Tag: cheesemakers
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
What To Do
2 Gallons of Milk (Not UltraPasteurized)
2/3-3/4 Packet C101 Mesophilic Culture or 3/16 tsp MA11 Culture*
1/2 Tsp (2.5 ml) Single Strength Liquid Rennet
0.8 oz Salt
6-12 Sage Leaves for Aroma/Flavor
6-12 Spinach Leaves for Color
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 84F. 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 hour so that the culture can get to work.
2. While you are waiting for the milk to warm and ripen, you should begin preparing the sage.
– Clean the leaves well in cold water and let them soak for 10-20 minutes. This can help remove some of the herbal bitterness.
– Make sure you drain the leaves well and then add around 2-4oz. of cold water and blend the herbs into a fine puree.
– Now set the puree aside for later use. The puree should be dark green once the foam subsides.
3. After an hour of ripening, add in 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.
Once the curd is firm, 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 84F 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 92F. You need to increase the temperature at the rate of 3-5F per 5 minutes at the beginning, making the total cooking time 15 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. 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.
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.
Unwrap the cheese mass and turn it over and rewrap every 15-30 minutes for the next 1-2 hours while final acid is produced. The final acid being pH=5.3-5.4 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. Now the curd should be torn or cut into small walnut sized pieces. This will allow for the salt to penetrate to the center of each curd and stops the development of excess acid which is already near its targeted development. Failing to do this will result in an over acid cheese.
8. This next step is about adding the salt and sage to the curd. About 2% of the curd weight in salt should be added. The final curd weight of 2.5lbs will need around .8oz of salt. Add the salt in 2-3 cycles, with time between for the salt to dissolve.
Once the salt is absorbed, you can add the sage/spinach infusion to the broken curds. This should now have dropped to room temp and will be cooler than the curds. This will cause more of the sage liquid infusion to be absorbed into the curds. It is essential to add the salt before the sage infusion because the whey released from salt additions will cause some of the sage flavor to be released as well.
Stir the sage infusion well into the curds and allow them to rest for a few minutes while you prepare the mold.
9. Make sure the mold and cloth have been sanitized. The curd can be pressed into the mold and compacted with a firm hand to begin the consolidation.
Fold the cloth over the surface and the follower placed on top so that the press weight is on the cheese surface and not in the mold itself.
10. This is the stage where you begin pressing the cheese. To press the cheese, begin very light and then slowly increase the press weight to a moderate level:
– 30 minutes at 15 lbs
– 60 minutes at 20 lbs
– 2 hours at 35 lbs
– Overnight at 40-50lbs
After the initial drainage of whey, the rate of whey running off will be a matter of drops and not a stream of whey being released. This is a good rate of whey removal during pressing and will slow down even more as the residual free moisture is released. You should see tears of whey weeping from the form very slowly. When it stops completely, increase the weight slightly.
Remove the cheese from the press and unwrap, turn and rewrap and put it back into the press at the above intervals to assure an even consolidation.
11. Now it is time to age the cheese. You can place it into the aging room at 52-56F and 80-85% moisture. Age the cheese for around 4-6 weeks, after this time, the cheese will be ready for serving. Or you can leave for a further 3-6 month for a complex aged texture and flavor.
Cheesemaking: Making Goat’s Cheese With Ash
The cheese that is made in this recipe is a lactic type goat’s milk cheese with a covering of salt and finely powdered charcoal. It will change from black to a nice blue-gray to white and bloomy surface.
Recipe
What You Need
1 Gallon of Goat’s Milk (Not UltraPasteurized)
1 Packet C20G Chevre Culture
1/16 Tsp C8 Penicillium Candidum
2-3 tsp Salt (non-iodized)
1/4-1/2 tsp Charcoal/Ash
Calcium Chloride (for pasteurized milk)
What To Do
1. Firstly, begin by heating the milk to a temperature of 68-72F. If you heat the milk on the stove, make sure you do it slowly and stir it consistently while it heats.
Add the Chevre and P. candidum culture once the milk is at the desired temperature. Sprinkle the powder to prevent it from becoming clumpy and allow it to sit for 2 minutes before stirring it in so it can re-hydrate.
2. There is enough rennet to ensure a proper set. So now let the milk sit for 18-24 hours while the culture gets to work and the rennet coagulates the curd. The thermal mass should keep the milk warm since this is being done at room temperature anyway. It fine if the temperature does drop a few degrees during the time, but find a warmer space if your room is generally cold.
