Your right it doesn't. I never checked it before. I make mine a bit differently.
Asadero Cheese - Deejays
Ingredients:
1 gallon Milk
1/4 teaspoon Ezal TA 61 or 1/4 teaspoon Choozit TM 81
Rennet
Salt for brine
Procedure:
Pasterizing (Just killing germs here)-
Heat milk to 161 – 167°F (72 – 75°C) for 16 – 30 seconds then allow to cool to 98.6°F (37°C ).
Inoculation (Adding Starter)-
Add starter.
Cool to a temperature of 97 – 98°F (36°C – 37°C) maintain this temperature until specified.
The pH at this point should be 6.5 +- 0.1. (a pH meter could help find problems)
Add the amount of rennet as directed by your manufacturer and mix thoroughly.
Let sit undisturbed for 30 – 50 minutes or a clean break is achieved.
Once a clean break is achieved cut the curds walnut size, 1/2 to 3/4 inches (1.5 – 2 cm ) maximum.
Once curds are cut let them sit undisturbed for 5 – 10 minutes, then stir to prevent matting for another 15 – 30 minutes.
Ladle or pour off the whey to just above the level of the curds. Make a note of the amount of whey removed.
Add 149°F – 158°F (65°C – 70°C) water in an amount equal to about half of the whey removed in the previous step allowing curd to be scalded to 107.6°F (42°C +- 1° C) and stir 20 – 40 minutes.
The pH before pressing should be about 5.20 +- 0.10 under whey level (after reaching pH 5.20, all the cheese has to be blanched in hot water as quickly as possible). Blanch then knead the cheese until stretchy then repeat until a long string of cheese can be pulled without breaking similar to mozzarella.
Once the cheese has reached sufficient stretching chill in 64.4°F (15°C - 18°C) brine water.
Brine bath salting time: depends on cheese size. Vacuum seal, into plastic bags processing and refrigerate.
