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Cheese production archives: Difference between revisions
→Goat milk, batch #2 + Organic goat milk batch #3 | 16.04.2021
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! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !! Ripening time and process | ! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !! Ripening time and process | ||
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| - 11L goat full milk, unpasteurised, provided by Melkgeitenbedrijf Noelmans-Peters<ref name="peters" />. [https://www.strava.com/activities/5126986456 Cycling activity of the 14.04.2021.] <br/>-5L goat organic full milk, unpasteurised, provided by Zorgboerderij Ravensbosch<ref name="ravenbosch" />. [https://www.strava.com/activities/5130931931 Cycling activity of the 15.04.2021.] | | - 11L goat full milk, unpasteurised, provided by Melkgeitenbedrijf Noelmans-Peters<ref name="peters" />. [https://www.strava.com/activities/5126986456 Cycling activity of the 14.04.2021.] <br/>- 5L goat organic full milk, unpasteurised, provided by Zorgboerderij Ravensbosch<ref name="ravenbosch" />. [https://www.strava.com/activities/5130931931 Cycling activity of the 15.04.2021.] | ||
|| 1/4tsp Penicillium Roqueforti <ref name="roqueforti" />. | || 1/4tsp Penicillium Roqueforti <ref name="roqueforti" />. | ||
|| - The 11L stood 2 days at room temperature and went too acidic (pH4), with a yogurt texture. <br | || - The 11L stood 2 days at room temperature and went too acidic (pH4), with a yogurt texture. <br/>- 5L were less acidic (pH5.3) so the 2 batches were merged. <br/>- Ferment left to develop for half an hour in heated milk (37°C). <br/>- 12mL liquid animal rennet<ref name="rennet" /> in heated milk (30°C). <br/>- After 1h, still very acidic and did not curdle more. | ||
|| - Add to pass through cheesecloth as for Ricotta to get the curds. <br/>- They were salted and put in all hoops available with cheesecloth: medium ones, small ones and big tomme. | || - Add to pass through cheesecloth as for Ricotta to get the curds. <br/>- They were salted and put in all hoops available with cheesecloth: medium ones, small ones and big tomme. | ||
|| - 2 days later, all cheeses were unmolded but with risks of shrinking down. They were put in boxes and in protective net. <br/>- 3 days later, an interesting mix of <i>P. Roqueforti</i> and <i>Geotrichum candidum</i> was growing. However, the rind was fragile and they were all carefully flipped: close to no rind on the other sides of them. <br/>- 1 week after unmolding they were too runny with rind slipping from the cheese all over the leaking whey. Big tomme was rubbed in aluminium foil and brought in the Mush-room<ref name="mush-room" />. Medium tomme was put in plastic film to get to Arvid&Marie dinner (ungraceful looking). Others were kept in opened box in the Mush-room<ref name="mush-room" /> to let them dry slowly. <br/>- All except the big tomme were eaten beetween 15 days and 22 days. <br/> | || - 2 days later, all cheeses were unmolded but with risks of shrinking down. They were put in boxes and in protective net. <br/>- 3 days later, an interesting mix of <i>P. Roqueforti</i> and <i>Geotrichum candidum</i> was growing. However, the rind was fragile and they were all carefully flipped: close to no rind on the other sides of them. <br/>- 1 week after unmolding they were too runny with rind slipping from the cheese all over the leaking whey. Big tomme was rubbed in aluminium foil and brought in the Mush-room<ref name="mush-room" />. Medium tomme was put in plastic film to get to Arvid&Marie dinner (ungraceful looking). Others were kept in opened box in the Mush-room<ref name="mush-room" /> to let them dry slowly. <br/>- All except the big tomme were eaten beetween 15 days and 22 days. <br/> | ||