So after 4 wheels under my belt, my noobity figured it's time I actually make a tasty cheese to go with the bresaola, capicola and pancettas I make. And of course, my all time great weakness, fresh handmade pasta.
So I said to the cheese minions, "Bring on the Romano!"
And they exclaimed, "Woohoo! Ro-Man-O! Ro-Man-O! Ro-Man-O!" (They're prone to chanting and the rule of threes)
Regardless, I tackled the make yesterday afternoon;
3:00 milk and cream at room temp, 20.4C - started to warm to 31C.
3:45 lipase added 0.25 teaspoon temp 32.6C
3:55 starter added temp 32.3C
4:11 CaCl added temp 31.9C
4:20 rennet added, 2.3ml in 60ml distilled water, timer started, temp 30.6C
4:37 floc at 16m30s, cut curd 5:02 temp 30.8C
4:48 temp 30.6C
4:55 temp 30.8C
5:02 cut curd into quarter cm temp 30.6C, finished 5:06 ten minutes to let curds rest
5:16 stirred curds gently temp 30.9C
5:21 stirred temp 31.8C
5:29 stirred temp 33.0C
5:40 stirred temp 35.5C
5:47 stirred temp 37.1C
5:53 stirred temp 38.5C
5:58 stirred temp 40.1C
6:01 stirred temp 41.4C
6:06 stirred temp 42.3C
6:10 stirred temp 43.4C
6:16 stirred temp 45.8C moved to sink bath
6:30 stirred twice, temp 45.4C
6:50 temp 45.7C, drained whey, transferred to mold.
7:00 pressed in mold, in bottom double boiler to keep curds warm during knit 5kg
7:35 removed from mold, nice knit, flipped and redressed, put in press under 12.5 kg for three hours.
10:30 removed, flipped, redressed, under 23kg for 12 hours
6:30 removed, removed cloth, pressed without cloth to smooth surface. Under 25kg.
11:00 removed from press, pierced lightly with fork all over, placed in saturated brine for 12 hours. Weight 1180g.
I'll post pictures when it comes out of the brine.
While in the middle of the make, I was chatting with @JeffHamm, just after making a pancetta and bresaola. Which meant my iPad lost juice and no pictures of the make.
I did get pics of the charcuterie goodies though. I know it's not directly on topic, but it's a good marrying.