4 gallons Spot juice plus 1 quart heavy cream pH @ start 6.5
Temp to 80 F. added culture
.6 g. MA 4002
.25 g. Flora Danica
would have included .2g. LH 57 but it had been backordered
Rest 5 min. and stir 4 min.
Raise to 90 F waited 60 minutes for pH drop to 6.3
Heated to 104 to 106 F added 1.3 ml double strength rennent
Flocc @ 12 min factor of 3.5 for total of 42 minutes goal 45.
Cut 1" plus vertical rest 5 minutes
Cut to 3/8 " cubes rest 10 minutes.
Stir 30 minutes until pH 6.2
Removed 25 to 30% of whey.
Replaced whey with 135 F water raised temp to 118 F stirring constantly to prevent localized heating
Stirred 20 minutes to achieve final texture. Hand press test.
Drained whey to level of curd
Pressed under whey for 10 minutes then drained whey and placed curd in tomme mold
Press weight equal to curd for 15 minutes
Turned, redressed and doubled weight for 30 minutes
Turned and redressed with enough weight to close curd for one hour. pH 5.3
Brined 4.63# curd for 2.5 hours per pound.
Washed with light brine and b. linens twice.
Aged at 40 to 44F
Cheese is soft, easily melts, creamy with a light nutty flavor. Developed a light yellow outer mold.