This is a bit of an experiment as venaco is usually made from ewes milk. I will post pictures of progress.
4 gallons of milk
5/16 tsp MM100 culture
1/12 penicillium candidum
3 ml liquid rennet (preferably calf, single strength)
1/2 tbs salt
2ml calcium chloride
Bacterial brine (recipe at bottom)
Pinch of b.linens
1ml calcium chloride
4 tsp salt
Add the milk and calcium into vat/pot and heat to 84f, once target temperature achieved add the MM100 and candidum culture, and leave to rehydrate for 5 minutes then stir for 2 minutes and leave for a further 5 minutes.
Dilute the rennet in 3ml fresh rain water and add to milk and stir for 2 minutes, leave for 45-55 minutes to set.
Cut the curd into 1/2 pecies and allow curd to sit for 5 Minutes then stir for a further 5 minutes. Allow curd to settle to the bottom for 5 minutes. Remove 1/3 of the whey. Slowly heat the curds and whey to 102f by adding 135f water, slowly stirring, once target temp achieved stir for a further 5 minutes.
Stir for 30 minutes to keep the curd moving then let curds settle.
Gather the curds and drain for 1 hour, pour curds into bowl and break up into 1cm or smaller pecies and add salt; and then mix by hand. Add the salted curds into cloth lined mould and press at a light pressure for 2 1/2 hours. Then flip and press for 5 hours and then flip again and press for a further 6 hours.
To make bacterial brine heat 100 ml of water to boiling point and add 4 tsp of salt and 1ml of calcium chloride. Take off heat and allow to cool for three hours, then add a pinch of b.linens.
Ageing: rub the cheese every second day with brine and age in a high humidity cheese box for 3-5 months.