Baby swiss сыр рецепт

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Сообщение Елена+ » 22 окт 2016 21:13

Baby Swiss Cheese

Сообщение Тата » 23 окт 2016 01:32

Re: Baby Swiss Cheese

Сообщение cheesehead » 23 окт 2016 08:23

Re: Baby Swiss Cheese

Сообщение Елена+ » 29 окт 2016 22:58

Re: Baby Swiss Cheese

Тата, этот сырок уехал к доче в Москву — 10 дней в пути, почта России — но т.к. были сырочки и повкуснее, особый восторг этот не вызвал, сказали был вкусный. В дальнейшем переключилась в основном на Ярлсберг, он попроще и побыстрей вызревает.

Павел, спасибо за положительную оценку и пожелания, очень рада что именно Вы оценили мой труд, не кривя душой скажу, что 50% успеха — это ваши советы и статьи !

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Swiss Cheese Recipe (Baby Swiss)

Ingredients

MM 100 Mesophilic Starter Culture

MM 100 Mesophilic starter culture can be used to make a variety of semi ripened and fresh cheese including Brie, Camembert, Gouda, Edam, Blue, Feta, Havarti and Chevre. This culture will create a nicely pronounced.

Propionic Shermanii (Swiss)

Propionic Shermanii (Swiss) produces the characteristic eyes, aroma and flavor associated with Swiss, Gruyere and Emmenthal style cheese. This is not an acid producing culture and needs to be used in.

Liquid Animal Rennet

This single strength liquid animal rennet is the highest quality form of rennet available on the U.S. market today and is NON-GMO. Liquid rennet is easy to measure and add to.

Cheese Salt

This cheese salt absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process. Lactic bacteria is important for proper aging of cheese. Cheese Salt does not dissolve too.

Calcium Chloride

Calcium Chloride will help with store bought milk, cold stored raw milk and goats milk produce a firmer setting curd. A firmer curd is easier to cut and produces a larger yield.

Equipment

Good Thermometer
Mini Measuring Spoons
Knife to Cut Curds
Spoon or Ladle to Stir Curds
M2 Large Cheese Mold or M28 Medium Cheese Mold
Butter Muslin
Cheese Press or 10 and 25 lbs Weights
Cheese Mat

Tel-Tru Thermometer

This Tel-Tru thermometer, made in the USA, from the highest-quality stainless steel is both accurate and easy to use. Complete with a sturdy pot clip and large two inch dial, checking the.

Mini Measuring Spoon Set

This mini measuring spoon set is used to accurately measure small quantities of powder or liquid ingredients for cheese making. These are great for getting just the right amount of rennet for your.

Curd Knife 14″

This curd knife is essential in the cheese making process. With a long 14″ blade it is easy to evenly cut curds, so whey can expel. Having no sharp edges.

Stainless Steel Skimmer

This stainless steel skimmer is a staple for all cheese makers. The slotted design lets whey drain from the curds, as they are scooped out of the pot, and placed into draining.

Hard Cheese Mold (Large)

This large hard cheese mold will work with any of our cheese presses, includes a follower and has a solid bottom. This mold can be used to make hard cheese between 5 and 7 pounds.

Butter Muslin

Butter muslin is used to drain soft cheese, yogurt and other dairy products. This durable cloth is 100% cotton, can be reused and is machine washable. This is a staple for all cheese.

Cheese Press

$235.95

This cheese press is proudly made in the USA and built to last a lifetime. Both easy to use and care for it is a wonderful investment for any cheese maker. Built.

Reed Cheese Mat

This reed cheese mat is used when air drying cheese, especially soft, mold ripened cheese. Using this mat will allow whey to drain and air to circulate when cheese is draining, air drying and aging.

Instructions
Swiss Cheese Info
Reviews
Q & A

A Recipe for Baby Swiss Cheese

We suggest making a 4+ pound cheese for this one so the curd mass will contain enough gas production to develop proper holes.

If you would like to make a 2 gallon cheese with less «Swiss» type character, make the following changes to the recipe below.

2 Gallons of Milk
1/8 tsp MM100 Culture for a buttery flavor or 1/2 pack C101 Mesophilic Culture
1/16 tsp Propionic Shermanii (essential for producing the holes)
1.5 ml Single Strength Liquid Rennet
1 M3 Cheese Mold

Notes for a smaller batch size are also listed in the recipe below.

Acidify & Heat Milk

Begin by heating the milk to 84°F (86F if using raw milk with higher fat). You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove, make sure you heat the milk slowly and stir it well as it heats.

Once the milk is at the proper temperature, the culture can be added (3/4 tsp calcium chloride as well if needed).

5/16 tsp MM100 if raw milk or 7/16 tsp if using pasteurized
1/8 tsp Propionic Shermanii for either pasteurized or raw milk

Use half of the above additions if using only 2 gallons of milk

To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in.

