Thought I'd share my butterkase. Since recipes are all over the place, I used the average of everyone's instructions.
This little guy (229g) is the part that didn't fit in my mold. Aged for just a month because I'm impatient (and everything else in my cave is taking forever).
I used H&P milk with some very good cream for good measure. Flora danica, thermo B, and lots of guessing. No pH on this make because it didn't seem necessary.
I'm not sure how long to let the full size (944 g) guy age, his rind has become a very lovely yellow color as well.
Most importantly, how did it taste?
Very good, buttery with a nice edible rind. I can't wait for the big one!
Nice! A cheese for you :)
Looks great! Another C4U.
Very nice. AC4U
AC4U! That looks really delicious...
So I finally opened the big one. It has so many holes?! I'm not sure how that happened or if it's even bad.
It is SO buttery. Lovely tasted. And the almost 2 month aging gave it just a hint of Swiss flavor. I didn't use PS in the recipe, so I'm not sure about the holes or the Swiss like taste. Maybe my cave has natural PS?
I vacuum bagged the other half to go back in the cave and try again later. I opened 4 cheeses today, so lots of pictures coming!