Took at 2 months hiatus from cheese making (work and family priorities), but now I'm back...
Wanted to post a success:
Just Jack (Karlin's recipe)
1 gallon Snowville creamline whole milk + 2 cup Snowville cream
Temp to 89 F
Added 2% of flora danica
Added 17 drops annato in 1/4 cup H20
Added Calcium Cl in 1/4 cup H20
Added 1/2 tsp animal rennet in 1/4 cup distilled H20 at 89.4F
Floc time was 5 minutes (yes, too much rennet probably)
Initial curd size cut: 1/2 inch
Resting period 10 min
Stirred and increased temp to 101 F over 35 minutes
Continues to cook at 99-100 F over 30 minutes
Washed with 50F water and brought temp to 82F over 10 min
Drained curds and added 1 TBSP salt to curds. Mixed well.
Initial press by hand in 4 inch mold to knit curds.
Pressed in 4 inch mold at 1# for 15 minutes
Flipped and pressed at 4# for 14 hrs.
Dried at room temp x 48 hrs.
Bandaged with butter and cheesecloth.
Flipped daily for next 2 weeks in 51-55F with 85 RH
1 month later RH down to 70%, Flipping weekly
3 months from make I took the bandage off and tasted.
Really good. Creamy. Good paste. Intense flavor.
I've divided cheese into quarters and vac bagged. Continuing to age two of them.
Will see how they do...
I'd make again. I enjoyed the bandaging technique. Little hesitant to do so, but it worked out.