Made 3/11/15. Trying to make some younger cheeses both to satisfy my craving and free up my caving.
2 gallons whole H/P milk
1/8 tsp. Aroma B
>1/8 tsp. MA 4001
1 drop annatto
1/2 tsp. rennet
1/2 tsp. CaCl2
4 tsp. kosher salt
9:09 Added cultures and annatto to 86º milk
10:15 Added CaCl and rennet. Floc 19 minutes, 3x modifier. (57 minutes)
11:12 Cut curds to 1/2 inch, sit for 15
11:27 Stir for 15
11:42 Heat to 93ºF, stirring
11:51 Reached 93º, stir for 1 hour
12:02 Accidentally left it on and hit 96º
12:51 Start to drain
Milled, stacked, pH dropped fast to 5.3 or so, salted with 1 tsp. of salt in curds.
Pressed with 20-50 lb., rubbed 1 tbsp. on outside in two installments.
Went out of town so cracks were exaggerated and a bit of mold came on the bottom.
Plan to crack at 3-4 weeks.
