Following my earlier effort
and inspiration from the "Saffron-Infused Manchego" in Mary Karlin's "Artisan Cheese Making At Home", I made this as the first of three cheeses yesterday.
First, the name: "Hispanico", because this is made with cow's milk, not sheep's milk ("Manchego").
Initial pH: 6.65
2 gallons Cozy Vale Creamery whole raw milk
2 gallons Twin Brooks whole creamline milk
4 cubes MA4001 MC (that's all I had...normally my 4 gallon make would be 8 cubes)
1/16 tsp calf lipase
1/2 tsp saffron threads
1/2 tsp CACL
1/16 tsp Renco dry calf rennet
Floc factor: 2.5
floc'd in 15 minutes
whey-brined for 12 hours, flipping at the half-way point.
after brining, weighed in at 2160 grams.
now out to air-dry for a day or two before going into the cave.