#14/25/15
Ingredients
2 gal. whole p/h milk
1/8 tsp. annatto
1/4 tsp. Meso II
3/8 tsp. CaCl2
3/8 tsp. calf rennet
1 1/2 tbsp. salt
7:40 Started heating milk to 90 º F
7:57 95º F, cool off
8:15 90º F, add culture, ripen for 1 hour 20 minutes
9:36 Added CaCl2 and rennet, Floc 3x, 12 minutes set
10:15 Cut to 1/4 inch, stir for 15 minutes
10:30 Stir for 45, raising to 99º F
11:15 Stir for 20
11:35 Drain, start cheddaring
11:50 Flip
12:05 Cut into 4 pieces, stacked,
12:24 Flipped
Kept stacking and flipping until
4:20 Salted, pressed with a lot of weight.
I waxed it and plan to crack it in July next to my 7 month old stirred curd version.