Read J Danbo’s original Butterkäse recipe (PDF)
A mild, quick-ripening Butterkäse variation from J Danbo, intended for eating after 14–28 days and for melting on toast. The useful feature for cheesemakers is its combination of a warm thermophilic make, staged curd washing and short maturation. The source records pH alongside the process, giving useful reference points for comparing a make rather than simply following the clock.
Core ingredients
The original batch uses 24 litres of whole milk at 4% fat, 1.3 g Choozit TA60, 0.2 g Choozit LH100 and an optional 0.15 g Geotrichum. It adds 4 ml of 30% calcium chloride and 5 ml calf rennet, each separately diluted in 200 ml cooled boiled water. The rennet strength is not specified, so the volume needs checking against the product used. Culture weights are retained because a reliable teaspoon conversion requires product-specific density.
Make and pH reference points
The recorded starting pH is 6.59. Heat to 39°C, add and hydrate the cultures, then add rennet after a 0.1-unit pH fall, reported at about 40 minutes. Use a flocculation multiplier of 3.5, or the source’s alternative clean-break check at about 50 minutes. Cut to 1.5–2 cm, rest, stir and settle; the recorded pH at this stage is 6.28.
Wash in eight stages, removing one litre of whey and replacing it with one litre of water at 53°C each minute. This uses eight litres of water and brings the vat to about 41°C. After a short stir and rest, the source records pH 6.38. This is the reported post-wash reading; it should not be treated as an acidification target independent of the washing step.
Drain, mould and press with repeated turns and progressively increasing pressure at a room temperature of about 20°C. The source brines at 13°C for 9.5 hours per face, 19 hours in total. Its brine combines 4 litres water, 1.2 kg salt, 10 ml calcium chloride and 10 ml 7% white vinegar; the calcium chloride strength for the brine is not stated. Dry at about 8°C and 70–75% relative humidity, then mature at 13°C and 80–85% relative humidity for 14–28 days, turning once or twice daily.
Why it is useful
A practical reference for exploring a mild washed-curd cheese on a short maturation schedule. Track the pH change before renneting, the effect of washing, moisture retention and the finished melt. The timings and readings describe the author’s make and will vary with milk, culture activity and equipment.
Source: J Danbo, A fast ripening (14 days) buttercheese (butterkäse) variation, undated recipe supplied as a PDF. The original recipe PDF is available through the link above.