Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Tuesday, March 3, 2009

Rustic Hard, #3

Since the last two loaves used whole milk, for the third try I decided to use 1% and no cream at all. I really didn't know what to expect, since every previous loaf I had made used either a high fat milk or added cream (or both). I was unsure if there would be enough solids, proteins, and fats to make anything interesting, but in the pursuit of science I decided to go ahead.

Start date: 2/27/2009
Wax date: 2/28/2009
Taste date: TBD


  • 1 gallon 1% milk, pasteurized and homogenized
  • 2 cups 1% cultured buttermilk
  • 1/2 tab rennet
  • 4 drop CaCl
  • Mortons kosher salt
The make started at 86F for 90 minutes. This is the loaf that I really solidified the whey-off schedule that I have used in all subsequent batches: cut into medium columns with a long sharp knife, turn the heat on as low as it can go and remove 3 cups of whey. After 3 cups have been removed, gently agitate the curd then place a lid on the pot and wait ten minutes. Repeat that three or four times for a total whey-off period of less than an hour.

The curds for this batch were almost alien compared to the two previous batches, in that they looked, felt, and tasted like actual cheddar curds! The curd was very strong and elastic, almost rubbery. The texture was springy and squeaky, just like I have had at the Tillamook creamery. There were virtually zero fines (small particles of curd floating in the whey), and the whey was quite clear and not opalescent like previous and subsequent batches.

This loaf was pressed for six hours at 40lbs. I stopped after six hours because the loaf was already about half the thickness of the previous days loaf, and looks downright diminutive next to #1. The press and mold I currently have could easily fit a three gallon batch of this style without any problems, perhaps even four gallons.

Notes and thoughts
So far this recipe has me the most excited. It was easy to work with, quick to finish, and has a lot of positive characteristics. It still has flaws such as a dimpled surface, some cracking, and it did not press perfectly evenly. I have some ideas of how I can get a more even press in the future though.

No comments:

Post a Comment

Creative Commons License
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at