This is where the rubber hits the road. Can I do it again. My wife named it Silky and I hope I don't turn this one Stinky - sorry Stinky
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Making this the same way as the last one. But, you know how it is - Gotta fiddle with it. Fine tuning so to say. I'm going to increase the milk and slightly decrease the cream and add a little more of another culture MO 036R.
So..
8 litres - Maleny Milk Pasteurised only milk 3.9% fat 3.2% protein
900 mls Cream (Pauls) - of dubious quality, mainly because when I asked for origin and process I received no reply - Twice.
2 steak knife tips of P.R (not sure what strain)
1/8th tsp of CaCl2 in 1/4 cup of non-chlorinated Water.
2 mls of 200 IMCU rennet in 1/4 cup of non-chlorinated Water.
3 tabs of salt - this will depend on the resultant curd weight - 2.5% is the goal.
I'll post the control sheet soon.
Heat the milk to 28 DegC and re-hydrate the mold and cultures. Add to the milk.
Continue heating to 32 DegC.
11:30 @ 32 DegC ripen for 30 minutes - adding both the P.R and cultures
12:00 Add CaCl2
12:08 Added rennet in 1/4 cup of non-chlorinated Water. Using a Floc Multiplication factor of 6 this time. I'm not too concerned over the overall time if the total time is 1 - 1.5 hours I'm good with that.
Back soon