2/15/09 - Manchego made pretty much like the recipe John posted here: Manchego Recipe
Used 3 gallons whole past. store bought milk. Cultures used were MM100 and TA61 (1/2 tsp each) and ripened for 45 minutes. Lipase M3 (1/4 tsp) and CaCL2 (1/2 tsp) were added just prior to 3/4 tsp liquid veggie rennet. Attained a really nice set after 45 minutes. Cut into 1/2 inch cubes and rested for 5 minutes before cutting to rice size with whisk.
Heated slowly to 104 degrees over 90 minutes (not sure why so long that is just what it took - water bath temps were too low obviously). Rested at 104 for 5 minutes before draining and pressing.
Pressing was done in 4 inch mold. Pressed 3 times at 15 minute intervals and 15 lbs. Lastly at 30 lbs for 10 hours (overnight). I removed the pressure and realized my brine was not good so I kept the cheese in the mold with no pressure and made up a new brine. Once cool (6 hours later), I brined for 6 hours in cool saturated brine and now is air drying.
Whisk cut curd
Curd draining briefly before pressing
Out of press before brine
Out of brine and drying