i heated milk to 90 degrees, added culture and let it ripen up for about 45 minutes.
added rennet and let stand for 45 minutes. curd gave a nice clean break.
i cut into 1/2 inch pieces and let stand for 5 minutes then heated it slowly to 100 degrees in a hot water bath took about 35-40 minutes to reach.
stirring it every 5-10 minutes to keep the curds from weighing down.
at this point i noticed the curds were breaking up rather quickly and small.
I placed the curd into cheesecloth and drained it for 60 minutes.
now this is where things really seemed different. typically when i hang my curd for an hour it is nice and firm and semi dry to the touch. this curd was still dripping wet and soft. i let it drain a bit more.
i lined my mold with clean cheese cloth and started to fill it. it is a 2 pound mold and i had about 2 cups of curd that wouldn't fit. found this odd too.
pressed it for 10 minutes at 10 pounds, then 20 pounds for 20 minutes then 50 pounds for 12 hours and flipped it and 50 pounds for 12 hours.
when i took it out it still seemed soft. the top and bottom of the cheese (the parts in direct contact with the follower was already dry....curious.
i unwrapped it and brought it down to my cave which is at 55 degrees and 80% humidity.
after 1 day i went down to flip and it had bulged out and i noticed little mold spores on it..the little hairy ones with bulbs of mold.....(leading me to think, again, waaaayyyy to moist).
im going to salt water scrub the moldies off and just see what happens.
might have to chalk this up to mistake, but not sure why the moisture level was so high???
Things different from my last batch were:
brand of milk, the pressing mold i used and the brand of calcium chloride