A little less than 8 liters of raw, unpasteurized milk
mesophilic starter, divided by me so very approximately for 8 liters (which I now think may have been too much for raw milk?)
1/2 tsp liquid rennet in 1/4 cup filtered water
1 Tblsp salt
Milk to 31 C (about 87 F), st starter, raised to 32 C (89 F) but accidentally went up to 34 C (93 F) for 30 minutes
added rennet and water at 33 C (91 F) goal set was 45 minutes, ended up getting clean cut at 1 hr 10 minutes
Left at 31C (88 F) after cutting for 40 min, stirring occassionally
Began to raise temp, accidentally raised to fast, already at 35C (95 F) in the first 5 minutes, raised slowly the last 3 degrees (to 38 C - 100 F) and maintained temp for 30 minutes, stirring occassionally
Ladled the curds into cheesecloth-lined collander, and mixed in salt, then mixed in peppers (fresh hot peppers)
transfered to a cheesecloth-lined cheese mold and pressed with 2.2 kg (a little less than 5 llbs) for 15 minutes.
Turned cheese and pressed at about 10 llbs for 16 hours
Took it out and air dried for 4 days, it was dry to the touch, but had blue mold on some of the visible peppers.
Waxed with beeswax.
I don't know my RH in my "cave" This is my first cheese, and it is in a very unprofessional environment, I read that waxed cheeses aren't too sensitive to relative humidity though?
Thank you and I hope this isn't to long to hold your interest!!
PS a photo of the form after pressing, before drying, and another photo after waxing