Here's the one I use using B.Linens
4 gallon whole Cow Milk
1/4 teaspoon Probat 222 or Mesophile Aromatic Type B
Optional: Calcium Chloride if using store bought pasterurized milk.
Rennet, amount as per package directions or your experience.
1/4 teaspoon of Brevibacterium Linens.
Rennet per manufacturers instructions
Salt for brine.
-Warm to 90° F stiring gently. Turn off heat.
-Sprinkle culture and B. linins over milk. Mix using up and down strokes. Let sit for 5 minutes.
-If using store bought milk then dissolve the calcium chloride in 1/4 cup pure water and mix well.
-Mix the rennet in 1/4 cup pure water and stir into milk for 1 minute. cover and set aside at same temperature for 45 minutes or until get good curd break.
-Leave for 40 minutes covered maintaining 90° or until a clean break is achieved.
-Cut the curds into 1/2 inch pieces, cover, settle curds and maintain temperature for 30 minutes.
-* Strain curds in cheesecloth lined collander for 10 minutes then carefully laddle curds into molds. The curds are very soft and delicate at this stage!
-Cover - avoid drafts and drain for 24 hours, gently flipping cheeses several times.
-If curds are still to soft to handle after 24 hours wait another 5 or 6 hours
-Remove from molds and sprinkle each side with 1/4 teaspoon of salt then place on mat in a ripening container at 55°F and 85% humidity.
-Turn cheeses daily, remove whey for about 3 days or until no more whey is released.
-**Wash cheeses every other day with cloth dipped in brine mix of 1 cup water and 2 teaspoons of salt.
-After about 10 days an orange smear will appear. Continue to wash cheeses every other day for at leat 2 weeks for small cheeses and 3 weeks for large cheeses.
-Ripen for up to 3 months.
* After draining curdsfor 5 minutes try adding cooled boiled cumin seeds over the curds mixing in gently.
** Cheese may be washed in 1 teaspoon salt anf 1 cup of Alsatiam white wine.