Ok, so it took almost 6 hours to make this and i am not sure I did it correct! SO, I made a traditional cheddar cheese (2 lbs) . Everything went good until the end. After you heat the curds and keep them at 100F and then cut and stack them on themselves, in two hours you are supposed to be left with something with the consistency of "chicken".
What I had left was more like rubbery chicken. And now that it has come out of the press, you can actually see the individual curd balls in the cheese( hard to describe) And it has small cracks ( where the curds meet together). I am wondering what went wrong? I have read that PH is important, and I am wondering if I heated the curds too much while "cheddaring" ( the water got up to 105F) ? Let me know what you guys think! Thanks!
Primary #1:Apple Cider(x2)
Secondary #1:Honey Stout (10 Gal)
Drinking, Ed's Original Apfelwein, Cheesefood's Ale, Krolsh, Ed's House Ale, Nut Brown
Kegged, B's Honey Wheat