Lancashire cheese - Revision history

Ch at 16:22, 1 November 2024

2024-11-01T16:22:16Z

← Older revision		Revision as of 16:22, 1 November 2024
Line 64:		Line 64:
	\|5 + 20 + 20 + 20 = 65		\|5 + 20 + 20 + 20 = 65
	\|4 ½		\|4 ½
			\|-
			\|7-8
			\|rest & salt
			\|180
			\|7 ½
	\|-		\|-
	\|9.1		\|9.1
	\|7kg press		\|7kg press
	\|60		\|60
	\|5 ½		\|8 ½
	\|-		\|-
	\|9.2		\|9.2
	\|15kg press		\|15kg press
	\|120		\|120
	\|7 ½		\|11 ½
	\|-		\|-
	\|9.3 \|\| 20kg press \|\| 24 hrs \|\|		\|9.3 \|\| 20kg press \|\| 24 hrs \|\|

Ch: Ch moved page Lancashire to Lancashire cheese

2024-11-01T16:19:48Z

Ch moved page Lancashire to Lancashire cheese

← Older revision		Revision as of 16:19, 1 November 2024
(No difference)

Ch at 14:28, 1 November 2024

2024-11-01T14:28:19Z

← Older revision		Revision as of 14:28, 1 November 2024
Line 33:		Line 33:
	!Cumulative time, hours		!Cumulative time, hours
	\|-		\|-
	\| 1 \|\| prep \|\| 30 \|\| 30		\| 1 \|\| prep \|\| 30 \|\| ½
	\|-		\|-
	\|2		\|2
	\|milk to temp		\|milk to temp
	\|30		\|30
	\|½		\|1
	\|-		\|-
	\|3		\|3
	\|hydrate culture & ripen		\|hydrate culture & ripen
	\|5 + 60 = 65		\|5 + 60 = 65
	\|1½		\|2
	\|-		\|-
	\|4		\|4
	\|rennet		\|rennet
	\|45		\|45
	\|2 ¼		\|2 ¾
	\|-		\|-
	\|5		\|5
	\|cut, rest and cook		\|cut, rest and cook
	\|5 + 5 + 15 = 25		\|5 + 5 + 15 = 25
	\|~~2 ¾~~		\|3 ¼
	\|-		\|-
	\|6		\|6
	\|drain		\|drain
	\|10		\|10
	\|3		\|3 ½
	\|-		\|-
	\|7		\|7
	\|press and dry		\|press and dry
	\|5 + 20 + 20 + 20 = 65		\|5 + 20 + 20 + 20 = 65
	\|4		\|4 ½
	\|-		\|-
	\|9.1		\|9.1
	\|7kg press		\|7kg press
	\|60		\|60
	\|5		\|5 ½
	\|-		\|-
	\|9.2		\|9.2
	\|15kg press		\|15kg press
	\|120		\|120
	\|7		\|7 ½
	\|-		\|-
	\|9.3 \|\| 20kg press \|\| 24 hrs \|\|		\|9.3 \|\| 20kg press \|\| 24 hrs \|\|
Line 79:		Line 79:
	\|10 \|\| wrapping \|\| overnight \|\|		\|10 \|\| wrapping \|\| overnight \|\|
	\|-		\|-
	\|11 \|\| ageing \|\| ?? \|\|		\|11 \|\| ageing \|\|months \|\|
	\|}		\|}

Ch at 14:26, 1 November 2024

2024-11-01T14:26:36Z

← Older revision		Revision as of 14:26, 1 November 2024
Line 27:		Line 27:
	#'''aging and mould management.''' Age at 12℃ and 80-85% humidity. Flip the cheese daily.		#'''aging and mould management.''' Age at 12℃ and 80-85% humidity. Flip the cheese daily.
	{\| class="wikitable"		{\| class="wikitable"
	\|+		\|+Step and time summary
	!Step no.		!Step no.
	!Step		!Step
	!Time in minutes		!Time in minutes
	!Cumulative time, hours		!Cumulative time, hours
			\|-
			\| 1 \|\| prep \|\| 30 \|\| 30
	\|-		\|-
	\|2		\|2
Line 64:		Line 66:
	\|-		\|-
	\|9.1		\|9.1
	\|~~mould 1~~		\|7kg press
	\|60		\|60
	\|5		\|5
	\|-		\|-
	\|9.2		\|9.2
	\|~~mould 2~~		\|15kg press
	\|120		\|120
	\|7		\|7
			\|-
			\|9.3 \|\| 20kg press \|\| 24 hrs \|\|
			\|-
			\|10 \|\| wrapping \|\| overnight \|\|
			\|-
			\|11 \|\| ageing \|\| ?? \|\|
	\|}		\|}

