It's been awhile since I've made this, but I have one that is almost 2 years old (made it Jan 21, 2012 - that's how long it's been). So, I thought it might be nice to have another so they can be friends! :) Anyway, this make seems to have gone quite well. The cheese is now air drying and has a nice yellow colour that using the creamline milk
often gives. Anyway, I'm thinking I'll age this one until Christmas, or perhaps take it out to six months. Not sure yet. Will see how it goes.
Dunlop : Sunday Sept 15, 2013. Sunny, 20 C; barometre 999.
7 litres silver top (4.0g/100 fat, 3.1g/100ml protein; creamline)
4 litres budget blue top (3.3g/100ml fat, 3.2g/100ml protein; p/h) 0.84:1 p:f ratio total
3 ice cubes ripened buttermilk
0.66 ml microbial rennet IMCU 750
½ tsp Calcium chloride 50% (add while milk in jugs)
2-2.5 tbls salt
1) add ½ tsp calcium chloride in egg cup of water to milk in jugs
2) Add the starter when started warming milk
3) Warm milk to 300C. (reached at 7:55 am; 30.1 C)
4) Ripen 1 hour (target time 8:55)
5) add 0.66 ml rennet in egg cup of water (time: 9:02 : temp: 29.5 C)
Floc time = 9:14:00 12m 00sec.
6) floc 3.5x = 42 m 00 sec = cut time: 9:44:00
7) Cut into broad bean size cubes (1 cm?) & stir (9:50; heal 10 minutes; 9:55-10:05 29.8 C)
8) raise temperate to 36 C over 20 minutes (start time: 10:05 end time:10:23; temp : 36.3 C good cooking curve, finished 2 minutes early)
9) cook 20 minutes (start time: 10:25 end time: 10:45; end temp 36.1 – kept moving it in and out of sink of warm water to maintain temp)
10) settle curds (5-10 minutes) and drain whey
11) put curds in cheesecloth in collandar, pressed with 2 l whey 15 minutes (11:05-11:20)
11) cut into several (6) broad slabs
12) stack, & change slabs several times over 30 minutes (start time: 11:22 end time: 11:52 ; in pot placed in sink of warm water; around 40 C; flipped every 10 minutes @ 11:32 & 11:42)
13) Mill into small pieces (thumbnail size)
14) sprinkle with salt (amount not stated in recipe; I used 2 tbls this time; 2.5 last time)
15) wrap, place in mold in pot, press lightly (10 kg 0.72 PSI) for 15 minutes (start time: 12:10 end time: 12:30)
16) press heavier (30kg; 2.15 PSI) for 3 hours (start time: 12:40 flipped at 1:35 as it tilted end time: 5:30, but flipped two more times by 6:00 as it was tilted a bit) ; knit is excellent
17) flip & redress, press overnight (35.2 kg; 2.53 PSI) (start time: 6:00 end time: 6:00 am; ????g and 15.5 cm x ?.? cm, ?.?? g / cm3 fantastic knit all round – didn’t measure size, etc)
18) remove from cheesecloth, and dip in 66 C water for 1 minutes (6:00 am – 6:01 am)
19) redress and press for 24 hours (35.2 KG; 2.53 PSI start time: 6:05 am flipped/redressed at 5:50 pm 1528g 15.5 x 6.8 cm = 1.18g/cm3 end time: 5:55 am; 1520g 15.5 x 6.8 cm = 1.17g/cm3) Excellent knit and result.
20) air dry until dry to touch (moved to box on , ??? ??th, 2013; am/pm )
21) Ripen 10-150C, 85% humidity. Ready in 6-8 weeks (can age longer; bandaged or waxed)
Made ricotta from the whey; heated to 92.3 C, added ¼ cup apple cider vinegar, let sit for 20 minutes - Got 378g, but couldn’t use all the whey (about 2 litres wouldn’t fit in pot).