So... I've been making some hard cheeses with smaller mold and 2 gallons milk and had a great first jarlsberg. But, I wanted bigger. So I got an extra large tomme mold with follower that will holds curds from 3-7 gallons (7 7/8 inch diameter, 6 inch high). I wanted to go big on my next jarlsberg make so I made a 4 gallon batch.
By the way - a shout out of huge thanks to Sailor - I followed his mother culture instructions and it worked fantastically. Saved time and coin. Thanks!
4 gallon whole milk (pasteurized, homogenized) heated to 98 F on a water bath.
Added 1/8 tsp propionic at temp of 90
Inoculated with 1.5% flora Danica at 98 f
(Spend countless hours researching Meso vs thermo for this make - decided on flora Danica)
Added 1 tsp calcium chloride (diluted)
Added 1/2 tsp liquid rennet (diluted)
Floc time 8 min
Cut into 1 inch cubes.
Let rest for 5 minutes
Stirred for 20 min at 98 F (more like 97)
Curd size down to pea size.
Removed approximately 40% of whey and slowly added 130 degree water to reach final cook temp of 102 F over 25 minutes.
Stirred at 102 for another 30 minutes.
Removed whey to level of curd and consolidated curd mass under remaining whey. Gathered curd into cheesecloth and placed in mold. Pressed with 8 lbs under whey for 20 minutes.
Removed from whey, flipped, redressed, and pressed again with 8 lbs for 30 minutes.
Flipped, redressed, and pressed with 30 lbs for 8 hrs.
I then brined in sat solution for 4.5 hrs (was reading that PS is salt sensitive so went a little shorter this time around since my eye formation last time was small).
So... Question is related to the knit of the curds - see pic.
I feel like I pressed too little initially or didn't turn and flip as much as I should have at 30 lbs
I also would like to learn more about psi (as I have the awesome sturdy press now).
Any suggestions for a closer knit giving above, including references for psi ref points for cheeses.
Any suggestions for the next steps (particularly the second stage - I will oil it to prevent cracking but have entertained cutting off a bit to get it uniform. Too extreme?)