Semi-Lactic

Much To Do About Cheese Tasting Night

So this is happening tonight. A tasting of various cheeses with a few friends.

20140723-183340-66820693.jpg I’m such a tease.

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First Attempt at Semi-Lactic Mold Ripened Goat Cheese

I have dabbled in Semi-Lactic cheese may times, and this time I tried some goat milk and used ARN (mixture of Geotricum, Orange and Ivory B. Linens and yeast).  There was some trouble with my curd set and I had to pre drain the curd slurry that formed in cheesecloth before I could get them into Dixie Cup DIY moulds for 24 hours.  Once I get this one down I will post directions/recipe on how to make it.  Here are some pictures of the results at 10 days.  Oh I forgot to mention I forgot to salt the curd in the moulds, oops, it will factor into the flavour. (more…)

Secret Squirrel-Semi Lactic Cheese Success

As I mentioned in a previous post, I have worked on a Semi-Lactic Cheese that has the nickname of “Secret Squirrel” and this is its story.

First off I feel I should explain what a Lactic or Semi-Lactic cheeses are, they are cheeses that are mainly coagulated (curd formed) with the build up of lactic acid and minimal rennet.  They primarily involve using a long acidification (18 to 24 hours) and a long draining (usually about 24 hours).  Such cheeses include Saint-Maure de Touraine, or MT. Townsend Creamery’s Seastack.

I actually have been quite obsessed with making an edible Semi-Lactic Cheese, as my first one was nasty tasting with a capital Blech! It was rubbery, bitter and was promptly thrown in the bin.  I was actually embarrassed that I posted the picture of it on this site.   Attempt two was much more successful.

I started with quality milk, I used 3.25% Homogenized Organic Milk from Avalon Dairies I started at 5 pm and put the milk into a pot with two ice cubes of pre-made mother culture (Probat 222) and heated it slowly to 78F/26C.  After it had reached temperature I added a pinch of Penicillium Candidum powder in hopes that I would get a nice velvety white pillow at the end.  I re-hydrated them for five minutes and then stirred it in to the milk.  Next was rennet, normally I am use to a teaspoon measure; this one was a scant 2 drops in a tablespoon of distilled water.  I added the rennet and then I put the lid on and put the pot on top of the fridge and left it for 13 hours, yes I know I said 18 to 24 hours before, but I still experimenting at this time. (more…)

Semi-Lactic Cheese #2 – First 37 hours of Secret Squirrel

Part of my reasoning behind helping/joining Cheesepalooza is to get out of my comfort zone as well as resetting my cheese making.  One branch that I have been interested in, but have been too busy or too chicken to try has been “Semi-lactic” cheeses.  “Semi-lactic,” which means that the cheese is curdled more by lactic-acid build-up than by rennet.

Hopefully the start of something good!

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