Reblochon #5
It has been a while since I last did a Reblochon (
July 29, 2012) so I figured I'd get into it again.
make started May 8, 2015
initial pH: 6.78
2 gallons Dungeness Valley whole raw milk
1/8 tsp MM100
1/16 tsp TA-61
1/16 tsp LH-100
1/32 tsp ARN
1/16 tsp dry calf rennet in 1/4 cup cool distilled water
Brought milk to 95F.
Stirred in cultures.
Allowed to ripen, looking for a .1 delta in pH.
Added rennet at pH 6.65.
Using a 4x floc factor, flocculation occurred in 8 minutes.
24 minutes later, curds were cut to 2 inch.
Rested 5 minutes, then whisked to 1/2 inch size.
Rested 5 minutes.
Gently stirred curds, maintaining 95F.
At pH 6.50, drained ~1 gallon whey.
Spooned curds to two sanitized Plyban-lined Reblochon forms.
Pressing on both forms with a 10 pound weight. (Ideally, 3 pounds per form is the standard.)
Draped a clean towel over pressing to maintain some warmth.
After 30 minutes, flipped & rewrapped, continued pressing as before.
After 60 minutes, flipped & rewrapped, continued pressing as before.
After 1 hour 45 minutes, pH 5.44, so cheeses moved to whey-brine.
Cheeses brined for 3 hours.
Out of brine, dried, weighed...into minicave and into cave.
-Boofer-