Ok, the new cheese has a New Cheese... Long story short I intended to make a fresh cheese for company tomorrow that was fast and tasty and didn't want to work that much at it after making two other batches this week. So I heated 6lts of 2 day old springtime skim home-pasteurized jersey cow milk to 88F, added 1 tsp diluted rennet powder, stirred and let sit for 15-20 mins until a very clean break was formed. cut into 1/2in cubes then again diagonally, let sit 5 mins then put in cheese cloth. No cheese moulds yet so when I had gotten most all the whey out, salted with 1 1/2tsp ground sea salt added 3 sprigs of parsley and 1 rosemary chopped fine mixed in, I twisted the cloth and weighted it (Probably about 10 lbs) for about 5 hours.
Was quite surprised with the results, it was beautiful and firm with a firm skin and nice consistency inside. Not crumbly, not soggy, not overly creamy but still nice. I would so love to age it I thought when I saw it. Soo.... Now I have questions and lots of them.
This cheese, which was made as a fresh cheese but now firm and compact, could it be aged and turn out? If I was to do it again, what should I do differently so as to age it? Select cultures are not avail where I live but I do have kefir grains and could isolate thermophillic cultures out if need be. Ideas?