Made another one yesterday, I'm hopin this will produce eyes.
Used Alp's recipe just added more of the cultures LH, TA, and way more PS
I wasn't able to get whole pasteurized milk this time, had to opt for store H/P milk
( still ended up with 4lb 11-1/2 oz.)
I also added water after curd cut, not the whole 20% (wouldn't fit in my vat
By using this milk I had the worst case of fractured curd as I have ever had, so I just worked it out the best I could
Hit the temps right on, flock was off, clean break was bad and it took longer to bring it up to 124 deg.
I am happy with the way it knitted and pressed, (ALP,
8 to 1, 8 to 1, 8 to 1, 8 to 1, 8 to 1, 40 lb's only
throughout the press faze)
used a 20% brine with added CaCl, brined it 3 hours per side, I hope this will let the PS do its thing.
so after the little problems we will see how this will react
We will be washing this with a wine brine, 1 pint water, 4 oz. of a fruity wine and 1-1/2 tbs Morton pickling salt (or less)