This time tried to get that open, crumbly texture. Didn't, but it tastes marvellous.
1 gallon P/H whole milk
1/2 tsp. Aroma B
1/4 tsp. CaCl2
1/2 tsp. calf rennet
1/8 tsp lipase
On that note, the recipe seems to use quite a bit of rennet and culture for a small amount of milk. It originally called for 1/4 tsp. lipase, but I don't want to burn through that too fast. I ended up going with the seemingly high amounts of cultures and rennet, but any thoughts on the matter?
10:51 Added lipase to milk, began heating.
11:00 Reached 86º F, added culture. Gah, I'm used to the two-gallon pot; this heats up faster and is harder to control.
12:03 Added CaCl and Rennet
1:08 Cut curds to 1/2 inch
1:20 Stirred for 20 minutes
1:40 Let sit for 5 minutes
Dry salted and placed in jars of 8% brine.