This is my first cheese with mold. Since I have been reading here I realized that I have been putting it off way too long! I even bought the traditional heart shaped molds
The recipe is from 200 Easy Homemade Cheese Recipes
4 quarts Whole Milk
¼ tsp meso
Pinch p. candidum
3 drops rennet
½ tsp kosher salt
2:00 sterilized everything with hot bleach water
2:20 warmed 1 gallon of raw goat milk in water bath to 80F
2:25 added meso and p. candidum
2:30 added 3 drops of liquid calf rennet diluted in ¼ cup of cool water. I thought 3 drops seemed like a lot for a soft cheese since I use ½ drop per gallon in Chevre but I followed the recipe.
Curd should be ready to drain in 24hrs...
092209
4:00 ladeled curd into a cloth draining bag to drain for 24hrs
092309
4:00 folded bag over the curd. Set the bag in a plasic draining/ripening box on a cheese mat placed over a rack. Placed a plate on the bag and a quart jar filled with water (2lbs) on the plate. Refrigerate 24hrs.
092409
7:30 removed cheese from bag. Kneaded in 1/4t kosher salt. Filled 2 heart molds, 1 log mold and one pyramid mold. Returned to refrigerator in a clean plasic draining/ripening box.
092609
4:00 removed cheese from molds. Coated the log and the pyramid with ash/activated charcoal. Left the hearts plain. Returned to refrigerator in a clean plastic ripening box on a plastic cheese mat placed over a rack and put the lid on the box.
101009
Cheeses are covered with white fuzz!!
103109
Cheese look like the pictures. We tasted one, good crust, liquidy inside and very good!!
110109
Ate cheese with friends. Everybody loved it and got to take some home