This is my first butterkase make. I am using (for the most part) Mary's take on Boofer's Butterkase recipe...of course I have to add my own little spin: Since I don't have FD (LL,LLC,LLD,LMC) , I will be using C101(LLC,LL) + LM 57(LM) + MD 89(LLD). I am not sure how the proportionality will work out compared to FD.

For the Thermophilic in her recipe, I will be using Yogurt.

Otherwise, it should be pretty much the same. Hoping for similar results, since her butterkase looked so yummy!

Butterkase – 1st Make

1. Sterilize all pots, tools and utensils

2. Heat 2 gallons raw whole milk with 1 cup cream to 102F (pH before heating:6.7 cold)

3. Once 102F is reached add C101 and 1/8th tsp LM57 and MD89 along with 3 tablespoons yogurt (40 min innoc time depending on pH)(mixed yogurt with a 1/2 cup and 1/2 cup milk to reduce the lumpiness of it all)

4. Once pH drops .1 add rennet ½ tsp diluted in water (non-chlorinated, sterilized)

5. Wait for floc, use x5 multiplier (my floc time was short...5 min x 5 = 25)

6. Cut curds into 1 ½ inch pieces vertical cut only

7. Let rest 10 minutes (maintaining heat)

8. Cut curds into ¾ inch pieces…vertical and horizontal (my curd cutting skills are lacking...while stirring I stirred up some rather large chunks that I cut up with the spoon)

9. Let rest 5 minutes

10. Stir 20 minutes (first 5-7 minutes are “jiggling” not actually stirring)

11. Let settle 15 minutes

12. Remove whey to level of curds

13. Pour in water (170-180F) to raise temp of curds to 108 using the 2 degree rule: raise temp no more than 2 degrees every 5 min …temper hot water with room temp water to achieve the results.

14. Keep stirring the whole time temp is being raised.

15. Let settle for 15 minutes

16. Pour off whey and smoosh the curds down a bit in the pot to remove more whey to drain off (or: drain in a cheese cloth colander)

17. Pile curds into hoop (mold)

18. Press with 10lbs for 30 min.

19. Flip, redress, press with 18 ½ lbs for 6 hours or more

20. Into brine solution (16%) for 6 hours

21. Air dry till nice and dry without cracking.