Month: September 2017
Cheesemaking: How To Make Bleu d’Auvergne
It is not recommended to make this cheese unless you have made a few other kinds of cheese in the past for experience. The cheese needs to be around 4-5 lbs to develop a good blue.
However, if you are wanting a smaller version, you can change the scale down from 5 gallons to 2 gallons:
2 gallons of milk (Not UltraPasteurized)
1/16tsp MM100, 1/32tsp TA061, 1/16tsp P.roqueforti culture
Liquid Rennet (1/8tsp)
Colander and butter muslin to drain the curds
Small Cheese Mold (the curd may initially mound over the top but will settle with the lightweight suggested here)
For a 2 gallon recipe, I suggest a 4-5 lb. weight, only enough to settle the curds, not enough to consolidate them. For a 5 gallon batch, no weight is needed.
Salt non-iodized medium grain
Recipe
What You Need
5 Gallons of Milk (Not UltraPasteurized)
1/8tsp MM100
1/16tsp TA061
1/8tsp Penicillium Roqueforti
2 ml (just under 1/2 tsp) Liquid Rennet
Cheese Salt
Calcium Chloride (for pasteurized milk)
What To Do
1. The P.roqueforti needs to be rehydrated in 1/8 cup of boiled and cooled water before heating the milk.
The first step is to heat and acidify the milk. So let’s begin by heating the milk to 90F. To do this, place the milk in a container and then place it in a large pot of very warm water. If you heat it on the stove, be sure to heat it slowly and stir it as it heats if you heat it on the stove.
Once you are done heating the milk, all the cultures can be added, including the rehydrated mold. The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in. After stirring, let the milk sit for 60 minutes before adding the rennet.
2. Now, add 2ml of single strength liquid rennet.
Let the milk sit for 90 minutes while the culture works and the rennet coagulates the curd. The milk will begin to thicken in around 20 minutes but you need to wait the full 90 minutes until you see a good curd.
The thermal mass of the milk will keep it warm during the 30 minutes but it is fine if the temperature drops a few degrees during this time.
The coagulation is much longer than most cheeses because the extra time will allow for more moisture to be bound into the curd structure. This is what makes the cheese so creamy.
While the coagulation is taking place a draining area should be sanitized and prepared.
– For a small 2 lb. curd mass, this can be as simple as a large colander lined with cloth.
– For the larger cheese, I am making in the photos here, I use a large tray set at an angle to drain well and lined with draining cloth.
3. The next step is to separate the curds but retains as much moisture in the curds as we can while forming a good surface that will stop the curds from consolidating too much on molding. This will result in a lot of small openings between the curds for the blue mold to work its magic.
You initially cut the curd surface into large cubes to retain the final moisture of the cheese:
– Cut to 1/2-3/4″ then rest 5 min, the larger size will retain more moisture and provide larger openings internally for the finished cheese
– Stir intermittently over 20 mins, stirring just enough to firm the curd surface and keep the curds from consolidating
– Drain 20% of whey and then stir gently 10-15 min
– Repeat the 20% whey removal and gently stir for 10-15 min.
The stirring in step #2 is to keep the curds separate but not dry them out too much. Step #3 and #4 of whey draining and stirring are to firm the curd surfaces while maintaining the internal moisture. This is ‘Grain’ development which is very important for this cheese and can be one of the most challenging parts of this recipe.
The final curds should be plump and springy and you should examine them to make sure that the curds have a light skin on the surface and remain heavy when held in your hand. They should also not slump together excessively or be too firm throughout.
Once you have reached this point with the curds, don’t allow them to settle under the whey, but transfer them to a draining cloth.
4. When the curds have been transferred to the draining area, don’t allow the curds to the mat and consolidate after the final whey removal. Give them a gentle stir before transferring to avoid consolidating.
Allow the curds to drain for 10-20 minutes and stir gently while making sure that the whey drains well and the curds remain separated.
Small openings will be formed in the cheese body which are essential for the blue mold to develop and do its magic while aging, this is because the blue requires aerobic environment. Enzymes will be produced as it grows which will allow the proteins and fat to form, leaving the texture soft.
5a. The curd can now be moved to the molds. Initially, it will have a very open texture but the cheese will retain a good supply of lactose and as the bacteria continue to convert this lactic acid, the curds will shrink, release whey and begin to consolidate somewhat. The openings should be left throughout the cheese body.
There is no weight required on the large-scale cheese because the cheese weight will be enough to form a tight surface. You need to turn the cheese as soon as the curd begins to consolidate a bit (15-20 minutes) and then flip it every 30 minutes for 3-4 hours as the acid continues to develop. Be sure to keep the cheese at room temperature during this time.
To make sure that there is an even consolidation and whey drainage, turning is important. At each turn, you will notice that the cheese has formed smoother surface and rests lower in the mold.
5b. The cheese should be kept at room temperature until evening to allow the final acid to develop. Whey will continue to weep during this time.
Then move it to a cooler space for it to rest overnight. (Make sure the aging space is at 52-54F).
6. This blue cheese needs to be salted over a period of 4-5 days with dry salt. It will receive less salt than most of the other blue cheese which results in a slightly milder flavor in the finished cheese.
Weigh out 2.5% of the cheese weight in salt. The final weight of this recipe should approximately be 6.5lbs, therefore the salt required is 2.4oz by weight.
