Deejays Home Made
Asiago Cheese
This
process will be similar to most cheeses initially but uses a cheese culture
purchased from The
Dairy Connection rather than a home
made culture. This process will also require a cheese press and must be aged
for 5 months.
Equipment
A
thermometer reading from 0 to 250°F
A
basket or colander for draining
5
quart or larger Stainless steel pot
Cheese
cloth
A
cheese press
Ingredients
1
gallon Whole Milk
1/4
teaspoon Thermophilic Type C Culture
1
Junket Rennet Tablet
Kosher,
sea salt or flaked cheese salt
Directions
1.
Let
milk warm to room temperature.
2.
Slowly heat the
milk to 89-93 °F over a 20 minute period.
3.
Add Starter
culture and let sit for 30 to 45 minutes.
4.
Add rennet wait for
clean break - about an hour.
5.
Cut curd into corn kernel-sized pieces.
6.
Slowly heat
curds and whey while stirring until they reach 104 °F in
20 minutes.
7.
Cook at 104 °F
for 15 to 20 minutes until curds are no longer sticking together.
8.
Heat to 116-118
°F in 20 minutes.
9.
Cook at 116-118
°F until curd is firm springy and easy to rub apart
in the palms of your hand.
10.
Allow curds to
settle to the bottom of the pot for 20-30 minutes.
11.
Gather all curds
in a cake and drag a coarse cheese cloth underneath to bind them Lift curd cake
out of pot in the cloth and let the whey drain off for a few minutes.
12.
Place curd cake
into your press and press about one hour
until the wheels are formed.
13.
Take off press,
remove cloths, turn wheels, and replace with smooth cloths dipped in brine, and
press again.
14.
Turn wheels 1-2
more times during pressing if possible. Leave on press overnight; keep the room
at 72-76 °F.
Next Day
15.
Next morning remove
wheels from press and brine at 50-55°F. After 24 hours brine the wheels for 4-5
hours per lb.
16.
Turn the wheels
in the brine once per day and sprinkle dry salt on the tops.
Aging
Age at 55-59 °F and
85% RH with moderate ventilation.
After removing from brine scrub rinds with a brush dipped in saturated brine or
rub by hand with dry salt every 3-4 days for 2 months. Turn the cheeses over
every time you do this.
After 2 months
The scrubbing or
rubbing can be done just enough to prevent discoloration. The rind will become
harder and leathery and change from straw-colored to light brown.
Defects are observed
after two months when the cheeses become huffed and gassy inside. The cheeses
may even split apart because of excessive gas formation. The flavor should be
more like “Swiss” and the texture very open with lots of gas holes and lateral
slits. This is due to a high level of Propionic bacteria in the milk and is
common if the salt content is too low and/or aging room temperature is too
high.
This cheese can age for 2 years or more and will have a darker brownish colored
rind.
It’s a little more
complicated but simple none the less! ENjoy!
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