New to hard cheeses, somewhat new to cheese (13 makes so far).
After reading other versions of this cheese, I'm curious about a couple things:
-I used Flora Danica versus general Meso
-My CaCL and Rennet amounts seemed high but I followed the bottle instructions
-Floc time seemed quick. Does slower or faster floc times change the end result?
My mold wasn't large enough (4.5inch) so I sadly had to toss about 1/2 cup of curd away. I plan to get a larger one next time.
2 gal PH Cow milk
87F
3/8 tsp Flora Danica (1/4 + 1/8) - less than recommended on package
30 minute ripe
Add CaCl 1/2 tsp (according to bottle)
Add Rennet 1/2 tsp (according to bottle), stirred 1 minute
12 min Floc (12x4=48min) (seems quick)
1/4" curd cut
60 min stir and heated to 90F
10 minute curd rest/settle
Drained in cheesecloth and twisted 2 turns over 24 minutes
Cut and stacked for 10min, restacked for another 10 min
Milled curd to thumbnail size with 2tbsp salt
Pressed:
10lbs for 30 min flipped
10lbs for 30 min flipped, salted
16lbs for 60 min flipped, salted
16lbs for 60 min flipped, salted
23lbs for 12 hours- flipped at 9 hours and removed cheesecloth except for top and bottom