Last weekend I got 36L of raw milk, and some cream,(about 4L) so I decided to make a version of friulano we make at work, but with less cream and a higher cook temp.
Using MM100 and TD, 50 minute ripening time at 36C
5ml rennet, 32 minute setting time.
Cut into 1/2inch curd over 3 cuts, with 10 minutes rest periods in between.
Cook the curd over 25 minutes, to 39C and then continued stirred for 15 minutes,
Take out out 20L of whey and replaced with 15L of 24C water, to achieve 32C.
Stirring for 20 minutes, then proceeding with draining, salting and hooping.
For the herb and garlic wheel, I mixed the garlic paste into the curd, and lined the cheesecloth(I used fabric cheesecloth in theory that the herbs would mesh to the cheese better.) with the herbs, pressed at 65lbs for 12 hours.
I pressed the 8lbs wheel for 32 hours to try and control the mechanical holes, but I will not know until I crack it open.
This is my largest wheel yet.
Plus a couple pics of the cultured butter (Probate 222) my SO shook up while I made the cheese
Enjoy, I would appreciate feedback!