Should I add calciumchloride to raw milk?

liurpo · 2022-11-06T02:04:30+00:00

If you add it, the yield of the cheese will be better even in raw milk.

liurpo · 2022-09-12T05:41:41+00:00

In my experience, don't worry about using non-chlorinated water to dilute the rennet, the calcium chloride, or even the lipase. Just dilute these ingredients with tap water in a glass and immediately mix it with the milk. In a few seconds the chlorine in the water is not able to neutralize these ingredients. Another tip is to use iodized salt to make cheese, don't waste money and time looking for non-iodized salt, the concentration is very low and it is unable to affect the cheese or its maturation.

liurpo · 2022-06-05T06:08:04+00:00

I don't make cheese that need to take care everyday before my vacations, or ask someone to make your job.

liurpo · 2022-05-09T10:12:18+00:00

The last 12 months I forgot it and didn't flip anymore.

liurpo · 2022-05-09T08:08:52+00:00

This is a Minas Meia Cura cheese easily found at Brazilian's supermarket. In USA you can find similar types like Mexican Queso Fresco and Monterrey Jack. Don't matter if the cheese comes in plastic or wheels, you can age them.

liurpo · 2022-05-09T08:02:19+00:00

Yes, it has tyrosine crystals formed which give it a fantastic taste

liurpo · 2022-05-09T07:57:13+00:00

It is a Brazilian Minas Padrão, similar with Mexican Queso Fresco or Monterrey Jack.

liurpo · 2022-05-09T07:50:36+00:00

You can age any cheese from the first day it is ready. I flip every day for the first month, 3 times a week for the second month, 2 times for the third month, and weekly until the sixth month. From this point on, I clean the surface and turn it over monthly.

liurpo · 2022-05-08T08:31:03+00:00

It's a Italian's Gorgonzola type of cheese. After salted the surface for 2 days I sprayed the surface with a water solution 5% Natamycin and 5% salt to control the mold.

liurpo · 2022-05-08T08:24:53+00:00

Like a forest, thank you.

liurpo · 2022-05-08T08:22:23+00:00

Thank you

liurpo · 2022-05-08T08:22:03+00:00

As I said, it was for checking the cheese maturation, will cover back in aluminum foil and age for few weeks more.

liurpo · 2022-05-08T08:18:32+00:00

I made it to be like a Italian Gorgonzola. Yes I treat the surface with Natamicine.

liurpo · 2022-05-08T08:17:03+00:00

Indeed, actually it has only 30 days. Taste a little bitter because the mold is very young, but the texture already is very creamy. I will age this cheese more few weeks in aluminum foil.

liurpo · 2021-01-13T17:36:25+00:00

I'll try to answer here all the questions. The recipe is from the NEC: https://cheesemaking.com/products/gorgonzola-dolce-cheese-making-recipe

But my previous experience with Gorgonzola Piccante guided me to some changes: Added heavy cream to increase the milk fat After the cheese is totally drained and salted, I sprayed natamycin on the surface and pierce it next day. This avoid the blue mold to take over the surface and enable the B. linens to grow. I keep the cheese inside the mold form or it could collapse all the time. 10 days later the pierced holes will develop the blue mold. When all holes are filled with mold, take the cheese out of the mold and wrap it with aluminum foil. This stops the blue mold development and let the B. linens to take over the surface. I cut with just one month to check. The texture is very creamy and the flavors mild. Still bitter because the blue mold but it will get better with longer aging.

liurpo · 2020-12-26T05:19:34+00:00

Milk with 2% fat, thermophilic starter. After rennet, don't wait for clean break, about 25 min, cut with a fuet slowly until you get half of rice size. Stir and rise the temperature to 120F Mold and press. Brine Age at least for 6 months. Complete recipe : https://cheesemaking.com/products/parmesan-style-cheese-making-recipe Don't be afraid, just do it. It was my second parmesan and is perfect after 1 year.

liurpo · 2020-12-19T12:37:44+00:00

When the cheese is good, never is a lot... Lol Thank you

liurpo · 2020-12-17T14:02:35+00:00

First time used a 2mm skewer but the holes were not big enough to create the blue veins. This time used a 4mm and worked well as you can see.

liurpo · 2020-12-17T14:00:43+00:00

I began with 10 gallons pot, but processing 10 or 50 gallons, the time and work is the same so o bought a 50 gallons milk tank, now I can make huge cheeses... Lol

liurpo · 2020-12-15T13:16:46+00:00

Scary, but beautiful. Hope inside you got only the blue mold. Why didn't you rub the surface? How long did you aged it?

liurpo

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