{"id":120,"date":"2015-08-28T02:28:42","date_gmt":"2015-08-28T02:28:42","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=120"},"modified":"2015-10-05T01:34:29","modified_gmt":"2015-10-05T01:34:29","slug":"august-28th-farmhouse-chive-cheddar","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=120","title":{"rendered":"Farmhouse Goat Chive Cheddar – August 28th"},"content":{"rendered":"

I recently started watching a cheese class from Craftsy.com<\/a>\u00a0by\u00a0 Mary Karlin. She makes 3 \"20150828_180409_resized\"<\/a>different basic cheeses. The third in the series is a Farmhouse cheddar I decided to make with goat milk.<\/p>\n

The recipe is pretty simple, milk to 86, add mesophilic culture, annatto, calcium chloride, and rennet. \u00a0The curd cut is 1\/2 inch, with a 5 min rest.<\/p>\n

\"20150828_184301_resized\"<\/a>Heat to 120\u00b0, then stir for 15-20 minutes. Then a 30 minute set before draining.\u00a0 The mix in salt, dried chives and then press.<\/p>\n

The recipe calls for very light weight. 5 pounds for the first hour and 8 pounds over night. I started with 8 and finished with 15 pounds. My curds seemed a \"20150829_093601_resized\"<\/a>little stiff and I wanted a good shape from the wheel. The recipe calls for salt in the curds as well as a 6 hour brining. The cheese can be waxed or bandaged after 24 hours of drying. The aging is 4-8 weeks.<\/p>\n

After making several different cheeses, I found an interesting point in this recipe. \u00a0The step\"20150828_184251_resized\"<\/a> is to raise the temperature to 102\u00b0 without stirring. Even though I was using a water bath, this step had the effect of overheating the curds on the bottom. \u00a0You can see from the photo that the curds are already in a big hunk. They seemed to turn out okay, but they were difficult to stir as a couple big hunks.<\/p>\n

After draining the Whey, I mixed in the salt (2 1\/2 tsp). It was ready for the press. As stated above, I used a little more weight than the recipe called for due to the stiffness of the curds already. I flipped it a couple times when it was convenient and left it over night before removing from the press.<\/p>\n

I waited for it to dry for 24 hrs. before placing into the frig. The original plan was to wax after 2 days, but life gets in the way and it waited 6 days to wax.<\/p>\n

I cut the wheel in half as it looked pretty dry and I was afraid it was ruined. \u00a0I pulled a couple slices out of the middle to test and it tasted fine. \u00a0My son didn’t like rind, oh well. \u00a0I waxed both halfs and but into the frig. \u00a0Hope to eat in a month or so.<\/p>\n

Updated:<\/span>\u00a0<\/strong>We ate the first half of this cheese at a\u00a0party (9\/23,15) and it was wonderful! It was neon orange as I added a few extra drops on Annatto, of course that didn’t change the taste, but it did make it sort of funny looking.<\/p>\n","protected":false},"excerpt":{"rendered":"

I recently started watching a cheese class from Craftsy.com\u00a0by\u00a0 Mary Karlin. She makes 3 different basic cheeses. The third in the series is a Farmhouse cheddar I decided to make with goat milk. The recipe is pretty simple, milk to 86, add mesophilic culture, annatto, calcium chloride, and rennet. \u00a0The curd cut is 1\/2 inch, with a 5 min rest….<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-120","post","type-post","status-publish","format-standard","hentry","category-semi-hard"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"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=120"}],"version-history":[{"count":12,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/120\/revisions"}],"predecessor-version":[{"id":168,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/120\/revisions\/168"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}