AIP GOAT CHEESE MAC AND CHEESE RECIPE FULL

Many folks may look at this ash/charcoal addition and say: 'I am not interested in eating dirt with my cheese.' This is a surface I normally find growing at day 10-14 when not using the charcoal.Д«y day 8-12 the cheese is ready to cut as fresh but can be held for several weeks as the surface enzymes continue to work on the proteins, leading to more complexity in flavor.

AIP GOAT CHEESE MAC AND CHEESE RECIPE FULL

It's a wonderful apple/pear with maybe a bit of sweet wine smell.ДЄt day 3, I am already seeing the first signs of the white mold as the surface changes from black to a dusky grey as seen in the photo on the right.Д«y day 5 or 6, I am beginning to see a full coat develop as the surface becomes a lighter grey, as shown in the photo to the left. I associate it with the quicker development of the natural yeast population (ambient) and the more friendly P.candidum environment.

The cheese takes on a much more aromatic note.

I find it shows up in about half the time.

The mold develops much quicker than without.

The cheese surface seems to dry down a bit quicker than without.

If you have made this lactic bloomy style before but without the ash/charcoal layer you will note some differences: Here it will undergo the final ripening, but must be turned daily to even the moisture and keep the mold from growing into the mats. Once the cheese is dry it can go to the aging space at 52-56вЏ and 90-95% moisture. A plastic or reed mat should be placed under the cheese to allow air movement. This is ideally done in a room at 60вЏ with 65-70% moisture. What we are looking for here is the surface moisture to dry down so that no bright moisture spots can be felt or seen and the surface takes on a matte appearance. Next, when the salt has been absorbed and no whey drips from the cheese, they can be taken to a space for drying. I usually wait until the salt dissolves and soaks into the cheese body leaving the black surface behind before turning and salting the other side. This can be evened out with the hand and spread slightly down the sides (messy alert again). The base salt amount should be about 1 tsp per cheese and this is applied by sprinkling about 1/2 tsp per surface. I use anywhere from a 1:5 to 1:8 charcoal to salt ratio, depending on how heavy an ash surface I want on the cheese. The charcoal and salt are simply mixed together.

Age the cheese at 50В° to 55вЏ for 4 to 12 weeks.The cheeses are now ready to be salted.

When the surface of the cheese is dry, you can wax it. Rub salt on it once daily for 3 days, flipping frequently. Peel away the cheesecloth, and rub salt over all the surfaces of the cheese. Press at 50 pounds of pressure for 12 hours.

Remove, undress, flip, and re-dress the cheese.

Place it back into the press at 30 pounds of pressure for 1 hour.

Remove the cheese from the press, unwrap it, flip it over, and re-dress it in the cheesecloth.Press the cheese at 20 pounds of pressure for 15 minutes. Quickly begin scooping the warm curds into the press. Line a 2-pound cheese press with dampened cheesecloth.Mix the salt in well, using the cheese spoon or by tossing the curds with your hands. Drain off the whey and stir in the salt.Once you have achieved 98вЏ, maintain the curds at that temperature for 45 minutes, continuing to stir gently. Stir frequently and gently to keep the curds from matting. Begin gradually heating the curds, bringing the temperature up slowly to 98вЏ, increasing the temperature by only 2 degrees every 5 minutes.Let the curds rest, undisturbed, for 1 minute. (You can use a water-bath method to achieve this.) Cover the milk and allow it to set for 1 hour, maintaining the temperature at 85вЏ throughout. Stir in well, using the cheese spoon in up-and-down motions. Add the diluted rennet by pouring it through the holes of your cheese spoon and into the milk.Cover the milk and allow to ripen undisturbed for 30 minutes. Stir using up-and-down motions for one minute. Turn off the heat and add the starter by sprinkling it over the surface of the milk and allowing it to rehydrate before stirring it in with your cheese spoon.Heat the milk over low heat to 85вЏ, stirring continuously.

Aip goat cheese mac and cheese recipe