Swiss cheese making
Posted: 14 July 2008 08:02 AM   [ Ignore ]
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hi guys

i just discovered how really making swiss cheese is hard, especially with raw milk, which it is a must.

maintaining the targeted pH with every stage, is very very very hard.

reaching 6.4 pH when dipping (before draining) is such a hard target i could not yet achieve

what happen to me is the milk took 60 mins to clean break then 30 mins stirring @ 33 then 30 min to 52C then another 30 mins of stirring

i ended up with 5.8 pH before draining

i am sure that my milk was fresh (one hour since milked and its pH was 6.8), and i added not too much starter.

i will try another hit this Friday, for now i can tell u that all what we all made as a swiss, is very far beyond that

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Posted: 14 July 2008 09:19 AM   [ Ignore ]   [ # 1 ]
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LOL, it has been a pain, and one that I want to rectify if possible.

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The Cheese Hole

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Posted: 16 July 2008 04:01 AM   [ Ignore ]   [ # 2 ]
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in swiss type cheese , no acid should be develop when u mold the curds
if that’s happen then u will end up with different cheese with no eyes, and different texture and taste

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Posted: 28 July 2008 01:34 AM   [ Ignore ]   [ # 3 ]
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My swiss cheese now in warm room (2 and half weeks).

the cheese puffed and swelled like round bread , wonderful swiss smell , i will post pictures tomorrow.

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Posted: 28 July 2008 10:32 AM   [ Ignore ]   [ # 4 ]
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Great !!!

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Posted: 29 July 2008 07:38 AM   [ Ignore ]   [ # 5 ]
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Looking forward to the pictures too!

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Kim   cool smile

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