I've been watching these go by and since I really like both this particular cheese and the whole washed rind affinage I decided to go for it. I stuck pretty much exactly to Yoav's (iratherfly) recipe in his primer.
1.5 gallons raw cows milk (next week I think I'll do two or three gallons of raw goats milk)
Flora Danica Mother culture (three cubes)
TA-61 Mother (three cubes)
Usually I like to just make fresh mother culture but I had something to do last night so had to use some I had frozen. (very convenient)
12 drops calf rennet - diluted
1/8 tsp PLA
Added culture cubes and heated the milk to 94 degrees (94.8 actually). pH at start was 6.59.
Added PLA and stirred.
Monitered pH closely and after 35 min it was pH 6.54 so I added the rennet and stirred well.
Floc time of 10'25". floc multiplier of 2.5 gives total coagulation time of 26 minutes.
cut into 3/4" grid then used whisk to cut into approximately 1/4" pieces.
Stirred for 15 minutes gently.
pH 6.45 so I put into cheesecloth lined molds. Was planning on three but only enough curd for two molds. Next time three gallons and four molds.
pressed with 7lb's across both molds. 3.5 pounds per mold (yes Mike, they are equidistant
) should be close enough.
flipped after 30 minutes and looking good.
I've adjusted the temp in cheese cave #2 to 62 degrees for the "yeasting" phase.
Hoping this comes out as good as it sounds. This was a really easy make....maybe too easy....what did I forget....uh oh.....now I think I'll go needlessly worry for a while. I think this one is all in the affinage.
Pics will come when appropriate.