultures
2. Allow milk to ripen, add rennet (1 tab
3. cut curds, salt, press
4. Allow to dry for 4 days, then wax
Cheese 2
1. Heat 5 gal skim milk to 88 F, add thermophiic culture along with yogurt sample
2. Allow milk to ripen, add rennet (1 tab)
3. Cut curds, salt, press
4. allow to dry for 3 days, then wax