Salt by applying 30% of the salt to the top surface and spread it evenly to the edges and then rub as much as you can into the sides. The sides will get less salt but they will also get treated twice as much. Allow 8 hrs to form its own brine and be absorbed by the cheese. You can then let the cheese rest overnight and turn it the next morning and treat the other side the same as on the first day. On the third day, the remaining salt is split between the two surfaces and the surface will have become hardened by the salt extracting moisture at the surface.
The dry salt will form a brine and be absorbed by the cheese.
For the next week, the surface will soften as the salt penetrates the cheese and interior moisture migrates to the surface.
Be sure to turn the cheese daily and maintain a high moisture of 90-95% and temperature of 46-54F. During this period, the proteins will begin to transform.
7. In around 1 week, the initial protein changed of the cheese will be well underway meaning that it is time to punch holes to aerate the cheese for mold growth. There should be many small openings internally from the care preserving curd structure through the draining process. If there are not any openings, you will only see blue developing in the holes you punch. You can use a skewer to make these holes about 1 inch apart on both the top and bottom surface and extending about 2/3 the way into the cheese.
Once you have made the holes, you will need to turn the cheese daily to even out the air flow. You should see signs of blue mold growing internally and a bit on the surface after around 3 weeks.
If the surface remains too moist, you will see a rose to orange colored surface developing and if less moisture, a slight white drier surface mold will develop.
In a good aging space that is well controlled, the cheese can be stored on their edges for better air flow. You can turn them about a quarter turn every day.
The cheese will be ready in about 60-75 days depending on how you define ready.
It will take a lot of patience to get this cheese right but it will definitely be worth it.
Cheesemaking: How To Make Brick Cheese
Recipe
What You Need
4 Gallons of Milk (not ultra-pasteurized)
1/2 tsp MM100 or 1 Packet C21 Buttermilk Culture (30-40% less culture for raw milk)
1/16 tsp C10 Bacteria Linens
3/4 tsp (3.75ml) Liquid Rennet
Salt for Brine
Calcium Chloride (for pasteurized milk)
What To Do
1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 88F. To do this, place the milk in a container and then place it in a large pot of very warm water. If you heat it on the stove, be sure to heat it slowly and stir it as it heats if you heat it on the stove.
Once you are done heating the milk, you can add the culture and Bacteria Linens. The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in. After stirring, let the milk sit for 10 minutes. This is such a short ripening time because we need to have very slow acid development to produce a sweet cheese.
2. Now, add around 3/4 tsp of single strength liquid rennet.
Let the milk sit for 30 minutes while the culture works and the rennet coagulates the curd. The milk will begin to thicken in around 15 minutes but you need to wait the full 30 minutes until you see a good curd.
The thermal mass of the milk will keep it warm during the 30 minutes but it is fine if the temperature drops a few degrees during this time.
3. Now is time to cut the curds and release the whey. Start by cutting the curd into 3/4-1 inch squares, then allow it to sit for 2-3 minutes for the cuts to heal. The curd will still be very soft which will prepare it for a more even cut size.
For the second cut, cut the curd into 3/8 – 1/2 inch pieces as evenly as possible. Let it sit again for 5 minutes, being sure to give it a very gentle stir every minute or so to keep it from matting.
At this point, the curd will remain quite soft and will slump back into a single mass at this point, so gentle stirring is needed until it becomes a lot firmer.
The whey will also have begun to rise, so stir it for 10 minutes. During this time, the curd will begin to firm up.
4. This is the step to begin drying out the curds. You can do this by slowly increasing the heat from 88F to 100F over 45-60 minutes. The time is long to make sure the curd is very dry. Giving the curd a slow and consistent stir will keep the curds from breaking but at the same time, it will encourage the whey to be released.
5. This part is very important for slowing the acid production required for the sweet cheese body.
You need to allow the curds to settle and remove 25% of the original milk volume (1 gallon) as whey. This will deprive the bacteria of lactose while slowing the acid development).
Be sure to add back cool water at 65F immediately until the curd temperature drops to 85F.
Continue to stir until the curd is firm enough to mold. Make sure that the final curds are cooked well through and examine them to make sure that enough moisture has been removed. Broken curds should be firm throughout and when you press them between your fingers, there should be moderate resistance.
If there is too much moisture, the cheese will develop late acid and the texture will be pasty in the aging room. If there is too little moisture, the cheese won’t consolidate well or ripen correctly because of the lack of moisture for enzyme transport.
Let the curds settle under the whey and then remove the whey down to curd level again.
6. You can now transfer the curds to a sanitized mold which is sitting on a draining mat.
– They should be allowed to drain for 15 minutes with no weight.
– Then turn for the first time at 15 min.
– Turn again for the second time and add 5 lbs weight (2.5 qt water) for the traditional brick mold of 5″x10″ (50″sq). Our large cheese mold (M2) is about this same size.
Apply the weight for 2-3 hours and then let the cheese sit in the molds overnight with no weight applied. Be sure to turn the cheese again in the mold when removing the weight.
It is important you place a damp cloth over the cheese to prevent it from drying out. Try and keep the cheese between 70-75F during this time.
7. A saturated brine is needed for salting the cheese, here is a simple brining formula:
– 1 gallon of water
– 2.25 lbs of salt
– 1tbs. calcium chloride
– 1 tsp. white vinegar
– Bring the brine and cheese to 50-55°F before using.
The final weight of the cheese will be around 4.5lbs unless you have changed the ingredient measurements.
