Comments & Questions:
#0 RAW MATERIAL
I was thinking of using raw milk, which is 4+%.
Both recipes call for pasteurization, I assume this is because of the short aging time.
What does Kosikowski mean with “active lactic starter”? Does it just mean starter culture? There's quite a large difference in pre-ripening time.
Choozit TA 60 = Streptococcus thermophilus.
Choozit Alp = Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus lactis.
I was thinking of using MA4000 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Streptococcus thermophilus) since that's what I have
Also, just out of curiosity, does anybody use beta carotene? I have annatto and I'll go with that if I decide to color this one.
#6 WASHING THE CURDS
Kosikowski's recipe calls for rather cold water. Any idea why is that? Danlac's recipe increases the temperature at this stage, which would sound more logical to me.
This is the most confusing part. I have actually no idea what to do. Kosikowski's recipe gives the alternative of draining for 24h or pressing 5PSI for unspecified amount of time. Danlac calls for “pressing under whey” but no pressing after that. Any advice here would be greatly appreceated.
Danlac is probably making pretty big cheeses. I was thinking 4 hours in saturated brine for my 1 kilo cheese.
Any idea why let the cheese sit for an extra 20 hours instead of just inoculating immediately?
#10 BR. LINENS
Now this is the interesting part since I have never done anything with Br. Linens. Oddly the Danisco recipe seems to first make 5% brine and then talks of 3% NaCl solution. The process seems straightforward enough. Spray every other day for 10 days, then wash the extra growth out.
In the previous B Linens questions thread Francois suggested 1/16 tsp B Linens to 1-2 quarts water. Also that instead of spraying one should wash with a rag. Therefore this is what I'm planning to do.