Thank you everyone for the input so far greatly appreciated
would have to see your recipe to tell you much
here is the basic part, as far as pressing I have no problem.
My problem, last time was no curd knit and that is what I want to avoid this time, I don't remember who or where I got this from but I am positive it came from the forum.
I should also add that this is not the same recipe I used last time (I am avoiding that one all together)
5 gal. Whole pasteurized milk (my new choice)
⅜ tsp. TA61
⅜ tsp. LH100
3/16 tsp. Propionic shermanii
1 pinch and a dash = (3/16 tsp.) Dry calf rennet
Warm milk to 90°f.
Sprinkle TA, LH Starters and Propionic over surface of milk cover and let sit 5 to 10 minutes
Mix in gently trying not to disturb surface of milk let ripen for 60 min.
Prepare rennet by adding 3/16-tsp. to ¼ cup distilled/sterile water
Add rennet by pouring through perforated spoon over surface of milk again mix in gently
Multiply floc. x 2.5
Cut curds to ¼ inch and let heal for 10-15 min.
Start to gently stir while raising temp to 100°f in 40 min.
Then slowly raise temp of curds to 122°f in another 40 min.
Cook at 122°f for approx. 30 min. more....curds should be "pea - rice size".
cook until semi-dry and semi-firm but still able to knit easily
Drain in cloth and load into mold in one piece or large chunks.
Press under warm whey (120°) for 20 min. @ 18- lbs. (I don’t think it should be 120°f maybe 90° to 100°)
Flip and re-press warm for 20 min. @ 30-lbs.
one thing I am not to sure about is pressing under whey at a temp of 120°f for 40 minutes
wouldn't you be cooking it more and drying out the curds even in the press, anyone have thoughts on this?
Here are a few notes for you to ponder.
Never made an Emmentaler, but I've done some Goutalers, Maasdammers,and Beauforts.
Thanks Boofer, I will be reading these today
[quote If I'm reading this correctly (which I may not), the jiggling counts as stir time. As long as it's moving and the curds are separating from each other, it counts. So you don't have to adjust cook time for jiggles vs. actual stirs.
That is kind-of where my thoughts are turning also.
Again, thanks everyone for the in-put on this I truly do not want another 5 gallon disaster