Remember that the longer you let the curd set, the more acid will be produced.
3. Once the curds have been formed, there will be a thin layer of whey over the curd mass and there may be cracks and separation on the sides. You can test with a knife to see if it is ready. It will show a clean break.
You can now move the curds into the molds with a small spoon to allow the whey to drain. You can drain for 8-20 hours at 68-72F. The time amount has a huge range because it is all dependent on what you want for moisture in your final cheese. This means less time for a sweeter and moister cheese or more time for a drier and tangier cheese.
Note that the bacteria is still working and as long as the whey is present it is able to convert the lactose to lactic acid.
4. To add the ash, you simply need to dust a thin layer of charcoal with no salt after filling the molds about 2/3rds full and then add the rest of the curds.
Once the mold stops dripping whey, it should be firm enough to unmold.
5. The cheese is now ready to be salted. You can mix the charcoal and the salt together. The ratio which is best can be anywhere from 1:5 to 1:8 charcoal to salt ratio, depending on how heavy an ash surface you want on the cheese.
The base salt amount should be about 1 Tsp per cheese and you can apply this by sprinkling about 1/2 per surface. You can even it all out with your hand and spread slightly down the sides. Wait until the salt dissolves and soaks into the cheese body before you salt the other side.
After the salt has been absorbed and no whey drips from the cheese, the cheese can be taken to a space for drying. We are looking for the surface moisture to dry down so that no bright moisture spots can be felt or seen and the surface takes on a matte appearance. This can be done in a room at around 60F with 65-70% moisture. You should place a reed mat or plastic mat under the cheese to allow air movement.
6. Once you have dried the cheese out, it can go to the aging space at 52-56F and 90-95% moisture. This is where it will undergo the final ripening, but must be turned daily to even the moisture and keep the mold from growing into the mats.
After 3 days, you will already see signs of white mold on the surface changing from black to a dusty gray.
After 5 days you will see a full coat develop as the surface becomes light gray as shown in the photo. You would usually see this after 2 weeks when not using charcoal.
After 8-12 days the cheese can be cut as fresh or can be held for several weeks as the surface enzymes continue to work on the proteins, leading to a more complex flavor.
Cheesemaking: How To Make Ibores
Recipe
What You Need
3 Gallons Goats Milk (Not UltraPasteurized)
1/16 Tsp MA4002 Culture
1/4 Tsp Calcium Chloride
1/2 Tsp Single Strength Liquid Rennet
2 lbs Cheese Salt (for Brine)
Spanish Smoked Paprika & Olive Oil
What To Do
1. Heat the 3 gallons of milk to 86F. Do this by placing the milk in a pot and put it in a sink of water with the temperature of 120-140 degrees. Once the milk is about to reach the target temperature, begin to add cold water to the water bath until the temperature falls to around 2-3F above the milk target temperature. If you prefer to heat your milk on a stove, make sure you heat the milk slowly and stir it well.
When the milk is at 86F, it is time to add the 1/16 tsp. of MA4002 culture. This culture is a combination of Mesophilic, which will convert lactose to lactic acid, and Thermophilic, which will produce minimal acid development but begins to work during aging to develop supple texture in the finished cheese.
As always, to avoid the culture clumping and caking, sprinkle it onto the surface of the milk and wait 2 minutes for the culture to rehydrate before you stir it in.
Now allow the milk to sit for an hour while the culture works and begins to ripen. A small amount of acid will be produced during this time. Be sure to keep it warm.
2. After an hour of ripening, add 1/4 Tsp of the single strength liquid rennet. 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. Once the curd is firm, you can cut it into 1/4 inch pieces. Once the curds have been cut, let them sit for 10 minutes. Don’t let them mat together, but make sure they have a layer of whey to rise to the top. If they try to mat, just give them a gentle stir and after around 5 minutes, let them settle again.
4. It is time to dry out the curds. You can do this by heating them up to 86F very slowly. It will take approximately 30 minutes, but can be extended if the curds are too soft. Stir them gently during heating to prevent them matting.
Examine the final curds to make sure they were cooked through and enough moisture was removed. They should be firm enough that they will have a moderate resistance when you press them between your fingers.
At this point, the curds can be allowed to settle under the whey.
5. The dry curds are ready to be transferred to the mold. Allow the curds to settle to the bottom of the pot and then drain the whey down to around 1-2 inches above the curd mass.
