|
|
|
|
|
|
The moderately soft curd is first cut into 1-1.5 in. sections
and left for 3-5 min to firm up. |
Whey will rise to the surface
and the curd is cut again...
|
...into much smaller pieces.
While stirring, the temp may be increased to 95-96F slowly.
Continue stirring... |
...taking about 20-30 min from initial cut. Look to achieve a point where curd still clumps easily but with distinct pieces. |
|
|
|
|
|
|
Stop stirring and allow the curd to settle in preparation for... |
...whey removal.. most easily done with a siphon or
bailing with a small pan. |
The whey is now removed
down to the curd level. |
Molds are prepared with their special porous cloths and hot water or whey to warm them. |
|
|
|
|
|
|
The curd is now distributed evenly.. with about 1-1.5 lb for each finished cheese. |
As soon as all of the molds have been filled, they should be ready to be turned over in the molds... |
...rewrapped and stacked 2 high to help draining and develop
a nice smooth surface. |
After 20-30 min the cheese
has now formed nicely and after flipping can be returned to molds. |
|
|
|
|
|
|
While keeping temps in the 90's,
the followers are put in place... |
...and a small amount of weight
1 qt of water ~2-3 lbs used here... |
...for about 3-4 hrs then removed.
The surface has formed well
but the pH is still high... |
.... and holding overnite will allow the acidity to fall
to it's final level of 5.2-5.4. |
|
|
|
|
|
|
Next morning they are dry salted with 1.5-2% of their weight. |
They are now moved
to the aging space
with a temp of 52-58F... |
...and hi humidity (95-97%)... maintained by coverd boxes. |
In a few days the development of Geotricum will be seen, preparing the surface... |
|
|
|
|
|
|
...for the light brine washing, which takes place for 14 days... |
...and the eventual development of the b.linens washed rind surface as seen here. |
In this batch both the red and white (no brine washing) surfaces were allowed to develop. |
In 60 days, after drying off a bit and allowing a white surface to develop.. they are ready. |
|
|
|
|
| |
|
|
Jim Wallace 3/06
|
 |
Hearing about your wonderful cheese making adventures always brightens up our day. Please feel free to send us stories and maybe even a photo to:
info@cheesemaking.com | |