Oscypek-style cow/goat cheese

Cow/goat pasta filata-style cheese with optional smoking; an adaptation rather than protected-origin Oscypek. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: 5–7 h + brine/dry
Salt at: 18% brine after shaping
Affinage: serve fresh; keep at 4 °C

Ingredients

Already-pasteurised whole milk blend10 L total: 6.5 L cow + 3.5 L goat
Thermophilic or meso/thermo starterSource yoghurt alternative: 1.48–2.22 tbsp; defined-starter branch selected: label dose for 10 L
Calcium chloride, 30%Dilute in 44 mL water: 3.70–5.93 mL
Rennet, assumed 200 IMCU/mLScaled from 6–7 mL per 13.5 L: 4.44–5.19 mL
Optional lipaseSource supplies no mass; use product recommendation for 10 L: small pinch
Optional annattoDrop volume depends on product: 4–7 drops
Brine180 g salt + 820 g water per kg brine: 18% NaCl w/w
Optional liquid smokeIn brine or brushed on; source dose unspecified: label dose

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	mix gently	32–34	≈6.5predicted, milk	Warm milk and add the starter, optional annatto and optional pre-dissolved lipase.	Source adds diluted calcium chloride after ripening; do so immediately before rennet. Mixing time is an estimate.
Ripen	20–30 min	32–34	≈6.4predicted, milk	Cover and ripen.
Rennet	about 40 min	32–36	≈6.1predicted, curd	Add diluted calcium chloride, then diluted rennet. Leave undisturbed until a clean break.
Curd
Cut and rest	5–10 min + 5 min rest	32–36	≈6.0predicted, curd	Cut to 2 cm cubes and rest 5–10 min. Reduce to 0.5–1 cm and rest another 5 min.
Stir	during cutting	32–36	≈6.0predicted, curd	Stir gently to separate pieces without shattering.
Scald	optional; until firm	38–40	≈5.8predicted, curd	If curd is too soft, heat slowly to 38–40 °C while stirring continuously.	Model assumes a 15 min optional ramp; source gives no duration.
Pitch				Skip for this cheese
Shape
Drain and form	2–4 h	room	5.4source target, curd; act on measurement	Drain whey, press curd into a mass and allow to acidify to pH 5.3–5.5.	Check a small slice for smooth stretching before proceeding. Room temperature is modelled as 20 °C.
Stretch	5–10 min per cycle	75 bath	≈5.4Pre-heat baseline; recheck	Cut 100–200 g pieces. Soak in 75 °C water for 5–10 min, knead, fold and press out whey; repeat until smooth.	Bath temperature is not curd fermentation temperature; do not advance the fermentation model through this step.
Shape and cool	10–15 min	cold water	≈5.4Pre-heat baseline; recheck	Shape while hot by hand or mould, then cool in cold water for 10–15 min.
Salt	source: about 2 h per 100 g	12 assumed	≈5.4Pre-heat baseline; recheck	Submerge in 18% brine; rinse and dry afterwards.	Brine temperature is not specified; 12 °C is an explicit practical assumption. Test the unusually long source rate on a small wheel.
Mill				Skip for this cheese
Press				Skip for this cheese
Cave
Surface dry	12–24 h	room	≈5.4Pre-heat baseline; recheck	Dry until the surface is touch-dry.	Source does not give a temperature; 20 °C is assumed.
Smoke	2–3 h	below 50	≈5.4Pre-heat baseline; recheck	Cold- or warm-smoke below 50 °C. Alternatively use food-grade liquid smoke in brine or brushed onto the surface.	Avoid melting or oiling off.
Affinage	serve fresh	4	≈5.4Pre-heat baseline; recheck	Keep chilled and enjoy sliced, grilled or cold.	No cave-maturation programme; the source storage claim is not a validated shelf life.

Source and cheese-specific notes

Download Oscypek_Style_Cheese_Recipe_13.5L.docx; Download Oscypek_Style_Dashboard_13.5L.docx

The full recipe and matching dashboard are consolidated into one style; quantities are scaled from 13.5 L to 10 L.

This sheet selects the source brine-only branch. It does not combine pre-salting at 2.5% milk mass with full-strength brining.

The source brining rate of 2 h per 100 g is unusually long and unvalidated for these forms. Test a small wheel and account for shape before applying this rate to the full batch.

Culture product and activity are unspecified. Measure curd pH and perform a stretch test; the source claim that the method is fully vetted is not independent validation.

The source 2–4 week chilled storage statement is not a validated shelf life; use fresh and keep at 4 °C.

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.