Undaunted by yesterday's careeganing out of control, I launched into the 2nd Munster.
Munster 2 14/03/08
4 litre Baxter whole, 1 litre Baxter 10% blend cream brought to room temp 22.1C
0.25 tsp CaCl, 1.25 ml rennet, both in 60ml distilled water
3:55 temp 23.2 CaCl added, culture added, 1 cube buttermilk, 3tbsp creme fraiche
4:16 ripening temp 32.1C
4:44 rennet added timer started.
4:55 11:20 floc time...expect to cut curd at 5:30 temp 32.3C
5:32 cut curds
5:35 gentle stir for 15m temp 32.0C
5:50 let curds settle for 30m temp 32.6C
6:05 temp 33.2C
6:24 drain whey, ladle curds into cloth lined colander.
6:30 put colander in pot for warm drainage. 30 min drain.
7:00 removed from colander, transferred to molds (2 petit tommes) siting on an inverted bowl with lateral chopstick support to prevent tilting, 5 side plates as press weight. Above warmed water. Finished at 7:10
Next day daylight savings, spring ahead
9:40 flipped, no more whey, placed into cave.