Sunday, May 27, 2012

Another Jarlsberg

So I made another Jarlsberg out of 3 gallons of milk.  I made one a few months ago which I now realize I never blogged about.  I thought the last one tasted good and hope this one does too.  I am however, having a hard time getting the more rounded shape of a Jarlsberg and I will have to wait and see if this one has the characteristic large eyes (holes).

The ingredients I used: 
  • 3 gallons whole milk
  • 1 1/2 packets thermophilic starter
  • 1/4 tsp propionic powder
  • 3/4 tsp calcium chloride in 1/4 cup water
  • 3/4 rennett tablet in 1/4 cup water
  • salt
I first heated the milk to 92°F.  Then added the culture and the propionic powder, after letting it sit for 5 minutes I mixed the milk well with a whisk.

I then turned off the heat, covered the pot and let sit for 45 minutes.

Next I added the calcium chloride whisking it into the milk and then the rennet.  Maintaining the milk at 92°F I again let it sit for 45 minutes.

At this point I got a clean break

After the clean break I cut the curds into 1/2 inch pieces and stirred for 20 minutes with a spatula.  And then allowed the curds to settle into the bottom of the pot for 5 minutes.

I then heated some water to 140°F in a separate pot and removed the whey to the tip of the curds

Next I added about 2 cups of the 140°F water into the curds to bring the curd mixture to 100°F.

Then over the stovetop I heated the curds to 108°F over 30 minutes while stirring the whole time, once you get to the correct temperature I let it sit for 20 minutes.

I next ladled the curds into a damp muslin cloth and let drain for 5 minutes through a colander.

Then I put the curds into my mold and pressed the curds at 10 lbs for 30 minutes then flip and 15 lbs for 8 hrs.  After which I put the cheese into a salt water brine for 8 hours.

Now it is sitting in my cheese fridge for aging until my parents get here at the beginning of July.  The cheese looks a lot better then the other two times I have made Jarlsberg.  Lets all hope I get some eye formation. 

Look for a blog around the 4th of July, where I will report on this cheese as well as the Manchego.


Sunday, May 13, 2012

 Saffron Manchego

So my parents are travelling to visit us from Utah the beginning of July and so I have been busy trying to make several different cheeses for them to taste.  Recently I have made Brie, English Cheddar, Jarlseberg and Manchego. Most of these cheeses that I have made before but am hoping to perfect a little bit.  Today I will blog about the Manchego, lets hope that I am diligent this week and blog about the rest of them.  With the Manchego I used:
  • 2 gallons whole milk
  • 1/4 tsp buttermilk culture (normally it calls for mesophyllic but thought I would try something new)
  • 1/4 tsp thermophillic culture
  • saffron threads (I diffused them in water over the stove top first)
  • 1/4 tsp lipase powder in 1/4 cup water
  • 1/4 tsp calcium chloride in 1/4 cup water
  • 1/2 rennet tablet in 1/4 cup water
  • olive oil
  • paprika

First I heated the milk to 86°F then turned off heat and added both cultures (waiting 5 minutes) and stirred with a whisk.  Letting it next set for 45 minutes.

Next I added the lipase, gently stirring it, and then the calcium chloride and the rennet.  Then I let it sit for 30 minutes, at which point I got a clean break.

After the clean break I cut the curds into 1/2 inch pieces, waiting 5 minutes and then stirred it with a spatula for 30 minutes allowing the whey to drain as well as the curds to firm up.

I then slowly heated the curds to 104°F (over about 45 minutes) then let it sit for about 5 minutes. 

I then let lined a colander with damp butter muslin and ladled the curds into the muslin, allowing the curds to drain for 15 minutes.

Next I put into my cheese press.  As you can see below I have changed my cheese press a little bit.  I had a hard time guessing on the weight when I was using a spring.  So know I am just using some weights.  It took a little bit of taking apart my press so that it could work.

After pressing it for over 8 hrs at 30 lbs I put it into a salt water bath for 8 hours.  

It is now aging in my cheese fridge until my parents come in July (aging will be about 2 months total).  As I have mentioned in my other posts on Manchego you can eat it in as little as 10 days or can go much longer, just depends on how you want it to taste.  When it is does aging I am going to try and rub it with smoked paprika and olive oil.