Set the cheese in the brine for around 10 hours (2.25 hrs per lb. of final cheese). The cheese will float above the surface, so sprinkle some salt on top of the surface of the cheese. Flip the cheese and re-salt the surface about half way through the brine period.
After brining, wipe the surface and let the cheese surface dry for several hours. The surface will darken slightly during this time.
8. When it comes to aging, you can do it two different ways:
– Stronger and more traditional aromatic cheese:
Keep the brick at 68-70F and 90-95% moisture. Wash and rub it daily with light brine for 7-10 days. After this time, it should have developed good bacterial growth on the surface and should be turned for the next 7-10 days. Once those 7-10 days, wrap the cheese and store at 42F until it is ready. 2-3 months being the total ripening time.
– Milder and less pungent version
For this brick, keep it at 55F and 90-95% humidity for 2 days and wash it daily. After those 2 days, dry the cheese and wrap it and move it to cold storage.
Note: The light washing brine can be made up with about 1-2 tbs. salt to 1 cup of cool water. Begin with the lower dose and if other molds become a problem, increase the salt.
Making Cultured Butter
These days, homemade butter made straight from your kitchen is a lot better than store-bought butter. This recipe will show you exactly how to make delicious cultured butter.
All you really need is cream and a jar. You can make it in a blender or a mixer using ripened cream, it is as simple as that. Just pour the cream in, hit the mix button and wait until you hear the “chugging” sound.
Start with having your cream at 50-60F to make butter. If it is too warm, the butter will be too soft and will be more difficult to rinse and knead later on. If it is too cold, the fat will have difficulty consolidating.
Recipe
What You Need
2-4 Pints of Good Quality Cream
1 Packet C21 Buttermilk Culture (Optional)
Salt (Optional)
What To Do
1. The basic rule for selecting your cream is the better the cream tastes, the higher quality your butter will be. Heavy cream is 60% milk solids and water, and 40% butterfat.
The cream from Jersey cows always produces the best butter because of its higher fat content milk. Their fat is dispersed in larger globules than milk from other types of cows, it also tends to churn into butter a lot easier. The pastured cows eat plants with higher beta-carotene which makes the cream deep ivory to gold in color because the beta-carotene colors the cream more than grain.
– Fresh Sweet Cream: The best cream for butter is non-ultra pasteurized, high butterfat content (36-40%), organic, and from pastured cows. Jersey cream makes churning faster, due to the larger butterfat globules.
If you are just using ingredients bought from a grocery store, you are probably starting off with better ingredients than the average butter. However, if you can find non-ultra heat treated cream from pastured cows, this will improve the flavor a lot more.
The hardest part of making good butter surrounds entirely around the cream. Most of the cream sold in the US is ultra heat treated (UHT).
Vat pasteurized cream is the best-pasteurized cream. It is heated only to 165F for 30 minutes. The only downside of this is that vat pasteurized cream is harder and harder to find.
2. To culture your pasteurized cream, you simply need to add a packet of C21 Buttermilk Culture to a quart of cream (simply adjust according to different sizes used). Butter cultures are “Mesophilic”, this means that the bacteria thrive in moderate temperatures. “Thermophilic” yogurt cultures require higher temperatures so they are not as effective here.
Bring the cream to 68-70F (It is important to not let the cream fall below 68F or go above 78F). Now add the culture and keep it covered and warm for 6-12 hours. The time depends on how much character you want to see in your butter. Basically, let your taste buds be your guide.
Once the cream has ripened, it should be a lot thicker and have developed an aroma. The taste should be delicious, with sour notes and it should have no aftertaste. Throw the cream away is it smells “bad”, or if the cream is bubbly and gassy. The reasons this might have happened because:
– The area where you are making the butter isn’t completely sanitized.
– The milk was exposed to bad bacteria.
– The cream was stored near items in the refrigerator that give off an odor which is not welcome in butter (onions, garlic, etc).
3. Now is time to separate the butter. Begin by warming the cream to 50-60F.
Using a jar, fill up the jar 25-50% full of cream. The more cream you have in the jar, the longer it will take to form butter because there will be less movement of the cream and movement is what makes the butter.
Now, using a blender, mixer or food processor, fill it to around 25-40% full as it will get messy otherwise. Turn it on at a moderate speed and watch the cream change to a thick texture and then begin to separate.
It won’t take too long, only between 10-20 minutes, depending on the cream, temperature and how long you let it ripen, also the type of “churn”.
The sound of the moving cream will begin to change as the cream turns from liquid to whipped cream. Eventually, you will notice that it will “break” as the butter separates from the buttermilk. The color will also start to turn more yellow as the butter comes together. It will also begin clumping.
4. This step is very important because it keeps the butter fresh. The final butter might have some lactose and milk proteins remaining in the liquid. If you allow it to ferment, the butter can become very rancid in a short period of time. Washing and folding are what removes most of this. Cultured butter generally lasts longer because the lactose has been mostly fermented out to lactic acid.
Pour the liquid off and move the butter to a bowl when the butter begins clumping well.
Also, add some fresh, cool water and rinse the butter by pressing and folding in the bowl, you can do this two or three times until the water is basically clear.
5. Pour off the final rinse water and continue to knead with a spoon until it forms a nice ball. You will notice that water is working out of the butter as you knead it, keep draining this off as you form the butter into a ball. Put the butter in the fridge to harden a bit, if the butter is too soft.
If you desire, you can add salt to your butter during the final kneading. More liquid will come off if you do.
