A rather wintery day here so good to stay inside and make some cheese. Double Gloucester has turned out well for me on the first couple of makes, so I decided it was time to start another one.
Make notes so far are:
10 L Fleurieu full cream milk: P: 3.3% F: 3.8 % P:F = 0.87:1
Heated the milk to 32C.
Mixed in the 1/8 tsp of R7 mesophilic culture. Ripened 45 min.
Added 3 ml CaCl2 diluted in 60 ml H2O, 5 min before rennet.
Added 2.5 ml of 140 ICU animal rennet diluted in 50 ml H2O and stirred in.
Rested for 51 min. (Floc time = 17 min. Multiplier 3x.)
Cut the curds to approx. 6mm. Rested 5 min and then stirred slowly for 15 min.
Heated to 40C in 35 minutes (slowly at first). Stirred frequently.
Held at this temp while stirring frequently to prevent matting, for 30 min. Let curds settle 5 min.
Transferred to a cloth-lined mould and pressed very lightly (0.12 PSI) for 15 min.
Milled into thumbnail sized pieces. Mixed in 25g of salt over two stages, 10 min apart.
(Curd mass = 1549g. 25 g = 1.6%)
Transferred to a cloth-lined mould and pressed at:
• 0.12 PSI for 40min, Turned
• 0.37 PSI for 1 hr, Turned
• 1.2 PSI for 1 hr, Turned
Back into the press at 1.5 PSI. I will turn it again today and then leave it overnight.