After 12 hours of draining I ended up with 1450 gr of very dry creamy curds, I salted to 1.5% by weight and drained for a further 12hr at aprox 75f (room temp).
Not much whey was further released during by morning (maybe 50ml).
Despite make apeared to be too acidic , It tasted great. Not tart at all, way less acidic then my previous lactic cheeses. Maybe LB can shade some light on how this is possible, perhaps it involves citrate metabolism?
This is the tiny crottin (150-200gr) with a line of black truffle paste running in the middle. (the small jar was about 14$) High hopes!
And here is the "Fog", I decided to make it less tall so I can have more creamy paste and less crumbly center. (The truth is that I was out of curds after making the one above
Packed the first half tightly, ashed the center, packed the second half , ashed the top. Flipped , smoothened the outside and then Unmoulded and ashed the sides.
It felt really fragile and soft compered to the video, Maybe they cool down the curds (?)
before moulding so they are more easy to handle, I cant imagine putting the wheel on its side to ash, It would collapse by its own weight.
Its now in the cheese cave as 10-11c (which also doubles as a fermentation cave for 25 bottles of sparkling fruit rose wine), and Im out of room.
I hope to build a cool room next month for winemaking and have the fridge free again ,entirely dedicated to cheese aging.