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 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.