Post by milkmachine on Nov 20, 2021 14:22:34 GMT -5
I made a colby 2 days ago. I noticed it felt springy so I cut it in half to see if it had signs of early blowing. It wasn't puffy but it just gave when I pressed on it. Does this look like mechanical holes? Can that be cause by over cooking the curd before pressing? What are other possible solutions or ideas? Thanks. I used a gouda mold so that is why it has the shape it has
Those are definitely mechanical holes. It was a little hard to see in the first pic.
What's your molding and pressing procedure?
I followed New England Cheesemaking's recipe so I drained curds in a cloth lined colander very briefly the put in my mold & pressed @ 10lbs for 15 min. Then 20lbs for 30 min then 40lbs for 90 mins and lastly 50lbs over night, flipping at each change in weight.
I think you could avoid such extensive holes if you skipped the pre-draining and poured the curds/whey right into the cloth-lined mold. Colby should have a somewhat open texture so yours isn't out of line, but for more closed textured cheeses you will want to mold your curds under whey to minimize mechanical holes.
Belle - Normande x Jersey cow Willow - NZ Jersey heifer Pringle and Bandit - heifer calves
I follow Cheese From Scratch on Instagram and she once explained that you can tell mechanical holes from early blowing holes because the mechanical ones are asymmetrical, and the ones from bacteria are caused by gas bubbles forming, so they are smooth and very round. I’ve found it a very helpful guideline
Right, holes produced by CO2 are round like little bubbles.
Coliform bubbles appear at <24 hours and are the most common type of contamination in home cheesemaking with raw milk from your own cow.
Clostridium causes "late blowing" a month or two into aging. Most common in washed curd or higher pH wheels (like Gouda, Alpine styles). Most commonly a result of using milk from silage-fed cows (raw or pasteurized). Usually presents as gradual swelling during aging, with a horizontal rupture visible upon cutting open. If you don't feed your cow silage/haylage/etc there's very little/no chance you will ever experience this.
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