Today is just an experimentation day. A cheese directly from Gianaclis Caldwell's wonderful book. I also have the opportunity to try some new - well to me they're new
MA4001 - yeah we finally have some -- woowoo! and also to try a different milk. It is organic - not that I care one way or another - 4.1% fat and a good protein level to capture the fats. I don't have any of the adjunct ripening cultures as yet like Mycodore or Mycoderm.
So here is the basic Tomme style from the book. I will create a nicer control sheet for this later.
8 litres milk
1/8th tspoon of MA4001
1.5mls rennet - going to use 2 mls
1/8th Calcium Chloride
Heavy Brine.
Bring milk to 31-32 DegC
add cultures
Add Ca Chloride
Ripen for 15 minutes (now I know that isn't enough) so 30 minutes.
Looking for a coagulation time of 45 minutes or using a 3.5 multiplier for the flocculation method to determine curd cut.
Cut the curd into 1 cm (1/2 inch) and rest for 5 minutes to heal
Stir and raise the temp to 38 DegC over 30 minutes. I don't really use the 'Texture Test'
Maintain the temperature at 38 Deg C (100DegF) and stir for 30 minutes. The pH goal of the whey is about 6.4. The curds should be springy and even in texture.
Drain to the level of the curds.
While still in the pot gently hand press into the approximate size of the mold while still under the whey. This is called pitching the curd.
When in a nice shape and size place the curds in a lined mold and just place in the whey. After 15 minutes add a light weight.
Opps the Temp Alarm went off - so back soon.