Stir the curds well to separate them before you transfer them to molds. The whey will float the curds into position and minimize any mechanical holes. Good pressure from your hands will help consolidate the curds.
Fold the draining cloth on top of the curd mass and then place the follower on top. It is now time to press the cheese.
6. To press the cheese, begin very light and then slowly increase the press weight to a moderate level:
60 minutes at 25 lbs
90 minutes at 50 lbs
4 hours at 75 lbs
After the initial drainage of whey, the rate of whey running off will be a matter of drops and not a stream of whey being released. This is a good rate of whey removal during pressing and will slow down even more as the residual free moisture is released. You should see tears of whey weeping from the form very slowly. When it stops completely, increase the weight slightly.
Remove the cheese from the press and unwrap, turn and rewrap and put it back into the press at the above intervals to assure an even consolidation.
You will see that the cheese has a smoother surface after each turn.
7. The pressed cheese should be smooth and have no openings. It would cause problems for the cheese to have cracks as it will lead to problems with molds during aging.
Prepare a saturated brine for salting the cheese. Here is a quick formula: 1 Gallon of water to which is added 2 Lbs of Salt, 1tbs. Calcium Chloride (30% solution), and 1 Tsp. white vinegar.
Set the cheese in the brine for 3 hours. The cheese will float above the brine surface so sprinkle another teaspoon or 2 of salt on the top of the surface of the cheese. Flip the cheese and re-salt the surface halfway through the brine period.
8. At the end of the brining, wipe down the surface and allow it to dry out for a day or two before you wax the cheese.
Prepare a mixture with just enough oil to make a thick paste/slurry to coat the cheese. Paprika is important for the flavor and aroma. Rub the cheese with paprika until it is well coated. In a day or so, the oil will be absorbed into the cheese which will ensure a dry coat on the outside.
Repeat the treatment when necessary.
9. Now it is time to age the cheese. You can place it into the aging room at 52-56F and 80-85% moisture. Age the cheese for around 4-6 weeks, after this time, the cheese will be ready for serving.
Cheesemaking: How To Make Crescenza
When making this particular cheese, there is a trick to it. The trick is to balance the acid development with the correct moisture level in the cheese to ensure it will ripen properly. It is your choice whether you want to make it drier for a firm texture and longer aging or very moist to make it have a soft texture.
Recipe
What You Need
1 Gallon of Pasteurized Milk
2 oz Fresh Yogurt
.75 ml (just over 1/8 tsp) Single Strength Liquid Rennet
.75 oz Cheese Salt
Calcium Chloride (for pasteurized milk)
What To Do
1. Like always, we begin by heating the milk. Heat it to 100F. To do this, place the milk in a pan on the stove and heat the milk slowly, being sure to stir it consistently as it heats.
Once the temperature is at 100F, add the calcium chloride.
2. The next step, which is unusual for most cheese, we add the salt. The amount of salt is also a lot more than added to usual cheese, it ends up being around 2.5-3% of the final cheese weight. However, some of the salt will run off when the whey is draining so the final cheese will end up retaining the normal amount of salt.
Make sure the cheese is well mixed into to the milk before you add the culture.
The reason we add the salt before we add the culture is that the salt is somewhat sensitive and will work slower, making it produce lactic acid over a much longer time. Not only that, the slow acid will also slow the whey drainage which will preserve the final moisture of the cheese.
3. Now is time to add the culture. Use about 1.5% of culture volume to milk volume. So for 1 gallon, this will be around 2 oz. of yogurt which is made from Y1 yogurt culture. If you plan to store the finished cheese for long, you can also add 1/64 tsp. of C7 Geotrichum Candidum.
Let the milk sit for around 30 minutes so the bacteria can grow to a suitable size.
4. Once the culture step is finished, add around 0.85ml of single strength liquid rennet. Be sure the rennet is diluted in about 50-60ml of cool non-chlorinated water.
Stir the rennet in well with up and down motions for around 60 seconds to make sure the rennet is distributed thoroughly throughout the milk.
Let the milk sit for around an hour while the culture works and the rennet begins to coagulate the curd. The milk will begin to thicken after around 20 minutes, but a full hour is important for good coagulation.
It is important you try and keep the correct temperature of the milk during the coagulation time. You can do this effectively by placing the container in a sink of water which is a degree or so above the target temperature.
In this hour of coagulation, you can make sure you have sanitized all the molds and draining mats.