6. You can now press the butter into any form that you want or you can roll it into a ball and wrap or press into a special butter mold for aesthetics.
Don’t forget to taste some for yourself, though!
7. To store your butter, simply refrigerate it or for larger batches, you can freeze all of the butter that exceeds the supply of a few days.
Don’t worry, freezing butter will not harm it because butterfat crystalizes at about 60F, so taking it from 5F in a refrigerator down to -20F in the freezer, will not change its texture.
Cheesemaking: How To Make Belper Knolle Cheese
Recipe
What You Need
1 Gallon of Milk (Not UltraPasteurized)
1 Packet C20G Chevre Culture
1/2 tsp Pink Himalayan Salt or Cheese Salt
2-3 Garlic Cloves
1.5-2 Tbs Toasted Black Peppercorns
1/4 tsp Calcium Chloride (for pasteurized milk)
What To Do
1. If you are using pasteurized milk, add about 1/8-1/4 tsp of Calcium Chloride at this point. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 86F. To do this, place the milk in a container and then place it in a large pot of very warm water. If you heat it on the stove, be sure to heat it slowly and stir it as it heats if you heat it on the stove.
Once you are done heating the milk, you can add the culture. The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in. After stirring, let the milk sit for a further 30 minutes so that the culture can get to work.
2. Now you just need to let the milk sit at room temperature for 12-14 hours. The temperature is bound to drop during this time. If you are making this recipe in the winter, it is best to keep the pot covered with towels or a blanket to keep it from getting cool. The best time to make this recipe is in the evening because the curds will be ready to drain in the morning and can be draining whilst you’re busy at work or doing other things.
The milk sugar is converted into lactic acid while the bacteria in the culture works. This increases the acidity of the milk and eventually causes the milk to form the curd.
The rennet also helps coagulate the milk. The milk will thicken into a gel-like texture after a few hours but really needs more time to become properly firm. The finished curd will begin to show whey rising to the surface.
3. The next task is to separate the whey and curds.
To begin, line the sanitized colander with the cheesecloth in preparation for draining. If you want to save the whey for cooking or other things, just drain it all into another pot.
The curds are now ready to be transferred to the draining cloth.
Once the curds drain for a short time, the cloth can be gathered, tied securely and hung for the final drainage. You can do this overnight or for several hours, depending on how dry you want the final cheese to be.
4. Now is the time to add the salt and garlic. Once the curd has fully dried, you can blend the salt and garlic into the curds.
Use around 2-3 cloves of garlic chopped into small pieces. Now add them to a mortar along with 1.5 tsp of the Himalayan pink salt, then crush them with the pestle making a uniform paste.
The drained curds will look like dough.
Transfer the curd to a bowl along with the salt/garlic paste, then begin mashing the curds and paste uniformly using a large spoon. Now allow this to sit as you prepare the black pepper coating.
5. Grind the toasted peppercorns to a medium-fine size. Spread them out evenly on a cookie sheet or your counter if you don’t mind making a mess.
6. Once everything is blended and mashed, you can take a small handful of the cheese and form it into a ball like a snowball.
The one-gallon batch should make around 5-6 balls which are slightly larger than golf ball sized cheeses. All you have to do is roll the cheese around in the ground pepper surface that you have prepared.
The cheese will still be tender due to high moisture, so handle it carefully as you transfer it to the drying mat.
7. You can now dry the cheese out before it is placed into the cave. This can be one by placing it in a room at about 50-60F and a moisture of 65-70% moisture. A fan can also be set at a low/medium speed to increase the rate of moisture released.
The reason for all this is to produce a firm, dry crust. This will become a lighter color as it dries. The pepper coating will keep the surface free of mold.
8. Aging can now finally begin. The cheese can go to the cave with about 52-56F temperature and 75-80% moisture. The higher moisture helps the aging of the cheese as it continues to dry to the center and achieve a uniform moisture that will be perfect for use as thin shavings.
The final cheese will be ready in 4-6 weeks but will continue to improve in flavor for a few months.
Cheesemaking: How To Make Alpine Tomme
This recipe will be made with 2 gallons of milk. However, if you want to make a 4-gallon batch it can be a lot better because it seems larger formats ripen a lot easier. The smaller batch size can be easier for home cheese makers.
Recipe
What You Need
2 Gallons of Milk (Not UltraPasteurized)
1/2 Packet C201 Thermophilic Culture
1.75 ml (1/4 + 1/8 tsp) Single Strength Liquid Rennet
Salt
Calcium Chloride (for pasteurized milk)
What To Do
1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 92F. To do this, place the milk in a container and then place it in a large pot of very warm water. If you heat it on the stove, be sure to heat it slowly and stir it as it heats if you heat it on the stove.
The culture being used here is a Thermophilic Culture (C201) made up of two types of bacteria. These have an optimum temperature of 108-112°F but you will start them working at the lower temperature end of their range. This will give them a slower start which is in line with the long acid development phase for this cheese and will be helpful in preserving the calcium in the curd resulting in a more elastic curd.
Once you are done heating the milk, you can add the culture. The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in. After stirring, let the milk sit for a further 90 minutes so that the culture can get to work.
2. After 90 minutes of ripening, add about 1.75ml of the single strength liquid rennet. Stir the rennet in for about a minute in a slow up and down motion. The rennet will begin to coagulate the curd, let it sit for another hour. You will see the milk thicken after around 20 minutes, but it still needs the full hour for a proper curd to form.
