I've been making so many cheeses now that I am semi-retired , I only post about one out of every five , unless one turns out very well , then I like to make sure I share it with you.
This is one of those , I have been looking for a personalized , go to cheese that is liked by most and quick and easy to make , this particular one , is one I have made twice now , and seems to be all of those things.
It is a tweaked hard cooked Swiss type flavored with Dill , LOTS of Dill !
2 gallons store bought P/H milk @ $2.49
1 gallon raw milk. @ $5.99
(I find combining the two gives me a very good curd , and makes it very affordable)
(P/H milk usually gives a very small broken curd , which is unsuitable for many cheeses , but perfect for this one.)
1/4 tsp. thermo B & 1/4 tsp FD. & small pinch of Lipase.
1/4 tsp rennet & 1/4 tsp Calcium chloride
1/8 cup of dried dill , boiled in 1/4 cup water in microwave.
Heat to 90 f. and add cultures , Lipase and water that dill was boiled in.
Maintain temp for 1 hr.
Add calcium and wait 10 mins.
Add Lipase , wait ten Mins.
Add rennet and maintain temp for 60 mins or til clean break.
Cut curd small and stir til rice size grains.
Heat slowly to 130 f.
Let curd settle and drain off whey.
Put curd into cloth lined colander and drain well.
Put back in pot and add dill (which will be about 1/4 cup now that it has absorbed water) , mix well.
Put in cloth lined 8" mold and press with about 30 lbs.
Flip and re-press every 1/2 hour for about 4 hrs. (remove cloth after first flip for a nice smooth rind.)
Put in saturated brine overnight , or about 12-14 hours or so.
Dry for 1 or 2 days (it dries quickly as curd is fairly dry from cooking and stirring.)
Coat or wax and age in cave for at least 3 months.(My last one was good at 3 months , and even better at 5.)
I started this cheese around 9:00 am and had it in the mold , and the kitchen cleaned up , by noon.
I also made a large loaf of Rye bread and put together another batch of moonshine in the meantime.
All in all , a very productive day.
There you have it , don't be shy on the dill , it really enhances this cheese.
I will mark this thread and update it when I open it in 3 months or so.