Cheese Paste Storage/aging

[Alan Whitty]

I used to make my own cheese paste years ago and an old timer back then told me to wrap it in tin foil, what happens is a skin forms around the outside of the ball and you didn't dream of using it until then, then you cut an entry hole with a knife, then after taking a bait out you put the piece of skin you'd cut out back on and wrapped it back up with the foil...

 

[The Sogster]

I find a drop of N-Butyric acid helps with making the paste really smell, it will also guarantee a spot by the pub fire on those cold winter days drowning your sorrows after a blank.
Also a drop of glycerine (from the baking section) helps in keeping the paste soft when it's really cold.

This should be just about ready to knock up a batch.

 

[@Clive]

Just to add for those who haven't used paste; if you put it on the hook then dunk it in the water for 20 seconds or so it firms up and you can shape it and also stays on better during the cast.

 

[Butcherboy]

Quick update, the paste is has been sat in the garage at "room" temp maturing nicely. It stinks now, like really stinks
I've split it up so some will hit the freezer & some will stay out. Also it's gone lovely and soft. Bring on winter.

 

[Butcherboy]

My substitution of parmezan for casein makes mine a cheese paste. But if you use the original recipe it is not a cheese paste.

Incidentally, the protein content is lower in my recipe. The protein content of the original recipe is around 40%. In my recipe using parmizan cheese the protein content is roughly 23%. I don't see the need to pay an arm and a leg for casein when you don't really need such a high protein count imo. Ordinary cheesepaste will be under 20% protein dependent on what type and amount of cheese used.

My version works fine and stays on the hook a lot better than conventional cheese paste.

Wheatgerm now in stock, let the experimenting begin

 

[Butcherboy]

Well worth a watch regarding the gum

 

[Butcherboy]

Latest experiment
Trigga boilies, as much Trigga liquid as it would take, hot Chilli powder & Ras El Hanout powder.
A little Xanthan gum kneaded in which has made it rubbery. It was too soft before the gum was added.
Feels and smells very good.

 

[mikench]

You will be getting a Michelin star soon.