I love the cheese making community we have here. When I posted the Tzafatit recipe a few days ago, soon there after I received a voice mail from Cassidy Rowland who lives in San Diego, California USA. I will play her message during the next podcast episode.
She took the instructions and made the cheese as per the instructions. Brilliant work, so here is a Tzafatit update. Here are her notes (in red).
- 3 Litres Whole (Full Cream) Milk or 3 quarts.
- 3 large granules (3 ml I think) of Calcium Chloride in 2 tsp water (or equiv
- Mesophilic Culture (small amount) I used 1 smidgen of Aroma B
- 2 tsp Vinegar
- 4 drops liquid rennet in 2 Tbsp Water
- 3 Tbsp Cheese Salt
- Heat milk to 37° C or 99° F. Add Culture, Calcium Chloride, Vinegar and Rennet and stir while adding each ingredient I added the culture first, let it rehydrate for 2 minutes before stirring it in and then added the rest of the ingredients.
- Hold the heat for 40 minutes without moving pot. It set a curd immediately
- Cut the curd into 1/2 cm or 3/8 inch cubes, then let it rest for 10 minutes
- Stir the curds slowly for 15 minutes
- Drain the whey until it is at the curd line
- Add the salt and mix through for around 2 minutes. I tasted at this point – it seemed very salty; I don’t know what the ratio should be but on first taste I venture only 1 tablespoon rather than 3.
- Place in small cheese hoops and flip every 15 minutes for the first hour. After the 2nd flip, the cheese was still rather loose and fragile with a piece breaking off despite careful handling. When
it was still fragile after the 3rd flip, I added a 2.5 lb weight on top of my mould for the rest of the draining.
- Let sit for 12 hours draining.
- Put in Fridge It was refrigerated at 7am Pacific Standard Time; I plan on making a taste tonight when I return from work.
|Tzafatit curd before placing in mould|
|In the 5 inch mould|
It is very mild, really almost bland, and not as salty as my first taste last night. In my opinion, it is not an interesting cheese, more a cheese to grate/crumble to mix into a burrito or other food, not something to have on its own. Should others have a different outcome than I have, I would be very interested in the differences in cultures, etc. Grist for the mill, as one might say.
|Unmoulded Tzafatit cheese. The crack is still visible|
Great work Cassidy, and thanks for giving this recipe a go. Sounds very much like Queso blanco, but maybe a little bit saltier if you add the 3 Tbspns. When it cools down here, I am going to use smaller width Camembert moulds and see if that makes a difference. +Dovid Wheeler do you have any tips?