It's now soaking in a saturated brine solution. I made this cheese with 3 gallons of 2% milk and 4 8-oz. cartons of whipping cream with a meso starter and calcium chloride with no color added. 3/4 rennet tablet. I wish that I made pictures of the curd when I cut it as it was very firm and turned out a good yield. I let the milk sit for an hour after adding the starter then added the rennet. In an hour it was ready to cut. Then I let it rest for 10 mins. then starting the raising the temp to 100F which took a little over an hour from 86 deg. The temp was raised by heating the pot in a sink of 100 deg. water and alternating with heating a few cups of whey in a pot to 120F and slowly adding it back to the curds. After holding 100 for another 30 mins. I drained the whey off gradually as I stirred in cold water and cooled the curds down to 82F. Then the curds were salted with 1-1/2 oz salt then packed into the hoop that I made the other day. When I take the cheese out of the brine I'll get a picture of it posted.
