Hello. For this cheese I wanted to create something I could age for 3 months or so. I went with an adaptation of a recipe for an alpine cheese.
10l alpinerose milk
1 packet thermophilic
Half rennet tablet
2.5 ml CaCl
¼ tsp lipase
Between 94-100 degrees, 60 min innoculation, 60 minute rennet set. ¼ inch cut, 10 minute heal. 15 minutes stir, 40% whey removed, ¾ gallon warm water added, 10 minute stir.
Pressed 6 lb for 2 hr, then added 6 lb every hour until 54 lbs is reached. Then 12 hours pressing at 54 lb
Brined 24 hrs
I mentioned this in my other post about Butterkase, but here it is again. My curd yield seems really low from the amount of milk I am using. Any advice?