Well, no answers, so I went ahead anyways.... I used 8 litres of 2% homogenized milk and 700 ml. of 18% coffee cream (total volume 8.7 L or 2.3 gal.).... That works out to the proper Protein/Fat Ratio of 1.03 from the Univ. of Guelph eBook, using the fat and protein content from Dairyland in my calculations.... We followed the recipe in Ricki's book for the most part (increased the last pressing because my mould is larger diam.), and the cheese is sitting in the saturated brine right now (10 hrs. is the plan).... I used a Floc. multiple of 3.0, cut the curds to 3/8", and they were pretty uniform and about the size of peas by the time the cooking was finished.... and the "grip test" seemed to indicate we were about where we needed to be before washing them (using the 2 step cold wash from the book).... Boy did we end up with a lot of curds, pretty much filled the cut down medium cylinder mould I have, which has a volume of nearly 2 litres (2 quarts).... The first pressing was at 10 lbs. for 15 min., the whey was pretty clear, and the volume reduced about 20%).... The last step was overnight at 60 lbs. (about a 30% total volume loss)... After pressing the weight was 2 lbs. 13 oz., we'll see what it is after brining....
After air drying a few days we will be waxing it and then into the cave at 55*F and 82% to age *fingers crossed*....
Bob