One way to check for a good card, insert a knife into the curd at a 45-degree angle and lift slowly until the curd breaks. The edges should break cleanly and the whey that will rise should be clear, not cloudy.
Remember to utilize coagulation times by sanitizing the cheese molds and draining boards.
3. Begin by breaking up the curd with two vertical cuts at a right angle about 3/4-1 inch apart. It will look like a checkerboard. Now allow the curd to sit for 3-5 minutes while the cut edges heal slightly. Some whey may rise to the surface as well as in the cuts as this happens.
The next cut can be considered to be the most difficult. You need to cut the columns of curd into even sized pieces.
The final cut will be between 1/4-3/8 in. You can do this with a spoon of a flat ladle.
4. Now is the time to cook the curds. Once you have cut the curds to the desired size, you can begin using a spoon to slowly keep the curds separate. Stir the curds slowly for 5-10 minutes, just enough to dry the surfaces slightly and firm the curds for the cooking to follow. Now reheat to 92F if the temperature has decreased.
The process of heating the curds can be done quite like when making Gouda. We need to process to slow the acid development. This will effectively reduce the lactose supply and limit the food supply for the culture, which will make it a sweeter cheese:
– Allow the curds to settle to the bottom of the vat/pot
– Remove about 25% of the whey
– While stirring add back the same amount of hot water (120-130°F) slowly over about 20 minutes
– The final temperature should be about 108-110°F.
Once you have reached this point, the curds can be stirred for another 15-20 minutes to reach their final dryness.
5. When the final curd is ready, allow the curd mass to settle and remove the whey down to the level of the curd mass.
You can do this by spreading the draining cloth on the bottom and placing the curd mass into the cloth, the corners being ready to remove the entire curd mass to the mold. The reason for this consolidation in the whey is to help get a very tight curd mass so that there will be few mechanical openings in the final cheese. It is a character which all the Alpine-style cheeses have.
After this, transfer the curds to the molds by opening the cloths and pressing firmly into the mold. Pull up on the cloth to remove wrinkles and prepare to press the cheese.
6a. The cheese is now ready to be pressed.
These measurements are for 2-gallon sized batches but you can double these weights if you are doing a 4-gallon batch.
As always pressing needs to begin lightly and you must slowly increase the press weight to a moderate level:
– 30 minutes at 20lbs.
– 30 minutes at 40lbs
– 3 hours at 50lbs
– 3 hours with no weight but keep warm still
There is usually very little acid produced at the beginning of pressing so there will be a lot of lactose left in the cheese mass. This means that they must be fermented before the cheese is salted to avoid late fermentation problems in the aging. In turn, the temperature must be kept warm 80-85F to allow the culture to complete its work and ferment the remaining lactose.
6b. The rate of whey running off should be a matter of drops and not a stream. This is a good rate of whey removal during pressing and will slow even more as the residual free moisture is released. At the beginning of pressing there is very little acid produced so there is a lot of lactose left in the cheese mass. This must be fermented before the cheese is salted to avoid late fermentation problems in the aging. Therefore the temperature must be kept warm 80-85F to allow the culture to complete its work and ferment the remaining lactose.
7. Saturated brine is needed for the salting of the cheese, here is a simple brine formula:
– 1 gallon of water
– 2.25 lbs of salt
– 1 Tbs calcium chloride
– 1 tsp white vinegar
– Bring the brine and cheese to 50-55F before using.
When the cheese cools enough it can be floated in the brine for 1.5-1.75 hours brine time per lb of cheese. If you want moister cheese, use less time. Due to the brines high density, the cheese will float in the brine. Be sure to turn the cheese at least once during the soaking.
8. Now it is time to age the cheese. You can place it into the aging room at 52-56F and 85-90% moisture. Age the cheese for around 2-3 weeks, after this time, the rind will have formed and olive oil can be added to the surface to discourage mold as well as making it easier to remove if it does appear. The cheese can now be aged for a further 3-6 month and it will be then ready for serving.
Cheesemaking: How To Make Bel Pease Cheese
Even though this cheese is usually made with pasteurized milk, you can make it with high-quality raw milk if you so wish. However, this recipe does use pasteurized milk.
If you are going to make your own version using raw milk, be sure to decrease the culture amounts by around 40% and the rennet by 20-30%, depending on the specific milk you use.
Recipe
What You Need
2 Gallons of Milk (Not UltraPasteurized)*
1/64 tsp C7 Geotrichum Candidum
1/16 tsp MA011 Culture
1/32 tsp MM100 Culture
1/16 tsp TA061 Culture
1/4 tsp (1.25ml) Single Strength Liquid Rennet
Salt and Calcium Chloride for a Brine
Calcium Chloride (for pasteurized milk)
What To Do
1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 102F To do this, place the milk in a container and then place it in a large pot of very warm water. If you heat it on the stove, be sure to heat it slowly and stir it as it heats if you heat it on the stove.
Once you are done heating the milk, you can add the culture:
– 1/64 tsp of Geotrichum (its just a pinch)
– 1/16 tsp of MA011
– 1/32 tsp of MM100
– 1/16 tsp of TA061
It is a very low dose and a customized blend of culture.
The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in. After stirring, let the milk sit for a further hour so that the culture can get to work.
2. After an hour of ripening, add 1/4 tsp. single strength liquid rennet. Stir the rennet in for about a minute in a slow up and down motion. The rennet will begin to coagulate the curd, let it sit for 20 minutes. You will see the milk thicken after around 8 minutes, but it still needs the full 20 minutes for a proper curd to form.
