{"id":187,"date":"2015-10-18T18:53:07","date_gmt":"2015-10-18T18:53:07","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=187"},"modified":"2016-02-16T12:58:06","modified_gmt":"2016-02-16T12:58:06","slug":"jarlsberg-october-92015","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=187","title":{"rendered":"Jarlsberg &#8211; October 9,2015"},"content":{"rendered":"<figure id=\"attachment_196\" aria-describedby=\"caption-attachment-196\" style=\"width: 169px\" class=\"wp-caption alignright\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151011_123620_resized.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-196 size-medium\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151011_123620_resized-169x300.jpg\" alt=\"20151011_123620_resized\" width=\"169\" height=\"300\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151011_123620_resized-169x300.jpg 169w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151011_123620_resized-576x1024.jpg 576w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151011_123620_resized.jpg 1494w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/a><figcaption id=\"caption-attachment-196\" class=\"wp-caption-text\">Jarlsberg During Initial Drying<\/figcaption><\/figure>\n<p><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151011_123620_resized.jpg\"><br \/>\n<\/a>This week&#8217;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! \u00a0This time I was hoping for 7lbs. and got a little over 6.5 lbs.<\/p>\n<p>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. \u00a0This turned out to be a pretty good thing as the process continued. \u00a0It gave me time to add cultures and stir the pot and record the results.<\/p>\n<p>Here are the notes on the project.<\/p>\n<div style=\"float: left; text-align: left; padding: 5px;\">\n<p><strong><span style=\"color: #000080;\">Ingredients:\u00a0<\/span><\/strong><\/p>\n<ul>\n<li>6\u00a0gallons &#8211; King Soopers whole milk<\/li>\n<li>1 gallon &#8211; King Soopers 1%\u00a0milk<\/li>\n<li>1\/4 tsp Thermophilic culture (x2)<\/li>\n<li>1\/8 tsp Propionic Bacteria\u00a0(x2)<\/li>\n<li>2\u00a0tsp Calcium Chloride(x2)<\/li>\n<li>1 tsp Rennet (x2)<\/li>\n<\/ul>\n<div style=\"margin-left: 20px;\">\n<p>&nbsp;<\/p>\n<figure id=\"attachment_195\" aria-describedby=\"caption-attachment-195\" style=\"width: 169px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151014_202539_resized.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-195 size-medium\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151014_202539_resized-169x300.jpg\" alt=\"20151014_202539_resized\" width=\"169\" height=\"300\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151014_202539_resized-169x300.jpg 169w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151014_202539_resized-576x1024.jpg 576w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2015\/10\/20151014_202539_resized.jpg 1494w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/a><figcaption id=\"caption-attachment-195\" class=\"wp-caption-text\">Waxed and Ready for Frig.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<div style=\"float: right; text-align: left; width: 300px; padding: 5px;\">\n<p><strong><span style=\"color: #000080;\">Quick Recap:<\/span><\/strong><\/p>\n<ul>\n<li>Heat milk to 82\u00b0<\/li>\n<li>Add culture rehydrate\u00a0for 5 mins.<\/li>\n<li>Mix for 1 min.<\/li>\n<li>Continue to warm to 92\u00b0<\/li>\n<li>Add Calcium Chloride<\/li>\n<li>Mix for 1, let sit for 5 mins.<\/li>\n<li>Add Rennet, mix for 1 min.<\/li>\n<li>Turn off heat and set for 60 mins.<\/li>\n<li>Wait for clean break<\/li>\n<li>Cut to\u00a0navy bean size \u00a0used knife and whisk<\/li>\n<li>Stir for 20 mins<\/li>\n<li>Let stand 5 mins<\/li>\n<li>remove 1\/3 \u00a0whey or until you see curd<\/li>\n<li>Add enough 140\u00b0 water to bring to 100\u00b0<\/li>\n<li>return to heat<\/li>\n<li>up to 108\u00b0 over 30 mins.<\/li>\n<li>pour into colander<\/li>\n<li>press at 15 lbs.<\/li>\n<li>flip after an hour<\/li>\n<li>press at 30 lbs. over night.<\/li>\n<li>brine for 12 hours<\/li>\n<\/ul>\n<\/div>\n<div style=\"clear: both;\">\n<p>The finishing of this cheese is unique, let dry for a couple days, then ripen at 50\u00b0 for 2 weeks. Continue to\u00a0ripen at\u00a065\u00b0 for 4-6 weeks and finish aging in the cave. Don&#8217;t forget to turn periodically. Generally, aging for 4-10 months. \u00a0I cut off the aging at 10 months, as I doubt I can wait that long.<\/p>\n<\/div>\n<p><span style=\"color: #800000;\"><strong>Update:<\/strong> <\/span>Out of the <strong><span style=\"color: #000080;\">Frig October 25th<\/span>.<\/strong> Resting in the\u00a0basement for 4-6 weeks. Back t o the Frig just after Thanksgiving.<\/p>\n<p><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=229\">Time to try some Jarlsberg.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week&#8217;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&#8230;<\/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,"footnotes":""},"categories":[4,11],"tags":[],"class_list":["post-187","post","type-post","status-publish","format-standard","hentry","category-hardcheese","category-semi-hard"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/187","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=187"}],"version-history":[{"count":16,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/187\/revisions"}],"predecessor-version":[{"id":246,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/187\/revisions\/246"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=187"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}