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