I know I was only going to change one thing for this but, that just wasn't possible. For example.
1. 2.8mls instead of 3.5 set the curd in 8.00 minutes instead of 11.5 minutes
2. the pH even before ripening was .2 from what the milk normally starts at.
3. The Curds were soft but, I think drained reasonably well.
4. I forgot to add the P.C into the milk - so I'll have to spritz them when the salt has been absorbed. I gave a light spritz this morning and, will repeat that in a couple of days.
The cheeses also have a slightly funky smell - not unpleasant but, it will definitely carry to the final cheese.
Here are the photos.
1. After the overnight rest
2. same - uncovered.
3. 1 teaspoon of salt each - and this is enough for top - bottom and the sides.
4. close up of what the salt should look like when covering the cheese.
5. Boxed up and ready for the 12 DegC fridge first stage of maturing.
The cheeses are not that sweet 'rosy' smell and that concerns me a little though, we'll see this experiment to its conclusion.
-- Mal