dontman
Well-Known Member
I made a stirred curd cheddar this weekend. Everything seemed to go exactly as would be expected according to the recipe. Some pertinent info.
3 gals milk
1.5 tsp Calcium Chloride
1/4 tsp mesophilic starter
1/2 rennet tab
45 mins to ripen at 87 degrees
30 min at 90 with rennet
45 min temp rise up to 100
30 min at 100
drain
1 more hour to cheddar
begin pressing
The question is this. The cheese has been under 50 lbs pressure for 20 hours now. It still seems a little spongy, slightly hollow. I am concerned about this. It is the texture of very firm foam rubber. Does this solidify into a standard cheddar texture with more time under the press or drying time or aging or did I do something wrong.
3 gals milk
1.5 tsp Calcium Chloride
1/4 tsp mesophilic starter
1/2 rennet tab
45 mins to ripen at 87 degrees
30 min at 90 with rennet
45 min temp rise up to 100
30 min at 100
drain
1 more hour to cheddar
begin pressing
The question is this. The cheese has been under 50 lbs pressure for 20 hours now. It still seems a little spongy, slightly hollow. I am concerned about this. It is the texture of very firm foam rubber. Does this solidify into a standard cheddar texture with more time under the press or drying time or aging or did I do something wrong.