One way to check for a good card, insert a knife into the curd at a 45-degree angle and lift slowly until the curd breaks. The edges should break cleanly and the whey that will rise should be clear, not cloudy.
Remember to utilize coagulation times by sanitizing the cheese molds and draining boards.
3. Once the curd is firm, you can begin to cut it into 3/8 inch pieces as evenly as possible, using a knife to make vertical cuts.
Stir the curds gently enough to keep them separated for about 5 minutes. This will allow for the curd surface to harden enough for a long stir. Make sure you allow the curds to settle for about another 5 minutes to allow the whey to rise.
The curds will appear to be soft and show very little structure, while the whey may be opaque.
4. You can now begin to dry out the curds. This can be done by increasing the heat slowly to 108F. You need to increase the temperature at the rate of 3-5F per 5 minutes at the beginning, making the total cooking time 25-30 minutes, but may be extended if the curds are still soft.
The curds will become firmer and the whey will appear more translucent.
You should examine the curds to make sure enough moisture has been removed. Broken curds should be firm throughout and the curds should be firm throughout and the curds should have a moderate resistance when pressed between the fingers.
The curd is ready when a handful of curds pressed together easily separate with a little pressure from the thumb. At this point, the curds can be allowed to settle under the whey.
5. The whey should first be removed to the curd surface in the vat. You can transfer the curds to a colander lined with butter muslin. Allow them to be drained for a few minutes, gently stirring the curds will make sure the whey drains off.
6. Begin the initial pressing with a moderate hand pressure.
The curd mass can be transferred to a mold which has been sanitized. The initial firm hand pressure should begin to set the initial cheese surface. The curd will still be quite warm at this point and should come together quite easily.
The curd mass should be lightly set and removed from the press after a few minutes. It is now ready to be opened, turned and re-wrapped as before.
Please note that it is important to keep the cheese warm during the pressing cycle.
7. Now is time to add 5-8lbs of pressure to consolidate the curds. Be sure that the cloth is pulled up well and smoothed around the cheese to form as smooth a surface as possible. You only need to use very light pressure here.
It is important you keep a smooth surface as possible, this will ensure the aging and surface development will have a good result.
The unwrapping, turning, and repress cycle should be repeated about 5 times within the first 30-40 minutes after molding the cheese.
The weight can be removed once a firm surface has developed, meaning the cheese can be returned to the mold.
The cheese will be ready for brining within 6-7 hours of cutting the curds.
8. You will need saturated brine for the salting process, a simple brine formula being:
– 1 gallon of water
– 2.25 lbs of salt
– 1tbs. calcium chloride
– 1 tsp. white vinegar
– Bring the brine to 50-55°F before using.
When the cheese cools enough it can be floated in the brine for 1-1.25 hours brine time per lb of cheese. If you want moister cheese, use less time. Due to the brines high density, the cheese will float in the brine. Be sure to turn the cheese at least once during the soaking.
9. Now it is time to age the cheese. You can place it into the aging room at 52-56F and 90-95% moisture. In around 5-8 days, the surface will develop a greasy surface, which is caused by yeast. When this occurs, you can use a light brine wash (3-6% strength, 1-2 tbs. salt to 1 cup cool water ) every 3-5 days for 3 weeks.
With this, a thin rind cover will develop as a dusty white surface. Once it is covered in it, wash off with 5% brine and then dry and wrap in waxed paper. Then store at 40F for another 2-3 weeks until it is ripe.
How To Make Mozzarella In 30 Minutes
Recipe
A few things to note before making this recipe:
– Make sure the milk you use is not ultra pasteurized
– You can use homogenized or non-homogenized milk
– Farm fresh milk is a great option if you can find it locally
– Low-fat milk will work but the cheese will be drier and less flavorful
What You Need
1 Gallon of Milk (Not UltraPasteurized)
1 1/2 Tsp Citric Acid
1/4 Rennet Tablet or 1/4 tsp Single Strength Liquid Rennet
Cheese Salt
What To Do
1. Start by preparing your work area, make sure that you are not preparing other food while making this cheese.
Be sure to have a clean work area, moving everything away and sanitizing your counter, stove and sink with soap and water. Use an antibacterial cleaner to wipe down all surfaces.
2. Now is time to prepare the rennet. Crush a 1/4 tablet of rennet and dissolve in a 1/4 cup of cool un-chlorinated water or add 1/4 Tsp of single strength liquid rennet to the water. Then, set your mixture aside to use for later.
3. Mix 1 1/2 Tsp of citric acid, to a cup of cool water and add it to your pot.
Then pour cold milk into your pot quickly to mix well with the citric acid. This will make sure the milk is at a proper acidity to stretch it well later.
4. Now heat the milk slowly to 90F. You will notice that your milk is beginning to curdle slightly when it starts to come close to 90F, this is because of the acidity and temperature.
You may need to increase the temperature to 95F or even 100F if the milk is having problems with forming a proper curd.
5. Once your temperature is at 90F, remove your pot from the stove and slowly add your rennet to the milk. Stir it for 30 seconds in a top to bottom motion and then stop.
Now cover the pot and leave undisturbed for 5 minutes.
After 5 minutes, check the curd. It should look like custard with a clear separation between the curds and the whey. Let the curd sit for a few more minutes if it is too soft or the whey is a cloudy appearance.
