Not really a washed curd cheese but this board looked like the best place. I started this one four days ago using Gianaclis Caldwell's recipe. The make went as follows:
10 litres Fleurieu milk; 3.3% protein, 3.8% fat P:F = 0.87:1
5/12 tsp (2 ½ tads) Flora Danica
1/12 tsp (a dash) Swiss and Italian
2.5ml rennet in 50ml water
3ml CaCl2 in 60ml water
Warmed the milk to 27o C.
Added the starters, rehydrated for 2 minutes, stirred for 3min.
Temp increased to 32C over 22 min. Maintained for 15 min.
Stirred in the CaCl2 and rested for 5 min.
Stir in the rennet for 3 min. Flocculation time 16 ½ min. (Flocculation multiplier = 3.5x. Goal = 45 min.) Covered and left. Coagulation time = 58 min.
Cut the curd into 1 cm cubes. Rest 5 min.
Gradually raised the temperature to 38oC over a period of 30 minutes with gentle stirring. Held 20 min with stirring until curds pass texture test.
Drained whey to level of curds.
Hand pressed curd mass to about the size of the mould. Drained remaining whey.
Transferred curd mass to a cloth lined mould and gently pressed into mould.
Allowed to drain without weight for 15 min at 24-27C.
Turned, added weight about ½ kg for 30 min. Turned again and left for a further 30 min.
Turned and increased weight to about 1kg for 6 hours. Turned at 1 hr, 2 hrs and 4hrs. (Goal pH 5.2-5.4, achieved pH~5.2)
Moved to 13C overnight.
Weight before brining about 1.5 kg. Brined 9 ½ hrs.
Air dried for 3 days then moved to 13C at about 85%.
All looking good at this stage. Weighs in at 1.3 kg at this stage.
