This is a quick post to mark the date, turned 50 this weekend and the second make of Ibores. I made Ibores in May this year and it was very fun to eat. It is made with goat cheese and rubbed with smoked Paprika and olive oil. The wheel was coming out great, every few days I applied more paprika and olive oil.
It aged for several more weeks and it was still looking good.
I sliced it in half to test it since it had aged for several months and it was coming along nicely. Finally, I threw it into a seal-a-meal bag as it was showing signs of drying out.
I made a Colby earlier this summer and it tasted ok, but not great. It was a little crumbly and not much taste, but tasted really great melted on burgers. So I wasn’t rushing to make more, but when I pulled a large block of Colby Jack out of the Frig this weekend and my wife told me how much she likes Colby Jack, it came to the top of the hit list.
The “Art of Cheese” had a Colby class in April where I received the Colby and Monteray Jack recipes. The mix of the two cheeses was kind of exciting, so I started with that recipe.
I used 2 gallons of whole $1.99 milk for each cheese. You can see in the top picture, the probe for the thermometer is draped across both pots. It was a real pain swapping it back and forth. If I continue to make cheese I will need another thermometer!
As I poured out the Annatto for the Colby I was sure I needed more, but resisted the urge to add more. I’m glad I didn’t, the color of the Colby came in perfect. Recipes are there for a reason.
When the Colby came to the end of its cooking time and I poured off the whey, I decided to leave it in the bottom of the cooking pot still sitting in the water bath to keep the curds warm. I left a little whey to assist in the warming process.
The Jack settled nicely as the last step is to leave it alone for thirty minutes, so when I poured out the whey they stayed together pretty well. Once most of the whey was gone I poured everything into to the Colby pot and began mixing. I quickly scooped out the mixed curds into the cheesecloth lined mold and pressed with 15 lbs. With just an hour of pressing it looked so cool I had to take a picture.
I pressed the wheel for 11 hours before cutting it in half and brining both pieces. In the morning I pulled them out and put them into the frig for the day to dry. That night I put them in quart seal-a-meal bags sent them to the cheese cave for 3 months.
They look great already and I have high hopes they will taste great too.
Updated: February 2016, tried cheese and it is a fail. It is crumbly, and not a great taste. Maybe after 6 or 8 months we will try it again.
This week’s cheese project is to re-make the first cheese I ever made, Jarlsberg. I decided to make a double batch and make each one with 3.5 gallons of milk, 3 gallons whole and 1/2 gallon 1%. The first time I made Jarlsberg, I knew nothing about making cheese and I probably got lucky, but this cheese got better almost every month until it was gone. So I want a bunch of this cheese in the frig aging! This time I was hoping for 7lbs. and got a little over 6.5 lbs.
2 pots of 3.5 gallons of milk, this was looking like a whole lot of milk. As they began to heat one pot was about 15 mins. behind the other. This turned out to be a pretty good thing as the process continued. It gave me time to add cultures and stir the pot and record the results.
Here are the notes on the project.
6 gallons – King Soopers whole milk
1 gallon – King Soopers 1% milk
1/4 tsp Thermophilic culture (x2)
1/8 tsp Propionic Bacteria (x2)
2 tsp Calcium Chloride(x2)
1 tsp Rennet (x2)
Heat milk to 82°
Add culture rehydrate for 5 mins.
Mix for 1 min.
Continue to warm to 92°
Add Calcium Chloride
Mix for 1, let sit for 5 mins.
Add Rennet, mix for 1 min.
Turn off heat and set for 60 mins.
Wait for clean break
Cut to navy bean size used knife and whisk
Stir for 20 mins
Let stand 5 mins
remove 1/3 whey or until you see curd
Add enough 140° water to bring to 100°
return to heat
up to 108° over 30 mins.
pour into colander
press at 15 lbs.
flip after an hour
press at 30 lbs. over night.
brine for 12 hours
The finishing of this cheese is unique, let dry for a couple days, then ripen at 50° for 2 weeks. Continue to ripen at 65° for 4-6 weeks and finish aging in the cave. Don’t forget to turn periodically. Generally, aging for 4-10 months. I cut off the aging at 10 months, as I doubt I can wait that long.
Update:Out of the Frig October 25th. Resting in the basement for 4-6 weeks. Back t o the Frig just after Thanksgiving.
We recently had a cheese party with all of the cheese that was ready to eat. It amounted to
10 cheeses! One of the cheeses that was particularly in demand was the Asiago Pepato from the recipe on Cheesemaking.com. I originally made this cheese back in April and it calls for whole peppercorns. This time I decided to remake it without the peppercorns.
Overall this was an easy make, there is lots of down time where we wait for the cheese. The curd set reasonably hard for store milk, not sure if it was the 2% or the extra few
drops of rennet. I thought the recipe called for 20 lbs, but it was just 8. It might make the cheese dryer, we will have to wait and see.
Here are the notes on the project.
3 gallons – King Soopers 2% milk
1/2 tsp Thermophilic culture
1 tsp Calcium Chloride
1 tsp Rennet, plus 3 drops
Heat milk to 84°
Add culture set for 3 mins.
Mix for 1 min.
Continue to warm to 92° -PH 6.92
Add Calcium Chloride stir for 1 min.
Set for 45 mins – PH 6.88
Add Rennet, mix for 1 min
Recipe called for 45 min set but waited 60 to get better set
Cut to 1/2 curd, let rest for 5 mins. – PH 6.83
Heat milk to 104° it took 20 mins. – PH 6.75
Let rest for 15 mins. at 104° PH 6.72
Heat to 118° it took 25 mins. – PH 6.53
Rest for 20 mins – PH 6.37
Press at 20 lbs for 1 hour
Press at 20 lbs for 2 hours
Press at 20 lbs for 5 hour
Brine for 12 hours
Dry for day
Wait time is 4 months – Feb. 4th, 2016. The last time I made it, I didn’t like it at 4 months but loved it at 6 months. Only time will tell.