Another batch of amazing milk from WiMo Farms and I used all 7 gallons for Cheddar. I am able to split the milk into 2 3.5 gallon batches and just combine the curd at the end to finish the process.
I have now chosen to make this recipe several times and under many conditions, so this is the first recipe I will add to a recipe section of this site.
One of the things that always bothers me about the process is that there are hundreds of places to make mistakes. If there is some way to fake till you make, I want that short cut. This recipe has that built in. It is precise PH readings that we are waiting to reach. Once the step of curd blocks has been reached, you just keep flipping until the PH reaches 5.4, then you stop.
Cheddar is a process not a type of cheese. Again this recipe lends itself to success by salting after the correct PH has been reached.
Everyone struggles with making a good looking wheel. At first I thought it was just me. Afterall, I am new to cheese making and there must be a secret I’m missing. Over time I have come to the conclusion that everyone struggles, but that a good mold and some practice and most of us can come out with a decent looking wheel.
I started the weekend with 10 gallons of milk, yesterday I made a small batch of Swiss. Today, I used the rest to make even more Swiss and something new called Spessa.
Spressa is an Italian cheese that dates back to 1249 AD. It is fairly simple as its ingredients are milk, culture and rennet. Spressa can be made with Thermophic culture, 3% yogurt or even day old whey.
The basics of the recipe are heat the milk to 70, add culture, continue heat to 95. At 95 add rennet. Wait for clean break and Quickly cut curd to rice size pieces. Quickly stir curds and heat slowly to 108 (3 minutes per degree). Let the curds fully ripen, that is they will shrink try to stick together. Press for 12 hours. Brine in 20% solution. Age for a 2-12 months wipe with brine as needed.
-Heat to 84
-Add Culture, rehydrate for 5 mins, mix for 1minute.
-Set for 45 mins at 84 – ph 6.07
-Add Rennet – mix for 2 mins – ph 6.13
-Set for 45 mins at 84
-Wait for clean break
-Cut 3/8 in cuts
-Rest for 5 mins
-Stir for 5 mins
-Rest for 5 more mins
-Remove 1/3 of the whey
-Replace with 130 water over 5 mins to bring the whey up to 95 while stirring
-Then just stir for 5 mins
-Add more hot water to bring up to 102 over 5-10 mins.
-Cook at 102 for 30-40 mins(I did 35 mins) – ph 6.28
-Drain whey down to 1 inch above curd
-I add a dinner plate on top of curd
-Add a 1/3, water filled, milk jug to weigh it down and begin press. for 15 mins
-Then press curds into a mold – iI used their own weight for 15 mins
-Flip curd use 10 lbs for 30 mins, Flip curd again use 10 lbs for 30 mins
-Flip curd use 20 lbs for total time of 5 hours
-Then rest the curd in the mold with no weight.
The best part of Swiss is the aging process. 2 weeks cold age in the cheese cave. 3 weeks warm age at room temp. anywhere from 68-80, at this point I wax it for 9 days to get the best bulge and eye development. Un-wax, wash well with brine and eat! Or seal-a-meal it and age as desired. The period of warm aging is the most time consuming. It will require that you wash with brine every day, you can skip a day but it get messy.