Blarg. This make is from the 15th of January, but I hadn't gotten around to typing it up yet.
2 gallons P/H whole milk
¼ tsp. MM100
¼ tsp. Thermo B
½ tsp. CaCl2
½ tsp. calf rennet
9:15 Began heating milk
9:33 Temperature reached 86º F, added cultures
10:05 Added CaCl2, rennet
10:45 Cut into ½ inch pieces
10:50 Whisked into rice-sized pieces, stirred constantly
11:23 Began heating, continued stirring
11:39 Reached 104º, kept stirring
12:01 Let sit for 5 minutes, then drained and pressed under 15 lb. of weight
12:17 Flipped cheese, 15 lb.
12:42 Flipped cheese, 30 lb.
Flipped, 30 lb.
3:26 ''
4:45 ''
Next day
3:45 AM Cut a slice into the cheese trying to demold it
6:55 AM Put in brine, it was a bit oddly shaped
So I rubbed this with olive oil twice, and a week after the make rubbed it with a little bit of paprika mixed with olive oil, and then again about two weeks later. Still oiling now and then. Some PC seems to be growing on and off, and a bit of blue, but nothing that is taking over. Quite looking forward to this li'l guy.
