Sorry, these different crotin threads are getting confusing. If I were to make crotin tomorrow, I would use this recipe:
- 12 liters milk (0.9 to 1.0 PF ratio)
- Warm to 32-34C
- Add 1/8 tsp MA4001 (or units if you have a scale that accurate). If using bulk culture add 1.5% by volume
- Add ripening cultures of your choice, for a traditional Crotin I'd use PC22 and PLA
- Ripen for 1 hour, looking for a 0.15 pH drop so can vary
- Add 1-1.2 ml fromase (rennet). This is based on 780 DCM (activity)
- Cut at 6x floculation to 15mm curds
- Rest 5 minutes
- Gently stir 2-3 times by hand over 10 minutes
- Rest 10 minutes
- Hoop and drain overnight, flip after 20 minutes then after an hour, then 1 or two more times before bed. Make sure the worst looking side is down on the mat for overnight draining.
- Brine at 3-5 hours per kilo in heavy brine for 1.5% salt in final product. This is extrapolated from 100 gram pieces we brine at 20-30 minutes.
They would like something like the attached, which do NOT use PC22 but are an example of the size and texture this recipe would produce.