Hello All,

I’m just beginning and have a question before I attempt another batch.  I’m using the “Basic Cheese"recipe. from here:
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm

My first batch turned out well.  I used buttermilk to culture and the cheese is firm with a taste somewhat similiar to mild cheddar. 

A week later I tried again but this time used yogurt to culture.  It came out of the press looking good but has turned soft and the sides are bulging outward under its own weight.  It’s only been a couple of weeks but I cut it open and there seems to be a lot of airspace and it looks somwhat like a colby - like a loose collection of curds.

For both I used 3.25% milk purchased at the store and calcuim chloride.  Both buttermilk and yogurt contained live cultures, both cooked to the same temp.  The process for both went well - clean break, 30ish lbs pressed overnight, sterile equipment.

The only difference I can pinpoint is that the curds in the first batch were firmer and “squeakier.”
The curds in the second batch looked good and firm, but never really entered the “squeaky” stage.

So, do I need to cook a little longer,
maybe a few degrees higher,
maybe press with more weight or longer?

Thanks,
Bruce

The difference is in your starter.  Buttermilk and yogurt are not the same.  For consistency, it would be better to use the same starter; and I would personally recommend a commercially prepared starter.  The direct set types are very convenient, consistent, and keep for a year in your freezer.  So, let us know how the two turn out - taste and texture-wise.  And welcome aboard Bruce.

Hi Bruce,

Buttermilk is a mesophilic starter/culture that can withstand 102 F. Yogurt is a thermophilic starter/culture that can withstand 132 F. There are some cheeses that call for a mixture of both.

Alex

Thanks for the help guys.  Now I understand the difference in the cultures.  I’ll try a direct set culture next time, but I started with this recipe because it looked easy.  I opened up the buttermilk-cultured cheese yesterday and it was very good.  It aged about a month.  I rubbed salt on the yogurt-cultured blob and noticed some liquid had drained out.  It’s only a couple weeks old, but I’ll give it another two weeks before I make a final judgment. 

Here’s the buttermilk-cultured cheese:

Looks very nice and yummy !

I agree, it looks pretty good.  I’m guessing its rather moist, as it appears to have torn somewhat when you cut it.

Neil - 22 February 2009 05:25 PM

Looks very nice and yummy !

Yes, I made the mistake of cutting it open while the kids were visiting.  Not much cheese left.

For contrast, here’s the blob:

I see why you are disappointed.  On the other hand, take heart - its still cheese.  Maybe not what you had planned, but cheese nevertheless.  We do get to eat our mistakes, and sometimes the mistakes are quite good.

Agree with Rich…..
I’ve had plenty of failures over the years but some of my best tasting cheeses have been ones that I"ve considered failures.
I’m a bit anal when it comes to every aspect of the cheese being right. I can have a swiss with the correct flavor and proper texture but if it doesn’t have the eyes to go along with it then I did not meet my goal.
The old saying “practice makes perfect” is nowhere more true than in cheesemaking but just make sure you take good notes and make adjustments as necessary.
We are all trying to turn out the perfect wheel of cheese. With enough practice and by using a scientific approach one day…..just maybe, one of us will get there.

Dave

u made me hungry

I’m not too discouraged with this flop.  I enjoy experimenting and I really like to learn.  I think in a few weeks the blob will develop a little more flavor and the soft texture doesn’t bother me.  I’ll try the same recipe again but cook it a little hotter and press with a few more lbs.

In the meantime, I tried the buttermilk culture again this weekend.  The only difference this time around was that I pressed at 30 lbs overnight and then 50 lbs for 24 hrs.  It feels drier and firmer than the first attempt. This recipe yielded 4.75 lbs from 3.75 gallons of 3.25% milk.

(BTW, I’m not ignoring the advice to try commercial cultures, I just had this batch going before I made my first post.)

Now that is a gorgeous wheel of cheese.  We may be back to Neil’s suggestion of a cheese (pin-up) calendar.  In any case, take good care of this one - its a keeper!

Awesome looking one !! very nice

Thanks, guys!  I think the extended pressing made the difference and I took care to wrap it carefully.

Any suggestions about how to take care of it now?  The recipe says to wrap in cheesecloth, change daily until dry, and then wax.  I did that on the last one but had a little trouble with mold.  BTW, my cheese cave is a mini fridge.

First I would rub salt on the outside to make sure it has protection, and let the surface dry like that, then wrap/wax.

Bruce,
That is a very nice looking wheel of cheese! Great job.
I think we have all learned that pressing is a very important stage of a make.
Since I’ve been following a different pressing regimen I’ve found that I’m finally getting the texture I’ve always wanted.
Again, great job on this cheese.
Fantastic work!

Dave