[Cheese] Clean break/coagulation problem -- Warning -- Long Post

[Albert Ortiz]

Dr. F fails to make a prominent note of the fact that ALL his milk is
homegrown.  He does not need calcium chloride.  As both Jack and Dr. F
stress, clean stuff is a must.  Temp is a major factor.  Dr. calls for an
overnight rippening because, i suspect, he lives way up north, cold country.
Here in Puerto Rico (hot tropical zone), i've had very good results using
cultured yogurt.  The messo starters have given me mixed results.  The best
ones were when i stood by my milk/cheese ALL the time.  Heating was done by
placing the container in a bath of boiling water in the sink, adding hot and
cold water to maintain almost 83 degrees all the time.  When my milk finally
reached that temp i added the cacl and after a few seconds of light
stirring, the innoculate.  In those cases, 4oz of yogurt mixed with 1 oz of
warm milk.  Left it to acidify for, i think, two hours on average, added
rennet (pill, junkjet, the same that Dr. F uses) and finnaly to curdle in
the same bath for some 2-3 hours.  Had the most beutifull cheese i had made
so far.  We could not wait and it was eaten within the week.  Note that i
never mentioned pasteurization.  My milk is store bought.  I wish i had a
fresh source.

Adding to little or too much af any of the ingredients can cause serious
problems.  There is no such thing as too much cleaning tho.  Both Jacks and
Dr. F. recepies have worked for me.  And for both, do as they say (and add
cacl to Dr. F's recepies), don't stray, don't improvise until you get the
hang of it.  Mrs. Carrol's book is very educational.

Saludos,

albert


On 2/19/07, Derek Bradford <derekbradford at gmail.com> wrote:
>
> > > Can you offer any advice?
> >
> > Ponder my basic cheese process and see how it varies from what you did.
> > Try it and if that does not work, get back to us.
> >
>
> I just finished a batch of cheese.  I got a clean break this time.  I
> was truly unscientific, however, and have not technically pinpointed
> the problem I was having.
>
> I combined yours (Jack) and David's recipes for a basic pound of
> cheese from a gallon of milk.  I did that because I'd already bought
> the gallon of milk and had no other pressing use for it.  Jack's
> recipe called for pasteurizing and then cooling to 86 degrees; I
> skipped the pasteurization and warmed my milk to 86.  David's called
> for an overnight inoculation rest; Jack's called for an hour.  I went
> with an hour, following the suggestion that perhaps my ph was off; if
> so, a shorter rest might fix that problem.  I also added calcium
> chloride to the warmed milk.  Following inoculation (yogurt), I added
> the rennet, and after 3 hours I had a clean break (due to the
> thermophylic instead of mesophylic starter).
>
> Thanks for the help!
> --Derek
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