Allow the milk to ripen at the above temp for 45 min to 1 hr. Keep the milk covered and quiet during this time.

While waiting for the milk to ripen, heat 2 gallons of non-chlorinated water to 130F. This will be used in the following steps to heat the curd and replace the whey you will be removing.

Coagulatie with Rennet

Then, add theliquid single strength rennet to the milk.

The milk now needs to sit quietly for 40-45 minutes while the culture works and the rennet coagulates the curd. You should notice the milk begin to thicken in 10-15 minutes, but allow it to continue firming for the full time. The thermal mass of the water bath should keep the milk warm during this period.

Cut Curds & Remove Whey

Once a firm curd has formed, cut the curd mass into 3/8 inch pieces as evenly as possible over 5-10 minutes.

Allow the curds to rest for 5 minutes, then stir gently for another 5 minutes. After stirring allow the curds to settle to the bottom of the vat for another 5 minutes.

Next, carefully remove 1/3 of the whey. This will reduce the lactose, thus slowing down the bacteria and acid production. This step is what makes the elastic texture found in Baby Swiss.

Cook the Curds

Now it is time to begin drying out the curds by increasing the heat slowly to 102°F. This is be done by slowly adding hot water at 130°F to the curds using hte steps below.

Slowly add water at 130°F to the curds so the curds reach 95°F in 5 min. Then stir the curds for 5 min.

Next, Add more water so the curd temp reaches 102°F within the next 5-10 minutes. The final water addition should be equal to the whey that was taken out for lactose dilution.

Slowly stir the curds for 30-40 minutes. This will achieve the final dryness. Make sure to check the curds for proper dryness. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers.

Once the curds have been cooked, let them settle and consolidate into a mass. Try to gather them to one side of the pot for better consolidation.

Remove Whey & Form Curds

Next, drain the whey to 1” above cheese surface and place a plate ontop of the curds that’s large enough to cover the curd mass. Add a weight ontp of the place that’s approximately 1/2 of the expected curd weight, 2.5 lbs for 4 gal (1.5 lbs for 2 gal). This will help consolidate the warm curd nicely and minimize any mechanical holes in the cheese body.

Remove remaining whey and transfer curd mass into cloth and then immediately into a cheese mold for draining. Do this by simply rolling the consolidated curd mass into the cheese cloth and gather it as a single cheese, then transfer this to the cheese mold.

Press the Curd

The pressing for this cheese should be rather minimal, because we have already done a pre-press under the whey in the vat to consolidate the cheese body.

Begin by pressing at about 2 times the cheese weight, which should be about 8-10 lbs for this cheese (5-6 lbs for the 2 gallon batch).

Turn the cheese and re-wrap in press cloth at 1 hr. intervals and increase weight after about 1-1.5 hrs if needed for a smooth surface. The weight can be increased to 20-25 lbs (12-15 lbs for a 2 gallon batch) for this. Keep the cheese warm during this period at 75-80°F during total press time of 5 hours.

At the end of this period, the cheese should have developed its final acidity and should be moved to a cooler (52-56°F) space to rest until the next morning (8-10 hours). The cheese should not be allowed to develop excessive acid greater than a final pH of 5.2-5.3 because this will impede the development of the gas forming bacteria.

The final cheese should show a nice tight rind with no openings to harbor molds. This will make the surface so much easier to maintain and keep clean through its aging life. The cheese to the right is ready for it’s brine bath.

Salting

You should have a saturated brine prepared for salting this cheese. You will find all of the details you need on brining here.

Here is a simple brine formula:

1 gallon of water to which is added 2.25 lbs of salt, 1tbs. calcium chloride (30% solution), and 1 tsp. white vinegar.

The cheese now needs to be set in the brine for about 2.5 — 3 hrs per lb. The cheese will float above the brine surface, so sprinkle another teaspoon or 2 of salt on the top surface of the cheese.

Flip the cheese and re-salt the surface about half way through the brine period. The cheese should not be over salted because this will also impede the development of the gas producing propionic bacteria

Aging

Now it’s time for aging:

Do not wax the cheese until full hole development occurs.

Move to an aging space of 65-70°F and 80% moisture for 3-4 weeks of hole development or 2-3 weeks for smaller holes (this will be somewhat determined by the condition of your initial cool aging). Make sure you turn the cheese daily to help even out the moisture, because this will affect the hole sizes and distribution.

The time in this room will determine the amount of gas produced, the size of the holes, and the amount of swelling in the cheese. The cheese may be waxed at this point or simply dry brushed periodically for a natural rind.

Move to cold room 45-50°F and 85% moisture for a month or more for flavor development.

Baby Swiss Cheese

As many of you probably know by now, there really is no «Swiss Cheese» in Switzerland. In Switzerland, they make a variety of «Alpine» cheeses, with some having large holes. The most notable of these cheese is Emmentaler.

