Romano 2
10/05/2015
16L Farmers whole milk
7 cubes Biena Thermo B
3/8 tsp calf lipase
3.7ml CaCl
3.6ml calf rennet
Placed 7.4C cold milk in 35.0C sink bath to warm to 32.0C at 13:30
14:10 24.0C transferred to steam pan on griddle
14:15 24.0C added starter culture and lipase, griddle set to 2.5 setting
14:30 25.8C stirred through
14:33 griddle set to 1.0
14:35 26.5C
14:45 27.7C
15:01 29.5C
15:11 30.0C
15:24 30.7C
15:33 31.2C CaCl solution added and stirred
15:38 31.3C rennet solution added and stirred, floc timer started
15:52 31.1C 13:40 floc time - cut curd at 16:13
16:13 31.1C started cutting curd
16:19 31.1C finished curd cut with whisk let curd rest for 10 min
16:30 30.9C stirred
16:35 30.7C started warming to 46C over 45 min target time 17:20
16:39 31.5C
16:45 32.4C
16:48 33.2C
16:56 35.0C
17:02 36.3C
17:08 37.8C
17:14 39.2C
17:26 41.9C hmmm, need to tweak this process.
17:33 42.5C
17:35 42.7C
17:42 43.1C
17:47 43.5C
17:50 44.4C maintain for 30 min
18:00 45.0C
18:15 44.3C
18:20 44.1C whey off,
18:36 in press under 10lbs, synthetic bag
19:06 out of press, redressed in cheesecloth