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| Milk is heated in a water bath to 86F |
Rennet is added and allowed to set quiet.. |
..until a proper curd is established as this test shows |
The curd is cut with a knife vertically as shown.. |
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| ..and then cut horizontally with a ladle |
I often use this cutting tool (whisk) to make smaller curds |
Stir for 15 min and then drain 1/3 whey.. |
replacing with hot water to scald to 97F .. add 1 oz salt |
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| Continue stirring until curd is dry enough (15-30 min) |
Transfer the curd to a cloth lined colander |
Add herbs and keep curd broken up while mixing |
Transfer the curd to a cloth lined mold |
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| Apply 8 lbs of weight |
Flip and rewrap |
Increase weight to 16 lbs |
At the end of 2 hrs pressing the cheese should take form |
| The curd will now ripen until the pH = 5.8-6.0 (about 2-4 hrs) |
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It is then submerged in 65F water overnight |
Next day pH=5.2 and cheese is brined 5-6hrs and dried off |
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How to make this cheese :
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- Heat 4 Gal of milk to 86F
- Add 1packs C101 culture and let the milk ripen for 45 min.
- Add 2.8 ml calf rennet diluted in 1/4 cup cool water, stir in for 1 min. and let rest quiet for about a 36 min. set
- Check for curd firmness and Cut to 3/8", let rest 3-5 min and then stir for 15 min
- After initial stir 1/3 (total milk vol) of the whey is drained off and curd stirred for 15 min.
- Then 15-25% (total milk vol) hot water at 130F is added over 10 min. The temp of curd should reach 95-100°F, depending on the final moisture content desired.
- Add 1 oz salt and stir curd for another 15-30 min.
- Drain whey from curd by transferring to a colander and keeping curd well broken up ... this is the point where any herbs should be added
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- Transfer to a cloth lined mold (M-19) and add 8 lbs of weight for 15-20 min then increase to 16 lbs for the next 2 hrs.
... turn the cheese and rewrap at 15_15_15_60_60_60_90 min
- At pH 6.0-5.8 molds submerged in 65F water until next morning
-The next day the final pH at 24 hrs = 5.2
-The cheese should be brined for 5-6 hrs and then the surface dried off.
- The cheese is ripened while turning daily and wiping with a light brine (1tsp salt in a quart of water) every 2-3 days
- Keep temp ...59°F and 90% RH for 5 weeks (young) or 10-14 weeks (mature).
Then 1 Wk @ 54F 80% RH |
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info@cheesemaking.com | |