Swiss 5

Feb 22 2009

16L Diary Glen2% milk

1L Diary Glen10% milk

1/2 tsp CaCl

2 tsp/10ml Bio Rennet

1/2tsp powder Thermophilic starter

1/4 tsp Proprionic culture

Start temp 90F/32c. Cooking temp 120F/ 39c

Check PH meter calibration.

08:20 preheat milk.

09:20 91.1F PH6.52

10:00 90.7F added cultures

11:00 89.1F PH6.46

11:30 90.6F PH6.42

1200 90.9F PH6.26

1300 92.0F PH6.01 cut the curds. add some slow heat.

1320 start gentle stirring. Give it a stir every 10min.

1400 96.6F Whey PH5.20 (crap. ph too low, should be 5.6 at end of cook) Turned up heat to speed up process.

1430 106.5 Whey PH4.90

1445 119.2 Whey PH 4.63 switched of heat and let it coast.

1455 draining. SO the curds now have a sour taste to them instead of a sugar sweet taste, so I guess this is going to be a failure now that theirs too much acid. Will find out soon enough if it hold together or not.

1505 place in press and apply about 40lb while its still hot.

1535 flip an leave in press till morning.

Feb 23.

As I suspected, the acid being too high the surface has not congealed like the Gouda I did last week. Using the PH meter has given a proper perspective as to what happens when theirs too much acid. Going to salt it then let it dry then wax and age it for 3 months. Don't expect it to puff up.