{"id":743,"date":"2020-07-09T14:58:24","date_gmt":"2020-07-09T14:58:24","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=743"},"modified":"2020-11-02T20:20:55","modified_gmt":"2020-11-02T20:20:55","slug":"butterkase","status":"publish","type":"page","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?page_id=743","title":{"rendered":"Butterkase"},"content":{"rendered":"\n<p><strong>July 9th 2020<\/strong><br \/>Making Butterkase for the first time for a facebook challenge.  I am using <a rel=\"noreferrer noopener\" href=\"https:\/\/cheesemaking.com\/products\/butterkase-recipe\" target=\"_blank\">Cheesemaking.com<\/a> recipe with changes for my raw milk.<br \/>Remade in 2 gallon batches September 7th, 12th, November 1st(2 goat, 2 cow)<\/p>\n\n\n\n<p>Ingredients:<br \/>4 Gallons of Raw Milk <br \/>1\/4 tsp. <a rel=\"noreferrer noopener\" href=\"https:\/\/cheesemaking.com\/collections\/starter-cultures-for-cheese-making\/products\/flora-danica-starter-culture-for-cheese-making\" target=\"_blank\">Flora Danica Culture<\/a><br \/>1\/4 tsp. <a rel=\"noreferrer noopener\" href=\"https:\/\/cheesemaking.com\/collections\/starter-cultures-for-cheese-making\/products\/thermophilic-ta-061-starter-culture-for-cheese-making\" target=\"_blank\">Thermophilic Culture TA61<\/a> <br \/>1\/64 tsp <a rel=\"noreferrer noopener\" href=\"https:\/\/cheesemaking.com\/products\/geotrichum-candidum-geo17-mold-powder-for-cheese-making\" target=\"_blank\">Geotrichum Candidum<\/a> <br \/>just under 1 tsp Liquid Rennet<\/p>\n\n\n\n<p>Directions:<br \/>1. Heat milk to 86<br \/>2. Add Cultures wait 2 mins to re-hydrate<br \/>3. Mix milk and culture in an up and down motion<br \/>4. Wait 45-60 minutes(I set timer for 45 mins)<br \/>5. Return to heat, heat till 104, slowly over 15 minutes.<br \/>6. Add Rennet, stir <br \/>7. Wait for 20-25 minutes for clean break.<br \/>8. Cut curd in 2&#8243; sections in both directions on the surface, rest for 5 minutes<br \/>9. Use spoon to cut curd vertically in 1\/2 in section<br \/>10. Continue stirring 10 minutes.<br \/>11. Stirring the curds gently for 10 minutes<br \/>12. Allow the curds to settle to the bottom<br \/>13. Remove 50% of the whey<br \/>14. Add the same amount of water back at 104-106\u00b0F<br \/>15. Stir gently for 30 to 45 min<br \/>16. Allow the curds to settle to the bottom<br \/>17. Remove whey again down to about 1 inch above the curd<br \/>18. Transfer the curd along with the whey to your form, lightly compacting it as you fill.<br \/>19. Press under own cheese weight for 15 minutes, flip<br \/>20. Press under 6lbs for 1 hr. Flip every hour for next couple hours to close rind. <br \/>Can go up to 15lbs or more to close the rind.<br \/>21. Continue to flip for a few hours and press over-night<br \/>22. Brine for 6 hr. (for 2lb wheel brined for 5 hours )<br \/>23. Remove from press and air dry for a few days<br \/>24. Age<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>July 9th 2020Making Butterkase for the first time for a facebook challenge. I am using Cheesemaking.com recipe with changes for my raw milk.Remade in 2 gallon batches September 7th, 12th, November 1st(2 goat, 2 cow) Ingredients:4 Gallons of Raw Milk 1\/4 tsp. Flora Danica Culture1\/4 tsp. Thermophilic Culture TA61 1\/64 tsp Geotrichum Candidum just under 1 tsp Liquid Rennet Directions:1&#8230;.<\/p>\n","protected":false},"author":2,"featured_media":847,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"class_list":["post-743","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=743"}],"version-history":[{"count":7,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/743\/revisions"}],"predecessor-version":[{"id":883,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/pages\/743\/revisions\/883"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/media\/847"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}