Cannot believe I forgot to post this. It's over a month now.
Went off a mix of Dixon's and Karlin's, mostly for amounts.
Make 3/19/15
Ingredients:
2 gal. whole P/H milk
3/8 tsp. Thermo C
>1/8 tsp lipase
1/4 tsp. rennet [the recipe from which I took this amount, I realized, was for low-fat milk]
1/4 tsp. CaCl2
1 tbsp. kosher salt
Added Thermo C to the milk 11 hours before, put it in fridge
Added lipase dissolved in water overnight
8:08 Started heating to 90º F
8:33 Reached 90º F, ripen for 30 minutes
9:03 Added CaCl2 and rennet, Floc was 23 minutes because of aforementioned rennet shortage
9:55 Floc 2.5x, cut curds to 1/4 in., heal for 5
10:04 Try to raise to 95º F slowly
10:17 Reached 95º with a thermometer error in the middle, raise to 120º F
10:41 Reached 117º F
10:45 Reached 120º F
11:00 Drained, stirred dry curd for 15 minutes
11:20 Pressed with 10 lb., which turned out to be too much pressure, as the whey was very butterfatty? But I'm not sure quite what's up with that.
9:10 next day: Unmolded, rubbed with 1 1/2 tsp. salt. pH indeterminate.
I rubbed it with the same amount of salt again the next day. Wasn't quite sure about that. Karlin said to add salt to the curds and then again to dry salt, and I can't remember what Dixon said.
It's brightly linensy, because for some reason the color is better when I don't try to encourage it. Not quite sure about that.
Been rubbing with aceite d'olive, plan to take it out until mid-July. That is, I think, four months.