During the late 19th and early 20th century, many of the Swiss cheese makers began to move to Wisconsin and settled in the «Dairy Belt» of Green and Dodge Counties. Originally, they made large wheels of cheese (3 feet wide, 125 pounds) patterned after the Emmentaler of Switzerland. Naturally, these became known as ‘Swiss Cheese.’

As the trend changed to larger cheese factories, a broader market and wider distribution, the call for a smaller cheese with milder flavor began to arise. This was soon addressed with the development of this much smaller cheese made with full fat milk that was aged only a few months. Although this new cheese was not that small at 5 lbs, compared to the much larger Emmentaler cheese, it is truly a baby.

A Bit of History

The driving forces in Baby Swiss evolving into a true «made in America» style cheese, were two Wisconsin cheese makers.
They were Eldore Hanni and Alfred Guggisberg, who were both of Swiss background (as can be seen by their names here).
Eldore was second generation Swiss, living in the heart of dairy country in Wisconsin, where much of the cheese making was of Swiss and German influence. Alfred moved to Pennsylvania from his home country- Switzerland.

Alfred Guggisberg was only 16 when he began to make cheese in the mountain pastures of Switzerland (the Alps). He furthered those skills at the famous Swiss cheese maker’s institute before coming to the United States in 1947. Here, he settled in the Amish country of central Pennsylvania Doughty Valley in Charm, Ohio to work with the Amish farmers as a cheese maker.
By the 1960’s, Alfred had developed a new style of cheese, which became the Baby Swiss cheese (1968). This was patterned after the Emmentaler of his homeland, but was much smaller and made with a richer milk. His focus in doing this was to develop a milder flavor for the American palate. Today, the Guggisberg cheese company is still thriving.

Eldore Hanni was a second-generation Swiss immigrant, who began making specialty cheese as a teenager (he managed a cheese factory at the age of 17). His strength was developing new recipes and in the early 1970’s, Eldore began working on a recipe for Baby Swiss. Later in the 70’s, he moved to the Amish area of central Pennsylvania to establish his new dairy and work with the milk of the Amish farmers. This eventually became Penn Cheese which flourishes to this day, although Eldore has retired.

There was a similar and parallel evolution for both men in developing this cheese. It resulted in a cheese with smaller holes and a creamier flavor from the use of full fat milk. It did not need to age as long and hence had a milder flavor.

What is a Baby Swiss

In Switzerland, there is no ‘Swiss’ cheese, because there is a wide range of Gruyere and Emmentaler style cheese. Essentially, these can be divide into those with or without holes. In America, we call anything with holes Swiss Cheese. Most of these have origins in the dairy counties of Wisconsin, where many German and Swiss immigrants settled with their cheese making skills.
The “true” Swiss cheese is Emmentaler (never called Swiss), a cheese made in Switzerland under an Appellation of Controlled Origin to ensure that the integrity of the cheese is maintained. The technique, however, has been duplicated in numerous nations, leading to generic “Swiss” cheese for sale in many nations.

But this is a Baby Swiss Cheese.
The flavor of ‘Baby Swiss’ cheese is buttery, nutty, and creamy. The cheese melts very well, making it suitable for a wide range of dishes. The small holes also make the cheese easier to work with, since especially large holes can pose problems in salads and other dishes which involve slices of the cheese. Some delis also label baby Swiss cheese as ‘Lacy Swiss,’ since the cheese looks like fine lace, but those are actually made from a lower fat milk.

How is this Cheese Made

This is a cow’s milk cheese made with a mixture of bacteria. Besides the normal lactose converting bacteria, it contains another special propionic bacteria that breaks down the lactic acid in the cheese and generates carbon dioxide, which forms bubbles in the cheese as it ages. This is quite similar to bread dough rising but takes much longer.
The longer the cheese is allowed to age, the more complex the flavor gets, and the larger the holes will become.

One of the primary steps in making this style of cheese is a very slow conversion of lactose to lactic acid.
This is accomplished by:

Controlling the amount of culture and ripening time.
Removing whey and replacing with warm water early in the process to limit the culture’s food supply (lactose).

This will result in the very elastic curd structure, and functions to hold the gas in the cheese as the holes develop. This is most obvious in the finished cheese, with round glossy looking holes and the elastic ability to bend the cheese slices without it breaking.

To make ‘Baby Swiss’ cheese, several things about the cheese making process are altered from traditional ‘Swiss:’

The cheese is made with whole milk, for a richer, buttery flavor.
It is usually a much smaller wheel of cheese, about 5 pounds.
The use of a Mesophilic rather than a Thermophilic culture is used.
The milk may also be cut with water, which slows the bacterial activity.
Most importantly, Baby Swiss cheese is aged for a very short period of time, so that the holes do not have time to grow very large. The shorter curing time also results in a more mild flavor, which some consumers prefer.

Variations in Style

As mentioned above there are 2 variations in this style:

‘Baby Swiss’made with full fat milk
‘Lacy Swiss’ made with reduced fat milk

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