What better way to while away the New Year's Eve...ning than by making cheese. Right, Danbo?
Initial pH: 6.86 (yikes!)
4 gal Twin Brook Creamery whole creamline milk
1 pint Twin Brook Creamery whipping cream
1/8 tsp MA-4001
1/32 tsp PLA
1/64 tsp KL-71
1 tsp CACL2
1/16 tsp dry calf rennet
I had four Reblochon moulds ready to go but then quickly determined that I had more curds than I had anticipated. A quick prep of a small Kadova mould solved the problem. Boy, I sure do love the rind treatment that the Kadova lends to the cheese. So smooth.
I know I'm going to have some trouble ripening the Kadova cheese because it is thicker like
this.
I let the moulds sit under pressure overnight. This morning the pH was 5.09 and I salted the cheeses all around. I flipped and salted again this evening. Tomorrow will be the third and last time I salt the cheeses.
Ah, the adventure of it all....
-Boofer-