Can't wait anymore. I'm gonna make it either way.
First of all I have made a kind of Baby Swiss. Used Ricki Carroll's recipe but with a few changes.
4 gallons of pasteurized milk.
1% of homemade Flora Danica mother culture
0.5% of LH100 mother culture
1/16 tsp PS (used last crumbs, need to refill)
15 ml liquid 10% calcium chloride
5 ml liquid rennet (otherwise a winter milk wouldn't flocculate in time)
Let’s go.
Dissolved PS in a cup of milk to activate them.
Heated all the milk to 84F(29C)
Added calcium chloride
Added cultures and PS.
15 drops of annatto dye.
Waited 25 minutes
Added rennet
Floc point – 20 minutes (sooo bad, winter milk)
Multiplier – 3
Cut the curd mass into ½ inch pieces.
Waited 5 min and started stirring them gently for 10 minutes.
Removed 1/3 of the whey.
Slowly added hot boiled water at 130F (55C) to reach 95F (35C). It took about 15 minutes, I’m not as fast as the Cheese Queen
Stirred for 5 minutes more and then added remaining water to reach a curd temp of 102F (39C). It took about 10 or 15 minutes more (I was afraid to have the boiled curd so was not in hurry)
Started stirring at 102F. In 15 minutes I used the «fist test» and realized that the curd is well done. Maybe this happened because I was not in hurry adding hot water.
Then I've been pressing the curd under the whey with 2.5 lbs of weight for 30 minutes.
After that I transferred the curd mass to the mold for pressing.
1 hr with 8 lbs
1.5 hrs with 9 lbs
1.5 hrs with 11 lbs
And finally 3 hrs with 22 lbs
Then I left the cheese to rest in the fridge for 12 hours.
Next day I’ve been salting it in a brine for 15 hours.
And now it’s drying out in the fridge waiting for the rind.
And the ugly b.linens are breeding in the flask looking forward to obtaining the new home.
Tomorrow I'll start washing the rind.
Sorry, I didn't take pictures when cooking. The only one was taken a couple of minutes ago.