1:00 milk at 20.6C, added to double boiler, pH 6.7. Warming to 31C.
1:30 25.0C, yogurt at room temp
1:49 31.0C, added buttermilk cubes
1:55 31.4, added active yogurt, mixed with 6 ounces of milk from double boiler that was whisked thoroughly.
2:02 transferred double boiler to sink bath 34.9C to ripen.
2:07 added CaCl solution (1/2 teaspoon on 60ml distilled water)
2:15 temp 34.4C, cooled bath to 30.0C
2:22 temp 33.3C, added rennet (2.3ml in 60ml cool distilled water) started timer.
2:31 floc time 8:51, set for 17:40 seconds 2:49 roughly temp 32.7C
2:49 cut curds into 0.5cm cubes, lifted to ensure all cut.
2:56 31.2C, covered curds to rest for 30 minutes to sink below whey. pH 6.3
3:26 removed enough whey leaving the curd just covered. 31.0C
3:30 stirred gently to prevent the curds from matting. Temp 30.9C, bath 33.0C
3:37 stirred gently. Temp 31.0C, pH 6.3
3:46 stirred gently. Temp 30.7C,
3:52 stirred gently. Temp 30.8C
3:59 started spooning curds into cheesecloth lined colander.
4:12 finished and hung to drain
4:18 started heating reserved whey for ricotta
4:46 put in press, 10kg, for 2 hours.
7:39 ran into a problem wholly unrelated to cheese, that made me late coming home. Broke into cherry sized pieces, salted in layers and loosely mixed as I did. Wrapped and back into the mould at 7:56. 10kg