11:45
Kitchen cleaned and sterilized.
24 L Milk is slowly heating (demeter quality, cows not feeding on ensilage, not standardized 4.02% fat, not homogenized, pasteurized).
12:45
Preparing cultures:
0.3 g MM100 (diff. from recipe)
0,6 g P. Candidum
4 skewer tips of Geo13 (diff. from recipe)
13:20
Milk temp: 34C
Cultures springled over milk
13:25
Stirring for 5 mins
13:30
Ripening
14:20
Calcium Chloride added
14:26
Rennet paste added
Flocculation: 27,5 mins :-(
Floc. factor: 6
Time to cut: 2h 40 mins
Recipe said goal cutting time 30-35 mins. (must be an error)
15:03
Empty water bath so that temp could fall slowly
15:40
Cut curds (too early) in 2 cm pieces
Resting for 20 mins
16:00
Stir and rest
16:20
Stir and rest
16:40
Stir and rest
17:00
PH is around 6,4
Into hoops
19:00
Flipped cheeses
PH around 5,7
21:00
Flipped cheeses
PH around 5,0
02:00 (day 2)
Flipped cheeses
05:00 (day 2)
Flipped cheeses
PH around 4,7
05:30 (day 2)
Dehooping and drysalting (30 g in total). Sides not salted.
Left in room temp. for 24 hours
05:30 (day 3)
Ripening at 12 C in ripening containers
Cheese will be turned once a day and moved to 4 C fridge when mold has developed nicely (hopefully)...