Thanks for the cheese H-K-J. Hopefully your Emmental will also yield great results.
I am really pleased with this make although I may either reduce the amount of PS or keep an eye on the bulge next time to keep the centre intact.
Hi Al, I used the following recipe which I modified for 11 Litres of milk and used the amounts recommended on the packets of FD and PS.
Jarlsberg - Adapted from Danlac/200 cheeses/Norwegian Study
11 litres pasteurized milk
1/2 tsp Flora Danica
1/2 tsp Proprioni bacteria 50
Nil ml sodium nitrate
4.5 ml calcium chloride
2.5 ml vegetable Rennet
Warm milk to 98°F.
Add cultures and mix well. Let sit for 45 minutes. Target pH: 6.50 + 0.05 Actual pH: 6.5
Add calcium chloride to 1/4 cup of pure water. Mix well and add to milk.
Add rennet to 1/4 cup of pure water. Mix well - setting time about 15 - 18 minutes. (Measured 15 minutes)
Coagulation time: 30 - 40 minutes. (clean break at 35 Minutes)
Cut curds to pea size stirring for 30 to 40 minutes. (40 Minutes they felt right)
Target pH before washing: 6.40 - 6.45. Actual pH: 6.3
Drain about 30% of the whey. about 3 litres
Add same amount of water as whey removed (30%) at about 140 °F.
Scalding temperature should be about 98-108°F 37-42C. Scald for 15 - 30 minutes stirring gently. ( 20 minutes at 104°F 40°C)
Add curds to cheesecloth lined moulds and press under whey for 10 minutes with 4 pounds of weight.
Increase weight to 8 pounds/4 kg and press for 15 minutes.
Remove from whey and continue pressing over night.
pH target before brine bath should be 5.40 +/- 0.2
Brine in 1 gallon water and 2 pounds of salt for 24 hours at 50°F. 10C
Target pH after brine bath: 5.30+/- 0.1
Summer - Warm store at 68°F 21C for 4-5 weeks for eye formation. (It looked good at 4 weeks and put in the cave at 4 1/2 weeks)
Age for 4 - 6 weeks.
I don't have a ph meter but left them there for reference purposes