Because I am aware of the problems with the Ricki Carroll book, I thought I'd run this past the fine people here to sanity check the recipe!
2 gallons whole milk
1 packet direct set mesophilic starter or 4ozs prepared starter
2 drops colouring per gallon, diluted in 1/4 cup distilled water
1/2 tsp liquid rennet or 1/2 tablet diluted in 1/4 cup cool, unchlorinated water
2tbsp cheese salt
Heat the milk to 85f, add the starter and mix well. Cover and allow to ripen for 45 minutes.
Add the colouring, stir to distribute.
Add the rennet and stir gently with an up and down motion for several minutes. Cover and allow to set at 85f for another 45 minutes.
Cut the curd. Stir occasionally for 15 minutes.
Heat the curds to 95f, increasing the temperature by no more than 2f per 5 minutes. Stir gently to prevent matting. Maintain the curds at 95f for 30 minutes, stirring gently to prevent matting.
Pour the curds into a colander and let them drain for 20 minutes.
Place the mass of curd on a draining board and cut into 2 inch lnong slices to drain. Lay the slices on the draining board and cover them with a clean towel, which should occasionally be placed in a bowl of 96f water then wrung dry. Turn the slices every 20 minutes for 1 hour.
Break the slices into nickel sized pieces and place them in a bowl. Stir for several minutes. Add 2tbsp of the salt and gently stir for several minutes longer.
Place curds in a cheese cloth lined mold and press at 15lbs for 30 minutes.
Remove the cheese from the mold and gently peel away the cheese cloth. Turn and press at 30lbs for 2 hours.
Repeat the process, pressing at 50lbs for 24 hours.
Remove cheese from mold. Dust the cheese with the remaining salt and shake of any excess. Air dry at room temp for 2-5 days or until it is dry to the touch, then wax.
