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| Line 6: |
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| : Location: Omni Oakland, CA. | | : Location: Omni Oakland, CA. |
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| = Plan = | | = Random notes will be formatted later = |
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| We should make at least:
| | (also see Patricks email on morning of July 29) |
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| * One cheese with normal whole milk (control to check our cheese-making ability)
| | Concern: The accuracy of the pH test system is questionable. Dropper type shaken into solution with range of 6.0 to 7.5 |
| * One cheese using dried casein, lactose powder and ghee (control to check if micelles will form when re-constituting milk from its base ingredients, and if so, if the cheese will be any good).
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| * One cheese using dried casein, normal sugar and vegetable oil (palm oil)
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| We could also make a cheese with lactose-free milk and add sugar, but I think lactose-free milk actually still has some amount of lactose (should research), so we may need some way of completely getting rid of the lactose before we can try this.
| | Concern: The "5mL" test tubes did not have a marking for the 5mL level. |
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| If everything doesn't just magically work the way we hope then we can experiment with different methods of mixing to encourage micelle formation.
| | Distilled water: 22.5degC, pH of <6.5 |
| | Room temp: 25.2degC |
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| == Recipes ==
| | Source of casein: |
| Here's some good sources for an easy hard cheese for beginners:
| | BodyTech 100% micellar casein.(assumed to be acid-casein) |
| | Micellar casein, protease (Aminogen®).Contains Milk. |
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| * [http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm Beginning Cheese Making]
| | 35.5g of above powder slowly poured into 250mL* distilled water while blending at lowest setting for approximately 20seconds. After blending, mixture is strained repeatedly to remove air. Strainer is ~16grid per inch. |
| * [http://www.instructables.com/id/Cheese-Making-Hard-Cheeses/ Cheese Making - Hard Cheeses] | |
| * [http://creativeliving.fr.yuku.com/topic/304#.U1BalxCa-9w How to make a simple basic hard cheese]
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| * [http://cheeseaday.blogspot.com/2009/03/stylistic-focus.html Master Recipe for Simple, Hard Cheese]
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| * [http://chickensintheroad.com/cooking/the-making-of-farmhouse-cheddar/ The Making of Farmhouse Cheddar]
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| * [http://schmidling.com/making.htm A Simple "Hard" Cheese] (2/3 down the page)
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| Gouda recipes with the C101 starter we have:
| | Above mixture poured into 5ml test tubes and left to settle for 45 minutes. |
| * [http://www.cheesemaking.com/Gouda.html Gouda cheese details] (see bottom of page for 2gal version)
| | The pH of this mixture is 6. |
| * [http://cheeseforum.org/forum/index.php?topic=9234.5;wap2 Andy's Gouda, Make #5]
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| = Stuff we gots =
| | After 45 minutes above test tubes placed into D.Poole's sonicator (not the Soni-cat) and sonicated for 30 minutes. |
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| * Microbial chymosin
| | Prepared a solution of citric acid 2.5g dissolved in 200mL of water. |
| * [http://www.cheesemaking.com/store/p/135-Mesophilic-DS-5pack.html Mesophilic starter culture] (L. lactis), five 2-gallon packets, from [http://www.beerandwinemakers.com/ Beer and WineMakers of America] in San Jose
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| * cheese cloth
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| * 2lb cheese salt - do we need more? brine can be reused
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| * Lactose (2x 8oz) from [http://www.hoptech.com/products/lactose-8-oz HopTech] in Dublin
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| * One large pot (that will still fit on a stove)
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| * Stove
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| * Food thermometer
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| * MgCl
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| * Calcium chloride - important when working with store bought milk
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| * microgram scale
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| * Cheese cave
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| * Cheese press (well, it should be done by the time we need it)
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| * Vegetable oils, ideally the highest melting-point palm oil we can get (apparently PMF: Palm Mid-Fraction is the best), but cocoa oil could also work. Coconut oil may work but is less likely to give good cheese due to its low melting point. I think we might be able to find this in berkeley bowl or whole foods in the form of vegan butter replacements, but we should check melting points experimentally.
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| ** Matt offered shea butter and Juul picked up some vegan stuff from berkeley bowl. That should be good for the first experiments.
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| = Stuff we needs but don't gots =
| | Prepared a solution of 5g of baking soda (Nice! brand from Walgreens) in 100mL** of water. |
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| * Get from Berkeley Bowl:
| | Trial and error experiments begin to determine a ratio of the above two solutions that when mixed in 5mL casein/water test tubes result in a slightly alkaline solution of ~7.5pH. The added citric acid and baking soda solutions varied between 0, 1/8, 2/8, 3/8 of a teaspoon per 5mL test tube. Note, some of the casein/water mixture was poured out to accommodate added baking soda and/or citric acid solutions. |
| ** do we need more salt? (should be non-iodine!)
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| ** Whole milk, not raw milk but pasteurized and not ultra-pasteurized (many gallons)
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| ** Ghee
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| * Curd-cutter or very long knife.
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| * More large pots (I have only one)
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| ** check Chinatown restaurant supplies
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| ** or Goodwill stores
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| We need some folks to commit to buying and bringing some of these things.
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| = Stuff as would be nice to have but ain't strictly needed =
| | *Requires verification. |
| | | **Required verification. May have been 200mL. |
| *pH probe | |
| *Temperature controlled heat source for the big pot | |
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| = Raw milk vs. pasteurized =
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| The reason for not using raw milk is:
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| <blockquote>
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| "If using raw milk the milk must be of highest quality because The low acid of this cheese will not protect against late fermentation from unwanted bacteria during aging. In Holland a nitrate is added but not allowed here in the US." from http://www.cheesemaking.com/Gouda.html
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| </blockquote>
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| Since it's another thing that can fail, we should avoid it until we're more experienced.
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Work in progress
Date
- Time: 9 pm on Monday July 28, 2015
- Location: Omni Oakland, CA.
Random notes will be formatted later
(also see Patricks email on morning of July 29)
Concern: The accuracy of the pH test system is questionable. Dropper type shaken into solution with range of 6.0 to 7.5
Concern: The "5mL" test tubes did not have a marking for the 5mL level.
Distilled water: 22.5degC, pH of <6.5
Room temp: 25.2degC
Source of casein:
BodyTech 100% micellar casein.(assumed to be acid-casein)
Micellar casein, protease (Aminogen®).Contains Milk.
35.5g of above powder slowly poured into 250mL* distilled water while blending at lowest setting for approximately 20seconds. After blending, mixture is strained repeatedly to remove air. Strainer is ~16grid per inch.
Above mixture poured into 5ml test tubes and left to settle for 45 minutes.
The pH of this mixture is 6.
After 45 minutes above test tubes placed into D.Poole's sonicator (not the Soni-cat) and sonicated for 30 minutes.
Prepared a solution of citric acid 2.5g dissolved in 200mL of water.
Prepared a solution of 5g of baking soda (Nice! brand from Walgreens) in 100mL** of water.
Trial and error experiments begin to determine a ratio of the above two solutions that when mixed in 5mL casein/water test tubes result in a slightly alkaline solution of ~7.5pH. The added citric acid and baking soda solutions varied between 0, 1/8, 2/8, 3/8 of a teaspoon per 5mL test tube. Note, some of the casein/water mixture was poured out to accommodate added baking soda and/or citric acid solutions.
- Requires verification.
- Required verification. May have been 200mL.