6. Begin cutting the curds into a 1-inch checkerboard pattern.
Now place the pot back on the stove and heat the curd back to 105F while slowly stirring the curds with a ladle. Once at 105F, take the pot off the burner and continue to stir it slowly for 2-5 minutes.
7. Scoop the curds into a colander with a slotted spoon. If the curds appear too soft, let it sit for another minute or so.
Once you have transferred the curd, press the curd gently with your hand, pouring off as much whey as you can. If you wish, you can keep the whey for later use in baking or cooking.
8. Transfer the curds to a heat safe bowl and microwave the curd for 1 minute.
There will be noticeable whey separation from the curd, so drain off all the whey as you did before. Work the cheese with a spoon or your hands until it is cool enough to touch.
Microwave it two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.
9. Now to begin stretching and kneading the curd. Start by quickly kneading the bread dough. Remove the curd from the bowl and continue kneading it until it is smooth and shiny. If needed, return it to the microwave if it begins to cool off before it is ready to stretch. Near finishing time, add salt. The cheese should be soft enough to stretch and stretch however you desire. This is what makes it Mozzarella after all.
10. In this step, knead your cheese back into a big ball until it is smooth and shiny. Now your Mozzarella will be ready as soon as it’s cool enough to eat. If you want to cool it quickly, place it into a bowl of ice water and refrigerate it.
Cheesemaking: How To Make Crottin de Chavignol Cheese
Recipe
What You Need
1 Gallon of Goats Milk (Not UltraPasteurized)
1 Packet C20G Chevre Culture
1/16 Tsp C7 Geotrichum Candidum
Cheese Salt
Calcium Chloride (for pasteurized milk)
What To Do
1. First, begin by bringing the milk to room temperature (74F).
When the milk is at room temperature, you can add the culture and geotrichum. The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in.
2. If you are using the C20G Chevre culture, you won’t need to add rennet because powdered rennet is already added to the packet to form a good curd.
However, if you are using MA011 culture, you will need around 4-8 drops of single strength liquid rennet. The amount depends on your milk and how it coagulates. If the curd still appears weak after 24 hours, add a bit more rennet next time. Adding too much will make it difficult for your curd to drain.
You can now let the milk sit for 18-24 hours while the culture works and produces the lactic acid that coagulates the curd.
The curd will have separated from the sides of the vat and there will be an inch layer of whey on top to show that the curd is ready.
3. You can now transfer the curd to the colander. Line a colander with sanitized butter muslin in preparation for pre-draining the curd. You can use a ladle to transfer the curds to drain in a cheesecloth for 6-18 hours at 68-72F. Be sure to ladle in small scoops directly into the forms.
4. When the curds are briefly drained and gathered, you can hang them in cloth to promote draining. You can open the cloth and the curd mass mixed lightly to promote even drainage about half way through the drainage.
5. Now the pre-drained curd is now ready to be transferred to the crottin molds. They will be heaped on the top at first but will settle to about 1/2 to 1/3 the mold height when fully drained. This may take another 12 hours to complete.
6. After around 2 hours after you have filled the molds, sprinkle a quarter teaspoon of kosher salt on the top of each curd in its form.
You can remove and turn the cheese back into the mold, the next morning. Then add another quarter teaspoon of kosher salt on the top of each curd in its form.
7. The cheeses will now be ready to be removed from the molds in the late afternoon. You should place them on drying mats to allow air to circulate on all sides. The drying room temperature should be at about 60-65F and 65-75% moisture with a small fan to circulate the air.
The drying time may be around 1-2 days during which you could notice a different surface as the salt migrates into the cheese and some ambient yeast begin to form on the surface. The cheese will be ready for the aging cave when you notice it take on a matte appearance and all the free moisture is gone from the surface.
8. At this time, the cheese will be ready for whatever aging you intend to do, but try to make sure you give them the 2-3 weeks to develop some character.
The aging space should be 48-52F and 90% relative humidity with gentle air flow over the cheeses. Be sure to turn the cheeses every day until they are covered with white mold. You will notice the mold beginning to develop within ten days from drying the cheeses.
Many folks have trouble keeping a high enough moisture, so they keep the cheeses in covered plastic containers in a refrigerator or cold room so that there will be enough humidity. The top can be set ajar to let in air if there is condensation but if too much, should be wiped out daily. You will find that the cheeses can age for several weeks. It is a good idea to turn the cheeses and rub the mold down periodically to prevent the rind from getting too thick.
At about 10-12 days, the surface should be taking on a nice white appearance that will eventually lead to that nice rippled surface so characteristic of this cheese.
At this point, the cheese can be held in a cooler space at 38-44F.
Cheesemaking: How To Make Caciocavallo Cheese
Recipe
What You Need
2 Gallons of Milk (Not Ultra-Pasteurized)
1 Packet C101 Mesophilic Culture
1/2 Tsp (2.5 ml) Single Strength Liquid Rennet
Salt Brine
Calcium Chloride (for Pasteurized Milk)
What To Do
1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 92F. To do this, place the milk in a container and then place it in a large pot of very warm water. If you heat it on the stove, be sure to heat it slowly and stir it as it heats if you heat it on the stove.
Once you are done heating the milk, you can add the culture. The powder can become very cakey and sink in clumps so to prevent this, sprinkle the culture over the surface of the milk and then let it sit for a couple of minutes. This allows the powder to re-hydrate before you stir it in. After stirring, let the milk sit for a further 30 minutes so that the culture can get to work.
