{"id":170,"date":"2015-10-04T02:07:00","date_gmt":"2015-10-04T02:07:00","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=170"},"modified":"2015-10-05T04:35:24","modified_gmt":"2015-10-05T04:35:24","slug":"asiago-sunday-october-4th-2015","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=170","title":{"rendered":"Asiago Sunday – October 4th, 2015"},"content":{"rendered":"

We recently \u00a0had a cheese party with all of the cheese that was ready to eat. \u00a0It amounted to<\/p>\n

\"Nice<\/a>
Curd Set With Grocery Milk.<\/figcaption><\/figure>\n

10 cheeses! One of the cheeses that was particularly in demand was the Asiago Pepato<\/a>\u00a0from the recipe on Cheesemaking.com. I originally made this cheese\u00a0back in April<\/a> and it calls for whole peppercorns. This time I decided to remake it without the peppercorns.<\/p>\n

Overall this was an easy make, there is lots of down time where we wait for the cheese. \u00a0The curd set reasonably hard for store milk, not sure if it was the 2% or the extra few<\/p>\n

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.<\/p>\n

Here are the notes on the project.<\/p>\n

\n

Ingredients:\u00a0<\/span><\/strong><\/p>\n

    \n
  • 3 gallons – King Soopers 2% milk<\/li>\n
  • 1\/2 tsp Thermophilic culture<\/li>\n
  • 1 tsp Calcium Chloride<\/li>\n
  • 1 tsp Rennet, plus 3 drops<\/li>\n<\/ul>\n<\/div>\n
    \n

    Quick Recap:<\/span><\/strong><\/p>\n

      \n
    • Heat milk to 84\u00b0<\/li>\n
    • Add culture set for 3 mins.<\/li>\n
    • Mix for 1 min.<\/li>\n
    • Continue to warm to 92\u00b0 -PH 6.92<\/li>\n
    • Add\u00a0Calcium Chloride stir for 1 min.<\/li>\n
    • Set for 45 mins – PH 6.88<\/li>\n
    • Add Rennet, mix for 1 min<\/li>\n
    • Recipe called for 45 min set but waited 60 to get better set<\/li>\n
    • Cut to 1\/2 curd, let rest for 5 mins. – PH 6.83<\/li>\n
    • Heat milk to 104\u00b0 it took 20 mins. – PH 6.75<\/li>\n
    • Let rest for 15 mins. at 104\u00b0 PH 6.72<\/li>\n
    • Heat to 118\u00b0\u00a0 it took 25 mins. – PH 6.53<\/li>\n
    • Rest for 20 mins – PH 6.37<\/li>\n
    • Press at 20 lbs for 1 hour<\/li>\n
    • Press at 20 lbs for 2\u00a0hours<\/li>\n
    • Press at 20 lbs for 5\u00a0hour<\/li>\n
    • Brine for 12 hours<\/li>\n
    • Dry for day<\/li>\n<\/ul>\n<\/div>\n

       <\/p>\n

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       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

      Wait time is 4 months – Feb. 4th, 2016<\/span><\/strong>. \u00a0The last time I made it, I didn’t like it at 4 months but loved it at 6 months. Only time will tell.<\/p>\n","protected":false},"excerpt":{"rendered":"

      We recently \u00a0had a cheese party with all of the cheese that was ready to eat. \u00a0It amounted to 10 cheeses! One of the cheeses that was particularly in demand was the Asiago Pepato\u00a0from the recipe on Cheesemaking.com. I originally made this cheese\u00a0back in April and it calls for whole peppercorns. This time I decided to remake it without the…<\/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-170","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\/170","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=170"}],"version-history":[{"count":8,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":179,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/170\/revisions\/179"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}