I only realized today that it isn't Emmental, but Emmentaler. Makes sense, but there you have it.
Made according to Alp's recipe.
With a lot of help from this thread,
but there are several things I noticed afterward that I didn't think about or did wrong. I digress.
2 gallons whole PH milk
1/8 tsp P. shermanii
1/4 tsp. Thermo C
1/2 tsp. CaCl
1/2 tsp. calf rennet
10:23 Added PS and Thermo C to cold milk.
10:26 Started heating milk
10:37 Added 72º tap water, 1 pint
10:48 Milk reached 91º; Added CaCl
10:52 Added rennet
11:31 Cut curds with knife to 1" and then tried to chop the columns with saucers, but they shattered very easily, so I didn't do that very long.
11:39 Cut curds more with hard rubber spatula, started constantly stirring
12:09 Added 1 cup 87º water, started slowly heating curds
12:50 Drained, put in press in a bucket with 96º whey. I think this warrants a little explanation. I was originally going to just put the screw press into the pot, but that didn't fit, same with all the large tupperwares, and the buckets. It sort of fit in this one, but not all the way down and it wasn't a very good situation
12:57 Flipped cheese, 8 lb?
1:05 Flipped cheese, moved press over to the counter and plugged it with a little bit of sterilized play dough, and poured whey in.
1:17 Flipped cheese, 16 lb?
6:45 Flipped cheese, in naked with very little pressure so that it looks nicer and more rounded.
10:30 Removed from press
10:59 Placed in 21% brine for eight hours, removed and put on drying mat
It's shaping up nicely now, getting a decent bit of linens. 2-5 more days, and then into room temperature, where I plan on rubbing it with salt rather than normally washing.