2. After 30 minutes of ripening, add the about 2.5ml of single strength rennet. Stir the rennet in for about a minute in a slow up and down motion. The rennet will begin to coagulate the curd, let it sit for another hour. You will see the milk thicken after around 20 minutes, but it still needs the full hour for a proper curd to form.
One way to check for a good card, insert a knife into the curd at a 45-degree angle and lift slowly until the curd breaks. The edges should break cleanly and the whey that will rise should be clear, not cloudy.
Remember to utilize coagulation times by sanitizing the cheese molds and draining boards.
3. The curd is now ready to be cut to release the whey. You can begin to cut it into 1/2-5/8 inch pieces as evenly as possible, using a knife to make vertical cuts.
Stir the curds gently enough to keep them separated for about 5 minutes. This will allow for the curd surface to harden enough for a long stir. Make sure you allow the curds to settle for about another 5 minutes to allow the whey to rise.
Begin to stir the curds consistently for the next 15 minutes and bring the temperature back up to 92F if it has dropped.
The curds will appear to be soft and show very little structure, while the whey may be opaque.
4. You can now begin to dry out the curds. This can be done by increasing the heat slowly to 102F. You need to increase the temperature at the rate of 3-5F per 5 minutes at the beginning, making the total cooking time 20 minutes, but may be extended if the curds are still soft.
You should examine the curds to make sure enough moisture has been removed. Broken curds should be firm throughout and the curds should be firm throughout and the curds should have a moderate resistance when pressed between the fingers.
The curd is ready when a handful of curds pressed together easily separate with a little pressure from the thumb. At this point, the curds can be allowed to settle under the whey.
5. The whey should first be removed to the curd surface in the vat. You can transfer the curds to a colander lined with butter muslin. Allow them to be drained for a few minutes, gently stirring the curds will make sure the whey drains off.
Once you have released all the free whey, fold the drainage cloth over and turn the cheese mass to allow it to consolidate. Then place another identical tub with no holes on top and add 1/2-3/4 gallons of water. This is to keep the curd warm and to help with consolidating the curd mass.
6. At this point, the final acidity has developed and some calcium will be leached from the curd and flow off into the whey. The structure of the curd will also begin to change.
In about 5-6 hours check on the curd to see how the acid development is going. The final acid being pH=5.2-5.3 TA%=.45-.55 and more whey is expelled. The longer you let the curd develop, the more it is turned and the drier it will become.
Once the curd has ripened, you should see a change in its structure. It will be well consolidated and flatter. When you break it, you should see an elongated individual curd profile.
7. This is the fun part. Slice the ripened curd into a heat safe bowl or pan in 1/4 inch strips. This will allow for faster heating.
Add a small amount of hot water into the side of the bowl, just enough to cover the curds. Be sure to keep the curds separate.
When the curd begins to visibly stretch a bit, it is time to change the water temperature. Empty the water from the curd and add fresh hot water. This will make the curd easier to stretch and begin to mold into one mass. Begin to stretch the curd by lifting it with a wooden spoon. Do it several times, folding the curd back and forth on itself. Add more hot water if it becomes difficult to stretch.
When you notice the lumps disappearing and the curd appears to be smoother, you can now begin stretching the curds with your hands. Dipping your hands in cold water will make this process less painful (the curd will be at 135-140F). A few nice long stretches will be good enough.
8. Now it is time to form and shape the cheese. Be sure to dip your hands in very cold water first. – Fold the cheese into a flat square, then push down on all of the edges to form a bag shape.
– Fold the cheese into a flat square, then push down on all of the edges to form a bag shape.
– Stuff these edges into the center of the cheese as you squeeze the neck of the bag closed. Keep reheating the cheese as needed.
– Continue to push and stuff into the center opening as you narrow the neck into a nice topknot.
– You will find that the hot curd will have a tendency to sag, so keep it moving and reshape as you go. Your initial shape should be more like a ball with a narrow topknot. If you have not been dipping your hands in cold water, you are probably in pain by now.
– Once you have a nice smooth surface and the shape you want, it is time to cool the mass in cold water but first, let the cheese to hang briefly and gravity will change the ball shape into a beautiful pear shape. Immediately chill the cheese in cold water, but do not allow it to rest on the bottom because it will be reshaped there. The cheese will be somewhat buoyant in the water but will still rest on the bottom otherwise.
9. You will need saturated brine for the salting process, a simple brine formula being:
– 1 gallon of water
– 2.25 lbs of salt
– 1tbs. calcium chloride
– 1 Tsp. white vinegar
– Bring the brine to 50-55°F before using.
When the cheese cools enough it can be floated in the brine for 2-3 hours brine time per lb of cheese. If you want moister cheese, use less time. Due to the brines high density, the cheese will float in the brine. Be sure to turn the cheese at least once during the soaking.
10. Once you remove the cheese from the brine, it is time to be “strung up”. You can use a piece of twine or another type of string that will not cut into the cheese surface, tie a loop around the smaller knot end of your caciocavallo and hang it in a cool dry place to age a bit. More time will be needed for drier cheese but give them at least 6 weeks or more.
Cheesemaking: How To Make Derby Cheese With Sage
This cheese is a Derbyshire cheese that was created during the early 20th century. It is a moister, softer and earlier ripening version of Cheddar. Sage is added to this recipe to give it a delicious twist.
Recipe
