Hello and Hello,
This is my first post of many to come I am sure. Total NOOB made like 8 batches of mozz. yogurt, cheddar, feta. The Blue Gouda in Artisan Cheese making at Home is what I am trying to make. I am using half farm fresh cow milk which I pasteurized at 145 for 30 minutes and half store bought P/H (I called the dairy, high 170's past. temp) milk. Mad Millie Meso. and P. Roque. liquid vege rennet. All as per recipe since the fresh milk has been pasteurized.
I have done some reading as to how to get a tighter knit and here is what I am going to try today (as we speak). Switch to floc. test to get the time to cut curds instead of the 30-45 minutes or clean break instructions to try to minimize the chances of over doing the curds. The other thing I am planning on doing is pressing in a pot filled with warm whey to maintain warmer curds while pressing. I am planning on keeping to the 5 lbs. for 30 minutes and 10 lbs. for 6 hours.
There was some discussion on other threads about ph at certain times to allow for a better knit but I am not set up yet to check ph.
Thank you, This forum is pretty incredible.
Scott
ps I don't have time right now to look, can someone tell me why the picture is rotated after I post it?