Based very loosely on several cheeseforum posts and from notes on my first
2 gal Cozy Cow Dairy p/non-h (winter milk, fermented feed)
1/4 tea Calcium Chloride in 50ml RO water
Start 6.6 pH
Warm to 88°F and keep it there
1/8 tea MA4001
Rehydrate 1/8 tea sharp lipase in 50ml RO water for 30 min then add
Hold for an hour
1/4 tea calf rennet in 50 ml RO water (50% of what the bottle recommended)
Floc in 13 min
4x multiplier = 52 min to cut
Stand 10 min to heal cuts
Slow, intermittent stirring for 20 min
Bit faster stirring for 20 min – whey at 6.3 pH
Intermittent faster stirring for 10 min – whey at 6.25 pH
Same for 10 min – curd at 6.16 pH – ladled into baskets
Tested pH 5.60 at 2 hours – first flip
Leave overnight to drain at room temp – flips at 4 and 8 hrs.
Salted and into cave for a few days.
After day 1 tested 5.05 pH. Probably will let acid develop a bit further (4.9 or 4.
before cutting and brining.
Notes to self:
1. Winter milk is so much fun – not.
2. Got at least another day to read up on proper brine techniques.