Cheddar 2

Dec 30

1 L 18% Beatrice

14 L 2% Beatrice

MA4002 starter culture

Bio Rennet

CaCl 2.5ml

Heat milk to 88 F.

Let culture ripen 1 hour.

Settle curds after cutting for 5 minutes.

Stir and heat curds to 95°F in 30 minutes ( 1° F every 4 minutes).
Continue stirring and heating to 102° F in 15 minutes (1° F every 2 minutes).

Cook at 102° F for 45-60 minutes until the curds bounce off your hand and feel like pellets and are springy when squeezed. Whey pH 6.1-6.2

Settle curds under the whey for 15 minutes.
Whey pH 5.9-6.0 by the time the pack is formed and most of the whey is drained.

Medium Cheddar is at least 6 months aged
Sharp Cheddar is one year
Extra Sharp is 18 months

1000 preheat milk 84F

1030 90F PH6.4

1110 89.8F add culture on top.

1125 89.2F stir in culture let ripen 1 hour.

1225 87.2F PH 6.37 add rennet.

1350 94F still not set, added a cap full more rennet, mixed in. Hmm, not a good sign. Same as last batch.

1500 93.3F still not solid, added more culture.

1600 90.9F still not solid :(

1700 90.1F Added ALLOT more rennet. PH 5.16 .

Dec 31

Only partialy set so I thingk my rennet went off. Time to save the batch and turn it into cream cheese.