recipe that I use:
for 2 gal. of raw milk:
Start at 91 F, ripen for 30 min with:
Geo17 - 1/16 tsp
MM100 - 1/16 tsp
TA060 - 1/18 tsp
Rennet: 1.9 ml in 1/8 c. cool water
Target floc = 20 min pH 6.7
Cut: 1/2 in. , let rest 5 min. Stir 10 min.
Scald to 91 F, Stir 15min (30 - 32 min total) pH 6.6
Take off 1/2 whey, then ladle into moulds lined w/ cheesecloth. Flip and turn after 1/4 hour, again at 1/2 hour. Remove cloth at second turn. Keep moulds at 81 F for 2-4 hurs with 3 lbs weight (1 qt water).
Drain overnight. Next day, brine for 2 hours. Allow to dry, then to trays @ 95% RH.
Wash day 2 with light brine containing a pinch of b. linens, the 3x /week for 2 - 3 wks. Then turn daily and wipe with light brine only if needed
Day 5 cheese surface should be sticky (yeast)
Day 7 geo growth coming on
@12-14 days no wash, just wipe molds down and flip daily
Ripe in 45 - 60 days (my last batch was quite ripe at 44 days)
Also as suggested here (and I think this is a very good suggestion), use a small spray of candidum solution toward the end of the affinage to get the dusting we are looking for!!
--and enjoy.... Sue