I haven't done one of these for a while so it's about time.
The procedure so far:
• 3L Fleurieu Jersey milk. P = 3.3% F = 4.8%
• 3/20tsp / 0.83g (tad) of Flora Danica; 0.36g (pinch) PC
• 0.8 ml calcium chloride dissolved in 20ml of water.
• 1.0 ml of 140 IMCU animal rennet in 20 ml of water.
Warmed milk to 32C
Stirred cultures in for 1 min. and ripened for 40 min.
Stirred in CaCl2 and rested for 5 min.
Stirred in rennet for 4min.
(Here a glitch occurred. I have been getting fairly consistent flocculation times of around15 minutes and I thought that maybe I should increase the rennet rate just a little; from 0.8 ml to 1.0 ml in this case. I was sure it wouldn't make much difference but I should have kept a closer eye on it. The next time I checked it was at 9 ½ min and flocculation had already occurred. I watched it carefully from here on and when whey started to appear on the surface, at 40 min I checked the break and decided that it was time to cut.)
Cut to 25 mm. Rested 5 min.
Stirred gently for 10 min. Rested 5 min.
Ladled curds into two 95mm lined moulds and allowed to drain for hrs. Turned at 15min, 30min, 1hr, 2hrs, 3hrs, 4hrs and 6hrs. Temp kept in the low 20s.
I will continue to let them drain overnight and then salt them and place them in a ripening container in the fridge.