Here’s some cheese
, ehem erotica,
The temps went well as did the timing, I wish some of the pix turned out better it’s just sort of hard to do both at the same time
The curd cutting was a little tedious, took around 20 minutes to get it done. Brought the temp up stirred periodically brewing for 40 minutes.
Drained the curd into cloth lined colander, tied it up hung and let drain for 5 minutes.
Sliced up the curd mass into 1 inch slabs stacked them on top of each other flipped them four times.
Milled the curd salted and started pressing.
I used muslin cloth for the first four flips, changed to cheese cloth for the next three.
After the overnight press with about 72 lbs. on the lever (which makes it 425 lbs. at the plunger 7.95 psi on the follower).
When I removed it from the mold in the morning the top was slanted so I flipped it and pressed it naked with 100 lbs. for another hour, straitened that sucker right out
I think the knit was as close to perfect as I can make it.
The rind turned out very smooth, so I just hope it tastes as good as it looks.