From tim.weatherwax at keystonefoods.com Mon Mar 26 07:48:02 2007 From: tim.weatherwax at keystonefoods.com (Tim Weatherwax) Date: Mon, 26 Mar 2007 08:48:02 -0400 Subject: [Cheese] First Cheese Texture? Message-ID: Hello All, I made my first cheese yesterday and I had a question about the texture. I tasted some curds during the draining process and the curds had a rubber feel and texture, not soft like a finished cheese. Should it be this way or did I do something wrong? I followed the ?simple hard cheese? recipe on Jack?s website. I used two gallons of fresh cow?s milk from the dairy farm down the road, I pasteurized, used a powdered meso starter and ? a tablet of vegetable rennet. Both starter and rennet were purchased a month ago and stored in the freezer. My temps held ok but I was unsure how long ?very slowly? meant when going to 102 degrees after cutting curds. (I took 80 minutes) I salted and pressed them, If I messed it up maybe I can give it to the dog as a rubber chew toy. Thanks, Tim -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070326/7db0bfd9/attachment-0002.html From arf at mc.net Mon Mar 26 09:43:19 2007 From: arf at mc.net (Jack Schmidling) Date: Mon, 26 Mar 2007 08:43:19 -0600 Subject: [Cheese] First Cheese Texture? In-Reply-To: References: Message-ID: <4607DC07.90305@mc.net> Tim Weatherwax wrote: > I made my first cheese yesterday and I had a question about the texture. I > tasted some curds during the draining process and the curds had a rubber > feel and texture, not soft like a finished cheese. Should it be this way or > did I do something wrong? Probably both. The texture is usually described as chicken breast but rubbery might also fit. > I followed the ?simple hard cheese? recipe on Jack?s website...... My temps held ok but I was unsure how long ?very slowly? meant > when going to 102 degrees after cutting curds. (I took 80 minutes) Sorry about that. In the actual recipe for Cheddar I say.... 6. Add heat very slowly to heat curd to 101F over about 30 minutes. So, it depends on what you did after the 80 minutes. If you continued to cook it for another hour, you would have a very high acid cheese. > I salted and pressed them, If I messed it up maybe I can give it to the dog > as a rubber chew toy. Well, the next question is... then what? Did the pressed curds knit into a nice cheese? What did the curds taste like? js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From tim.weatherwax at keystonefoods.com Mon Mar 26 07:48:02 2007 From: tim.weatherwax at keystonefoods.com (Tim Weatherwax) Date: Mon, 26 Mar 2007 08:48:02 -0400 Subject: [Cheese] First Cheese Texture? Message-ID: Hello All, I made my first cheese yesterday and I had a question about the texture. I tasted some curds during the draining process and the curds had a rubber feel and texture, not soft like a finished cheese. Should it be this way or did I do something wrong? I followed the ?simple hard cheese? recipe on Jack?s website. I used two gallons of fresh cow?s milk from the dairy farm down the road, I pasteurized, used a powdered meso starter and ? a tablet of vegetable rennet. Both starter and rennet were purchased a month ago and stored in the freezer. My temps held ok but I was unsure how long ?very slowly? meant when going to 102 degrees after cutting curds. (I took 80 minutes) I salted and pressed them, If I messed it up maybe I can give it to the dog as a rubber chew toy. Thanks, Tim -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070326/7db0bfd9/attachment-0003.html From arf at mc.net Mon Mar 26 09:43:19 2007 From: arf at mc.net (Jack Schmidling) Date: Mon, 26 Mar 2007 08:43:19 -0600 Subject: [Cheese] First Cheese Texture? In-Reply-To: References: Message-ID: <4607DC07.90305@mc.net> Tim Weatherwax wrote: > I made my first cheese yesterday and I had a question about the texture. I > tasted some curds during the draining process and the curds had a rubber > feel and texture, not soft like a finished cheese. Should it be this way or > did I do something wrong? Probably both. The texture is usually described as chicken breast but rubbery might also fit. > I followed the ?simple hard cheese? recipe on Jack?s website...... My temps held ok but I was unsure how long ?very slowly? meant > when going to 102 degrees after cutting curds. (I took 80 minutes) Sorry about that. In the actual recipe for Cheddar I say.... 6. Add heat very slowly to heat curd to 101F over about 30 minutes. So, it depends on what you did after the 80 minutes. If you continued to cook it for another hour, you would have a very high acid cheese. > I salted and pressed them, If I messed it up maybe I can give it to the dog > as a rubber chew toy. Well, the next question is... then what? Did the pressed curds knit into a nice cheese? What did the curds taste like? js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com From tim.weatherwax at keystonefoods.com Mon Mar 26 07:48:02 2007 From: tim.weatherwax at keystonefoods.com (Tim Weatherwax) Date: Mon, 26 Mar 2007 08:48:02 -0400 Subject: [Cheese] First Cheese Texture? Message-ID: Hello All, I made my first cheese yesterday and I had a question about the texture. I tasted some curds during the draining process and the curds had a rubber feel and texture, not soft like a finished cheese. Should it be this way or did I do something wrong? I followed the ?simple hard cheese? recipe on Jack?s website. I used two gallons of fresh cow?s milk from the dairy farm down the road, I pasteurized, used a powdered meso starter and ? a tablet of vegetable rennet. Both starter and rennet were purchased a month ago and stored in the freezer. My temps held ok but I was unsure how long ?very slowly? meant when going to 102 degrees after cutting curds. (I took 80 minutes) I salted and pressed them, If I messed it up maybe I can give it to the dog as a rubber chew toy. Thanks, Tim -------------- next part -------------- An HTML attachment was scrubbed... URL: http://hbd.org/pipermail/cheese/attachments/20070326/7db0bfd9/attachment-0004.html From arf at mc.net Mon Mar 26 09:43:19 2007 From: arf at mc.net (Jack Schmidling) Date: Mon, 26 Mar 2007 08:43:19 -0600 Subject: [Cheese] First Cheese Texture? In-Reply-To: References: Message-ID: <4607DC07.90305@mc.net> Tim Weatherwax wrote: > I made my first cheese yesterday and I had a question about the texture. I > tasted some curds during the draining process and the curds had a rubber > feel and texture, not soft like a finished cheese. Should it be this way or > did I do something wrong? Probably both. The texture is usually described as chicken breast but rubbery might also fit. > I followed the ?simple hard cheese? recipe on Jack?s website...... My temps held ok but I was unsure how long ?very slowly? meant > when going to 102 degrees after cutting curds. (I took 80 minutes) Sorry about that. In the actual recipe for Cheddar I say.... 6. Add heat very slowly to heat curd to 101F over about 30 minutes. So, it depends on what you did after the 80 minutes. If you continued to cook it for another hour, you would have a very high acid cheese. > I salted and pressed them, If I messed it up maybe I can give it to the dog > as a rubber chew toy. Well, the next question is... then what? Did the pressed curds knit into a nice cheese? What did the curds taste like? js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com