Never could I match the work of Boofer in making 3 cheeses in one day. But today I have been running a bit of a 3 ring circus. Yesterday evening I made the curd for mozzarella, and for feta at the same time, using 2 pans, from the 2 gallons I brought home from my favorite Jersey. It was late before either had developed the correct acidity, so they went into the cold refrigerator to slow the process overnight.
I went back to the farm this morning, and this time she gave me 3.5 gallons. So I decided on a Tomme. Right temp, culture in, ready for rennet, oh no, the pH on the mozz curd is almost too low! So I was stretching mozz - the water from sterilizing was the right temp by this point, so I just used that with some salt thrown in. And every once in a while, I nudged the bowl on the Tomme to see if I had flocculation.
Thank goodness the pH on the feta curd is so much slower!
Midway report, the mozzarella is fine in the frig - I did not stretch it enough, but it should taste good.
Tomme is in the mid size tomme form, and there is just too much curd - it is making a muffin top over the top of the form.
The feta made with FD starter, is thankfully still poking along on the counter.
I think I find this process more meditative one at a time!