Ch at 14:21, 1 November 2024

2024-11-01T14:21:07Z

@@ Line 26: / Line 26: @@
 #'''wrapping.''' Remove cheese from mould soak. Get 2 circles of muslin slightly larger than the cheese, and one strip long enough to wrap round the cheese but slightly narrower than the height of the cheese.  Using lard (or clarified butter) soak the pieces of muslin and squeeze out. Smooth on as circle of muslin on top of the cheese.  Flip and line bottom return to mould and press at full weight for an hour.  Wrap the strip round the side and return to mould. Press overnight.
 #'''aging and mould management.''' Age at 12℃ and 80-85% humidity. Flip the cheese daily.
 <small>based on ''New England Cheese Making Supply Co.'' [[https://cheesemaking.com/collections/recipes/products/lancashire-cheese-recipe https://cheesemaking.com/collections/recipes/products/lancashire-cheese-recipe]]</small>
 <div class="recipeindexentry">''<small>cheese</small>''</div>

Ch at 12:44, 14 January 2023

2023-01-14T12:44:15Z

New page

[[Cheese, preserves and fermented & pickled products|⇐ Cheese, preserves and fermented & pickled products]]

[[File:Missing-image-232x150.png|400px|left]]

<br clear=all>
==Ingredients==
:6l whole cow's milk
:⅜ tsp calcium chloride diluted in 15ml cool non-chlorinated water
:⅛ tsp MA4002 powdered starter
:¼ tsp liquid rennet diluted in 15ml cool non-chlorinated water
:salt

==Method==
#'''prepare equipment.''' Sterilise pans and equipment. Make a water bath by getting a large pot half filled with water, and put a smaller pot - but still large enough for the milk - in it.
#'''bring milk to temperature.''' Pour the milk in the empty smaller pan. Add the calcium chloride and gently mix. ''Slowly'' raise the temperature of the milk to 30℃ over a period of 20 minutes or so. I usually switch off heat when the milk reaches 30℃-31℃ and allow the residual heat of the water bath to raise the milk to temperature.
#'''add starters and ferment.''' Sprinkle the starter culture onto the surface of the milk and allow to rehydrate for 5 minutes. Then mix well. Maintain temperature at 32℃ and allow milk to ripen for 60 minutes.
#'''add rennet.''' Add the rennet and stir to mix. Allow the curds to firm to a clean break for 45 minutes or longer.
#'''cut curds and cook.''' Cut the curds to 1.5cm. Let the curds rest for 5 minutes. Bring the temperature back up to 32℃ while stirring for 15 minutes.
#'''drain.''' Strain through a strainer lined with damp muslin. Let it drain for 10 minutes or until it stops dripping.
#'''press and dry.''' Fold the cloth over the consolidated curds. Place a board on top and press with a 1.5kg weight. After 5 minutes, open the bundle and cut the curds into 10cm blocks. Cover with board again and press with 4-5kg weight for 15-20 minutes. Repeat 2-3 more time, cutting the curds in half each time. The curds should now be moderately dry on surface. Allow to stand for 3 hours.
#'''salt.''' Once the curds have rested break into 1.5cm pieces. Using a total of 2% salt to curds weight add the salt in 2-3 doses, stirring thoroughly between each dose.
#'''mould.''' Use a 6"/15cm tomme mould with follower. Put the sack of drained curds in the mould, fold the edges of the muslin over the curds and press
##1 hour at 7.0kg, then redress by unwrapping, flipping and rewrapping and returning to mould,
##2 hours at 15kg
##24 hours at 20kg
#'''wrapping.''' Remove cheese from mould soak. Get 2 circles of muslin slightly larger than the cheese, and one strip long enough to wrap round the cheese but slightly narrower than the height of the cheese. Using lard (or clarified butter) soak the pieces of muslin and squeeze out. Smooth on as circle of muslin on top of the cheese. Flip and line bottom return to mould and press at full weight for an hour. Wrap the strip round the side and return to mould. Press overnight.
#'''aging and mould management.''' Age at 12℃ and 80-85% humidity. Flip the cheese daily.

<small>based on ''New England Cheese Making Supply Co.'' [[https://cheesemaking.com/collections/recipes/products/lancashire-cheese-recipe https://cheesemaking.com/collections/recipes/products/lancashire-cheese-recipe]]</small>
<div class="recipeindexentry">''<small>cheese</small>''</div>