As stated in a previous post, I had good luck with getting a nice curd yesterday and today I am trying to duplicate.
I decided to make a swiss (instead of a parmesan like I had planned).
Our local store was nearly out of whipping cream so I had to settle for adding 8 oz. instead of the 24 I planned on adding to this batch.
I’ve found in the past that adding cream to store bought milk does make a difference in the curd.
My milk is now in the vat and I’m waiting for the rennet to set the curd.
I left the 4 gallons of milk on my kitchen table for 2-1/2 hours. I then placed it in an 80 degree water bath for 1/2 hour.
Once I poured the milk into the vat the temp was exactly 70 degrees F. I then slowly raised the temperature to 90 degrees which took right at 25 minutes.
I plan on letting the rennet work for one hour before testing for a clean break. If I don’t have a clean break by that time I will let it go to an hour and a half.
From past experience I know that if I don’t have a clean break within an hour and a half then it is what it is.
When I cut the curd I’ll snap a photo or two to show what I’ve got.
Man, I really hope this works.
Okay, here’s a pic of the curds….
The first is right after cutting and the second is after doing the subsurface cuts.
All in all I’m really pleased. The curd is not quite as defined as what I had last night but then again, it is cut a LOT smaller than last night.
I had a great break and the curd is very firm. I think I might have just solved the issues I’ve been fighting for the past three years.
One thing that I do want to try on the next batch is the addition of more cream. Last night’s batch had 16 oz. per 2 gallon and this one only had 8 oz. per 4 gallon. That might be the reason this one is not quite as good.
Okay, here’s the pics…..gotta get back to my cheese!
Okay, the swiss is in the press.
I have to say that this is by far the best swiss curd I’ve gotten yet.
Even after cutting with a whisk the curd was very well defined and I had to do a LOT of further cutting while foreworking, to get the pieces small enough.
In the past when I cut with a whisk the curd turned into what looked like badly made cottage cheese. The curd would always turn out by the end of the cooking process, but at first it truly was nothing more than mush.
I’m pretty excited by what I’ve seen up to this point. I think I’ve finally found what I’ve been missing in my cheesemaking.
Here’s a pic of the curd after cooking (right before going into the press).
Neil, thanks. I am really happy with this cheese.
I also used a whisk.
I initially cut the curd into 1/4” pieces and then allowed them to set for approx. 15 minutes.
After that I took a whisk and stirred them well but even after whisking, many of the pieces were way too big.
The curd was so firm that the whisk did not cut them as well as it should have so I ended up just cutting the larger pieces with my spoon as I was foreworking. All in all, I’m very happy with the result.
I have flipped the cheese twice now and have what I consider to be a perfect wheel forming. It really does look as if it could to to the cave right now.
In another hour or so I will give it the final 12 hour press and then it will go into the brine bath. Once I remove it from the brine I will post a pic or two, tomorrow evening.
I can’t begin to say how happy I am with the results of this experiment. I know from your website that you have always brought the temp of your milk up slowly but I fast heated my milk from the first.
Since I’ve done this, I am finally seeing the type of curd that I always dreamed of.
Let the cheese making begin! :D
Dave, I’m happy for you. Does this mean you’ll be making even MORE cheese than you previously did? Seems like you make 3 or 4 a week as it is. By the way, rejoice with me: while you were making your Swiss, I was with my daughter having yet another grandchild (number 11).
Okay guys, as promised here’s a couple of pics of the new swiss fresh out of the brine.
I’m really happy with this wheel.
I can’t say that it looks any better than any of the other swiss cheeses I’ve made (except the one that I underpressed) but I do have high hopes for this once simply because of the curd I got.
It is 7-1/2” diameter and right at 4” thick. I really think this one should sweat out really well and hopefully will make some nice eyes.
I’ve decided that swiss is my favorite cheese to make. It’s a challenge but man, the rewards are worth it.
Oh, and Rich…..
It is quite possible that I will be upping my cheese production. I have no idea what I’m going to do with all of it, but man I’m really having a blast doing it.
Guess it’s time to start looking for another fridge since my caves are getting full.
Honestly, I’m only doing about 16 - 20 lbs. per month right now. I realize that’s a lot but this summer I will taper off to maybe one Stilton and one batch of Camembert per month at the most.
At least I’ll have a good stockplie of well aged cheese for the summer months.
Hey Carter!
Bout time you stopped by this site.
I’m sure this post gives you the slightest feeling of Deja vu.
That’s the trouble with being a double ought secret cheese agent. When I post on one board I feel the need to also post the same information on the other.
It would really be easier on me if John and Rick would combine their forums into one.
Anyway, glad to have you aboard here.
There’s no doubt that you have a lot to offer the members of this forum.
That’s a really attractive cheese, Dave. It encourages me to think along the lines of trying another Swiss myself. All that wheel needs now is a big smiley face on the top!