5. Now it is time to cut the curds and release the whey. Once the curd is formed properly, it can be cut to release the whey. Begin by cutting a vertical cross hatch of about 2-3 inches in size. Do not stir the curds after the cut.
Allow the curd to rest for around 30 minutes while the surface heal slightly and some whey releases.
Make a larger cut at around 5/8-7/8 inches. You can make this cut with a combination of a knife and a spoon. This second cut will determine the moisture of the finished cheese. This cut will retain whey for a higher moisture cheese. Be sure this cut is gentle and does not disturb the first curds cut. For the final cut, we should see a large piece of curd containing a good amount of moisture. You can stir but keep it at a minimum, just enough to keep the curds separated.
When the cutting has finished, let them settle with a gentle stir every 5 minutes. This process should take 10-15 minutes.
6. You can now carefully transer the curds to molds along with the remaining whey. Keep the curds at a warm temperature of 75-78F for around 4-6 hours to encourage the whey to drain and the culture to keep converting lactose to lactic acid, meaning more whey will be released.
You can turn the form as soon as all the curds have been transferred by placing a board on top of the draining form and flip it.
Allow the form to settle for a further 60 minutes before you flip it again. Remember to keep on top of the temperature, making sure it is still warm during draining.
You can flip the cheese for a third time after another 60 minutes. The cheese will be lower in the form because they whey has drained.
Following the flipping, the cheese can now be left to rest overnight in the molds.
7. The following morning, the cheese can be removed from the molds. The cheese will be around 1.25-1.5 inches in height and the final moisture will be around 20%. The cheese will be very moist and jiggly like pudding but still have a firm structure. It can be easily sliced and doesn’t need to be salted because that was already done in the behinning.
All that is left to do is place the cheese in the refrigerator.
Cheesemaking: How To Make Pouligny-Saint-Pierre
Recipe
What You Need
2 Gallons of fresh unpasteurized goat’s milk
1/16 Tsp MA011 Culture
1/32 Tsp C70 Geotrichum Candidum
4 drop single strength liquid rennet
Salt
What To Do
1. The first step is to heat and acidify the milk. So let’s begin by heating the milk to 72F. To do this, place the milk in a container and then place it in a large pot of very warm water. Be sure that the water has the temperature of 120F so that the milk will heat up to 72F in less than an hour.
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 hour so that the culture can get to work.
2. Now it is time to add 4 drops of the single strength liquid rennet. It is important to not have too much rennet because the cheese is lactic.
Leave the milk to sit for 2-3 hours while the culture is still at work and the rennet begins to coagulate the curd. You will see that the milk has started to thicken. Allow the milk to sit for an additional 8-9 hours, making that a total of 9-11 hours of sitting since adding in the rennet.
You can see that the curd is ready when it has shrunk away from the edges and is cracked in places with quite a bit of whey on the surface. The flavor should be quite tangy at this stage.
Make sure that you have prepared molds and your transfer area by sanitizing everything, during these long wait times.
3. You don’t have to cut anything once the curd is ready, instead, you just must remove the curd with a ladle and carefully place it into the molds to avoid breakage. Make sure you fill the molds to the top and wait for them to settle before you top them up. This process may take a few cycles.
For the filled molds, allow them to drain for 10-12 hours or overnight at a temperature of 72F. You will find that they have settled in the molds by about 25-30%.
When the whey has completely drained, you can now remove the cheese from the molds and place them onto bases for the salting and drying process.
4. Once the cheese has dried out and the whey has stopped dripping, it is time to salt the cheese.
The best way to go about this is to salt by weight. Use about 2% of the cheese’s weight for salt. Place the salt in a salt shaker and evenly distribute it over the fresh cheese and allow the salt to dissolve and be absorbed into the cheese.
5. Once the cheese has been salted, dry the cheese for 2-4 days in a cool cave which temperature is at 52-56F but a drier 65-70% moisture.
After those 2-4 days, age the cheese for about 14 days in the same cave and temperature but change the moisture to 85%. During this time, you should see a dry, white surface with possible blue spots beginning to develop.
You can move the cheese to a refrigerator after those 14 days. You can also wrap the cheese. It will mature even further in the refrigerator and should be ready to eat within 1-3 weeks.
Cheesemaking: How To Make Gamalost
Gamalost is a Norwegian cheese which is rarely found in stores outside of Norway so this recipe will come in handy for eager cheesemakers. The cheese is generally hard with a mold ripened rind.
